tnorman93638
Well-Known Member
Thanks I just thought BM would know how it effects this recipe.
1# Breiss Black Prince Debittered Roasted Barley
I'll be brewing this next weekend. I plan to cold steep my dark grains and pull off 0.5 gal of wort after the mash and sour it with lacto culture, then pasteurize it and add it back to the primary once the krausen falls. I'll report back on how my souring process went around St. Patty's day!
I'll be brewing this next weekend. I plan to cold steep my dark grains and pull off 0.5 gal of wort after the mash and sour it with lacto culture, then pasteurize it and add it back to the primary once the krausen falls. I'll report back on how my souring process went around St. Patty's day!
Be sure to use enough grain to extract the flavors! I've read to use as much as 2-3 times the amount you'd normally use. Though this comes with no experience so take that for what it's worth. Cheers
Fellow Brewers,
Life happens and I'll be right smack dab into moving into my new house on Feb 28 when the secondary 2 weeks will be up (moving to secondary this Sunday Feb 14). Are there any issues with the beer staying in the secondary for up to 1 more week?
Ok, so brew day was a bit of a cluster, but I got through it. Cold steeping the full 2 lb of roasted barley made a liquid that looked like used motor oil and it turned my wort BLACK when I added it, but the taste was definitely not over-roasty. So I think this technique works for reaching the really dark color without the astringency.
I pulled off a liter and I'm attempting to sour it using yogurt cultures, but I don't see any sign of pellicle after 12 hours, so I hope its working.
I also overshot my gravity and ended up with 1.047, so my efficiency was in the high 80% range this time, which was a nice change for me. I'll report back on the finished product in a few weeks!
I never had success trying to naturally sour beer to put into the boil or otherwise to get that Guinness twang. I've had good success using Acidulated malt at 1% of my malt bill in the mash. This gives my Guinness clone just a hint of that twang.
So far so good on the souring, I've got .5 gallons of wort, inoculated with yogurt cultures and some grain, that smells like sour funky silage. It doesn't smell like puke, so no buteryc acid yet, which is good.
The sour addition has a nice pellicle formed, but it smells very slightly acetic, so I'm debating pasteurizing it at this point to stop any growth of acetobacter, then tasting it. If it's not terrible I'll just pitch it into the beer, but I've never done souring before so I don't know if I should just be patient and leave it alone or not.
Anyone here have experience with this?
Since I'm talking to myself, I might as well keep updating on my progress with the souring
I transferred to a vessel with zero headspace just now. I didn't realize that you only want lactobacillis' anaerobic fermentation products so the less headspace the better. During the transfer I tasted this mess and its actually not bad. There's absolutely zero acetic taste and its nicely tart. I'll just let it keep going for a few more days before I pasteurize and dump it in the fermentor
So I read BierMuncher's third post on this thread, "I'd imagine that changing the grains ratio from 65% Pale, 25% Flaked Barley and 10% Roasted Barley to 70%, 25%, 5% would tame down and mellow the flavor", and decided to try just that. I put it into beersmith and my SRM was low. I heard on a podcast that you can take a coffee grinder to some chocolate malt and then add that to the top of your grain bed at the end of your mash and recirculate over the top of it to gain color without the flavor from the chocolate. Just kegged this beer last night. Taste is spot on, even this young, however the color is brown. Suspended yeast may be causing some of this however I am doubting it will darken up much more that it is now. I have read on other threads that using briess roasted barley, which I did, isn't the greatest for color. I am contemplating adding steeped roasted barley or some other dark specialty grain to the keg. Any suggestions or advice? I will try to get a picture up of my brown guinness. Here is my grist. The chocolate malt was utilized as described above.
6 lbs 4.8 oz Pale Malt (2 Row) US (2.0 SRM) 65.8 %
2 lbs 4.0 oz Barley, Flaked (1.7 SRM) 23.5 %
7.2 oz Roasted Barley (300.0 SRM) 4.7 %
7.2 oz Chocolate Malt (350.0 SRM) 4.7 %
2.0 oz Acid Malt (3.0 SRM) 1.3 %
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