Historic Porter's, Stouts and Milds - Brewing Methods

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PeeBee
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Re: Historical Porters and Stouts - Brown Malt

Post by PeeBee » Mon May 17, 2021 9:16 am

PeeBee wrote:
Mon May 10, 2021 7:05 pm
...
Brown Malt 2.jpg
The "bins" represent the quantities. They are relative (will calculate percentages) so use any unit you please for heights and multiply by the "factors" (x1, x1.5, x3, etc.). The "bins" are arranged such that they butt up with their neighbours and their mid-line is about on the line for their EBC. Work out amounts for each bin, and total the amount for all bins. ...
Whoops! Graph is slightly wrong, so I'll just put that right. If anyone has used it (like me!) no real issue; in fact the correction might be an issue if using the emulated brown malt as 100% of the malt bill.

As I marked in the lower coloured malts I appear to have started reading the increments as 15EBC instead of 30. So to correct that I've squeezed up the low colour malts, shifted the peak of the curve back, and introduced Amber Malt to fill the gap, like so:
Brown Malt XX.jpg
Slight issue if you use the emulation as 100%: The diastatic power may not be enough to self convert? I'm working on it, but for now I'd recommend an extended mash.

Remember, "real" brown malt was abandoned because it wasn't able to produce as much extract as pale malt. Which leads to another issue: If diastatic power is found wanting and adjusted, will that mean using the emulation will result in less colour and flavour? Or will accepting some inability to convert will result in the right colour and flavour but will be murky due to unconverted starch? :-k
Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... rDKRMjcO1g
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing

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PeeBee
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Re: Historic Porter's, Stouts and Milds - Brewing Methods

Post by PeeBee » Wed May 19, 2021 1:15 pm

Modifying the graph slightly: First three malts at 55, 55 and 31 ° L (diastatic power or DP°L, dodgy source, nearest could do in Beersmith), rest at zero, it comes out as 30 ° L for the entire emulation (calculated by Beersmith). That is very marginal. If using it 100% I'd mash for 2 - 2-1/2hours (guessing!) to be reasonably sure of full self-conversion? I was surprised how much care was needed to get the emulation to hopefully work as expected at 100% (there's no problem at all using it at only 20%).

The belly of the graph was sucked in (made it taller too to make measurements easier) which overall lightens the colour. But I avoided making it even lighter (and more diastatic); making it lighter will also reduce flavour as well as colour.
Brown Malt X.jpg
(EDIT: Overall colour of emulated malt is 75.3EBC according to Beersmith calculations).
Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... rDKRMjcO1g
Water report demystified (the "Defuddler"; removes the nonsense!): https://drive.google.com/drive/folders/ ... sp=sharing

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