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Building flavor profiles

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palzhaus

Active Member
Joined
Mar 18, 2013
Messages
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Location
Wausau
Has anyone ever built flavor profiles for malts, hops, etc.? If so, what's your technique?

I apologize if this subject has been covered already. I was unable to find previous threads.
 
also confused

Are you talking about trying to center in on a certain general type of hop flavor like piney/dank citrus/floral spicy/earthy etc?
 
What I mean is to understand what each ingredient tastes like and how they contribute to the final batch. Do you eat raw grain, do you steep some in a little water and taste that? How do you "taste" hops to distinguish the different types without brewing a batch of beer?
 
I'll chew on some new grains, but I don't pretend to be a savant that can determine how that'll interact with a beer, especially at different percentages. Truthfully experience is the only way. One thing that really helps me is to look up clone recipes of commercial beers I've had, and try to correlate what I'm tasting. But yeah, just have to experiment.
 
a lot of brewers so single malt / single hop beers to get a good idea of certain hops and base malts. You can add like 1lb of any specialty malt you want to highlight for a similar kind fo idea

most for me its just experience.
 
I'll second iijakii. Clones have helped me the most. Taste a beer, focus on it's "flavor profile", as you put it, and then look at the ingredients.

For example, Zombie Dust is awesome. Zombie Dust's clone uses 8 ounces of just citra hops. Ergo citra hops are awesome. Turns out I'm a citra hop fanboy :ban:
 
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