The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Rahr vs Breiss malt experiment

Reply
 
LinkBack Thread Tools
Old 02-22-2012, 12:40 AM   #1
drhookmec
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
drhookmec's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Pont., MI
Posts: 284
Liked 3 Times on 3 Posts

Default Rahr vs Breiss malt experiment

I've done a little experimenting with these 2 malts.

Brewed the same recipe using 9.25lbs of grain
3.5gal strike water
7gal infusion water
looking to achieve 9gal of wort in the kettle before boiling.

Now with the Briess i got my 9Gal no problem.
But with the Rahr i came up 1gal short.

So this means thet Rahr malt soaks up more water then the Briess malt??

Very interesting and anyone else switching back and forth between these two
malts may want to make an adjustment on there infusion/sparge water.

Cheers..

Tim

__________________
drhookmec is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 12:42 AM   #2
onthekeg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 1,788
Liked 73 Times on 58 Posts
Likes Given: 15

Default

If you buy it by weight, apparently the Rahr has more dry substance, so you get more for your money!

__________________
onthekeg is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 03:11 AM   #3
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,191
Liked 26 Times on 19 Posts
Likes Given: 28

Default

I'd be interested on the taste differences. And what about the gravity differences?

__________________
bwomp313 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 03:20 AM   #4
drhookmec
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
drhookmec's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Pont., MI
Posts: 284
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by bwomp313 View Post
I'd be interested on the taste differences. And what about the gravity differences?
They where exactly the same believe it or not.
__________________
drhookmec is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2012, 03:20 AM   #5
thatjonguy
Now with 57.93% more awesome!
HBT_SUPPORTER.png
Feedback Score: 12 reviews
 
thatjonguy's Avatar
Recipes 
 
Join Date: Mar 2011
Location: North Central, North Dakota
Posts: 2,003
Liked 262 Times on 184 Posts
Likes Given: 38

Default

Quote:
Originally Posted by bwomp313
I'd be interested on the taste differences. And what about the gravity differences?
This!
thatjonguy is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2012, 09:05 PM   #6
drhookmec
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
drhookmec's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Pont., MI
Posts: 284
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by drhookmec View Post
They where exactly the same believe it or not.
Both taste differences where exactly the same and gravity points where
right on at 1.040.


Both beers contained 35% flaked rice.

So one thing to note is Rahr malt has a higher diastatic power
so it completely fermented out with out no help.

But the breiss stalled at 1.030 and needed a little help
from are good friend Amylase enzyme.
Another interesting point...

Cheers..

Tim
__________________
drhookmec is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2012, 09:46 PM   #7
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,944
Liked 542 Times on 382 Posts
Likes Given: 415

Default

Stalled at 1.030? I've never had any attenuation issues with Briess. Actually, I've never heard of an AG batch stalling that high. Something tells me it's not a maltster issue.

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2012, 10:02 PM   #8
drhookmec
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
drhookmec's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Pont., MI
Posts: 284
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by TyTanium View Post
Stalled at 1.030? I've never had any attenuation issues with Briess. Actually, I've never heard of an AG batch stalling that high. Something tells me it's not a maltster issue.
Funny how it happens but i find it to be consistent with that malt
when using rice /corn.

Tim
__________________
drhookmec is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2012, 01:03 AM   #9
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,944
Liked 542 Times on 382 Posts
Likes Given: 415

Default

So it just doesn't have enough DP to convert the 35% rice? Which Briess malt? (2-row, Pale Ale, etc)

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2012, 02:12 AM   #10
drhookmec
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
drhookmec's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Pont., MI
Posts: 284
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by TyTanium View Post
So it just doesn't have enough DP to convert the 35% rice? Which Briess malt? (2-row, Pale Ale, etc)
Breiss
6-Row 30%
2-row 35%
Rice 35%
__________________
drhookmec is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Breiss Ashburne Mild Malt SpanishCastleAle Recipes/Ingredients 3 11-23-2013 08:19 PM
Breiss Carapils Dextrin Malt - every batch? jhubert Recipes/Ingredients 27 06-26-2011 04:27 AM
rahr base malt git_dr1 Recipes/Ingredients 7 04-05-2011 01:50 PM
Briess malt VS. Rahr malt sagnew440 Recipes/Ingredients 2 10-23-2009 04:24 AM
Rahr Pale Ale Malt ISUBrew79 Recipes/Ingredients 1 04-16-2009 07:19 PM