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- Jul 21, 2013
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So, yesterday I did a back to back brew day and I was AMAZED at the difference between mashing Marris Otter (MO) and 2 Row. MO was used for an Heady Topper clone and the first smelled sweet and bready and relaxing. Even the GF wanted to come downstairs once in a while.
Right behind that was a another DIPA, a Stone Ruination clone but the mashing 2 Row had a harsh iodine/salty aroma for most of the mash. I am not sure if it was just because it was so close in brew time to the MO, but this really made me wonder about ever using 2 Row again.
The worts of both tasted ok, with the Heady feeling sweeter, but the Ruination being cleaner on hop flavors.
The plan now is to find my home base malt. Starting with a pale ale, I am thinking: MO, Golden Promise, UK Pale Ale (Crisp), and Rahr 2 Row. Maybe just a dash of Magnum at 30 to bitter and then Centennial at 10 and whirlpool of 10 minutes.
Should I add a bit of crystal 20 for color and tiny bit of maltiness? Or leave them plain?
These would have to be brewed over a 4 day marathon I guess, so I'll need a couple more fermentors. Pitch us-05 in all and ferment at like 64F.
I'd love to read other's experiences, but I need to pin those aromas and tastes down in my head. Should I look at different base malts than these?
Right behind that was a another DIPA, a Stone Ruination clone but the mashing 2 Row had a harsh iodine/salty aroma for most of the mash. I am not sure if it was just because it was so close in brew time to the MO, but this really made me wonder about ever using 2 Row again.
The worts of both tasted ok, with the Heady feeling sweeter, but the Ruination being cleaner on hop flavors.
The plan now is to find my home base malt. Starting with a pale ale, I am thinking: MO, Golden Promise, UK Pale Ale (Crisp), and Rahr 2 Row. Maybe just a dash of Magnum at 30 to bitter and then Centennial at 10 and whirlpool of 10 minutes.
Should I add a bit of crystal 20 for color and tiny bit of maltiness? Or leave them plain?
These would have to be brewed over a 4 day marathon I guess, so I'll need a couple more fermentors. Pitch us-05 in all and ferment at like 64F.
I'd love to read other's experiences, but I need to pin those aromas and tastes down in my head. Should I look at different base malts than these?
