First the update. Yesterday on day 8, I managed to rack from the primary fermenter into the glass carboy secondary fermenter. I added 1 ounce of Simcoe hops for dry hopping. Even after 8 days the beer was still a bit busy fermenting, as indicated by the gravity of the beer. I had been expecting something in the neighborhood of 1.012 or less and the beer was 1.021. The primary still had a busy looking krausen …… I figured what the heck, rather than closing it up and waiting a few more days I went ahead and racked it over to the secondary with the understating that it would still be bubbling pretty actively. The sample I pulled to check the gravity was not wasted, slightly sweet on the backend but very nice aroma and color was perfect. Note to self here…..this beer will need serious cold crashing prior to kegging…..At my age that may require and reminder plugged into my smart phone,,,,,if I don’t forget!…… FYI – I added it to Monday February 6th at 1:00 PM. Yee Haw!
Wandering musings……some of you are craft beer savvy and you understand the term SMaSH. If not it simply means the simple process of brewing with a single malt(malted grain) and a single variety if hops. A little more……
“How Is Malt Made?
The desired end-product affects the malting process, but the basic steps involved in malting include:
- 1. Harvest: Gathering, cleaning, and drying the grains is the first step in malting. Since ancient Mesopotamia, the most common malted grain is barley. Malt makers or maltsters can malt all kinds of grains, but barley remains a popular staple.
- 2. Soak: Soaking or steeping the grains involves submerging the grains in water. The enzymes activate and set off chemical changes as the grains absorb water.
- 3. Germinate: When the grains reach a specific moisture content, maltsters drain the excess moisture and sprouting begins. The starches in the grains convert into sugars, such as monosaccharide glucose, disaccharide maltose, and maltodextrin, among others. Specialized enzymes called proteases help break down the grains’ protein into different forms, including amino acids, that yeast can consume.
- 4. Dry: At a certain point, the maltster halts the chemical transformations of the green malt with air and heat. This preserves the germinated grain in its new, changed state with the right combination of starch, protein, and sugar.
- 5. Roast: Some malts, such as those for certain types of beer brewing, roast in an oven or kiln. This additional heating process creates further changes in the nutritional profile of the grain, affecting the fermentation process and altering the flavor of the finished product.”
OK, that may be TMI but I am sure someone may want to know. So now the term malted grain is established . Now for hops.
Last of the TMI stuff. Lets talk about my Simcoe SMaSH and a little more. This is my third or fourth beer brewed in the SMaSH mode. The first couple were Mosaic Hops and Marris Otter malt. Feed back from my buddies indicate that it was a very drinkable beer with good flavor and great aroma…..Yes! I selected Mosaic primarily because of the amazing aroma but also for the fact it can also be a good bittering hop used at the beginning of the boil. Subsequent additions are later in the boil so as to maximize the aromas as well as a dose of dry hopping in the secondary fermenter. If you need to know…..go ahead and google “dry hopping” my musings going forward will attempt to avoid too much TMI. Marris Otter malt is very flavorful, has a bit darker color than if using a pale malt and a slight malty flavor that my oldest son doesn’t particularly like….Children are to be spoiled……even at 32 years of age. So, I used Golden Promise malt for the Simcoe SMaSH ……hopefully the taste will be in Ben’s preferred flavor profile. My sample seems to meet that criteria. A musing of sorts. I assumed criteria was singular but I googled it and learned that it is the plural of criterion. Really old dogs can learn new tricks. And I am a really old dog!!!!!!
Let me wander a little further…..next up on my brewing list is a Russian Imperial Stout with whiskey barrel aging as part of the process. Deeper explanations in a future blog posting. Suffice it to say that it will be a higher ABV beer in the 11% or higher range, will not be worth drinking until it is well beyond a year old and will do nothing more than age very nicely just as the blog’s author…..smiling broadly, I do believe that I have aged well. My last batch was brewed in 2016 and bottled in 22 ounce bombers. The last two bottles were consumed very recently. An old neighbor and homebrewer shared one with his wife this past December and the very last one was shared with folks down at DECA Beer company along with a Russian Imperial stout brewed in 2017 by Cody Evans, Chief Brewer and he holds so many flunky titles at the brewery that I won’t mention them. We had been attempting the taste off and sharing for quite some time. Both beers received high marks from patrons and brewers alike. My beer had been primed with brown sugar which imparted a faint aroma of molasses and was surprisingly good. Keep you eyes open for more down the road.
Drink Local and Drink Resonsibly