tag:blogger.com,1999:blog-5445569787371915337.post8125238223368831040..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1928 Barclay Perkins Export PARon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5445569787371915337.post-52859752263611613792010-10-15T00:57:58.040-07:002010-10-15T00:57:58.040-07:00Kristen,
Sorry--I'm not sure I understand exa...Kristen,<br /><br />Sorry--I'm not sure I understand exactly what you're saying. Suppose I brew two beers:<br /><br />A. the recipe in this post, with the Invert #1 replaced by dextrose (so we don't have to worry about any flavor in the sugar itself)<br /><br />B. the recipe in this post, with the Invert #1 simply left out<br /><br />and ferment them to the same final gravity. Which beer do you expect to taste drier?<br /><br />I would expect beer B to taste slightly drier primarly because of lower ester levels. But I've certainly not done a controlled experiment to find out, and I wouldn't wager heavily on this intuition. I'm curious to know which beer you'd expect to taste drier--and whether you'd wager heavily on it.<br /><br />For what it's worth I think for ale brewing the purpose of sugars (or those that are flavorless and 100% fermentable) might be best expressed as "to get more alcohol and yeast-derived products without adding as much sweetness as malt would." (But I have no idea why Kronenbourg 1664 uses glucose.)Mattnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-81250293178088412562010-10-14T12:53:18.196-07:002010-10-14T12:53:18.196-07:00Brad,
The hardest thing I find with recreating th...Brad,<br /><br />The hardest thing I find with recreating these recipes is recreating the exact means by which achieved the finishing gravity. Most times it is very straightforward and it works out well with the mash temp and yeast choice. Other times, like this one, you have to do some tinkering around. Dropping the yeast out with temp is the easiest way to go. The yeast is quite flocculant and is easy to rack off or drop. Nice bright clear beer. 1 week at 0C was more than enough. <br /><br />To the point of bottle conditioning, I rarely bottle condition beers unless I'm going to lay them down for a while like the IBSt's or 3X's and the like.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-20987163876720694872010-10-14T10:25:28.340-07:002010-10-14T10:25:28.340-07:00Kristen, I may have missed this, but how are you a...Kristen, I may have missed this, but how are you achieving a low attenuation with the sugar for these beers? Attemporation then straight to bottle without primings?Bradnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14794927927487099832010-10-14T08:25:13.269-07:002010-10-14T08:25:13.269-07:00To the points on sugar, its not really just sugar ...To the points on sugar, its not really just sugar but simple sugars and things that turn into simple sugars like corn/wheat starch, rice, raw sugars, No1 invert, etc. Basically you are adding gravity points without any sort of dextrins, tannins, proteins, etc. These will ferment nearly completely out. Malt of the same amount will always leave more behind.<br /><br />Re dryness in general. Don't confuse remaining sugar content for dryness or sweetness. Alcoho, gycerol and esters made by yeast have a tremendous effect on mouthfeel and perceived sweetness. Think about Riesling. Even dry Rieslings, based on sugar, are not bone dry. They have an elegant sweetness that comes mostly from the fruity esters. <br /><br /><br />Matt,<br /><br />More sugar can make things both drier and sweeter. Meaning that if you ensure that the beer finishes at the same finishing gravity, this one being quite high, then it will taste drier. <br /><br />Peter,<br /><br />Sure, I get this one a lot. Basically the 6-row adds a really husky, grainy malt character without the big biscuit malt depth. American/Canadian 2-row does a decent job at mimicking this trait. I'd give your run of the mill Convict base malt a try. If its cheap, it usually works well for this purpose. I have recently experimented with swapping 6-row for distillers malt and get nearly identical results. Distillers malt has a touch more protein but the same grainy husky character. <br /><br />Gary,<br /><br />Bitters has nothing to do with beer connotation. Look back through google books. Tons and tons of stuff on bitters since well back in time. Everything simple has to do with their alkaloid bitter character.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13684509165024844662010-10-14T03:47:51.337-07:002010-10-14T03:47:51.337-07:00That's an interesting analogy of the whiskey-a...That's an interesting analogy of the whiskey-and-bitters taste. In some craft beers, indeed strong IPAs or barley wines, I get a distinctly similar effect. For non-Americans, the reference is to a bourbon or other classic American whiskey with a dash of Angostura or other bitters. Sometimes sugar or other fruity flavours are added. I always wondered in fact if the term bitters to describe Angostura and similar flavourings was taken from English beer terminology. There is a further connection between bitters and beer in that I have seen old ads for "lager bitters", one from Austria I recall, where such bitters were added to a (pale) lager beer.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-5235379566974318972010-10-14T01:34:15.916-07:002010-10-14T01:34:15.916-07:00Kirsten any thoughts about a substitution for US 6...Kirsten any thoughts about a substitution for US 6 Row ? In Australia US 6 row would be a problem to source so any other descriptors other than grainy would be helpful PeterKorevhttps://www.blogger.com/profile/12837121239930238616noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-11774876921127105052010-10-14T00:59:58.741-07:002010-10-14T00:59:58.741-07:00Interesting to see the change in hop usage compare...Interesting to see the change in hop usage compared to modern IPA’s where there would be big 10 minutes and whirlpool additions.<br /><br /><br />"does simply *adding* sugar to the recipe make the beer taste drier? "<br /><br />I have a saison with French saison (Wyeast 3117) strain no sugar addation an fermented at 22.5c and with a final gravit was 1.002! but it dosent that that dry!Oblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-28365303757090453752010-10-14T00:38:37.255-07:002010-10-14T00:38:37.255-07:00Kristen's notes say "Just enough invert t...Kristen's notes say "Just enough invert to dry out the finish to keep it from being overly sweet."<br /><br />I suspect he means this beer will taste drier than the equivalent all-malt version brewed to the same gravity (1.058). And of course it's widely accepted that replacing malt with highly fermentable sugar will have this effect.<br /><br />But consider a different question: does simply *adding* sugar to the recipe make the beer taste drier? For instance, if we left out the sugar in this recipe (resulting in an all-malt beer at about 1.053) would the resulting beer taste sweeter? Or drier?<br /><br />Alternatively, if we added even more sugar to get up to 1.065, would the resulting beer really taste drier? Or sweeter?Mattnoreply@blogger.com