Humm ... don't know. There's an ongoing discussion on this forum's "sister" site (Inside the Factory - Guinness) noting how Guinness (argg!... choke, choke, spit) separately hot steep their roast barley (vast amounts of it too) and avoid acrid or astringent qualities that way?
No they do not, unless brewed in a bad way. Malt bitterness is indeed a flaw. Also in stouts.
OK mate, if you already know all the answers there's no need for me to participate.
Yep, and dinner! It better be good!
Perfect. That should suffice.
I'd prefer the ribs anyway.
It is indeed acidic. That's why stouts need a brewing water with higher alkalinity to keep the mash ph in check.
To be nitpicky: Wiener Schnitzel.
Perhaps because you're not in Wien?
Indeed!
From time to time I need veal bones to make veal stock. Our local store meat department, not even a dedicated butcher shop, can get them in with the regular weekly order. Every now and then they will have veal cutlets out on the shelves, obviously I use these for Wiener Schnitzel. Have you talked to the meat department at your local store?
Can this be watched in the US?
If they can attempt to take over the beery world with such a trick with roast barley, perhaps using loads of roast malt in this way can be (and is?) workable.
It would make sense if they controlled the temp and pH on the roasted malts (which im sure they do), but I'm not sure how much bitterness would be imparted if the pH didn't go over 5.8 and/or the temp didn't go over 180/185. If so, it must be awfully smooth.
If they can attempt to take over the beery world with such a trick with roast barley, perhaps using loads of roast malt in this way can be (and is?) workable.
Still deciding on whether I'm going to go with Ron Pattinson's stated IBU's - 200 on OG 1.104, on the assumption that 3-4 years of laying down will significantly lower the perceived IBU's; or going closer to 135, which is what I've tweaked now. That, and whether it's nonsensical to use so much EKG for bittering at 90, 60 and 30 minutes (100% EKG) or going with a cleaner, higher-alpha hop early on.....authentically "vintage" or not.
The whole paradigm is poison, and there isn't a single industrial food corporation that isn't steeped in it.
There are a few American members on there so you shouldn't have any issue.
Won't make much of a difference. The more proteins in solution, the harder it is to get the alpha acid to isomerise. You will end up at around or slightly below 100 ibus both ways. In wort you cannot get higher than that. In high gravity wort the number is even lower.
Ah ... apologies, the video bit was on iPlayer (BBC) so there's hoops to jump through to get it in US.
Right, thanks. So dumb question, but is there any reason beyond keeping to a literal transcription of these recipes, they're written with e.g., 200 IBUs? A British brewer a couple nights ago simply recommended about 100 ibus, and something like Magnum for bittering. Sounds the way to go. Waste of good EKG.
Another result of steeping the roast barley for Guinness (perhaps the best-known stout in the world?): They brew it with low alkalinity (moorland) water.
That was new to me, the idea they used Cluster, until reading Pattinson's book. That and the use of continental hops (e.g., the 1918 Courage Double Stout's Strisselspalt. I too have found that not all bittering is the same - hadn't thought so much of the relationship of a lot of low-aa v. a little of high-aa, just that different hops lend a different quality of the bittering and it's not merely plugging in IBUs from anything and "it's all the same." Just didn't know if at this IBU level, those differences efface away to basically nothing.
