COLObrewer

Recipes 

Yes that should work, they've done it before, you'll also want to move the malt around as it drys to release the moisture evenly, not sure it will hold 100lbs of malt either because it almost doubles in mass as well.

COLObrewer

Recipes 

So, our lastest attempt with the home malt.
We planned on testing the limits of our current equipment with a “double mash brew” (10gal tun is our limiting factor). The plan is to mash the max amount of grain twice in the tun, collect the first runnings of each mash in one keggle for a “big” beer, collect the second and third (4th, 5th whatever) in another keggle or two for a smaller beer. The recipe is simple: 14lbs pale (home malt) and 14lbs brown malt (Hugh Baird) for each back to back batch, (56lbs total grist bill), We used Chinook hops (We have a pound or so of chinook in the freezer we have to get rid of). By the way the barley I planted earlier in a container has finally headed out after some transplant shock and it appears to be 6 row of some variety. Here’s a picture:

They aren’t too healthy probably due to transplanting.

I had delusions of grandeuer of creating a 14% brown with the first runnings using this “double mash”. It didn’t work that way, the first runnings ended up with 1.072OG (5gals) and the second and third runnings ended up at 1.060OG (17gals). I believe we need to start doing some sort of protein rest with this home malt. It’s a good thing we had an extended sparging period with this because the efficiency would have been way low otherwise. It appears we got around 78% eff. unless I’m not figuring it right. The wort was still sweet tasting after the last sparge but I didn’t check SG of it. Efficiency seems to be all over the place with the home malt so far. Maybe Polecreek can shed some light with the home malt I gave him, he has another thread going about it in the all grain section on this forum. Here are some pics of the effort if anyone is interested,
Mash tun during one of the sparges: (FULL, heh)


First runnings boiling in 10gal corny keggle:

Needless to say we used all three keggles and utilized the 20gal fermentor for 2nd/third runnings. I will use the smoked malts in the next batch which will be all home malt and I'll probably do a protein rest (at least) at appx. 120F, how long a rest should this be?

Saccharomyces

Recipes 

Hmm. I'd follow the lead from George Fix and try to maximize your yield assuming you have a large % of insoluable proteins in your home malt. I would dough in at 105*F for a Beta Glucanase rest, infuse to 122*F for 30 minutes to gelatanize the proteins, ramp to 144*F for 30 for an alpha amylase rest, and ramp to 158*F for 30 for a beta amylase rest. Assuming your crush is good (0.040 or smaller mill gap) you should get all the yield you will ever get out of that grain with such a mash schedule.

If you got 78% I'll bet you got 88% yield from the brown malt and 68% yield from your home malt. Or maybe even 90%/65%.

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COLObrewer

Recipes 

That's what I was thinking, I'll be able to tell more on the next batch since it will be all home malt. I will probably try a rest schedule similar to what you suggest, I have no pumping aparatus so I will be doing it through batch type procedures, I will have to revisit the books on step mashing and protein rests etc, Thanx!, Vern.

WortMonger

Recipes 

Ohhhhh I can't wait for the tests to be drinkable and the typing to commence.

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COLObrewer

Recipes 

We'll probably be trying the SMATH batches this weekend, it'll be 2 and 1/2 weeks since kegged. I could probably wait another week but I'm feeling like a noob again chomping at the bit waiting for "first taste".

None of us (Me and the boys) have ever done any real judging of beers, but my initial plan is to utilize the killians sample cups initially for the first tests, we'll do some blind testing of one then the other, I guess using the BJCP guidelines, Aroma, Appearance, Flavor, Body, Overall etc. I was wondering if there is maybe a form for this? That lists the possible aromas, flavors, etc? Couldn't find one on search. Or do we just go by our own impressions/thoughts? After the initial tests, (If the beer is ready) we'll do some large glass sampling and I'll take pics etc. Anything else needed? Any suggestions? I'd love to share this experience with everyone interested, maybe we'll video tape.

Saccharomyces

Recipes 

I think you are looking for this.

http://www.bjcp.org/docs/SCP_BeerScoreSheet.pdf

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Stratotankard

Recipes 

Check out this at the BJCP website. Nice description of most off flavours you'll find in beers. BJCP also has a pdf of their style guidelines on the same site.

Edit: or you could use the form Sacc posted
Terje

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Secondary: Bourbon Barrel Porter
Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
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COLObrewer

Recipes 

Thanx guys, that's what I was looking for.
I guess as far as styles go this should be in the "light hybrid beer" category maybe a blonde? Or ?

