New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Lovibond Rating (or Plato. Not sure)




Reply
 
LinkBack Thread Tools Display Modes
Old 01-02-2013, 01:20 PM   #1
Lepke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 10
Default Lovibond Rating (or Plato. Not sure)

I'm wanting to attempt to make a few beer styles that have fallen out of popularity in the past hundred years or so, or which are extinct aside from a recipe or two still being available.

One of them calls for 2 pounds of acidulated malt with an L of 2. I think they mean 2L as in Lovibond and not Plato, so if I'm wrong by all means let me know.

So far I have found this with a 1.8L and 3L rating.

My question is; does this make that much of a difference? If so I will keep looking. I'd like to get it as close to the style as possible otherwise there's no sense in doing this.

Also, is there away to compensate the 1.8L to 2L. Or conversely the 3L to 2L?

Here is the link from BYO in case this helps.

http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/534-dampfbier-style-profile



Thanks all!
Ken~



__________________
Lepke is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:28 PM   #2
cluckk
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
cluckk's Avatar
Recipes 
 
Join Date: Apr 2005
Location: San Antonio, TX
Posts: 1,598
Liked 342 Times on 224 Posts
Likes Given: 47

Default

Lovibond is a color rating and it is easier to put color in than to take it out. Use the 1.8 and then you could boil longer. You could also check your water too and compare to the water where the style was brewed. Some additions to water can increase or decrease the extraction of color from the grain. It may be possible to make additions to your water that will make the brew darker than theirs would have.



__________________

"So you say you just brewed your first batch of beer. Welcome to the obsession." --me, to every first time brewer I ever meet.

cluckk is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:33 PM   #3
causeimthesquid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Merrimack, New Hampshire
Posts: 132
Liked 21 Times on 18 Posts
Likes Given: 40

Default

Unless the rest of your grain bill is pilsner malt, I wouldn't worry about 1.2L If you add any crystal malts or toasty specialty grains, those will be suspect for color discrepencies.

Plus, you said you were doing historical beers, which depending on how far back you are going, were no where near as light or clear as today's pilsners just due to the malting and kilning process.

I wouldn't worry about it.

__________________
causeimthesquid is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:35 PM   #4
WoodlandBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,674
Liked 116 Times on 113 Posts
Likes Given: 54

Default

That is likely Lovibond which is a measure of color. There are many more factors that will impact the best more than the slight difference in roastiness that the difference in color indicates. so I wouldn't sweat it. The malt available today is very different than that available a century ago, so I wouldn't sweat the Lovibond being 10% different.

EDIT:
That's an interesting article. Is it really 2 lbs of acidulated malt? 1% or 2% of the grist is normal, and maybe I missed it when I skimmed it, but it didn't sound that sour. The Pilsner malt was listed as "about 2L" and the Munich is listed as "between 6L and 20L." If that's what you are referring to then like was said, don't worry about the 2L being 1.8L.

__________________

The 2nd edition is now available: Brewing Engineering
BLOG: Brewing Boiled Down Brewing science for those of us without a Ph.D

WoodlandBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 06:38 PM   #5
mikeho
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Boston
Posts: 135
Liked 13 Times on 11 Posts

Default

Maybe the link is wrong, but I didn't see any acidulated malt in that recipe. The grain bill is "70/30 mix of Pils and Munich malt", no room in there for 2 lbs of acidulated malt.

__________________

Primary: Simcoe APA, Smoked Porter
Bottled: Brown Ale, Imperial Red, Simcoe/Columbus APA, Breakfast Stout, Barleywine

mikeho is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 11:29 PM   #6
Rideandbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Chicagoland, Illinois
Posts: 55
Liked 9 Times on 8 Posts
Likes Given: 12

Default

Continental Pils, and Munich 10.

__________________
Rideandbrew is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 06:41 AM   #7
patto1ro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2005
Posts: 219
Liked 15 Times on 13 Posts

Default

That article is wrong about Dampfbier. It isn't feremneted with a Weizen yeast. I've been to the brewery and asked the brewer. It's just a neutral top-fermenting strain. The beer itself is like a lightly-hopped Alt.

__________________
patto1ro is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 12:03 PM   #8
Lepke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 10
Default

Sorry. Meant to put this link in there. Not the other one. That one is for later. :-) http://byo.com/stories/recipeindex/article/recipes/112-specialty-a-experimental-beer/2429-gose

__________________
Lepke is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2013, 02:30 PM   #9
mikeho
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Boston
Posts: 135
Liked 13 Times on 11 Posts

Default

So it turns out that the gose style has experienced a small resurgence in popularity. Sam Adams makes Verloren, which is limited release, but you may be able to find some. Also, a gose took gold in the Category 23 in the Boston Homebrew Comp in 2012.



__________________

Primary: Simcoe APA, Smoked Porter
Bottled: Brown Ale, Imperial Red, Simcoe/Columbus APA, Breakfast Stout, Barleywine

mikeho 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
37 Plato OG (1.164) tmains All Grain & Partial Mash Brewing 11 04-29-2012 09:20 PM
Plato question 3sheetsEMJ General Beer Discussion 4 02-17-2012 10:08 PM
calculating plato indianaroller General Beer Discussion 3 09-17-2011 03:19 AM
Plato coincidences jlaureanti Beginners Beer Brewing Forum 2 05-05-2011 04:57 AM
Why don't we use deg Plato for gravities Kaiser General Techniques 29 03-23-2009 02:01 PM