Cudos to those who founded the Genesis of this method - you know who you are if you are. Please search past threads on this topic if you want to know more than what is below.
I'll state that the Baseline method involves: steeping malted and crushed grains at least 12 hours in a fridge with more water than a usual mash. Some kind of cold water sparge, then boiling wort as usual. Recommended to back off the hops a bit from a regular recipe. Goal is to extract only sugars that were converted during germination process only, but also take flavors and proteins from the malt. It is speculated that spent grain can also then be mashed at regular temperatures to achieve further conversion and then make another beer with that (probably with adding more new crushed malt). ABV's seem to be in the 1-2% range.
Variations of this Baseline that have been tried is good information - please post your reasoning/idea spark for varying, conclusion and your ideas for further development.
I would like to start by saying the last batch I did was 2% ABV saison with pils, some vienna and flaked oats, also added salt that is perceptive to some people in an effort to build body. Beer was thin and strange but some people really liked it. I drink it with dinner often. It's very different than the regular method saison, tastes like lemons for some weird reason. I under-hopped it too much. Yeast was Wyeast 3726, but have made it my own with 15 batches of beer fermented around 85F. Also fermented this batch at 85F.
For the next round, will add more hops (added 1/3 of what I usually do the first time, will add 1/2 this time). And, in an effort to build body, was going to substitute rye for the oats. Also, wanted to 'steep' the vienna in the boil to get more flavor and body out of it like you do with an extract brew. Was also thinking about floating the flaked grains in the water while it heats but pull it out before it boils. Any thoughts on these ideas? Thanks, Sean
I'll state that the Baseline method involves: steeping malted and crushed grains at least 12 hours in a fridge with more water than a usual mash. Some kind of cold water sparge, then boiling wort as usual. Recommended to back off the hops a bit from a regular recipe. Goal is to extract only sugars that were converted during germination process only, but also take flavors and proteins from the malt. It is speculated that spent grain can also then be mashed at regular temperatures to achieve further conversion and then make another beer with that (probably with adding more new crushed malt). ABV's seem to be in the 1-2% range.
Variations of this Baseline that have been tried is good information - please post your reasoning/idea spark for varying, conclusion and your ideas for further development.
I would like to start by saying the last batch I did was 2% ABV saison with pils, some vienna and flaked oats, also added salt that is perceptive to some people in an effort to build body. Beer was thin and strange but some people really liked it. I drink it with dinner often. It's very different than the regular method saison, tastes like lemons for some weird reason. I under-hopped it too much. Yeast was Wyeast 3726, but have made it my own with 15 batches of beer fermented around 85F. Also fermented this batch at 85F.
For the next round, will add more hops (added 1/3 of what I usually do the first time, will add 1/2 this time). And, in an effort to build body, was going to substitute rye for the oats. Also, wanted to 'steep' the vienna in the boil to get more flavor and body out of it like you do with an extract brew. Was also thinking about floating the flaked grains in the water while it heats but pull it out before it boils. Any thoughts on these ideas? Thanks, Sean
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