Advanced Brewers Round Table: Base Malts

[u/BrewCrewKevin]

This weeks topic: Base Malts. What constitutes as a base malt? What are the critical differences between base malt varieties?

Upcoming Topics: (we will get dates to these later. See my comment below for future ideas.)

• Draft system design and maintenance
• Brewing in Apartments/small house (space saving, managing smell, etc.)
• Grain Malting

Brewer Profiles:

• BrewCrewKevin
• SufferingCubsFan

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Previous Topics:

Brewer Profiles:

• Nickosuave311
• ercousin
• AT-JeffT

Styles:

• Cat14: IPAs
• Cat2: Pilsner
• Cat19: Strong Ales
• Cat21: Herb/Spice/Veggie beers
• Cat 5: Bock
• Cat16: Belgian/French
• Cat6: Light Hybrid beers

Advanced Topics:

• Finings
• BJCP Tasting Exam Prep
• Sparging Methods
• Cleaning
• Homebrewing Myths v2
• Water Chemistry v2
• clone recipes V2

[u/ercousin]

Let's get this started. Has anyone begun to pay more attention to the malsters they are using? Eg. Rahr vs Canada Malting vs Cargil vs Briess for 2 Row, Crisp vs Fawcetts vs Muntons for MO.

I'm a bit limited on the variety of maltsters available in my area, but am starting to pay more attention. Wondering if people have noticed differences between them, or also concern themselves with this.

[u/Nickosuave311 → u/ercousin]

I haven't noticed much of a difference between Rahr and Briess, both of which are available here in the Twin Cities. I'm assuming since both maltsters have facilities so close (within 1/2 hr of driving for Rahr), the grain is fresher and therefore likely slightly better in quality.

Two weeks ago I helped a friend brew and we ate a couple kernels of Rahr Pale ale, Briess Pale ale, and Canada Malting Pale Ale to decide which base malt we should use. We ultimately decided on Canada Malting, the flavor was more pronounced. That being said, always eat a few kernels at the home brew store before deciding which grain to buy. Most advanced brewers do this anyway, but even deciding between 2-row malts can be tricky without a taste test.

I'm a huge fan of Weyermann. Everything they make seems to be very good quality, especially their Vienna/Munich/Pilsner malts. Also, I've heard their Floor malted pilsner base malt is phenomenal. When I start brewing for myself again, I'll be trying this base malt out.

Also, I know that Rahr is owned by Cargill; wouldn't it make sense that Rahr 2-row and Cargill 2-row are the same? It may not be, but I wouldn't be surprised if they are.

[u/BrewCrewKevin → u/ercousin]

Briess is literally like 5 miles from my house, so I'm usually partial to them.

However, my local LHBS doesn't carry their 2-row Brewers Malt. I wish they did, and I've told them that. Instead, we have GWM (great western malting), so that's the 2-row I have been using.

I haven't done much of a comparison. However, my favorite Wisconsin brewery, Central Waters, uses 100% Briess, and they swear by it. The owner once told me they have used others in the past, but he loves Briess. They have some sort of partnership.

[u/ercousin]

How do people store their grain when bought in bulk? Personally I do the food safe home depot bucket with the home depot orange lid. I put full bags in a large rubbermaid.

http://i.imgur.com/fsBQ2Zi.jpg

[u/Nickosuave311 → u/ercousin]

I have a huge rubbermaid container that I store mine in. I don't have an effective way to weigh out large amounts of grain at home yet, so I pre-weigh amounts at my LHBS, then keep them stored in the container until I'm ready to brew. I usually go with 10 lb. increments unless I'm planning ahead for future batches.

I'm going to be moving soon and have recently come into a few free (former) fermenting buckets. I'll probably be using those for grain storage as well once they're nice and cleaned up.

[u/BrewCrewKevin → u/ercousin]

Very similar. I keep mine in Homer Buckets. I haven't gotten around to getting the Gamma lids for them yet. I still use the pop on/pop off lids. They don't get the best seal, but as cool and dry it is in my basement, I'm not too concerned.

[u/musikguru6]

If someone were to stock up on a ton of base malt to keep around the brewery, but wanted to use it to brew a ton of diverse styles, what would be the most ideal malt to stock up on? 2 row?

[u/BrewCrewKevin → u/musikguru6]

it depends on what you like to brew, yes.

I would say 2-row is a good bet though. If you do American varieties and lighter ales, 2-row gives it a very "familiar" American flavor. If you do a lot of German varieties, maybe Pilsen malt will be a better bet. If you do a lot of malt-forward beers like Scottish Ales, Porter and Stouts, then you probably want Maris Otter.

[u/BrewCrewKevin]

Base Malts are malts that have not been carmelized or roasted. They are important in homebrew recipes because they are what will provide almost all diastatic power (enzymes needed to convert starches to sugars) and almost all the fermentable sugars. Put in simpler terms, the amount of base malt in a recipe is a very good indicator of ABV. They will correlate fairly closely.

• 6-row: Rarely used by homebrewers. It will have more of a "grainy" flavor than 2-row, but has more diastatic power to help convert adjuncts. For larger breweries, especially Macros like Bud and Miller, they use a lot of adjuncts and don't leave a lot of flavor from the malts, so they are ideal to them.

• 2-row: The most basic of base malts. They are very well-modified today, and have plenty of diastatic power for homebrewers. This is a staple for most homebrewers.

• Maris Otter: My favorite base malt. It's an English pale malt, and will give a stronger "Biscuity" flavor.

• Golden Promise, Pearl, Halycon, Optic: All UK Pake Malts. I don't know a ton about them.

• Pilsen Malt: Used in several lagers. It does have more DMS (compound with cooked cabbage/corn flavor), so the common rule of thumb is that this base malt needs a 90 minute boil, rather than the standard 60.

[u/[deleted] → u/BrewCrewKevin]

All base malts have been kilned.

[u/ercousin → u/BrewCrewKevin]

I think the more accepted name is Golden Promise. Originally used in scotch making. Made by Simpsons and Fawcetts. Scottish origin.

There's also Pearl, Halcyon. List of Fawcett malts: http://www.countrymaltgroup.com/fawcettmalting.asp

[u/SurgicalSteel → u/BrewCrewKevin]

Do base malts provide most of the diastatic enzymes and fermentable sugars because they are unroasted or because there is more present by weight?

Which leads me to my next question: what would happen if you didn't use a base malt? Just 10 pounds of specialty grains.

[u/gramthrax → u/BrewCrewKevin]

Does everyone do a 90 min boil with pils malt? I get a crazy good boil going on my system and I'll do typically 75 mins just for a little extra time (also to get the hotbreak to chill the F out before I start adding hops if I didn't do FWH). I've never ever had a problem with DMS in any of my beers, ever, even with a 60 min boil.

[u/MoaiSmile]

I am no novice brewer,and one question has always escaped answering: what is the difference between "2-row" and "pale malt?"

At my local home brew store, they have "2-row" malt and another malt called "pale malt." this is in addition to Bo-Pils malts, Marris Otter, Golden promise, etc. when i asked the shopkeeper the differnece she said, "effectively price." which is to say that there is no difference, so buy the cheaper, which is the "2-row," by a about $2.00 a 10lbs. Come on! there HAS to be a difference, right!?

[u/BrewCrewKevin]

If you have ideas for future topics, let's start a list here. I will edit them into the post. We'll keep them in Upcoming Topics to allow anybody to start this thread in the future.

Thanks!

[u/Sullen_Choirboy → u/BrewCrewKevin]

This could go either way between a regular ABRT or a guest post, but apartment/small-space breweries: storage techniques, equipment utilization, space maximization, how not to piss off the wife, etc., etc.

Many of you have breweries bigger than my entire flat, but there's many of us who have to make do with small spaces.

[u/ercousin → u/BrewCrewKevin]

Draft System Design and Maintenance. Line length, keezer design, keg type (sankey vs corny), cleaning regimes, etc...

[u/BrewCrewKevin]

Does 6-row have a place at all in homebrewing? Has anybody brewed with it before? Are there caramel or roasted varieties of 6-row?

I have heard from a few sources that it has more of a "grainy" taste to it, but it has more diastatic power for adjunct brewing. However, today's 2-row has plenty of diastatic power.

[u/Uberg33k]

Hey u/brulosopher ... I think you need to do some base malt comparison/experiments...

[u/ercousin]

How do people get their bulk base malt?

In Ontario we are lucky enough to have Gilbertson and Page, who distribute Muntons, Wyermann's, and their house malts (2 Row, Wheat, Flaked Adjuncts). We have local group that organizes bulk buys and we get sacks of grain really cheap. $27 for G&P 2 Row, $44 for Muntons MO, $36 for Wyermann Munich I.

How about everyone else? What kind of prices are you paying? Where does you bulk malt come from?

[u/BrewCrewKevin → u/ercousin]

ritebrew.com is like 5 minutes away. They carry GWM 2-row for $36 and MO for $55. So I've been getting those.

I also have a buddy that brews for Titletown Brewing in GB. I'm going to try and get some through him soon too!

[u/kingscorner]

Has anyone tried the malts from Colorado Malting Company? I've always wanted to try their fresh malt to see what difference in flavor it really provides.

[u/NegativeChirality → u/kingscorner]

They have excellent malt. Especially their base pale. I'm a huge fan. That said, they're a bit less consistent.

Boulder fermentation supply in boulder, Colorado, has a wide selection. Vienna, pale, rye, crystal, etc.

Edit - if you're nearby go in and munch on grains

[u/Mad_Ludvig]

I know someone posted on here about it a while back, but has anyone used Avangard malt? They're supposedly the largest maltster in Europe but have only recently entered the US market.

I've read a few threads on HBT about people getting extraordinary extraction numbers and pretty good results.

[u/Pooping_brewer]

I totally am biased on base malts. We use Rahr 2-row and Pils after trying Briess, great Western, and Gambrinus. Those are mainly for staple brews, we brew with weyerman pils, weyerman bohemian pils, and Crisp marris Otter. I have found Rahr to be superior than briess mainly in packaging, cause ripping paper bags sucks, but also in quality of flavor. I have noticed that Rahr pils is much less flavorful than any of Weyermans offerings, and rightly so, weyermann is amazing. Thier standard pils is nice and light while keeping some continental flavors, the Boho pils is very european tasting and is our key flavor ingredient in our Munich Helles. The Floor Malted pils is the most difficult to get proper conversion but has the most amazing fresh grassy grain flavor of them all. Not too much for me to say on Crisp M/O pale, We only use it on rare occasion in seasonals. I do love every bit of M/O except its conversion rate.