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Old 09-27-2009, 04:28 PM   #1
rocketman768
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So, I want to do an experiment. I want to do 3 single gallon batches with only pale 2-row and crystal malt (maybe 20, 40, and 60). I was thinking the easiest thing to do would be to mash the 2-row all together and then split up the runnings 3 ways, and then steep the crystal. Would this basically give the same flavor as if the crystal were in the mash?

Also, what kind of ratio should the pale 2-row and crystal be in? I want to be able to really taste the crystal. The maximum percent crystal is usually 20%. Should I use 20% in the recipes or more?

Thanks!


 
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Old 09-27-2009, 06:31 PM   #2
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I think that's a great idea. I don't think the flavor would be any different from steeping since all the sugars are already converted in crystal malt. And it would save you a bunch of hassle by mashing all the base grain together. I really like the crystal at 10-15% of the grist. That will give you plenty of flavor, but won't become overwhelming.
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Old 09-27-2009, 06:56 PM   #3
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I agree with the 10%-15% ratio. Too high and you will taste too much crystal without getting a true idea on how it balances with the two row. It's important to get a good idea of the crystal, but it's better to keep it balanced IMO if you want to know what the crystal will do in a real brew. I also like the idea of mashing the two row in one batch, and then adding the steeped crystal separately. This will make for a better controlled comparison for the crystal.

Be sure to post your findings!


 
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Old 09-27-2009, 08:37 PM   #4
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Thanks guys! I will indeed post the method and results.

 
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Old 09-28-2009, 01:00 AM   #5
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Sounds like an interesting experiment. I assume you trying to determine the flavor differences?
What is your hopping schedule?

 
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Old 09-28-2009, 02:48 AM   #6
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Quote:
Originally Posted by gxm View Post
Sounds like an interesting experiment. I assume you trying to determine the flavor differences?
What is your hopping schedule?
Yes. There always seems to be some crystal malt in the recipes I do, and I would really like to taste the difference between them for myself so that when I make a recipe, I know which one would be best.

For hops, I dunno. I'm thinking maybe either only a bittering addition or bittering and flavoring. I think I might use Amarillo and keep it to 20-30 IBUs with the OG at 1.050 just to make sure the bitterness doesn't interfere with the malt too much.

 
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Old 10-17-2009, 07:20 PM   #7
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I'm in the middle of brewing this right now. Wow, what a handful 3 separate batches is!

 
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Old 10-17-2009, 07:36 PM   #8
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Awesome, keep us updated!
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Old 10-17-2009, 10:31 PM   #9
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Thanks much for doing this. It'll be real interesting how it all comes out. Since so many IPAs and Pales are just subtle variations on the malt bill, this is a great experiment to do. Wish I could be there to taste.

 
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Old 10-17-2009, 10:55 PM   #10
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Wow, this brewday was incredible! Started at 10am, completely done and everything cleaned up at 5pm! My mash went (almost) great. I went from 155F to 154F @ 15 min, but then it dropped to 149F @ 30 min. My mash tun is my kettle, so I just put it on the stove and heated back to 155F, but temp readings were all over the place during this time, so who really knows. But, it looks like I got 85% efficiency, highest ever. Considering my first mash about 1.5 years ago was 45%, I am extremely happy about how I've managed to get better and better results with the mash.

Alright, let me give the recipes.

Yeast: US-05
Batch Size: 1 gal, 1 gal, 1 gal
OG: 1.055, 1.058, 1.057
FG: 1.014, 1.015, 1.014
SRM: 10, 15, 20
IBUs: 40-45
Boil: 60 min
Primary: 21 days at 62F air temp
Secondary: none

Fermentables:
5 lb Pale US 2-row (mashed)
.25 lb crystal 20, crystal 40, crystal 60 (steeped in different kettles)

Hops:
4.7g Amarillo 7.5% in each kettle @ 60, 20, 10, 0 min.

Directions:
Mash 5 lb 2-row as normal at 155F. Collect about 4 gallons wort, and split evenly into 3 kettles. Steep the different crystal malts one in each kettle at 150-160F for 30 min. Continue the beer making as normal after this. Rehydrate 6.9g yeast in sterilized jar with 5 tbsp pre-boiled water at 80F for 20 min. Add 6 tsp yeast slurry to each fermenter.

By the way, does anyone know why rehydrated us-05 smells EXACTLY like strawberries? Doesn't taste like it tho...tastes really tangy and sour.


 
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