OldAtHeart
Active Member
Can anyone help a novice brewer by describing the techniques involved in brewing a rich malty ale? Fall is on its way (okay, that may be wishful thinking on my part) and I'd love a nice malt bomb on tap.
Super hoppy beers are easy enough... add more hops, right? But how does one get the most out of the malty flavors? Different types of malts? More of them? Mashing at specific temperatures? Will mashing in favor of unfermentable sugars get me more maltiness or just sweet? Some of the recipes I've found through the search feature seem to be very high gravity (1.100 OG? ). Is that necessary or just a common preference? I'd be perfectly happy with something that settled in around 5-6% ABV.
I'm brewing all grain, mashing in a 10gal round cooler tun and recently built a keggle for boils, so capacity is not an issue for a 5 gallon batch. Currently, my keezer is at full capacity with 3 kegs so I have no lagering capabilities at this time.
Super hoppy beers are easy enough... add more hops, right? But how does one get the most out of the malty flavors? Different types of malts? More of them? Mashing at specific temperatures? Will mashing in favor of unfermentable sugars get me more maltiness or just sweet? Some of the recipes I've found through the search feature seem to be very high gravity (1.100 OG? ). Is that necessary or just a common preference? I'd be perfectly happy with something that settled in around 5-6% ABV.
I'm brewing all grain, mashing in a 10gal round cooler tun and recently built a keggle for boils, so capacity is not an issue for a 5 gallon batch. Currently, my keezer is at full capacity with 3 kegs so I have no lagering capabilities at this time.