james3
Active Member
Hey everybody!! I’m in the process of designing an experiment to get a better understanding of everything that goes into making beer from the ingredients to the processes. The main reason is to increase my knowledge of everything beer based on personal experience as opposed to theory or the results of others. I think this will give me a better understanding of this art and allow me to hone my skills, so tell me what you guys think! Any comments and or suggestions are all welcome and appreciated!
p.s. I have 5 one gallon carboys that I plan on fermenting in and the only thing different in each carboy is going to be the variable listed below in each experiment.
Ultimate Goals
• Get empirical data on malt/hop profiles and brewing processes
• Create a recipe for a top notch APA based on the results from experiments
APA Experiment Part I (malt i)
Variables (grain bill)
• Base Malt
• Base Malt + Aromatic
• Base Malt + Biscuit
• Base Malt + Crystal 15
• Base Malt + Crystal 60
Goals
• determine what each crystal/specialty malt contributes to finished product
APA Experiment Part II (malt ii)
Variables (grain bill)
• Base Malt + Munich
• Base Malt + Toasted
• Base Malt + Victory
• Base Malt + Vienna
• Base Malt + Wheat
Goals
• determine what each crystal/specialty malt contributes to finished product
• choose which malts from experiment i and experiment ii to include in final APA
APA Experiment Part III (hops)
Variables (hop flavor and aroma)
• Amarillo
• Cascade
• Centennial
• Summit
Goals
• gain a better understanding of each hop’s defining characteristics
• choose which hops to include in final product
APA Experiment Part IV (mash temp)
Variables (light body to full body)
• 150
• 152
• 154
• 156
Goals
• determine which mash temperature appeals to my tastes for APA
More experiments to come (e.g. fermentation temps, oxygen amounts, yeast pitching rates, etc.) once I have a better understanding of ingredients. After experiments are done I plan on fine tuning my recipe to make sure everything works together!
p.s. I have 5 one gallon carboys that I plan on fermenting in and the only thing different in each carboy is going to be the variable listed below in each experiment.
Ultimate Goals
• Get empirical data on malt/hop profiles and brewing processes
• Create a recipe for a top notch APA based on the results from experiments
APA Experiment Part I (malt i)
Variables (grain bill)
• Base Malt
• Base Malt + Aromatic
• Base Malt + Biscuit
• Base Malt + Crystal 15
• Base Malt + Crystal 60
Goals
• determine what each crystal/specialty malt contributes to finished product
APA Experiment Part II (malt ii)
Variables (grain bill)
• Base Malt + Munich
• Base Malt + Toasted
• Base Malt + Victory
• Base Malt + Vienna
• Base Malt + Wheat
Goals
• determine what each crystal/specialty malt contributes to finished product
• choose which malts from experiment i and experiment ii to include in final APA
APA Experiment Part III (hops)
Variables (hop flavor and aroma)
• Amarillo
• Cascade
• Centennial
• Summit
Goals
• gain a better understanding of each hop’s defining characteristics
• choose which hops to include in final product
APA Experiment Part IV (mash temp)
Variables (light body to full body)
• 150
• 152
• 154
• 156
Goals
• determine which mash temperature appeals to my tastes for APA
More experiments to come (e.g. fermentation temps, oxygen amounts, yeast pitching rates, etc.) once I have a better understanding of ingredients. After experiments are done I plan on fine tuning my recipe to make sure everything works together!