Spin-off of Doobah's thread: Mash temps, body, dry finish, etc...
#1
Posted 12 August 2016 - 08:47 AM
#2
Posted 12 August 2016 - 10:15 AM
I used to try to do that, but I've found that recipe and water treatment work way better for me. Balancing hops against grist bill takes care of sweetness, careful selection of grist and adjuncts takes care of body and water additions take care of a dry finish. While I still use varying mash temps, I really question how much that's doing. I was in a FB discussion about this with Malcolm Frazer....he mentioned that he'd talked to breweries that were upset that the malt was so "hot" these days that they had little control over the mash. That may be the case, but my own research leads me to think that 's what commercial brewers want....a malt that converts so easily reduces their labor and energy costs and allows them to produce beer more quickly and inexpensively.
#3
Posted 12 August 2016 - 10:22 AM
I used to try to do that, but I've found that recipe and water treatment work way better for me. Balancing hops against grist bill takes care of sweetness, careful selection of grist and adjuncts takes care of body and water additions take care of a dry finish. While I still use varying mash temps, I really question how much that's doing. I was in a FB discussion about this with Malcolm Frazer....he mentioned that he'd talked to breweries that were upset that the malt was so "hot" these days that they had little control over the mash. That may be the case, but my own research leads me to think that 's what commercial brewers want....a malt that converts so easily reduces their labor and energy costs and allows them to produce beer more quickly and inexpensively.
Almost as if American 2-row was selected for the benefit BMC type breweries and their beers. Would also explain why I find it to be the most flavorless of barley base malts. Which isn't always a bad thing.
#4
Posted 12 August 2016 - 10:59 AM
Almost as if American 2-row was selected for the benefit BMC type breweries and their beers. Would also explain why I find it to be the most flavorless of barley base malts. Which isn't always a bad thing.
I think you're thinking too narrow. Most craft breweries like it for the same reason the megas do.
#5
Posted 12 August 2016 - 11:38 AM
#6
Posted 12 August 2016 - 11:41 AM
I think you're thinking too narrow. Most craft breweries like it for the same reason the megas do.
Narrow? No. I wasn't trying to make any kind of statement about "craft" brewers or their motives. I'll see if I can explain better what I am saying. Of course craft brewers like it for the same reasons. I like it for some of those same reasons. However, I'd be willing to bet that the most widely grown cultivars of US 2-row were developed with the market demands of the dominant US breweries in mind.
#7
Posted 12 August 2016 - 11:51 AM
Narrow? No. I wasn't trying to make any kind of statement about "craft" brewers or their motives. I'll see if I can explain better what I am saying. Of course craft brewers like it for the same reasons. I like it for some of those same reasons. However, I'd be willing to bet that the most widely grown cultivars of US 2-row were developed with the market demands of the dominant US breweries in mind.
Agreed, and that's pretty much true of almost everything in the brewing world.
#8
Posted 12 August 2016 - 12:11 PM
I think it has an affect at my house but I haven't fully tested it out. it's hard to untangle all of the variables. often I'm using multiple methods to get where I'm going so it's not clear which of them is doing most of the work.
#9
Posted 12 August 2016 - 01:29 PM
#10
Posted 12 August 2016 - 03:43 PM
There seems to be a lot of breweries that think that bitterness somehow cancels out sweetness. Instead of balancing the grist bill, they throw more hops in and make a beer that is both too sweet and too bitter. Seems particularly to be a problem with IPAs, but luckily the rise of the NEIPAs seems to be pushing things toward drier and less bitter, allowing hop flavor to be the focus.Balancing hops against grist bill takes care of sweetness...
#11
Posted 13 August 2016 - 10:11 AM
I'm noticing that exact thing... big, sweet beers that are super bitter and super hopped-up flavor and aroma-wise. This results in a beer that you really can't drink much of without killing your tastebuds.There seems to be a lot of breweries that think that bitterness somehow cancels out sweetness. Instead of balancing the grist bill, they throw more hops in and make a beer that is both too sweet and too bitter. Seems particularly to be a problem with IPAs, but luckily the rise of the NEIPAs seems to be pushing things toward drier and less bitter, allowing hop flavor to be the focus.
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