sictransit701
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- Jan 29, 2014
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My question is regarding the grain percentages listed in the Brewing Classic Styles book.
In the book, he lists specialty grain percentages with liquid base malt extract. Then, he lists an all grain option with the base malt as grain.
When you do the all grain option, you end up getting different percentages for the specialty grains.
I’m an all grain brewer and have done his all grain options on several recipes. The beers have turned out great. I’m feeling I’m not getting the maltiness intended, because the all grain option lowers the percentages of the specialty grains. For example, I did his Black Widow Robust Porter and there was no robustness. Doing the all grain option adds more percentage of grain than there was of liquid malt extract and lowers the impact of the specialty grains.
Should I only add enough grain for the base malt to reach the same percentages as the liquid malt extract and specialty grains?
I hope this makes sense.
In the book, he lists specialty grain percentages with liquid base malt extract. Then, he lists an all grain option with the base malt as grain.
When you do the all grain option, you end up getting different percentages for the specialty grains.
I’m an all grain brewer and have done his all grain options on several recipes. The beers have turned out great. I’m feeling I’m not getting the maltiness intended, because the all grain option lowers the percentages of the specialty grains. For example, I did his Black Widow Robust Porter and there was no robustness. Doing the all grain option adds more percentage of grain than there was of liquid malt extract and lowers the impact of the specialty grains.
Should I only add enough grain for the base malt to reach the same percentages as the liquid malt extract and specialty grains?
I hope this makes sense.