Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Help me get that malty taste
Reply
 
LinkBack Thread Tools
Old 12-11-2008, 02:27 PM   #1
sixtyten
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 16
Liked 1 Times on 1 Posts

Default Help me get that malty taste

I've noticed that ever since I've started All Grain brewing, my beers are kinda flat or thin tasting. None of them have had that nice malty flavor and mouthfeel.

What could I be doing wrong. I was wondering if I made the jump to All Grain too soon.

I usually make 3 Gallon batches. I'm using a round Rubbermaid Cooler as my Mash Tun. I will admit... my gravity measuring skills could use some work. I bought a refractometer to check the gravity before fermentation. After that I use a hydrometer.

Am I not extracting enough sugars during the mash process?? I was thinking about going back and brewing a few extract brews to perfect the process of measuring gravity a little more precise.

__________________
sixtyten is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2008, 02:36 PM   #2
big supper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Montreal, Quebec
Posts: 428
Liked 1 Times on 1 Posts
Likes Given: 1

Default

You could try mashing at a higher temp.

BUT

It could also be recipe formulation. Post one of your recipes with mash schedule to start.

__________________
big supper is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2008, 02:41 PM   #3
FatDuc
Feedback Score: 0 reviews
 
FatDuc's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Leland, NC
Posts: 1,624
Liked 4 Times on 4 Posts
Likes Given: 1

Default

There's a big difference in the base grain too, so depending on whether you're using US 2 row, or UK Maris Otter, will make a big difference in the maltiness.
US 2 row and Safale- S-05= less malt, cleaner, crisper brew.
UK Ale Malt, like Maris Otter or other, with S-04, or other English yeast= more malt flavor.

__________________
Quote:
Originally Posted by olllllo View Post
Every brewer here would tuck in his junk to have this opportunity.
Quote:
A child-like man is not a man whose development has been arrested; on the contrary, he is a man who has given himself a chance of continuing to develop long after most adults have muffled themselves in the cocoon of middle-aged habit and convention. Aldous Huxley
Fat Duc Brewing
Special Character cheatsheets
FatDuc is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2008, 02:41 PM   #4
sixtyten
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 16
Liked 1 Times on 1 Posts

Default

ok.. I'll post my last recipe when I get home from work

__________________
sixtyten is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2008, 02:42 PM   #5
broadbill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Southern Maine
Posts: 3,383
Liked 314 Times on 222 Posts
Likes Given: 222

Default

what is your procedure and what do your numbers (mash temp/time, sparge temp/schedule), runnings gravity, boil times, OG, FG)....

Can't answer this types of questions without the data.

Thanks!

__________________
broadbill is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2008, 05:44 PM   #6
cactusgarrett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Madison, WI
Posts: 984
Liked 7 Times on 5 Posts
Likes Given: 8

Default

Quote:
Originally Posted by sixtyten View Post
I was wondering if I made the jump to All Grain too soon.
Most likely not - at this point (without seeing any processes or data) it seems more likely to me to be a recipe formulation issue first. You just need to figure out what, specifically, you're trying to fix.


Quote:
Originally Posted by sixtyten View Post
Am I not extracting enough sugars during the mash process?? I was thinking about going back and brewing a few extract brews to perfect the process of measuring gravity a little more precise.
First you gotta hammer out what you're actually trying to accomplish here. There's a difference between sweet, malty, and thick mouthfeel. Different processes and different ingredients will remedy whichever you're trying to fix.

For example, you ask "Am I not extracting enough sugars during the mash process??" You can have poor extraction efficiency (thus less sugars) and still have a thick, malty beer. We'll be able to tell more once you provide more details: mash temp, gravities, recipe, etc.
__________________

~~ Malted barley wants to become beer. ~~

cactusgarrett is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2008, 05:58 PM   #7
jmo88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Seattle
Posts: 1,401
Liked 19 Times on 14 Posts
Likes Given: 9

Default

Everyone has made good points so far. Assuming you understand implications of various base malts and mash temps, the final important factor is your water. Get a water report from your city and study the effects of the mineral levels impact on your beer. This effects the pH of the mash and your efficiency. Beyond that, the choride to sulfate ratio is a very important contributor to either a bitter leaning beer or a malty one.

__________________
(~):} Just a little Furthur (~):}
jmo88 is offline
 
Reply With Quote Quick reply to this message
Old 12-12-2008, 02:16 AM   #8
sixtyten
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Posts: 16
Liked 1 Times on 1 Posts

Default

Ok.. here is the data

Recipe

Dry Stout

batch size : 3.0 gallons
Est original gravity: 1.045
Est Final gravity: 1.013
Actual original gravity:1.035
Actual final gravity: 1.019

Grains and Yeast:
3lbs 12.0 oz Pale Malt (2 Row) UK
1lbs .08 oz Flaked Barley
8.4 oz Roasted Barley
1.00 oz East Kent Goldings
1 package Irish Ale (White Labs)


Process:
I mashed in at around 155F for an hour and sparged with 168F water. I ended up with about 4 gallons of wort.

