Brewdouche-RuBrew
Well-Known Member
Help, Opinions please. Particularly if you have used black DE-husked malt.
I made a 12 gallon batch "kitchen sink" stout with following things:
3#Flaked barley
3#crystal wheat
2#black malt - (carafa II weyerman)
9oz wet Tetnang & 11oz wet Mt.hood
DME to 1.040 OG 60 minute boil
Notty yeast 69dF
It was awesome. Tasted exactly like Yeungling black&tan
-------now it's gone
I tried to recreate it with this
As a 15 gallon batch all grains linear increase with 2-row malt AG:
3.75#Flaked barley
375#crystal wheat
2.5#black malt - (carafa II weyerman)
12#2-row - {AG batch sparge} 15gallon run off 2 gallon water added to pot.
29oz wet Tetnang {equal AlphaAcids}
1.040 OG 60 minute boil
Notty yeast 69dF
I taste similar, but like unsweetened tea bite. TANNINS, I can taste em. I shouldn't have oversparged though. Ran off to 1.010 SP, and it tasted sweet, but a little bitter. Tasted the same going into the fermenter, but the malt suger must have hiden "IT" from my taste budz. Same OG 1.040. I am already trying to save it in secondary by diluting, and refermenting with a nuetral malt base by 15%. I need to know though for the next batch.
I actually suspect from the flavor difference that I may not have been sent "DE-hesked" black malt.....
Would that acount for the flavor difference?
Or....did I not do a proper reformulation?
Opinions, guess's, observations please!!!
I made a 12 gallon batch "kitchen sink" stout with following things:
3#Flaked barley
3#crystal wheat
2#black malt - (carafa II weyerman)
9oz wet Tetnang & 11oz wet Mt.hood
DME to 1.040 OG 60 minute boil
Notty yeast 69dF
It was awesome. Tasted exactly like Yeungling black&tan
-------now it's gone
I tried to recreate it with this
As a 15 gallon batch all grains linear increase with 2-row malt AG:
3.75#Flaked barley
375#crystal wheat
2.5#black malt - (carafa II weyerman)
12#2-row - {AG batch sparge} 15gallon run off 2 gallon water added to pot.
29oz wet Tetnang {equal AlphaAcids}
1.040 OG 60 minute boil
Notty yeast 69dF
I taste similar, but like unsweetened tea bite. TANNINS, I can taste em. I shouldn't have oversparged though. Ran off to 1.010 SP, and it tasted sweet, but a little bitter. Tasted the same going into the fermenter, but the malt suger must have hiden "IT" from my taste budz. Same OG 1.040. I am already trying to save it in secondary by diluting, and refermenting with a nuetral malt base by 15%. I need to know though for the next batch.
I actually suspect from the flavor difference that I may not have been sent "DE-hesked" black malt.....
Would that acount for the flavor difference?
Or....did I not do a proper reformulation?
Opinions, guess's, observations please!!!