Recipe Advice Thread

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Permalink Reply by Scarrfie on July 25, 2012 at 9:35am

It isn't a really sweet crystal and has some dry biscuitiness if you chew on a few grains, sort of a halfway malt. I guess you could liken it to home toasting malt where you soak it in water for an hour first. What I have read about it seems to support it being a bit toasty, although this isn't all that clear.

I plan to do a pale ale with just 10% carared on top of the base malt to really get a handle on the flavour. If that works then perhaps 20% :-P

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Permalink Reply by Chris P on July 25, 2012 at 10:05am

Good to know. I will look at this also then

Cheers

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Permalink Reply by Stu H on July 25, 2012 at 11:16pm

Hey dudes and dudettes,

I've had decent success in the past making SMaSH beers in the past with Golden Promise, do you reckon I could get away with it with Malteurop NZ Pale?

In the past I've made them to about 40 IBUs, mostly late-hopped. Anyone out there got much experience working with Malteurop like this?

I wanna make one with my recently acquired stash of Amarillo(!)

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Permalink Reply by Haish on July 25, 2012 at 11:21pm

Why smash when you can single hop with a malt bill that will showcase the hop? Don't waste the amarillo on a malteurop only beer!

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Permalink Reply by Stu H on July 25, 2012 at 11:27pm

Oh only because I've really enjoyed my Golden Promise smashes...  GP, mashed high, seems to have enough body to carry it off. Not the case with the Malteurop?

In that case, got any clues for a malt bill that will make 'em shine? I'm thinking about 1.050, 40 IBU party drinking.

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Permalink Reply by Haish on July 25, 2012 at 11:30pm

Add about 3% pale crystal to give it a bit of a backbone yet not detract from the hop.

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Permalink Reply by Stu H on July 26, 2012 at 7:34am

Sweet as, mash around 68-69?

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Permalink Reply by Haish on July 26, 2012 at 7:58am

I usually do 67 with that grain bill.

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Permalink Reply by Stu H on July 26, 2012 at 9:07am

Sweet as!

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Permalink Reply by Stu H on July 26, 2012 at 3:46pm

Of course, now I'm thinking, "Well if I'm not doing a SMaSH, why not adding some carapils, and maybe some wheat malt?"...  

Gahhhhhhhhhh!!!!!!!!!!

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Permalink Reply by Stu H on July 28, 2012 at 2:19pm

Okay how's about this?

97% Malteurop

3% Pale Crystal

mash @ 67

1.5g/l Amarillo @ 10m, 0m, dry

60m up to 40IBU

Ferment with 1882 Thames Valley II (because it's to hand) @ 17, rise to 21?

Permalink Reply by Chad Keven on July 28, 2012 at 10:28pm

just to drop a random comment; has anybody used rice? do you calculate the dry weight the same as other malts? what is the maximum percentage is used to lift gravity overall but keep body very low?

any help good

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