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Base Malts - BrewChatter LIVE June 6th, 2020

Join us for a discussion all about Base Malt and see the Show Notes below
Base Malts Show Notes
  • Welcome Everyone/ Thank You

  • Brief Overview of Choosing Base Malts

  • What we are drinking and brewing

  • What are you drinking

  • Store Updates

    • Nevada BrewChallenge

    • Tentative Re-opening date and what we've done with the remodel

    • BrewChatter Rentals

 

Base Malt

  • Talk about malt quality (always high) and how different malts can affect your beer and work with your other ingredients

  • Explain the difference between Pale Malt, Pale Ale Malt, Pilsner Malt, Munich Malt

    • Pale is 2 row, the most common in most beers that people drink. It's well modified, tastes great, and has TONS of diastatic power

      • Touch on 6 row here. 6 row is usually more grassy and super high in diastatic power. Used mostly for distillation and Kentucky Common

      • Talk about Great Western, and flavor expectations of normal 2row, how versatile it is, and recipes that we've used it in.

    • Pale Ale is darker, has less diastatic power, but more character and flavor. They provide a flavor profile that you can build traditional English styles on, and are incredible for IPAs.

      • Talk extensively about Golden Promise and Maris Otter here, as well as Belgian Pale Malt.

        • Golden Promise is still darker and more malty than 2 Row, but has a very distinct clean characteristic and a very unique sweetness. Expand. Talk about beers we've made with Golden Promise and our favorite styles to use it for.

        • Maris Otter adds the quinessential malt flavor, and is perfect just about every beer. It's the oldest malt variety available, and was originally used by Scottish distillers. Talk about beers we've made with it, and our favorite styles to use it for

        • Belgian Pale is clean and malty and perfect for Belgian style beers. Talk about our history with Belgian Pale, how I used to use it exclusively with every beer, other beers we like it in, etc.

    • Pilsner is lighter, less modified, very light and crisp. This is what you find in traditional lager style beers. Boil 90 minutes because the precursors to DMS (dimethyl sulfide), s-methylmethionine and dimethyl sulfoxide, are higher in pils because of the malting process.

      • Belgian Pilsner is light, and leans more towards a sweet flavor characteristic. Talk about using this in Tripels and high gravity

      • German Pilsner has more of a 'cracker' flavor rather than the sweet, and works well with Pils and crisp, dry lagers

      • Idaho Pils is the perfect blend of both, and the taste is right down the middle. Talk about the Idaho SMASH beer.

    • Munich is a huge category of malt forward and dimensional flavors. It comes from Munich 1 at 7 or so lovibond to American dark munich at 20 lovibond. The flavor is very complex, and perfect to fill out the body in a pale ale, or as a smash. Red X is a type of munich malt, very close to dark munich, and makes your beer RED RED.

      • Elaborate on what we like to use munich in, and quickly cover the different types

    • Vienna malt is slightly toasty, a little nutty, crisp and delicious. It's unique in that it imparts a very distinct orange color that you don't get with any other malts

    • Wheat is a huge category of husk-less malt that adds tons of protein and a very cool, almost berry characteristic. Different types of wheat make a big difference, both in the flavor and the brewhouse.

      • Touch on American wheat vs Floor malted bohemian ( 2 row to MO)

      • Talk about what recipes that we like to brew with wheat malt, and how we like to add it. 60% or so in hefs, 5 – 10% in Hoppy beers

    • Briefly cover rye and oats as base malts, and where you're more likely to use them

    • Choosing the base malt depends on what you're trying to do. It's not necessary to only stick to one base malt. You can mix and match depending on what you're trying to accomplish, and what your specialties are.

    • Talk about how we chose the base in this month's Tiger Eye Amber – what we were trying to accomplish with a blend of Red X and Bohemian Pilsner