Bells brewery in Kalamazoo does a annual homebrew competition and when they do it they give the brewers 5 gallons of wort. If I want to adjust that wort for gravity and flavor what would be the best way to do so? Remash with that wort and my grains or run a separate mash and combine the two before going to the boil kettle? Any input would be appreciated, thanks.
Adjusting wort
- Thread starter bryan75
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flars
Well-Known Member
Is DME and LME against the rules. If not that is how I would adjust a premade wort.
Depending on the beer style you could add sugar or extract. It really depends on the rules of the competition. You could even do a high gravity mini-mash to blend with it.
flars
Well-Known Member
Forgot about another flavor changer, bourbon.
prpromin
Well-Known Member
Beersmith is going to be your friend here. What you'll do is take a portion of the pre-made wort and add your newly mashed wort to it to get a different base. The problem is going to be that you won't be able to go 100% wheat, Pilsner, MO, or anything like that.
We're doing the Bell's thing too. Unless I get better info, I'm just running with simple pale malt with a 1.050 OG as my Beersmith base. From there, I can dilute, add, etc. I have not looked at all the rules, but the reproducible one seems to be the big thing. Plus, the quick turnaround (6 weeks) will limit some styles - especially if you bottle condition.
Good luck.
We're doing the Bell's thing too. Unless I get better info, I'm just running with simple pale malt with a 1.050 OG as my Beersmith base. From there, I can dilute, add, etc. I have not looked at all the rules, but the reproducible one seems to be the big thing. Plus, the quick turnaround (6 weeks) will limit some styles - especially if you bottle condition.
Good luck.
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