![]() ![]() 5 loss to crap in the kettle, so 5 gallon into fermentor) I am looing for 7.5 gallons to start the boil, I assume a 1 gallon/hr boil off, 1.5hr boil, 1.5 gallon loss for 6 gallons before chilling. The kettle addtition assuming a 6 gallon batch goes like this. 9lb for 5 gallons is different for 9lbs for 6 gallonsĪssuming 9lb of grain at 1.33 qt/lb mash ratio getting 12qts mash water total use 3g CaCl and 1g MgSO4 in the mash. Y0u guys need to be consistant in the batch size. ![]() I was just ballparking last time as we didnt have a recipe earlier. Maybe 4 of these signs one each for Color, Mouthfeel, Taste, and aroma. Maybe even a blind tasting challenge for those that think they know. I think we should definitely have bowls of each grain for people to taste. That way anyone who is interested can step up and read the finer details, and the casual consumer can get a sound bite and feel like they know a little more. Maybe one 8x11 sheet in a picture frame or one of those clear arcrylic stands that has really big "See the color, that's a result of the malting process, higher temps mean darker color" or something and then in smaller print below some more things about that. For this I need to rope in someone with design skills so we can create some literature, for either signage or a handout to guide people to the lessons we're trying to impart. Brewing an all wheat beer might be a bit of a pain. This is still being fleshed out, all input is appreciated. So far here's the run down, Chuck won the race to 2-row: OK, so my bright idea to use the polling function for this failed miserably. This is a really interesting study on what happens if you use only crystal malt. also have little to no diastatic power as the enzymes were killed during the kilning.Ĭarmel Malts have already been converted but the sugars are not very fermentable. Toasted malts such as victory, aromatic, brown etc. Malt with high diastatic power can convert unmalted starches (aka adjuncts - flaked wheat, barley, oats) The more unmalted adjuncts the higher the diastatic power of your base malt needs to be. Generally speaking a malt can self convert a < 35LĪlso generally speaking, the higher the diastatic power the shorter your mash can be. It is listed as "Lintner" in a malt profile. Diastatic Power - Amount of enzymes naturally occurring in the malt available to convert the starches into sugar during the mash. ![]()
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