13,703
edits
Changes
m
no edit summary
==Miscellaneous==
===ASBC Hot Steep Malt Sensory Method===
The American Society of Brewing Chemists created a method for malt sensory analysis that is more accurate for evaluating malt flavors than performing a [https://beerandbrewing.com/dictionary/EvJp0NBz6r/congress-mash/ congress mash] or simply chewing malted grain. The method is simple and can be done at home<ref>[http://blog.brewingwithbriess.com/malt-sensory-methods-you-can-perform-in-your-own-home-or-brewery/ Poirier, Cassie. "Malt Sensory Methods". Briess website. 02/08/2016. Retrieved 07/26/2018.]</ref>:
# Heat distilled/RO water to 65°C (149°F).
# Notes:
::* Evaluate base malts as 100% of the sample, specialty malts with 50% of the specialty malt and 50% of a base malt, and dark-roasted malts with 15% of the dark-roasted malt and 75% of a base malt.
::* If different samples are being prepared, clean the mill to avoid cross -contamination of differently flavored malts.
::* Pour the entire sample into the filter at once so that the grains settle; filter paper should not have any aromas.
See also:
* [http://blog.brewingwithbriess.com/malt-sensory-methods-you-can-perform-in-your-own-home-or-brewery/ This Breiss blog postby Cassie Poirier] and this BeerSmith podcast (~19:20 minutes in): https://youtu.be/KbHVk5oafw4?t=19m30s.
* [https://www.youtube.com/watch?v=w2PKFSJKcRA BeerSmith interview with Andrea Stanley and Lindsay Barr on how the hot steep method was produced, and how this sensory method is being used to identify flavor differences in barley variety, malt variety, etc.]