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nilo 11-27-2010 03:24 AM

Testing fermentability of crystal malt
 
4 Attachment(s)

I'm setting the stage to do some research on crystal malts, trying to identify the following:
1)How much ppg you get from different crystal malts
2)How fermentable the sugars are

I'm going to do some simple experiments with 1gal batches as follow:

1)Separated tests will be done, one with crystal 10L, one with crystal 40L and one with crystal 120L
2)The grain bill for each test/batch will be 1 pound of crystal malt + 1/4lb of rice rulls. The crystal malt will be milled or even blended to a fine powder to extract close to 100% of its potential.
3)Using this tiny 2gal cooler, I'm going to mash/steep each grain bill at 155F for 30min to extract the sugars. I'm using 155F just as reference as I don't think it will actually matter since I don't need to covert starch to sugars. Sugars on a crystal malt should be already there.
4)Will drain and sparge to collect 1gal of wort for fermentation
5)To Ferment with S04 yeast at 70F until FG is achieved
6)Will measure OG and FG and get the PPG and attenuation, calculating how much fermentable the sugars are.

The plan is to do this test multiple times, also using different yeast strains, so the numbers can narrow and I can get a smaller standard deviation.

My objective is to get a good understanding of the effects of crystal malts on the FG of a recipe.

What you guys think? Anything I should change in my process? Thoughts?Am I crazy or something?


nilo 11-27-2010 03:24 AM

Testing fermentability of crystal malt
 
4 Attachment(s)

I'm setting the stage to do some research on crystal malts, trying to identify the following:
1)How much ppg you get from different crystal malts
2)How fermentable the sugars are

I'm going to do some simple experiments with 1gal batches as follow:

1)Separated tests will be done, one with crystal 10L, one with crystal 40L and one with crystal 120L
2)The grain bill for each test/batch will be 1 pound of crystal malt + 1/4lb of rice rulls. The crystal malt will be milled or even blended to a fine powder to extract close to 100% of its potential.
3)Using this tiny 2gal cooler, I'm going to mash/steep each grain bill at 155F for 30min to extract the sugars. I'm using 155F just as reference as I don't think it will actually matter since I don't need to covert starch to sugars. Sugars on a crystal malt should be already there.
4)Will drain and sparge to collect 1gal of wort for fermentation
5)To Ferment with S04 yeast at 70F until FG is achieved
6)Will measure OG and FG and get the PPG and attenuation, calculating how much fermentable the sugars are.

The plan is to do this test multiple times, also using different yeast strains, so the numbers can narrow and I can get a smaller standard deviation.

My objective is to get a good understanding of the effects of crystal malts on the FG of a recipe.

What you guys think? Anything I should change in my process? Thoughts?Am I crazy or something?


nilo 11-27-2010 03:24 AM

Testing fermentability of crystal malt
 
4 Attachment(s)

I'm setting the stage to do some research on crystal malts, trying to identify the following:
1)How much ppg you get from different crystal malts
2)How fermentable the sugars are

I'm going to do some simple experiments with 1gal batches as follow:

1)Separated tests will be done, one with crystal 10L, one with crystal 40L and one with crystal 120L
2)The grain bill for each test/batch will be 1 pound of crystal malt + 1/4lb of rice rulls. The crystal malt will be milled or even blended to a fine powder to extract close to 100% of its potential.
3)Using this tiny 2gal cooler, I'm going to mash/steep each grain bill at 155F for 30min to extract the sugars. I'm using 155F just as reference as I don't think it will actually matter since I don't need to covert starch to sugars. Sugars on a crystal malt should be already there.
4)Will drain and sparge to collect 1gal of wort for fermentation
5)To Ferment with S04 yeast at 70F until FG is achieved
6)Will measure OG and FG and get the PPG and attenuation, calculating how much fermentable the sugars are.

The plan is to do this test multiple times, also using different yeast strains, so the numbers can narrow and I can get a smaller standard deviation.

My objective is to get a good understanding of the effects of crystal malts on the FG of a recipe.

What you guys think? Anything I should change in my process? Thoughts?Am I crazy or something?


nilo 11-27-2010 03:24 AM

Testing fermentability of crystal malt
 
4 Attachment(s)

I'm setting the stage to do some research on crystal malts, trying to identify the following:
1)How much ppg you get from different crystal malts
2)How fermentable the sugars are

I'm going to do some simple experiments with 1gal batches as follow:

1)Separated tests will be done, one with crystal 10L, one with crystal 40L and one with crystal 120L
2)The grain bill for each test/batch will be 1 pound of crystal malt + 1/4lb of rice rulls. The crystal malt will be milled or even blended to a fine powder to extract close to 100% of its potential.
3)Using this tiny 2gal cooler, I'm going to mash/steep each grain bill at 155F for 30min to extract the sugars. I'm using 155F just as reference as I don't think it will actually matter since I don't need to covert starch to sugars. Sugars on a crystal malt should be already there.
4)Will drain and sparge to collect 1gal of wort for fermentation
5)To Ferment with S04 yeast at 70F until FG is achieved
6)Will measure OG and FG and get the PPG and attenuation, calculating how much fermentable the sugars are.

The plan is to do this test multiple times, also using different yeast strains, so the numbers can narrow and I can get a smaller standard deviation.

My objective is to get a good understanding of the effects of crystal malts on the FG of a recipe.

What you guys think? Anything I should change in my process? Thoughts?Am I crazy or something?


nilo 11-27-2010 06:26 PM

3 Attachment(s)

Just the crystal malt first, with 1/4# of rice rulls since I milled the crystal 3 times to get a better extraction.
This is how it looks


nilo 11-27-2010 06:26 PM

3 Attachment(s)

Just the crystal malt first, with 1/4# of rice rulls since I milled the crystal 3 times to get a better extraction.
This is how it looks


nilo 11-27-2010 06:26 PM

3 Attachment(s)

Just the crystal malt first, with 1/4# of rice rulls since I milled the crystal 3 times to get a better extraction.
This is how it looks


nilo 11-28-2010 01:11 AM

1 Attachment(s)

Done. All 3 batches for crystal 10L, 40L and 120L now sit at confortable 70F.


nilo 11-28-2010 04:31 PM

1 Attachment(s)

Here are some preliminary results:
Crystal 10L: PPG=20
Crystal 40L: PPG=16
Crystal 120L: PPG=16

After 14h from pitching, Crystal 10L is visibly fermenting, Crystal 40L is getting started, Crystal 120L doesn't show any signs yet.
All three were oxygenated with bottled oxygen for 3 min before pitching.
Here's a snapshot as of now.


nilo 12-04-2010 09:49 PM

5 Attachment(s)

Update on the results of the first test.
Basically, it shows that a good amount of sugars from a crystal malt is fermentable.
As I stated before, this is just the first set of data points of several more to come to give it some credibility.
One thing that actually surprised me was the detection of startches in wort of all three malts. I though that all starch were already coverted to sugars inside the grain, but that doesn't seems to be the case.
I think that I didn't get the max PPG from the grain. I will turn the grain into flour next time to make sure I get anything possible. I milled the grain 3 times on this first test.
Below is a table that shows the most important parameters tested and results. Also attached the fermentation profiles and pic of the iodine tests of crystal 10L.



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