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Old 09-17-2006, 11:38 PM   #1
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Default Scorched Malt

This is my second batch and I was feeling ambitious and decided to make a honey-weiss. I scorched some of my malt, not a lot, but I definitely scorched it. Should I worry? Are there any fixes?

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Old 09-18-2006, 12:04 AM   #2
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Scorched in the mash? As long aseverything converted you'll be mostly fine. I say mostly cause you might get a slight burnt taste. Depends on how scorched you are taling about.

Oddly enough that burnt taste seems a lot like smoked malt taste.

If you get it, lagering your secondary it will help reduce it.

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Old 09-18-2006, 01:05 AM   #3
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Cool, thanks for the advice. I'll know about the smoky flavor in a coupla weeks. I definitely got a caramel aroma but couldn't taste it in the wort.

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Old 09-18-2006, 01:07 AM   #4
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Also... what do you mena by converted?

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Old 09-18-2006, 01:21 AM   #5
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graemkoek...

are you an all grain brewer or are you using malt extract syrup/powder?

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Old 09-18-2006, 02:11 AM   #6
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All grain, none of that sissy stuff...

... wait... should I be using extract?

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Old 09-18-2006, 02:13 AM   #7
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Quote:
Originally Posted by graemhoek
All grain, none of that sissy stuff...

... wait... should I be using extract?
I was just trying to clarify what you meant by "malt" in the original thread. I had assumed you meant extract, but Denny had assumed all grain.

The "converted" question from you made me wonder if you meant extract. (FYI: Conversion is when the starch in the grain changes into sugar during the mash.)

I'll go back to sipping my sissy stuff beer now.
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Old 09-18-2006, 02:18 AM   #8
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My OG was a little low. Given I didn't know what conversion was and I only boiled my mash for about 2 hours that might explain it... crap. Well... I'm looking forward to some watery honey weiss.... live and learn.

Maybe I can add some extract before I add my yeast... when my wort cools enough. Would that be silly? (I am quite silly)

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Old 09-18-2006, 02:22 AM   #9
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Quote:
Originally Posted by graemhoek
My OG was a little low. Given I didn't know what conversion was and I only boiled my mash for about 2 hours that might explain it... crap. Well... I'm looking forward to some watery honey weiss.... live and learn.

Maybe I can add some extract before I add my yeast... when my wort cools enough. Would that be silly? (I am quite silly)
Boiled the mash?? Add extract to cooled wort?? What??
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Old 09-18-2006, 02:22 AM   #10
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Quote:
Originally Posted by graemhoek
My OG was a little low. Given I didn't know what conversion was and I only boiled my mash for about 2 hours that might explain it... crap. Well... I'm looking forward to some watery honey weiss.... live and learn.

Maybe I can add some extract before I add my yeast... when my wort cools enough. Would that be silly? (I am quite silly)
Did you actually boil the mash? If so, you probably did not get any conversion at all. The enzymes that change the starch to sugar are de-activated at temps above 170ish.

As for the extract, you can always boost a grain batch with extract if you want. Add some to water, boil, and throw it in.

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