Chris Walker
Chr15
- Joined
- Mar 23, 2018
- Messages
- 50
- Reaction score
- 22
I hope this is OK to post under general and not recipes as it is more the technique I am interested in rather than the exact recipe.
For my first attempt at a stout (and I wanted a Guinness clone) I researched a number of recipes and had a hard time matching what they were aiming for Vs what I see in my glass at a pub. Mainly, I want to see a jet black, opaque beer but using beersmith the amount of roasted barely to achieve this seemed way too high.
Cutting to the main point I ended up doing a standard crush on the malted grains, but for the roasted barley (just under 10% of bill) I put in the blender (which is very powerful and made fine flour.) Immediately after adding this to the mash there was a very intense deep colour.
I am now about half way through the keg and extremely pleased with the results.
However, I have since read that blending grains can lead to astringency.
Whether it is just the style of beer, small % of total bill or simply luck I have not found this.
My question is does anyone use this technique on a bigger scale / higher % of total bill? - The blender sure makes quick work of it! Are there some beers/styles that are more forgiving of this?
I should note I always do BIAB, approx. 65% mash, 25% dunk sparge and a final 10% rinse so I don't have to worry about stuck sparges. My efficiency typically comes out around mid 80's
For my first attempt at a stout (and I wanted a Guinness clone) I researched a number of recipes and had a hard time matching what they were aiming for Vs what I see in my glass at a pub. Mainly, I want to see a jet black, opaque beer but using beersmith the amount of roasted barely to achieve this seemed way too high.
Cutting to the main point I ended up doing a standard crush on the malted grains, but for the roasted barley (just under 10% of bill) I put in the blender (which is very powerful and made fine flour.) Immediately after adding this to the mash there was a very intense deep colour.
I am now about half way through the keg and extremely pleased with the results.
However, I have since read that blending grains can lead to astringency.
Whether it is just the style of beer, small % of total bill or simply luck I have not found this.
My question is does anyone use this technique on a bigger scale / higher % of total bill? - The blender sure makes quick work of it! Are there some beers/styles that are more forgiving of this?
I should note I always do BIAB, approx. 65% mash, 25% dunk sparge and a final 10% rinse so I don't have to worry about stuck sparges. My efficiency typically comes out around mid 80's