I’ve brewed 8 batches so far, and they’ve all been pretty good. The first couple I did not correct for high efficiency, so I ended up with 7% ABV.
I’ve since honed my practices and better learned my equipment, and I’m now scaling for 85% efficiency in BeerSmith by cutting back on all the grains.
My past couple brews have been an amber and a Scottish 80. While delicious, I’m just not getting much of the malt flavor I expect. They almost taste a bit watery.
This leads to my question, one which I cannot find an answer for… only speculative guessing and baseless assertions. I’m hoping someone with good reasoning can confirm this for me. Has anyone run any experiments on this?
Does a high mash efficiency, say 85-90% affect the final flavor?
What part of the grain derives malt flavors?
I am currently treating my water with slacked lime, 5.2, gypsum, and calcium chloride. I batch sparge for two equal amounts and let rest for 15 minutes (too long?). I slowly drain the MLT to the BK, possibly upping my efficiency here.
Thanks guys
I’ve since honed my practices and better learned my equipment, and I’m now scaling for 85% efficiency in BeerSmith by cutting back on all the grains.
My past couple brews have been an amber and a Scottish 80. While delicious, I’m just not getting much of the malt flavor I expect. They almost taste a bit watery.
This leads to my question, one which I cannot find an answer for… only speculative guessing and baseless assertions. I’m hoping someone with good reasoning can confirm this for me. Has anyone run any experiments on this?
Does a high mash efficiency, say 85-90% affect the final flavor?
What part of the grain derives malt flavors?
I am currently treating my water with slacked lime, 5.2, gypsum, and calcium chloride. I batch sparge for two equal amounts and let rest for 15 minutes (too long?). I slowly drain the MLT to the BK, possibly upping my efficiency here.
Thanks guys