Maybe we should compare them both to a good commercial craft beer of the style?

If there is such a thing?

I wonder what it would be?

Any suggestions?

COLObrewer

Recipes 

Fellow brewers,
We decided to try the SMATH brews this weekend. First I'll post some photos:

First pours, Left is home malt, Right is the Rahr.

You'll notice the head is thicker with the rahr, possibly due to a difference in carbonation due to more head space in the home malt keg, both seem to have some chill haze. We used no clarifier at all.

Side by side after sitting a few minutes: Note: the Rahr was poured first and sat while I swapped the lines and cobra fitting from ball lock to pin lock.

The home malt still seems to be a shade darker than the rahr, we didn't notice this while testing because we used the new funky little killians cups.

After a couple of swallows:

The home malt seems to be a bit more carbonated, again possibly due to more head space in the keg, may be the reason for head retention difference also? These are still a little young at 16 days in the keg. Me = No patience.

And at the end:


Tasting results as follows: We sat in the garage for the tasting/judging and utilized the BJCP judging forms and killians plastic cups (I’ve come to the conclusion that these are not good for judging, not enough volume). Me and my three sons. I first poured the rahr in each of the cups, the sons were tasting blind, only I knew which was which.

SON1
Rahr
Aroma: Plain, slightly malty (5). Appearance: A bit hazy, good golden color(2). Flavor: More malty than most lighter styles (lagers, Pilsners), a definite session beer, great after taste, tastes like beer(17). Mouth feel: Medium body, good and carbonated, has a certain sweetness(3). Overall: Very high drinking pleasure, it could be improved with some coriander or other spice, maybe more flavor hops(8), Total score 35.
Home malt
Aroma: Very slightly malty, creamy smell (9). Appearance: A bit less hazy than #1, Same golden color, nice head and rising bubbles(2). Flavor: Has a slightly odd tinge taste possibly alcohol, undecided(16). Mouth feel: Carbonated well, has pilsner body, no cream taste, enjoyable(3). Overall: Not too shabby!(7), Total score 37.

SON2
Rahr
Aroma: Slight hop smell (3). Appearance: Foggy and light color with minimal head(2). Flavor: Malty, a little bitter but not hoppy(8). Mouth feel: Creamy and tingly(2). Overall: Not amazing but not horrifying (5), Total score 20.
Home malt
Aroma: Slight malty smell(3). Appearance: Foggy with some head, balder?(2). Flavor: Creamy soft with some hop bitterness(10). Mouth feel: Creamy smooth coolness?, slight thickness?(3). Overall: Smooth(5), Total score 23.

SON3
Rahr
Aroma: Slightly fruity, no hop aroma, a little malty(8). Appearance: Light yellow, mostly clear, good head(2). Flavor: Extremely light malt taste, no hops taste, can taste alcohol (15). Mouth feel: Good body, carbonated, creamy, not too thin(4). Overall: Very pleasurable (9), Total score 38.
Home malt
Aroma: Pale malt smell, no fruitiness, not real pungent (7). Appearance: Creamy head, very light yellow color, clear(2). Flavor: Malt flavor, less fruity than #1, dry alcohol aftertaste(13). Mouth feel: Not a whole lot of body, not real creamy, astringent(3). Overall: It was alright, not a lot of flavor(7), Total score 33.

Me
Rahr
Aroma: Light malt aroma, maybe butter(6). Appearance: Hazy, light golden color, honey color, good head, coarse bubbles (1). Flavor: Decent malt flavor for a light beer, well balanced, malty finish with astringent after taste (13). Mouth feel: Good carbonation, finishes warm, quite creamy feel(5). Overall: Good lighter beer (9), Total score 34.
Home malt
Aroma: Moderate creamy malt aroma, no hops (7). Appearance: Light honey color, hazy, good head, fine bubbles(2). Flavor: Light – Moderate malt flavor, enjoyable caramel finish, slight astringent after taste(16). Mouth feel: Creamy low to moderate body, good carbonation, slight astringent after taste(3). Overall: Above average light body beer(8), Total score 36.

I’m not calling this home malt a success as yet but at the least the beer is drinkable, what has me worried is the astringent taste. I’m wondering if the appearance of more hulls in the mash actually means something in that regard, we’ll see in a couple more weeks if the flavor profile changes much. Also, we are all new at this written judging thing and we all are into more dark, heavy beers than this, maybe I need to send a couple bottles out for non-biased judging? Sorry for all the hacking, Vern.