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Old 09-17-2012, 12:31 PM   #1
geobotsar
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Hi guys
I have been experimenting with malting my own barley for a couple of months and made 3 batches with it so far.
The first 2 beers(a summer ale and a brown ale) turn out to have a very cloudy/opaque yellowish color and both had a grainy/wort like taste.
I was wondering if the cloudiness in the beer was due to proteins and if i used a protein rest in mashing if the issue was going to resolve.
Also can proteins impart a specific taste to the finished beer, if there is a high level of them in the malted barley and again is a protein rest going to help?
Thanks



 
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Old 09-17-2012, 01:28 PM   #2
JordanThomas
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Very interested to hear the answers to this. I don't use home malted grains, but I got that midway through my second batch, but I'm hoping that just needs time to settle out and have the flavors mellow.



 
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Old 09-17-2012, 02:24 PM   #3
ReverseApacheMaster
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If the grains aren't modified enough you probably ended up with a lot of excess starch that didn't convert. That would add to the grainy flavor. You probably also have a lot of proteins in there as well and those would cause protein haze. The protein issue can be addressed with a protein rest but it won't fix undermodified grain.

 
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Old 09-17-2012, 02:36 PM   #4
billl
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Before modern malting techniques, they used protein rests, long conversion times, and long boils. Those all help to cover up inconsistencies in the malt. You probably want to plan on incorporating all of those as you fine tune your malting process.

 
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Old 09-18-2012, 08:02 AM   #5
geobotsar
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Thanks for your replies guys.
I suppose i could also try using half of my malt along with store bought malt, so i could get those unconverted starches to convert and avoid this grainy taste?

 
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Old 09-18-2012, 08:49 AM   #6
helibrewer
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Quote:
Originally Posted by geobotsar View Post
Thanks for your replies guys.
I suppose i could also try using half of my malt along with store bought malt, so i could get those unconverted starches to convert and avoid this grainy taste?
That should work for the conversion issue. You might try some 6-row since it packs more enzymes per pound than 2-row.
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Old 09-18-2012, 09:30 AM   #7
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Do you do iodine tests to check for conversion?
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Old 09-18-2012, 09:39 AM   #8
geobotsar
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Sir Humpsalot: No, haven't done so far. Don't have any homebrew stores around, what i would need for that?

helibrewer: I only have access to belgian Brewferm pale malt. Is it safe to assume that it has a diastatic power of 60 L, based on the beersmith chart below?


American 2 Row Pale Malt: 140 L
American 6 Row Pale Malt: 160 L
British Pale Malts: 40-70 L
Maris Otter Pale Malt: 120 L
Belgian Pale Malt (2 row): 60 L
German Pilsner Malt: 110 L
Munich Malt (10 SRM): 70 L
Munich Malt (20 SRM): 25 L
Vienna Malt: 50 L
Wheat Malt, German: 60-90 L
Wheat, Unmalted (flaked, Torrified): 0 L
Crystal Malt (all): 0 L
Chocolate Malt: 0L
Black Patent Malts: 0 L

 
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Old 09-18-2012, 09:50 AM   #9
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Take some iodine or iodophor... it's used as a sanitizer in brewing, also available at a drug store.

Take a few teaspoons of wort, spread it around a light-colored plate. Dip a toothpick in iodine and streak it through the wort. If the iodine turns black in the wort, you have unconverted starches. If it stays brownish, you have full conversion.

Easy peasy.

Maybe for the first time, pull a couple drops of wort out of your MLT at about 5 minutes... you know it won't be converted yet. Try again and 30.. and at 60. And if you're having a hard time seeing the difference, maybe make a mini mash from a pound or two of store-bought 2row just to compare. Once you see the difference, it's a pretty simple and reliable test.
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Old 09-18-2012, 09:55 AM   #10
geobotsar
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Thanks Sir Humpsalot, is that going to help while mashing home malted barley? Lets say after an hour i do the test and i dont have a full conversion, does this mean that i will have to mash for more time, or does it mean that i dont have the potential for more conversion?



 
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