Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > 6-yr old malt - mash test!

Reply
 
LinkBack Thread Tools
Old 10-16-2012, 05:10 PM   #1
GotPushrods
Bearded Lagerjack
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GotPushrods's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Phoenix, AZ
Posts: 362
Liked 60 Times on 44 Posts
Likes Given: 6

Default 6-yr old malt - mash test!

I see it asked all the time: "How long will uncrushed grain last?" People always chime in... "Oh a year or 2 if you keep it sealed up." I can't say I've ever seen anyone actually test this. Where on earth is this advice coming from?!?!

Well I found a few small sealed bags of 2-row from mid-late 2006. That's 6 years old folks!

Sooooo..... I milled 2 pounds (unknown maltster) 2-row at 0.035". I mashed in 1 gallon of RO water with 1.1 grams CaCl2 and 0.50 ml of 10% phosphoric acid.

Mash was held at 150*F for 45 minutes, and the pH hung around 5.5 room temp (about 5.2 @ mash).

Iodine test passed for conversion after 15 minutes.

Temp-adjusted gravity was 1.057, and I'm ASSuming 36 ppg from the 2-row, or max of 1.072. That's 79% mash efficiency, minus some losses if I were to vorlauf and actually collect.


Will this make good beer? I have no idea. It tasted sweet and smelled amazing. But hey, maybe the finished beer would taste like @$$.

I just thought I'd share, seeing as how this gets asked so often.

Eric

__________________
GotPushrods is offline
signpost Likes This 
Reply With Quote Quick reply to this message
Old 10-16-2012, 05:17 PM   #2
IffyG
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Nashville
Posts: 1,390
Liked 60 Times on 49 Posts
Likes Given: 20

Default

Quote:
Originally Posted by GotPushrods View Post
Will this make good beer? I have no idea. It tasted sweet and smelled amazing. But hey, maybe the finished beer would taste like @$$.
So are you gonna go the extra mile and make beer out of it? Usually if tastes and smells good, you'll make decent beer...
__________________
IffyG is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2012, 05:23 PM   #3
GotPushrods
Bearded Lagerjack
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GotPushrods's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Phoenix, AZ
Posts: 362
Liked 60 Times on 44 Posts
Likes Given: 6

Default

Quote:
Originally Posted by IffyG View Post
So are you gonna go the extra mile and make beer out of it? Usually if tastes and smells good, you'll make decent beer...
I probably should... ya know, for science! I think I have enough to make a batch. Maybe something simple and malty?

I'd rather not use any new malt, or cover it up with too many hops. I have probably 5-6 pounds of various 2-row, and about 10 oz of Carafa II. That's it for the old stock.
__________________
GotPushrods is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2012, 05:43 PM   #4
JJL
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: , WI
Posts: 1,278
Liked 30 Times on 23 Posts
Likes Given: 2

Default

I don't know that it matters too much what you make as long as it's not too extreme with hops or specialty grains. You have to think real world application. I would think that making a simple amber or cream ale would be a good test. Something with a high percentage of base malt and a low to medium IBU. The reason I say this is because IMO base malt is the most likely malt type to be laying around for extended periods of time. And, it makes up the highest percentage of any grain bill. Also, it's probably the malt type that people are least likely to want to replace since there is so much of it in a recipe. Maybe do a comparison. A recipe using the old malt with new ingredients compared to the same recipe made with new base malt. Nonetheless, it's good of you to share the info.

__________________
JJL is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2012, 07:55 PM   #5
GotPushrods
Bearded Lagerjack
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GotPushrods's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Phoenix, AZ
Posts: 362
Liked 60 Times on 44 Posts
Likes Given: 6

Default

I'll get a recipe together and let you guys know how it goes. I've got a few other things on deck coming up (beers and other plans) but maybe within the month this can happen. I'm really interested to know if it will make good beer.... seeing as how everyone always quotes 1-2 years as the shelf life of malt!

__________________
GotPushrods is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2012, 08:16 PM   #6
inhousebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: minneapolis, minnesota
Posts: 1,424
Liked 121 Times on 110 Posts
Likes Given: 36

Default

Interesting indeed. I'd like to know how it turns out since a buddy has a year and half old crushed grain kit sitting around.

__________________

I hate Walder Frey...

inhousebrew is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2012, 09:46 PM   #7
Xpertskir
Feedback Score: 6 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,016
Liked 378 Times on 248 Posts
Likes Given: 21

Default

somewhat useless but interesting none the less. My 250 pound stock of 2-row will be gone within 9 months. I cant see myself needing to buy much more than that.

Thanks for actually testing it, instead of the obligatory "is my grain still good" thread

__________________
Xpertskir is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2012, 12:55 AM   #8
bassbone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Cincinnati
Posts: 131
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I'll be interested in seeing how this turns out, and in the very least it will be good to refer people to this to answer the "is my grain still good" threads

__________________
bassbone is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2012, 01:34 AM   #9
jasonsbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Central Iowa
Posts: 413
Liked 22 Times on 12 Posts
Likes Given: 8

Default

This is a good experiment. I have some uncrushed grain that is 1 1/2 years old. I think it is still good.

I believe the only way for grain to go bad would be spoilage (mold) or insect feeding. Someone that works in the grain business might know for sure. Base grains/malts are not like an herb or spice. There would be little to no volitile compounds to disperse. If your grain is stored properly (cool, dry) I think it should be OK for years.

Surely there is someone out there who works in the malt or grain business...

__________________

There are a terrible lot of lies going around the world, and the worst of it is half of them are true.

Winston Churchill

jasonsbeer is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2012, 03:40 AM   #10
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,429
Liked 243 Times on 216 Posts
Likes Given: 2

Default

'6-yr old malt'


I thought you were talking about Scotch!

I've used specialty grain that was 10 years old (stopped brewing and then started years later), and didn't notice any issue. I would not use it now over concerns that it may hurt the beer and after all the effort I put in it, I don't want to risk a bad beer for a few bucks.
__________________
Calder 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
When is the best time to test pH of mash? dgez All Grain & Partial Mash Brewing 11 07-13-2012 06:30 PM
How to test your mash with iodine??? SenorHops Beginners Beer Brewing Forum 4 04-02-2012 01:50 PM
What to do when mash is not passing iodine test? Inverted_Giraffe Beginners Beer Brewing Forum 17 11-06-2011 03:14 AM
Unsure about your RA target, do a test mash Kaiser Brew Science 7 06-25-2009 03:13 PM
First test on mash tun 67coupe390 Equipment/Sanitation 11 01-03-2007 03:02 PM