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re: Homebrewing Thread: Volume II
Posted on 7/28/20 at 1:07 pm to GeauxPack81
Posted on 7/28/20 at 1:07 pm to GeauxPack81
quote:
I've heard of people adding graham crackers to the boil. Anyone done that?
I used to try to brew a clone of Denver Beer Co.'s Graham Cracker Porter and talked to the brewer about his process. He mashed the Graham Crackers so I tried that to no avail. I never could get my brew to taste anywhere near DBC's. Closest I got was making a vanilla tincture and a cinnamon tincture adding it post ferm. A tiny bit of cinnamon goes a long way.
This post was edited on 7/28/20 at 1:12 pm
1
Posted on 7/29/20 at 3:11 pm to Zappas Stache
So i have a question for those that have done step mashing.
I plan to brew a lambic in the future, and have been doing a lot of research on mashing profiles. I'm finding that a traditional turbid mash is not necessary, and that even a simple infusion mash could be the way to go.
However, i've also been researching multi step mashing for my other mixed fermentation sours. More notably, having a highly fermentable wort, by doing a beta and alpha amylase rest for the brew day. What are your experiences with step mashing, and is this even needed anymore, considering the highly modified malt of today?
I plan to brew a lambic in the future, and have been doing a lot of research on mashing profiles. I'm finding that a traditional turbid mash is not necessary, and that even a simple infusion mash could be the way to go.
However, i've also been researching multi step mashing for my other mixed fermentation sours. More notably, having a highly fermentable wort, by doing a beta and alpha amylase rest for the brew day. What are your experiences with step mashing, and is this even needed anymore, considering the highly modified malt of today?
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