A confused Multi Malt Mash?
I just gained the ability to do full 5 gallon all grain batches. I've done 1 gallon with 1-2 grains and 5 gallon partials but now I can do BIAB up to 5-6 Gallons
Now my question, I'm a bit of a weirdo and so for my first brew I want to make a bizarre mix of heaps of different malts. I want to know if there's any reason this won't work. I know it's not going to match any style but will it just be disgusting or could it be beautifully complex? Here's my recipe.
Brew Method: BIAB
Boil Time: 60 min
Batch Size: 21 liters
Boil Size: 24 liters
Original Gravity: 1.080
Final Gravity: 1.018
ABV (standard): 8.12%
IBU (tinseth): 48.41
SRM (morey): 23.51
1 kg - Abbey Malt (12.5%)
1 kg - Bohemian Pilsner (12.5%)
1 kg - CaraRed (12.5%)
1 kg - Pale Wheat (12.5%)
1 kg - Smoked Malt (12.5%)
1 kg - Crystal Rye (12.5%)
1 kg - Golden Promise (12.5%)
1 kg - Maris Otter Pale (12.5%)
25 g - Cascade (AA 7) for 60 min, Type: Pellet, Use: Boil
25 g - Styrian Goldings (AA 5.5) for 60 min, Type: Pellet, Use: Boil
25 g - Cascade (AA 7) for 15 min, Type: Pellet, Use: Boil
25 g - Styrian Goldings (AA 5.5) for 15 min, Type: Pellet, Use: Boil
25 g - Cascade (AA 7) for 1 min, Type: Pellet, Use: Aroma
25 g - Styrian Goldings (AA 5.5) for 1 min, Type: Pellet, Use: Aroma
Danstar - Nottingham Ale Yeast
Well, you do have a sufficient amount of base malts there to ferment out, so that part at least wouldn't be a concern.
However, it does seem like a somewhat confused mess of malts... The Golden Promise and Marris Otter are fairly similar, so they shouldn't conflict - but why use them both instead of just 2kg of one or the other? 12.5% of a Rye is a lot of Rye, though I'm not really familiar with how Crystal Rye differs from straight Rye Malt.... The rest of the stuff just seems kind of confusing to be thrown in there together. I'd be concerned that the finished product, rather than being nicely complex, may turn out unpleasant and confusing.
I'd try to focus on one or two of those elements you've got going in there and try to accentuate them. Pick a base malt and stick with it, then a character malt or two for some complexity and body, and see where that leaves you. The smorgasbord approach doesn't typically yield great results.
If that is crystal rye, that along with the carared gives you 25% crystal malt. That's way too much. Crystal brings sweetness to a beer, and I wouldn't use more than 15% and probably less than that.
The rest are "ok". Some of the malts are pretty much the same thing (marris otter/golden promise, abbey malt/pilsner) so you won't be able to discern different colors and flavors from the different malts, but it won't be bad or anything.
An entire kilo of smoked malt? That's going to be a VERY smoky brew! If it were me, I'd reduce the smoked to a few oz (60g or so). But maybe you really like smoky beer. Just my 2 cents worth.
The way I look at this is to compare it to cooking. If you want to make some chicken soup, you don't want to just dump in a little of everything on the spice rack and hope it comes out OK. You'd start with a recipe from your grandma or a cook book and see if you can nail the basics. Then you might decide that since you like fennel, it might go well in your soup and add a little. Then you evaluate whether you need more or less fennel, or maybe none at all. Then you might say "what if I roast the vegetables before I throw them in?" and you give that a try and decide whether it added anything or not.
Also, remember that something need not be complex to exhibit complexity. For example, Saison du Pont has a wonderfully complex flavor, but is made with 100% Pilsner malt. So instead of just trying for "complexity," think about what flavor you're actually trying to acheive and what ingredients / techniques are required to get it.
+1 to everyone. There are some very nice light malts in your recipe, but the flavor will likely be overpowered by all the roastyness of the others.
The reason I'd do a kilo of each including smoked and crystal is because I can only buy them in kilos and I get them crushed at the store so I don't want them sitting round. Unless I do 2 beers at the same time that use the same grains then I need to work out some way of storing them or just chuck it out.
I'm not too concerned about the smoked as I've made 100% peat smoked (small batch) before and it was delicious.
gr8shandini, I'm not trying to make chicken soup. If I wanted to make a pilsner I'd use a recipe which I might adjust a little but would expect to end up with a pilsner. What I'm trying to make fits into no category, and has unexpected results. that could be good or terrible (I'm the guy who made beef in bourbon beer, this is what I do)
Yooper, I will take the too much Crystal comment in and adjust. Maybe swap to regular Rye.
I always have two fermenters on the go so I'm sure my other fermenter will have a nice, normal, from recipe brew that will taste good and as expected but I homebrew not only to make great beer but to have fun, and a hilariously bad failure (if that's what happens with this) that I designed is as much fun as a good beer from a recipe.
But to address your problem of what to do with crushed malt, I've heard of many people keeping it in a sealed plastic bag in the freezer for several months with no detrimental effect. If you brew a lot, you might also want to invest in your own grain mill. You'll quickly make back your money by how much you'll save buying in bulk.
The reason for asking is if there's something in there that won't work or is guaranteed to ruin it before I even start. The excess Crystal is a good point and I'll change that before I brew it.
Also if anyone has tried something similar then hearing of their experience would be beneficial.
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