HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > European Malt terminology ?'s




Reply
 
LinkBack Thread Tools Display Modes
Old 02-22-2007, 06:34 PM   #1
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 6 Times on 6 Posts

Default European Malt terminology ?'s

Ok,

I am looking into getting some BestMalz, probably Pilsen Malt and some Thomas-Fawcett Optic malt (I am guessing this is one of their Pale Malt offerings). In trying to figure out how to relate the Kolbach index to the Lintner scale. But according to this:

"European terminology. The EBC unit of measurement for diastatic power is °WK (Windisch-Kolbach units). The value of °WK can be converted to °Lintner by the formula DP °Lintner = (°WK + 16) / 3.5." ( Formula)

and from the BestMalz site for Pilsen malt:

BM Specs

WK=38 ==> (38+16)/3.5 = 15.4???

and the Thomas-Fawcett site:

T-F Specs

I can't make head nor tails out of it. Can anyone help?



__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 06:51 PM   #2
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 6 Times on 6 Posts

Default

I am beginning to wonder if it shouldn't be 380 WK°? that would be equivalent to 113 Lintner °, which would seem to make more sense. Anyone using BestMalz Pilsen that can confirm?



__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 08:49 PM   #3
Dr Malt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Pacific Northwest
Posts: 287
Liked 11 Times on 11 Posts

Default

It me again, Dr Malt.

The problem is that good old BestMalz is not your Best friend and they are not sharing in there analyses the DP levels. For what reason, I do not know. If they want to sell malt, they should give you a complete analyses, not selected bits of information. What you are looking at in there analyses is the Kolbach Index not the Windisch-Kolbach units for DP. The EBC Kolbach Index is a measure of the ratio of total protein to soluble protein or in domestic malt, the S/T. I guess you are suppose to assume their malt has sufficient DP and alpha-amylase levels for conversion, which they should have with an EBC color of 2.8 (translates to a 1.0 -1.1 L).

An S/T of 38 is on the low side as most base malts (USA) run 40 - 44. Thus, I would suspect their enzyme levels in their Pilsen malt is more like 115 -130 versus domestic 2 row of 130 - 160. This should be sufficient DP for your brew.

I hope this helps.

Dr Malt

__________________
Dr Malt is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 08:53 PM   #4
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 6 Times on 6 Posts

Default

Cool, thx Dr. Malt. You are my official new hero

I was wondering if there was a different terminology being thrown in there . Any ideas on the Thomas Fawcett? I am shooting to get some good base malts that I use regularly that can support a good deal of specialty malts.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2007, 11:14 PM   #5
Dr Malt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Pacific Northwest
Posts: 287
Liked 11 Times on 11 Posts

Default

The Thomas Fawcett analyses are as confusing as the Bestmalz data without conversion formulas. However, I know that TF malts are good malts for making British style ales. Crisp malts are also good particularly their Maris Otter malt. I have used it in several of my ales. Weyermann's (German) malts are of high quality and are great for german style beers. I say go for it. The fun of homebrewing is experimenting!!

Dr Malt

__________________
Dr Malt is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2007, 06:36 AM   #6
Orfy
For the love of beer!
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 63 Times on 49 Posts
Likes Given: 30

Default

I'm not sure about the Math, not sure why you need it. (KISS)

But TF malts are superb the Optic is a pale, it has more Aroma than most of the other pale base malts. I've only brewed with it once but it made a great ESB. They are a big supplier to a lot of the UK's crafter breweries and a lot of the home brew distributors in the UK and do a lot of exporting. I use thier Maris as my stock base and get it for £20 for 25kg. ( $40 for 50lb. )

__________________
GET THE GOBLIN
Have a beer on me.

Last edited by Orfy; 02-23-2007 at 04:50 PM.
Orfy is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2007, 01:58 PM   #7
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 6 Times on 6 Posts

Default

Lol, thanks guys. Yeah I am trying to keep it simple I just love the details though. I guess my last experience gave me a little second guessing (my longest conversion time to date), but it is all part of the learning phase I guess.

Ok so sacks of Pils and Optic, here I come.



__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Terminology question lapaglia Cider Forum 9 08-31-2011 06:48 AM
Terminology clarification cimirie General Beer Discussion 4 04-09-2009 09:31 PM
Taste Terminology Seabee John Beginners Beer Brewing Forum 7 01-09-2008 05:08 PM
Barley terminology kappclark All Grain & Partial Mash Brewing 5 08-02-2007 09:23 PM
I need some help with terminology on a recipe ratm4484 Beginners Beer Brewing Forum 2 02-14-2007 06:20 PM