You Can't Trust Clone Recipes - Chocolate Malt Experiment Thomas Fawcett Vs Proximity
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- Опубліковано 5 вер 2024
- How much do you trust clone recipes? What if I told you you could follow the exact same recipe from two different supply stores and end up with different beers? We made the exact same two-malt recipe with Chocolate malt from two different maltsters, and compared the end product with a fellow brewer from TT's Old Iron Brewing!
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GenusBrewing
2:00 CEO just passing through in the background there.
Bottom left.
Great job! This is really helpful for us, home brewers! Thank you.
Thanks for watching! Cheers :)
Good job boys, keen to see more brews from you maybe even on the big system you have behind you. Been working part time at a brewery and I'm loving it.
We'll try to get some big-batch vids going soon! It's a bid harder to choreograph those since we have so much going on during those days though.
Alright heres the question.... how do I get my wife to understand the lifestyle of brewing?
Hey guys, do you find that there's a significant difference in taste of base malts? Or would most 2 row be basically the same.
What are the Lovibond between these two malts? I assume they're different?
Proximity is listed at 350, compared to 390-450 for Thomas Fawcett. Bairds (which we usually use) falls in the middle at 350-400
@@GenusBrewing Thanks for the info! I feel that's reasonably important, though surprised how different they are.
When you steeped the chocolate ,alts, were they left whole or were they crushed?
Great video! Newbie brewer here, I recently brewed a "chocolate stout" and the chocolate malt was added directly with the rest of malts at mash in. I am curious, I noticed you "steeped" the chocolate malt, is this something you always do or was this just for testing purposes? Thank you.
It is a different method that works well for testing, but also softens some of the bitterness from roast malts. For most stouts I mash my chocolate malt, but when I want a less aggressive profile I will step them.
@@GenusBrewing , Great! Thank you for the quick reply! Cheers!
Well, one seems to be a low colour chocolate and the other not, of course they are different!
Can you say that you could have anticipated the difference in flavors by the aroma and flavor of the grains prior to brewing?
There was definitely a correlation - but I wouldn't go so far as to say it was an easy prediction to know how the final beers would turn out. There was some flavors that turned up that surprised us in the final beer for sure.
It's been 7 months and 3 weeks. Time for the barleywine tasting video you promised
But we drank it all :/
Shit you guys put out great content
Thanks!
You know what’s a super coincidence? I go number 2 in my left hand and number 1 in my right ALL THE TIME! Great minds I guess....
Great video - directly applicable and helpful for all homebrewers...Question - If you're looking to identify what produces the taste you're after, like Chocolate in Sam Smith Chocolate Stout - you can make some educated guesses, like, since it is UK Beer, probably Fawcett Chocolate or Crisp Chocolate malts...how do you go from there? Floor Malted versus (whatever)? I'm trying to avoid making 4-5 test batches (although it is a punishment to have to drink the failures...we sacrifice so much for our Art...) Cheers!
Ooo - good question. We can make educated guesses, but honestly until we brew with a malt it's really hard to get a full concept of what it does. Some people recommend making teas with them... and honestly I did see some correlation from the grain flavor and smell to the final products, but still the final beer definitely revealed the most information.
@@GenusBrewing THANKS! Always learn much watching your content - just finished the first one on Base Malts and looking forward to the follow on content. I've bee trying to figure out Sam Smith's Chocolate for some time. It has a very sweet finish (More like chocolate milk than beer) and I just can't seem to replicate it. Maybe it has Lactose in it? I want to make a bourbon barrel (or Fireball) version of Smith Chocolate Stout.
Great video, greetings from Norway, home of Kveik! Can you please tell us novice homebrewers what's the differencene between Crystal and Cara Malts???
Good Question - the best answer I can give is the nomenclature (names) are interchangeable (more or less), but because of the maltsers that use them on average cara malts will be slightly less sweet and often have a touch of bready flavor. We will go over this a little bit more when we do our Stewed malts video!
that edit where you already tried the second beer :P
We fancy
Keep up the great content!
Very informative, thank you.
We appreciate you watching!
nice video guys!
cheers!
thicc boi mash ;)
ROTFL pornhub and redtube!!!!! Awesome. Keep up the great content.
Cheers!
Soooo staged but good video