cwheel
Well-Known Member
All of my beers seem to lack malt flavor, and several judges said this for my two entries at the NHC this year. I don't think I have a good grasp of the flavors contributed by certain specialty malts, so I'm going to do an experiment. I plan to brew a 6 gallon batch similar to this:
10 lbs Pils
3 lbs Vienna
0.75 lbs C60
I then want to add 8 oz of each of the following:
Aromatic
Melanoidon
Special B
Victory
Chocolate
What are your thoughts on brewing up the main batch, hopping with a simple APA schedule, splitting it up into five small 1.2 gallon fermenters, and then adding about a liter of water steeped with each of the above grains?
Do any of the above really need to be mashed, or would steeping work for all 5?
Also, will I be missing something if I don't expose these 5 specialty grains to boiling temps as well as hops?
10 lbs Pils
3 lbs Vienna
0.75 lbs C60
I then want to add 8 oz of each of the following:
Aromatic
Melanoidon
Special B
Victory
Chocolate
What are your thoughts on brewing up the main batch, hopping with a simple APA schedule, splitting it up into five small 1.2 gallon fermenters, and then adding about a liter of water steeped with each of the above grains?
Do any of the above really need to be mashed, or would steeping work for all 5?
Also, will I be missing something if I don't expose these 5 specialty grains to boiling temps as well as hops?