Boil time was 60min and ended up with 3 gallons after the boil.
Fermented for 1 week in primary and 2 weeks in secondary.

Kegged and waited a week to try it and it tastes like carbonated flat/watery beer.

Thanks for all of your help!!

__________________
sixtyten is offline
 
Reply With Quote Quick reply to this message
Old 12-12-2008, 03:36 AM   #9
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,369
Liked 118 Times on 104 Posts
Likes Given: 18

Default

Quote:
Originally Posted by sixtyten View Post
Ok.. here is the data

Recipe

Dry Stout

batch size : 3.0 gallons
Est original gravity: 1.045
Est Final gravity: 1.013
Actual original gravity:1.035
Actual final gravity: 1.019

Grains and Yeast:
3lbs 12.0 oz Pale Malt (2 Row) UK
1lbs .08 oz Flaked Barley
8.4 oz Roasted Barley
1.00 oz East Kent Goldings
1 package Irish Ale (White Labs)


Process:
I mashed in at around 155F for an hour and sparged with 168F water. I ended up with about 4 gallons of wort.

Boil time was 60min and ended up with 3 gallons after the boil.
Fermented for 1 week in primary and 2 weeks in secondary.

Kegged and waited a week to try it and it tastes like carbonated flat/watery beer.

Thanks for all of your help!!
If you're looking for a big, malty beer a dry Irish stout is probably not the best place to look. A well made stout can have a nice touch of malt but the profile of the beer just doesn't lean in that direction. As to the recipe your ingredients look good although I would subtract a 1/2 lb of flaked barley and add 1/2 lb of pale malt but that isn't going to make a drastic flavor difference. Make sure your thermometer is accurate, that you are getting a good crush on the milled grain and that your water profile is in line for the style. Beyond that I would take some of that UK pale malt and make a nice, rich bodied ESB for your malt kick.
__________________
BigEd is online now
 
Reply With Quote Quick reply to this message
Old 12-12-2008, 04:27 AM   #10
eriktlupus
Feedback Score: 0 reviews
 
eriktlupus's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Cereal City, USA
Posts: 2,647
Liked 9 Times on 7 Posts

Default

Quote:
Originally Posted by sixtyten View Post
Ok.. here is the data

Recipe

Dry Stout

batch size : 3.0 gallons
Est original gravity: 1.045
Est Final gravity: 1.013
Actual original gravity:1.035
Actual final gravity: 1.019

Grains and Yeast:
3lbs 12.0 oz Pale Malt (2 Row) UK
1lbs .08 oz Flaked Barley
8.4 oz Roasted Barley
1.00 oz East Kent Goldings
1 package Irish Ale (White Labs)


Process:
I mashed in at around 155F for an hour and sparged with 168F water. I ended up with about 4 gallons of wort.

Boil time was 60min and ended up with 3 gallons after the boil.
Fermented for 1 week in primary and 2 weeks in secondary.

Kegged and waited a week to try it and it tastes like carbonated flat/watery beer.

Thanks for all of your help!!

most 5g batches run around 10-13# of grain total your 5.7 seems a little thin for a stout i'd try for closer to 6.5#total. also for a maltier profile try replacing the 1.5# of barley(a little much for the size of the beer) with .25-.5 barley and .5 20l crystal and maybe some dark munich or other type of lightly kilned malt. now with a final gravity of 1.019 you should have a very thick tasting brew however beersmith gave me est og1.042 fg1.011 so that tells me it might have not been done totally when kegged.


now as for your processes
how are you filtering, manifold/braid?
how do you sparge fly(continuos drain/fill), single batch(drain,fill,drain) or two equal batches(drain,fill,drain,fill,drain)?
stove top boil or outside burner?
__________________

primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde
DRINKIN DAWG BREWERY
LET'S GO RED WINGS


join michigan mashers here

extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency


eriktlupus 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
Malty taste appearing in keg gtn80 Bottling/Kegging 15 07-31-2009 06:56 PM
Best Yeast for super malty taste? ApolloSpeed Recipes/Ingredients 9 03-25-2009 03:47 PM
Will overly malty taste mellow over time? LeeF All Grain & Partial Mash Brewing 7 02-26-2009 04:33 PM
Getting that malty taste? bnscherm All Grain & Partial Mash Brewing 4 10-24-2008 07:54 PM
Non-malty taste The Apprentice Beginners Beer Brewing Forum 8 07-25-2005 08:26 AM