From the HBD Archive
From: att!iwtio!korz@hplabs.HP.COM
Subject: Re: Mackeson's
Date: 1989-11-08 18:58:33 GMT

> I brought the wort to a boil (water & syrup to make about 3 gallons),
> then added the crystal. I boiled for about 10 minutes, then added the
> hops. Boiled for about 5 minutes, turned the heat off & added the
> chocolate & black patent in a grain bag and let it steep for about 10
> minutes. I then sparged the grain bag with ~2 gallons of boiling
> water. Finally, I added the lactose.

I have a comment and a suggestion regarding this proceedure. 1) I've noticed
a big difference between boiling and steeping crystal malt. When I used
to boil it, I tasted an annoying astringency. I've never tried Mackeson's
(but I'll make it a point to now) so I don't know if the associated
astringency may even be necessary for authenticity. 2) I would suggest
steeping the grains (crushing, even powdering, the black patent as you
suggest) before adding the malt syrup and dry extract, because, I believe
(and please correct me if I'm wrong) that you could get better utilization
of the crystal malt in a low gravity liquid (i.e. hot water) than in a
high gravity liquid (i.e. hot wort). I'm open to being convinced that
this is not true, so chime-in everyone.


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