Hey guys/gals,
There have been some replies on another thread (paint_it_blacks) ESB thread and I have sort of taken the thread in a different direction so I thought I would post it as a new topic.
One of my current life obsessions is to brew the perfect ESB and I think Fullers hits the mark. One of the difficulties in making the clone is having the beer retain some sweet taste after all is said and done. I have seen things from corn sugar, mashed maize, carmelized sugar, etc etc. But all these seem to impart is a higher OG and of course a hotter brew but not necessarily a sweeter brew.
So I have been reading about mashing and see that you can increase the body if you mash at higher temps, like 158 instead of 154... and according to wiki brewing:
A high temperature conversion of 155-158 F will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor.
So, the question is will those unfermentable dextrines be sweet? Does body, thin or full have anything to do with sweetness?
Thanks for any insight!
There have been some replies on another thread (paint_it_blacks) ESB thread and I have sort of taken the thread in a different direction so I thought I would post it as a new topic.
One of my current life obsessions is to brew the perfect ESB and I think Fullers hits the mark. One of the difficulties in making the clone is having the beer retain some sweet taste after all is said and done. I have seen things from corn sugar, mashed maize, carmelized sugar, etc etc. But all these seem to impart is a higher OG and of course a hotter brew but not necessarily a sweeter brew.
So I have been reading about mashing and see that you can increase the body if you mash at higher temps, like 158 instead of 154... and according to wiki brewing:
A high temperature conversion of 155-158 F will result in less starch conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor.
So, the question is will those unfermentable dextrines be sweet? Does body, thin or full have anything to do with sweetness?
Thanks for any insight!