tag:blogger.com,1999:blog-5445569787371915337.post8392418938758187702..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Bottling in 1901 - fermentability of the wortRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-27581647861848947152013-09-15T04:38:39.757-07:002013-09-15T04:38:39.757-07:00"Jeff Renner said...
I wonder how Vienna and ..."Jeff Renner said...<br />I wonder how Vienna and light and dark Munich malts compare to historic British high-kilned malts. I always use a fair proportion of dark Munich in my milds"<br /><br />But the Germans will also be using multiple decoction mashes. That will effect colour and fermentability of the wort compared to the British standard infusion mash systemOblivioushttps://www.blogger.com/profile/04184794716327407609noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-83391952996870206122013-09-14T06:49:37.425-07:002013-09-14T06:49:37.425-07:00Ron - Yes, DeClerck says that Munich malt (not sur...Ron - Yes, DeClerck says that Munich malt (not sure what color) is kilned at a final temperature of 105C for 5 hours, as opposed to 80-95C for pale malts. I use Durst dark Munich malt at 40EBC. They also make a 20 EBC. Both will convert themselves, and I use the dark at 100% for Dunkles. Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-75321042176702766792013-09-14T01:06:03.569-07:002013-09-14T01:06:03.569-07:00Jeff,
not sure how similar Munish malrs are. Are ...Jeff,<br /><br />not sure how similar Munish malrs are. Are they kilned at a high temperature?Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42991404995476416072013-09-14T01:05:24.879-07:002013-09-14T01:05:24.879-07:00Edward,
yes I think it does at least partially ex...Edward,<br /><br />yes I think it does at least partially explain the high FG's. But from other analyses in this article it seems that the real FG of some styles - all the Stock ones, basically - was considerably lower than the racking gravity, which is what appeard in the brewing records.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13144717600667548252013-09-13T12:54:59.589-07:002013-09-13T12:54:59.589-07:00I wonder how Vienna and light and dark Munich malt...I wonder how Vienna and light and dark Munich malts compare to historic British high-kilned malts. I always use a fair proportion of dark Munich in my milds.Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87082686621307602462013-09-13T07:44:31.127-07:002013-09-13T07:44:31.127-07:00How do these numbers compare to modern malts? Doe...How do these numbers compare to modern malts? Does any of this explain the high FG's seen in the old brew logs?Edwardnoreply@blogger.com