brewinfo at xnet.com
Fri Dec 14 14:56:21 PST 2001
>Charley Aitchley is talking about really cranking down the mill to "flour"
>his malt- he is right to be dubious about the need to do that. Modern malts
>are genetically different from thier grandparents of the 1700's-the lintner
>ratings are higher in today's malts, and while you might have to work at
>toasting your malts, really pulverising the malt will release more husk
>tannins than you want,
Actually, technically, no... the husks contain a very small percentage
of the tannins. In Malting and Brewing Science by Hough et al, they
compared the polyphenol and silicate content of beer made from regular
barley and de-husked barley. The polyphenol (tannin) content of the
two beers was very similar, however, the silicate content was quite a
bit lower in the de-husked barley beer, if I recall correctly. The
majority of the polyphenols are actually in a different layer of the
barley. Overcrushing will, indeed, increase your tannin content, but
it's not from the husks.
On a related note, one of the pro texts I have noted that 1/3 of the
polyphenols in beer come from the hops. Note that this is probably
on those underhopped mega brews, so that in our 50IBU beers, the hops
probably give 2/3 of the tannin if not more.
>and also give more suspended solids in your boil
>resulting in greater chance of infection (from the small islands of
>carbohydrate floating in a sea of beer- these are excellant landing sites for
I'm very skeptical of this. There's plenty for undesirable microbiota
to eat in beer (dextrins) even if you don't pass excessive suspeded solids
into your fermenter.
> aside from that your sparge is going to take
>forever- if you can get a runoff at all...
>and the yeild won't really be that much better than your normal brewery grind.
This is very true and the most important reason for not overcrushing. Note
that I made a beer with 40% malted rye once (normal crush) and it took
3 hours to take my usual 7 gallons of runnings!
Al Korzonas, Homer Glen, Illinois, USA
korz at brewinfo.org
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