Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > best way to taste specialty grains
Reply
 
Thread Tools
Old 01-25-2012, 05:38 PM   #1
drinkingcoffee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Montpellier, France
Posts: 13
Default best way to taste specialty grains

Hi all --

I've been brewing for about a year and a half now, with great (if I do say so myself) results.
Aside from the first two batches, I've been doing all-grain and modifying recipes that I've found with a bit of a trial and error ('why not throw this in?!') approach.

The beer has been great, but I'm interested in going to the next level and really formulating my own recipes from scratch. To help with that, I'm planning on stopping by my local brew shop and asking for a small amount (say an ounce or so) of each grain that they have in stock (I'll have to pick a quiet afternoon for that, since it does sound like a pain for the owner to put together for me), then going home and doing a tasting session of all the different grains/malts.

My goal is to try to get a feel for the flavours that each grain will add to a beer, so want to try tasting them in isolation. What's the best way to get that done? I'm thinking of just steeping each one in an appropriate amount of water for a while (as if I'm mashing them, say). But maybe it would make more sense to 'mash' each with a basic pale malt rather than just water?

Is there a better way to go about this instead?
Also, what grains should I definitely include in my tasting session?


cheers


drinkingcoffee is offline
 
Reply With Quote
Old 01-25-2012, 05:43 PM   #2
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,932
Liked 436 Times on 345 Posts
Likes Given: 23

Default

The taste of the dry malt isn't going to particularly tell you what it contributes to a completed beer.

You could brew basic 1-3 gallon SMASH recipes with ONE grain, ONE hop, and the SAME yeast as a control, then modify them JUST by adding a single specialty grain.

That's a true experiment...control all of the variables except for the one that you want to experiment on/know about.

That's really the only difinitive way to do it...

I'd test the following specialty grains: Carmel 10, Carmel 60, Special B, Chocolate Malt, Black Patent, and Roasted Barley.

If you've been brewing long enough, I think you would know the difference between the base malts and what they contribute to a beer:

http://www.howtobrew.com/section2/chapter12-1.html
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 01-25-2012, 06:21 PM   #3
scottland
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Chandler, AZ
Posts: 2,117
Liked 146 Times on 108 Posts
Likes Given: 12

Default

Make a grain-tea, crush some of the grain you want to taste, put it in a french press, or a tea ball, and steep it in 150-155* water for 10 minutes. You'll get an excellent idea what kind of character it will add to the beer.

If it's a malt that needs mashed, add a tiny bit of 2-row to the mix.
__________________
http://www.bertusbrewery.com/
scottland is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What specialty grains do what? grrtt78 Recipes/Ingredients 6 02-20-2011 04:58 AM
Top three specialty grains KyleWolf Recipes/Ingredients 9 10-13-2010 12:39 PM
Hefeweizen specialty grains pjk49202 Recipes/Ingredients 3 08-11-2009 08:04 PM
Specialty Grains (How much is too much and why?) McKBrew Recipes/Ingredients 4 08-15-2008 02:04 AM
All Specialty Grains? landhoney Recipes/Ingredients 12 04-26-2007 04:34 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS