From the HBD Archive
From: polstra!larryba@uunet.UU.NET (Larry Barello)
Subject: Re: highly modified malts
Date: 1992-07-09 23:25:35 GMT

Cush Hamlin writes:
>Now the question: has anyone out there experimented with USA versus
>English malt, and if so can you describe the difference in character
>they give to a brew?
>
>The Brewmaster at Sherlock's said forcefully "you CANNOT make english-style
>brews using USA malt." Is it the highly modified malt that gives their
>brews their smooth character, or is it brewing skill, etc. etc....?

Case in point: the IPA recipe I presented in the HBD yesterday: I madi
it first with Marris Otter malt from Liberty and a second time with
Great Western Malting Pale Malt (some mix of klages and harrington).
Although the first rendition seemed a bit maltier, in fact most people
couldn't really notice the difference. I think that the high hopping
level of the IPA + the dry hopping might have masked some subtle malt
charactoristic.

Oh, the GWM versions did better in club tasting than the English malt
versions.

One thing about true englishmalts, they are kilned higher than US malts
and thus are a bit darker. I think that compensating with 10-15% low
Lovibond crystal (say 16L) would largely mask the difference both
in color, body and malt character.

Cheers.

- Larry Barello

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