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Old 04-08-2011, 05:18 PM   #301
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I think they mean to add more malty flavor and aroma, to make it a more malt forward beer, not to literally add more malt. thats how I see it.



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Old 04-08-2011, 06:23 PM   #302
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how would you do that? I mean, it's a low-attenuating, high mash beer already.

do they want it to finish at 1.018?



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Old 04-08-2011, 06:33 PM   #303
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Simple, you just use some old forgotten about Notty!

Try taking a pound of the base malt and toast it at 350° for 15 minutes, let it rest in a bag for a week or two, then brew as usual. I do this for many beers that I want a nice malty aroma and flavor. In fact I did that on my whiskey barrel aged northern English brown.

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Old 04-08-2011, 06:33 PM   #304
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Quote:
Originally Posted by motobrewer View Post
how would you do that? I mean, it's a low-attenuating, high mash beer already.

do they want it to finish at 1.018?
By using different malts or a different yeast, you can drastically increase the malt presence. Nottingham in particular, has always seemed to mute malt flavors for me. By simply switching to WLP002 or Wy1968, the malt profile would increase significantly. Also using small additions of amber, brown, pale chocolate and similar malts, you can add several more layers to the malt flavor, that together with a more malt-forward yeast will act to give the beer a lot more maltiness.
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Old 04-08-2011, 06:39 PM   #305
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makes sense. i agree that this beer is pretty one-dimensional.

man i can't wait to keg the 1318 version. i've never rebrewed a recipe so quickly (I just killed the keg a few days ago) and it's surprising i'm so excited to have it on tap again. usually after kicking a keg i'm content to try something new.

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Old 04-09-2011, 02:20 AM   #306
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I'm planning on brewing a red mild next week and using WLP028, fermented at 68-69. Should be malty and estery. If it works well I'm thinking about using that yeast for the next iteration of this one.

Honestly, I really don't like Nottingham. For almost anything. I know people obviously make great beers with it, but I always end up a little disappointed. It's hard to come up with a style (or flavor profile) for which there wouldn't be a better yeast.

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Old 04-09-2011, 07:18 PM   #307
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It appears I won with the mild! Holy heck! I never catch a break like that! WOOT!!! Too bad no BOS for me.

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Old 04-09-2011, 07:55 PM   #308
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congrats! be sure to post the recipe

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Old 04-09-2011, 08:54 PM   #309
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Orfy already did! I guess I post up a link to the recipe or add a post to the existing recipe? and add in that I used old ass yeast and Maricopa well water! I can get a Ward labs analysis of the water so everyone can try to replicate our water, I know it has 42 PPB of Uranium in it.

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Old 04-10-2011, 01:29 AM   #310
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congrats!!



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