From the HBD Archive
From: Darryl Richman <darryl@ism780c.isc.com>
Subject: re: extract styles
Date: 1988-12-28 15:52:19 GMT

Rob's observation about differences in style resulting from the country
of origin of the extract he's using probably has some basis in fact.
Caveats: I'm not an extract brewer and I haven't used them except for
yeast starters in more than 2.5 years. But as a masher, I know that the
malt used in different countries has different properties and the
mashing style differs as well. English malts tend to be more highly
modified, which suits their single infusion mashing techniques. They
get a better extract and less haze than if they used the continental
malts, which, having been less well modified by the maltster, require a
protien rest and usually several steps or decoctions to obtain a clear
product.

The differences in these ingredients and techniques definitely produce
different tasting results. An export lager doesn't taste like an IPA,
even though they both might have similar starting gravities. (Of
course, the difference in fermentation temperature, water salts, and
hopping have a lot to do with this as well). My experiences using
continental malts (my shop has imported German Pilsener, Munich, and
Vienna malts) is that they produce very different flavors than the
English Pale, Mild, and Scottish malts. I would be surprised to hear
that there were no easily discernable differences.

--Darryl Richman

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.