30m boil help

[zwiller]

@brewinhard

@zwiller

I

@beersk

Titles/labels mean nothing.

I get that but the BJCP is a point of validation or scientifically, calibration.

In any event, just kegged the NGP and I am really digging it already.  Easily my best pils to date and the main reason being is the hops: santiam.  Love them!  Back to the regularly scheduled program: I still think the shorter boil has an impact on the malt presence somehow.  It’s not night and day but it’s there.  I really think you helles/malty guys should try it and call me out if I am wrong.

Any more descriptors you can give on how the short boil is affecting malt flavors?

I’ll try but prose is not my bag.  For starters, I don’t there is any increase in sweetness of the flavor, but maybe aroma.  The largest affect, I think is towards the aroma.  I think it resembles the aroma of chilled wort.  It is also present in the taste but much less so than aroma.  I don’t think it is “it” as I tend to think “it” resembles the mash aroma but it could be a part of “it”.  I cannot imagine anyone would call this effect a fault.

I would be very curious of the effect on a malty recipe.  This NGP was 86/10/4  2 row/flaked barley/acid malt and previous was a saison with a touch of chocolate malt for color (no malty stuff) so I would deduce the short boil might have a even larger effect on a recipe with malty stuff like munich.

Of course, this all could be confirmation bias but I don’t think it is.

[beersk]

@zwiller

@brewinhard

@zwiller

I

@beersk

Titles/labels mean nothing.

I get that but the BJCP is a point of validation or scientifically, calibration.

In any event, just kegged the NGP and I am really digging it already.  Easily my best pils to date and the main reason being is the hops: santiam.  Love them!  Back to the regularly scheduled program: I still think the shorter boil has an impact on the malt presence somehow.  It’s not night and day but it’s there.  I really think you helles/malty guys should try it and call me out if I am wrong.

Any more descriptors you can give on how the short boil is affecting malt flavors?

I’ll try but prose is not my bag.  For starters, I don’t there is any increase in sweetness of the flavor, but maybe aroma.  The largest affect, I think is towards the aroma.  I think it resembles the aroma of chilled wort.  It is also present in the taste but much less so than aroma.  I don’t think it is “it” as I tend to think “it” resembles the mash aroma but it could be a part of “it”.  I cannot imagine anyone would call this effect a fault.

I would be very curious of the effect on a malty recipe.  This NGP was 86/10/4  2 row/flaked barley/acid malt and previous was a saison with a touch of chocolate malt for color (no malty stuff) so I would deduce the short boil might have a even larger effect on a recipe with malty stuff like munich.

Of course, this all could be confirmation bias but I don’t think it is.

It certainly makes sense, Sam. The longer and harder you boil, the more aroma and flavor you boil off.

[brewinhard]

@zwiller

@brewinhard

@zwiller

I

@beersk

Titles/labels mean nothing.

I get that but the BJCP is a point of validation or scientifically, calibration.

In any event, just kegged the NGP and I am really digging it already.  Easily my best pils to date and the main reason being is the hops: santiam.  Love them!  Back to the regularly scheduled program: I still think the shorter boil has an impact on the malt presence somehow.  It’s not night and day but it’s there.  I really think you helles/malty guys should try it and call me out if I am wrong.

Any more descriptors you can give on how the short boil is affecting malt flavors?

I’ll try but prose is not my bag.  For starters, I don’t there is any increase in sweetness of the flavor, but maybe aroma.  The largest affect, I think is towards the aroma.  I think it resembles the aroma of chilled wort.  It is also present in the taste but much less so than aroma.  I don’t think it is “it” as I tend to think “it” resembles the mash aroma but it could be a part of “it”.  I cannot imagine anyone would call this effect a fault.

I would be very curious of the effect on a malty recipe.  This NGP was 86/10/4  2 row/flaked barley/acid malt and previous was a saison with a touch of chocolate malt for color (no malty stuff) so I would deduce the short boil might have a even larger effect on a recipe with malty stuff like munich.

Of course, this all could be confirmation bias but I don’t think it is.

So almost a more “raw” malt note. Interesting. Thanks for giving that a try.