Barley is the principle source of fermentable sugar in making beer. Other
sugars derived from corn, rice and wheat are used but they are considered
to be adjuncts or additives to the barley base. The barley plant comes
in two types; two row and six row. These terms refer to the number of individual
grains on each barley stalk. Two row barley tends to have plumper grains
and less husk per weight of starch. Six row barley, because of the lower
starch to husk ratio will yield less sweet extract per pound of grain,
but is preferred for some beer styles for technical reasons. |
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Malted barley is a naturally processed form of barley. The grain is steeped
in water and allowed to begin sprouting. This germination creates enzymes
which are required to convert starch to fermentable sugar later in the
brewing process. The extent of germination is referred to as modifying.
The longer the germination the higher the modification. Germination is
stopped by drying the grain. There are a variety of malting and drying
methods used. Each lends it's own characteristics to the final malted barley.
They range from complete to light air dried to roasted. The combining of
different malt varieties into formulas or recipes is where brewing begins.
These formulas are called grain bills. The grain bill will determine three
important factors, for the finished beer among others. Color, potential
alcohol and sweetness. |
Sample
Grain Bill for a 5 gallon batch
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8 LB.
American 2 Row Pale Malt
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2 LB.
American Crystal 40 Lovibond
-
1/2 LB.
English Chocolate Malt
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Steeping malted grain is the simplest way to improve an extract based beer.
While
malt extracts make homebrewing easy, the
processing necessary to produce them unavoidably causes some character
loss in the malt. By adding crushed grains to the brew pot some of that
character is restored. Steeping grain also provides certain yeast nutrients
which are important to fermentation. A disposable steeping bag is the easiest
way to add grain to the brew pot without creating a mess. Place the grain
into the bag and tie off the open end. Place the grain into the brew pot
when you turn on the heat. Give it a few pokes with your brew spoon to
help wet the grain. Occasionally push the grain around gently as the pot
heats up. It is very important that you do not allow the water to boil
with the grain in it. Watch the pot, and just before boiling breaks out
remove the grain bag with a strainer and allow it to drain back into the
pot. Do not squeeze the bag. All we want is the free flowing water. |
Dry
Malting?
Have you ever spent time and money preparing a brew with specialty malt
only to be disappointed with the end results? Dry malting ( for lack of
another name) may be the answer. |
For this years winter warmer I wanted to brew the ultimate dessert beer.
I started with a Nut Brown Ale recipe and began my adjustments. I was inspired
by the last Long Shot Competition winner 'Hazelnut Brown'. If you remember,
it was rich with caramel character and had a hint of nut in the finish.
I thought the finish could also use a little chocolate.
Recipe: |
1/2# Dextrin 1/2# Biscuit
1/4# Special B 1/4# Aromatic
1/4# Wheat 1/2# Chocolate
Mash 45 min. in 1 gl. of 155oF
water. Sparge with 1/2 gl. boiling water.
6.6# John Bull Hopped Amber
Extract
2.5# Munton's Plain Light DME
1# Clover Honey
1/2# Malta Dextrin
1/2oz Crystal Hop Pellets 30
min.
1/2oz Liberty Hop Pellets 15
min.
1/2oz. Liberty Hop Pellets 5
min.
Ale Yeast
Total boil 60 minutes. |
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At the racking I was amazed to find that the brew tasted like Harvey's
Bristle Cream Sherry! The chocolate was there but not strong enough to
really identify. That's when the idea of adding more malt flavor came to
me. |
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Dry Malting: I mashed 1/4 pound of English Chocolate Malt in one pint
of 160 degree water for 30 minutes. Next I sparged the sweat liquor then
used 1 cup of boiling water. The collected run off was then passed through
a paper coffee filter. The fined liquor was then boiled and reduced to
8 ounces. I cooled it and added it directly to the secondary fermenter. |
One Hazelnut Liqueur Essence kit was added
at bottling time. Well, what started out as a Hazelnut Chocolate Brown
became Hazelnut Chocolate Fudge Brownies! At 8%abv it is truly a winter
warmer and the best serving suggestion can only be described as no dessert
required!
OG: 1.085 FG:1.024 8%abv |
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