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Old 11-21-2010, 08:30 PM   #1
eon
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Default Some questions about using 100% Aromatic malt

Hello.

I am trying to come up with a recipe using 100% Aromatic malts. I have a couple of questions.

1.) I want this to be about 73 IBUs. Not sure if I'm there because Beer Calculus in the worst brewing software in the world and NEVER accurate!

2.) I have never used aromatic malts before. Not sure what kind to buy but on rebelbrewer.com they have about 3 different kinds. Any idea which aromatic I should go with? OR maybe I can mix a couple different kinds?

3.) Beer calculus says this is @ 25* SRM. Is that really dark? I'm aiming for a reddish copper color I suppose. Three Floyds did a beer with 100% aromatic and it looked and tasted wonderful. That is the inspiration for this beer.

http://www.ratebeer.com/beer/three-f...tearoa/132814/

Here's my recipe thus far:

OG 1.065
FG 1.016

25* SRM

59.7 IBU

6.5% ABV
______________________________________

12 lbs. Aromatic malt

1.00 oz. Nelson Sauvin @ 60 minutes
0.50 oz. Amarillo @ 60 minutes
0.50 oz. Nelson Sauvin @ 15 minutes
0.50 oz. Amarillo @ 15 minutes
0.50 oz. Nelson Sauvin @ 10 minutes
0.50 oz. Amarillo @ 10 minutes
0.50 oz. Nelson Sauvin @ 5 minutes
0.50 oz. Amarillo @ 5 minutes
1.00 oz Nelson Sauvin @ flame out
1.00 oz. Amarillo @ flame out
1.00 oz. Nelson Sauvin (DRY HOP)
1.00 oz. Amarillo (DRY HOP)

1 tsp. Irish Moss @ 15 minutes
geltain finings (when do you put these in?)
Cold crash (Have no idea how to do this!)

Safale us-05 yeast (Not sure what yeast would do well with this but everyone seems to love 05).
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Old 11-21-2010, 10:25 PM   #2
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Pucker city if you ask me....

Even from the brew wiki.

Quote:
General brewing information
Aromatic malt is high in diastatic power and can convert itself completely; however, because of the extremely strong aromatics it lends to the finished beer, most brewers avoid using more than 10% in a batch to maintain balance.
I've accidently used 4 ounces instead of 2 in a recipe and thought it too much.

And what's with the beersmith hate? It's only innaccurate if you set it up that way. I've been using it for years with no issues.
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Old 11-21-2010, 10:36 PM   #3
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I'm using Beer Calculus NOT Beer smith. I would use Beer smith If I could. I'm using a mac computer.

Not that I don't trust your palate wise sir but how did Three Floyds get away with it?

Hmm....forget the beer, I've got a mystery on my hands!
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Old 11-21-2010, 10:37 PM   #4
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I've never had three floyds so I couldn't tell you.

And I never had any issues with BC either, the only reason I switched was it was before you could save recipes. But I know at least one award winning brewer on here who uses Beercalculus exclusively. So what's your beef with BC??
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Old 11-21-2010, 11:01 PM   #5
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A beer made with 100% "aromatic" malt is almost certainly made with MFB special aromatic and not any of the other malts called "aromatic".
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Old 11-21-2010, 11:05 PM   #6
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I actually LOVE Beer Calculus!!! haha! My problems started when I posted a couple of recipes on this forum and a lot of people were telling me that my numbers were off. For example, BC would estimate say 56.3 IBUs and people would do it in another program and tell me "No, this is more like 88 IBUs."

Also, People would tell me that my OG was wrongly calculated. I mean I have no idea about this stuff yet so everyone could be lying to me.

But seriously, I really love BC. It's really easy to use and I use it all the time. It seems to me that Beer smith might be more accurate. Maybe it isn't really more accurate but people make it seem like it is.

Lastly, you've never had Three Floyd's?! Get your butt down to chicago and try some awesome beer!!
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Old 11-21-2010, 11:08 PM   #7
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Thanks remilard. Does MFB malt go by another name? I can only find it here:

http://brewabeer.com/mfb-special-aro...-pr-20293.html
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Old 11-21-2010, 11:12 PM   #8
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I have just discovered that the FB in MFB stands for "Franco Belges" so I think this must be it as well:

http://www.rebelbrewer.com/shoppingc...-pound%29.html
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Old 11-21-2010, 11:12 PM   #9
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I was thinking from some of the reading that there might be two different styles of malts called aromatic.

Read the Hopville blog, he explains what his hop formula is. I think it's a hybrid, but in updates I thought he now gave you the ability to choose which hop formula.
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Old 11-21-2010, 11:15 PM   #10
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Thanks Revvy. I'll check it out.
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