I Want a Gronola Bar in a Glass!

[TheMadKing]

If you're making you're own malt, you must be kilning your own malt too. That's where your flavor is coming from. You are probably describing malt that has been kilned to a slightly higher degree (like biscuit vs munich vs vienna vs pilsen). Just kiln your malt a little longer and it will taste more malty

 

[bracconiere]

If you're making you're own malt, you must be kilning your own malt too. That's where your flavor is coming from. You are probably describing malt that has been kilned to a slightly higher degree (like biscuit vs munich vs vienna vs pilsen). Just kiln your malt a little longer and it will taste more malty

you could be right, in fact that's what shocked me about the 'malty' batch, was it was really malty but not a black beer like my usual 170f oven produced because it actually is 200-210f for 12 hours....but now i'm thinking, maybe now that i have my oven modded to go down LOW, i can kiln it at something like 150-160 for 12 hours, and then give it 15-20 minutes at 300? just kind of like toasting spices before grinding them 'until fragrant'.....


But i'm still going to try and mash a 100% victory, which i've been reading about, aprently just a trade marked biscuit malt....


they say it doesn't have diastatic power, but reading how it's made. i'm still not sure. because it sounds like it's just toasted pale malt, like munich? and i know when i kiln my munich at ~200f for 12 hours it still has plenty enough diastatic power to even convert a bunch of adjuncts, done it many times! so should be fun.

(just need to double check i still have that old bag of alpha, so i don't end up wasting $35 of malt! )

 

[Bill Tong]

Have you ever tried brewing with a commercial base malt like Golden Promise or Maris Otter?

Cheers!

That

My English Bitter came out very biscuity and has a subtle hint of chocolate pudding. I used Maris Otter, biscuit malt and English crystal. Then i cold steeped some chocolate malt and added to the boil. Love this beer.

 

[seatazzz]

Watching this thread, I'm intrigued to see how it turns out. Best malty malty malty ale I ever made was based on a wee heavy recipe a few years back where I skimped too much on the hops, but used some peated malt to get that kinda smoky/peaty flavor out of it. Was sweet as heck but I like 'em that way.

 

[bracconiere]

Well i brewed yesterday, and as an experiment, i just used room temp water from the kitchen to sparge with.

i got crappy effec, kinda thought i would. only pulled 81% (or i ended up with 10 gallons of 1.059 from 20lbs malt) it smelled sweet and malty. but, i'll have to wait 3-4 days to get it in a keg.

just an experiment to see if a cold sparge will effect the taste in any way....

 

[bracconiere]

thought i'd update, got the cold water sparge beer cold crashing for kegging tommorow...

and i got my victory malt a minute ago and couldn't resist trying it out in a test run....milled 9 ozs, tossed in some 120f water, 23ozs worth for a mash thickness of 1.3qt, warmed it up the rest of the way to 150f. let it sit for just 10-15 minutes checked it on the refrac and got a brix of 16....so i'm pretty sure it will self convert, or it's some sorta crystal malt that can just be steeped....either way going ahead with 100% victory tomorrow or day after.....should be interesting, the sample i took was dark like my 100% dark munich homemalt brews.....

edit: just added another quart of water to the nano mash, with another 8ozs of white flour, to see if the victory is just light crystal or actually has enzymes.....check it here 10 minutes to see the gravity....

 

[bracconiere]

well, i wasn't thinking really clearly about my experiment....for some reason i expected the gravity to go up if it had enzymes, duh? but it stayed the same, then when i punched into beersmith, and anticipated for the extra quart of water i realized, that means it did convert.....

so i still got 16 brix, even after adding 8ozs white flour and another 23ozs of water.....i might be tempted to try this voctory out with flaked oats or something, to really go for the Grainola taste

 

[Jayjay1976]

That

My English Bitter came out very biscuity and has a subtle hint of chocolate pudding. I used Maris Otter, biscuit malt and English crystal. Then i cold steeped some chocolate malt and added to the boil. Love this beer.

I'd like to try brewing that, can you post your recipe?

 

[bracconiere]

well, i'm brewing my victory beer now...19.5lbs victory malt, 2lbs4ozs white flour, 7gallons strike water, been mashing since 8:40am, it's 10:40 or so now, gravity still climbing, after 30 minutes it was only at 1.050 or so and i was worried, now 1.083 runnings test....so i think it is diastatic, but not like super power.....


i'm thinking i'll get somewhere around 82% effec.....but this is just a play by play....

(and the sparge is going to be a S.O.B.!)

 

[Ogilthorpe2]

Seems to me that a good start to a granola beer would have a grain bill prominently featuring oats/oat malt and maybe some honey malt.

 

[Jayjay1976]

And special b for dried fruit notes

 

[Witherby]

I think they should sell breakfast cereals or granola bars based on beer recipes. I want a breakfast that tastes as good as the malt smells when I am mashing in.

 

[bracconiere]

Seems to me that a good start to a granola beer would have a grain bill prominently featuring oats/oat malt and maybe some honey malt.

i've tried brewing 100% oat malt beer, if you ever want to try, the smell during the boil is hard to describe beside heavy cream! unfortanly cold and in the glass i thought it was grassy...maybe i'll try again with 50%oat malt, and 50% flaked oats.....


and i'm drinking my Victory beer.....i'd describe it as granola that got burned in the oven...and i was testing to see if it had conversion power, and still don't know...i added 2.25lbs of white flour to the 19.5lbs of victory malt....i ended up with a stuck sparge and only got 75% effec, instead of my usuall 83-90....i checked my last running that were slowly trickling out as i was boiling, because i had to get up early for work the next morning.

got 10 gallons of 1.055 wort, and the last bit trickling out was still coming out at 1.026 or so...so crap sparge, you tell me if that means it has enzymes??? it will make beer as a 100% grain bill though!

 

[seatazzz]

Check out what I just sent you, it might work for what you're looking for.

 

[FatDragon]

Schmitz decoction + reduce a gallon or two of wort to syrup during the boil. That will get you a malt bomb with even the weenie-est base malt.