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Old 10-13-2013, 12:49 AM   #1
timrox1212
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Default How can i make my extract beers maltier?

I want to make my extract beers maltier and sweeter. Not really concerned with mouthfeel but more just want a sweeter taste like I've had in DFH 90 minute IPA. Any suggestions?


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Old 10-13-2013, 01:06 AM   #2
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It's easy beings you know what a ipa taste like. Drop out all the hops.


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Old 10-13-2013, 02:06 AM   #3
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Use a less fermentable extract or steep some crystal malt in a grain bag prior to the boil.
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Old 10-13-2013, 02:58 AM   #4
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Adding a little crystal, as Dogbar says, will increase the maltiness. You can put some aromatic malt in with that to increase the malty aroma, and/or include some melanoiden malt for a more carmelized flavor.
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Old 10-13-2013, 03:12 AM   #5
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You should also look at the yeast strains you are using.
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Old 10-13-2013, 03:37 AM   #6
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Usually i just use American ale yeast for my beers and use a starter. I've used crystal before but maybe just up it up more.
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Old 10-13-2013, 03:43 AM   #7
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Switching to a lower attenuating English ale yeast will finish sweeter too.
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Old 10-13-2013, 03:49 AM   #8
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Quote:
Originally Posted by sptaylor70 View Post
Adding a little crystal, as Dogbar says, will increase the maltiness. You can put some aromatic malt in with that to increase the malty aroma, and/or include some melanoiden malt for a more carmelized flavor.
This. Steeping or even doing a mini-mash will brighten up the malt flavor without having to go all grain.

I brew 2.13 gallon batches. I've got a 1-gallon insulated water jug. Sometimes I'll toss 12 ounces of 2-row and four ounces of some other malt or malts in the cooler with 1/2-3/4 gallon of 155 degree water and let them mash for an hour. It's easy and adds a nice, fresh characteristic to the brew.
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Old 10-18-2013, 04:49 PM   #9
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Yes! Steeping grains. I use carapilz or crystal 10L - 20L for better head and unfermentable sugars depending on the style. Crystal 40-120 give a wide range of sweetness with everything from caramel to toffee, and then treacle and burnt sugars, sometimes prune and dark fruit characteristics from the darker crystal malts. I tend to use a little munich, vienna, or belgian aromatic to give that maltier character. The dark munich malts are really nice too for their character as well. I find steeping grains can really change an extract batch and give it the interesting nuances it is sometimes missing. Say by using pale LME as your fermentables but using a debittered black malt to give bold color and create a light crisp bodied Black IPA, just for example.
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Old 10-18-2013, 05:50 PM   #10
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Agree with the Engish Ale strains of yeast. English Ales are based on low hop, and sweet malty goodness.

I rarely use anything over caramel/crystal 40 in any of my beers. To me, once you go above 40 they can tend to lose the caramel, and be like adding a handful of raisins to your beer. I hate raisins.

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