I'm new to all grain and would like to formulate my own recipes. Is there a source that lists malts and hops and the flavors they add to beer? Or malts/hops in combination and their affect on beer? I guess the hops would be broken down into when they were added. There seems to be a wide range of subtle flavors in beer that I'm trying to better understand.
Book or resource for malts/hops and what flavors they add to beer
- Thread starter LeeF
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batfishdog37
Well-Known Member
+1 for "Designing Great Beers." IMHO, it's as good a it gets.
DavyMark
Member
I'm reading that one too. Very good.
byo has a resource as well:
Brew Your Own: The How-To Homebrew Beer Magazine - Comparing and Selecting Hops
and hbd with a little bit on malt:
http://hbd.org/brewery/library/Malt101.html
also the best way is to just try them, and when you do, note the malster. I have noticed recently that American made Vienne has a rather toasty quality that it's German counterpart seems to lack.
Brew Your Own: The How-To Homebrew Beer Magazine - Comparing and Selecting Hops
and hbd with a little bit on malt:
http://hbd.org/brewery/library/Malt101.html
also the best way is to just try them, and when you do, note the malster. I have noticed recently that American made Vienne has a rather toasty quality that it's German counterpart seems to lack.
Gildog
Well-Known Member
dude z987k you just made my year with that beer style guidlines in your signature... that is like everything i wanted to ever know about beer... well not really but its helpfull
It's just the bjcp style guidelines, I put it there to hopefully help people out especially in cases like of lets say an irish red note some points that really are not key(they seem intuitive to the style), but are very very commonly done wrong:
Now there is no need to follow guidelines, we can be very creative as craft brewers, but an Irish red is not hoppy, if you make it hoppy, it is no longer an Irish red. Further, it's not estery and neither is damn near every lager on top of that. I think homebrewers have the hardest time with this... fermenting too high of a temperature... And a fair amount of brewpubs to
Now there is no need to follow guidelines, we can be very creative as craft brewers, but an Irish red is not hoppy, if you make it hoppy, it is no longer an Irish red. Further, it's not estery and neither is damn near every lager on top of that. I think homebrewers have the hardest time with this... fermenting too high of a temperature... And a fair amount of brewpubs to
menschmaschine
Well-Known Member
The Blow Leprechaun
Well-Known Member
I think Designing Great Beers is a rather limited resource - it's great if you've got it, but I wouldn't go out and buy it if your only goal is to get to know malt profiles... it only covers a handful, and not in any more detail than you can get online just about anywhere.
DGB is a great book, but I think its reputation overstates its value at this point in homebrewing science - what it did to get us here can't be overstated, but it's a little too dated to be overwhelmingly useful as a resource. Not because it's all that old, but because homebrewing has advanced rapidly since its publication.
It is, however, extremely valuable as a general instruction book on how to think about beer and brewing, but on the specifics it's no longer that useful.
DGB is a great book, but I think its reputation overstates its value at this point in homebrewing science - what it did to get us here can't be overstated, but it's a little too dated to be overwhelmingly useful as a resource. Not because it's all that old, but because homebrewing has advanced rapidly since its publication.
It is, however, extremely valuable as a general instruction book on how to think about beer and brewing, but on the specifics it's no longer that useful.
