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Old 07-05-2013, 07:09 PM   #31
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Thanks for the update. It's great to be able to compare the pictures (for color) and the numbers & taste.

I'm kind of tempted to do this now, and then start blending finished products to find good combinations of base malts. That's going to have to wait until I get some serious free time, though.

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Old 07-08-2013, 02:28 PM   #32
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I have to admit that I am very surprised by the color of everything other than the Golden Promise, and maybe the Mild malt. I would not expect the organic 2-row or the Maris Otter to be that dark. Did you control/measure the mash pH? If the pH is too high, Maillard reactions will be increased and it can have a dramatic effect on the final color - a good write-up of this can be found on Kai Troester's site - http://braukaiser.com/wiki/index.php...fusion_mashing (scroll down about 3/4 of the page)...

...photo showing the effects of pH on color (from above site)

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Old 07-09-2013, 01:07 AM   #33
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I did not measure pH on these small batches. However, I do use the brewing pH strips for my larger batches. Without acid malt I end up close to 6 with my fairly hard well water based on my notes from the first batch completed since repatriating. I've added acid malt to everything since. I had considered brewing another test set comparing my well water with a dilution of RO, bottled spring water, or other options with one of these malts. Your post motivates me to definitely do it.

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Old 07-09-2013, 02:23 AM   #34
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Thanks for taking the time to do this and meticuluosly write up the results. This was an interesting read.

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Old 07-10-2013, 01:38 AM   #35
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Quote:
Originally Posted by JLem View Post
I have to admit that I am very surprised by the color of everything other than the Golden Promise, and maybe the Mild malt. I would not expect the organic 2-row or the Maris Otter to be that dark. Did you control/measure the mash pH? If the pH is too high, Maillard reactions will be increased and it can have a dramatic effect on the final color - a good write-up of this can be found on Kai Troester's site - http://braukaiser.com/wiki/index.php...fusion_mashing (scroll down about 3/4 of the page)...

...photo showing the effects of pH on color (from above site)

Now that is learning something new today. The first all-grain beer I made I paid zero attention to water and just added that stupid 5.2 stuff. I've never been able to figure out why the beer turned out so dark. I think I know now.
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Old 07-10-2013, 02:05 AM   #36
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Outstanding post! Very informative and an outstanding read! Thanks!

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Old 07-10-2013, 04:17 PM   #37
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Now that is learning something new today. The first all-grain beer I made I paid zero attention to water and just added that stupid 5.2 stuff. I've never been able to figure out why the beer turned out so dark. I think I know now.
Many of my early beers were much darker than I had anticipated and I also think mash pH was the reason (though I don't actually know since I never took pH readings). Pretty astonishing difference once I started paying attention.
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Old 08-17-2013, 11:17 AM   #38
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Cool. What colour maris otter are you using? Nowadays you can get very low colour maris otter malts, which come out pretty much straw in a 1.055 OG ale. I think they are about 2-2.5L (3 EBC). Just had a local brewery do a session on Wednesday and they claimed it was superior to most alternatives, and the samples were definitively dry and malty. Good stuff.

http://hopcraftbrewing.blogspot.co.u...1_archive.html

http://www.ratebeer.com/forums/maris...ale_152028.htm

Btw, I like the description of that mild malt, maybe you'd want to stick 20-40% in your base grain bill instead of any crystal!

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Old 08-19-2013, 02:26 AM   #39
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I don't know the exact specs on the Maris Otter. It came from Northern Brewer Milwaukee.

I think I'll be doing a large batch of old ale or barley wine with the Ashburne Mild malt.

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Old 09-02-2013, 03:33 AM   #40
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Cool experiment. Those are some high final gravities for Cali Ale yeast and just base malt. I would expect a gravity of less than 1.010 mashing at 152 with no specialty malts. My guess is you mashed closer to 162 if you later noticed that your thermometer was 10 degrees off. That probably contributed to the big difference in efficiency as well.

While a good experiment, I wouldn't totally dismiss any of them based on residual sweetness or how the hops came through. I would strictly go by the malt flavor you're looking for in your pale and india pale ales. Thanks for posting

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