I stopped at a pub in the Lake District last bank holiday that had a micro-brewery. Most of the beers they brewed had a very malty flavour - even the summer ale. Now whilst the beers were very drinkable, I have to admit that this flavour got on my nerves after the first pint and I found myself craving a better balanced beer. Being new to brewing (I've done 3 AG's - all very nicely balanced thanks to GW's recipes) I'm worrying that once I start stepping out with my own recipes, I may finish up with an over malted brew.
Does anyone know what causes this 'over-malted' flavour and how to avoid it? Sorry if this is a really basic question.
Malt flavour
Re: Malt flavour
Thanks Chris-x1,
I do add the calcium according to GW's calculator - although my ph is around 5.6 at the mash. However, up to now, no adverse malt flavours, I had no idea that this could be the result of the chloride/sulphate ratio. Many thanks - and everyday is definitely a school day!
I do add the calcium according to GW's calculator - although my ph is around 5.6 at the mash. However, up to now, no adverse malt flavours, I had no idea that this could be the result of the chloride/sulphate ratio. Many thanks - and everyday is definitely a school day!