I’m thinking of returning in part extract brewing. So far my experience has been primarily with Briess or maybe Cargill. How different is the European malt extracts for flavor and are they worth the additional expense?
Would steeping European specialty grains make up any difference if used in conjunction with domestic malt extract?
I’ve used Weyermann Munich and rauch extracts. I thought that both were very good. But since I’ve never used any other Munich or rauch extracts, I can’t compare directly.
Where did you find the rauch extract? That could be fun, do you think the resulting beer is more smoky than using all rauch malt? I’m wondering if the freshness of the malt when they make the extract helps preserve the smoke.
It was at my LHBS, on the shelf in a red plastic jug. I’m not at all a smoked beer fan, but I bought some and brewed one just to see what the extract was like. Pretty good, IIRC. But I’ve never made one AG so I can’t compare.
Cool, thanks.
I make a dopplebock with 100% weyerman rauch malt, and I once entered it and the judges said I needed to use a higher percentage of rauch malt. :
I get that a lot, too, even with 80% home-smoked malt. 'Worst comment I ever got on a smoked beer was “obviously used liquid smoke.” That hurt.
Lately I’ve been making a nearly 100% home-smoked beer and blending it back later with a maltier, non-smoked beer.
I’ve never even heard of Weyerman Rauch Extract.
Sorry I can’t help with the original question about European extracts.
So far I’ve located: Bierkeller, Muntons, and John Bull. Thought I’d seen more in the past.
Having used John Bull, I’d say move on…the JB seemed especially unfermentable. Look for these…
http://www.weyermann.de/usa/produkte.asp?PN=1&idkat=175&umenue=yes&idmenue=269&sprache=10
I’ve had good experience with Munton’s DME. These days I’m using mostly Briess Pilsner DME, or Golden Light perhaps. Munton’s, I think, may be maltier and perhaps a bit less fermentable.
My approach is to go with the lightest possible extract I can find as a base.
I typically do a partial mash to improve on the extract with style specific grains.
IMO it works quite well that way. Of course, the majority of what I’ve been brewing the last few years are tripels so the Pilsner DME is appropriate… Regardless, I use this approach without regard to style.
Also, some if not all of the on-line places sell style “specialty” liquid extracts (ie. Pilsner, American light, European stout etc.) I’ve no particular experience with these.
I’ve noticed Williams claims many of their extracts are made from European malts.
http://www.williamsbrewing.com/SYRUP_MALT_EXTRACT_HONEY_C99.cfm
I’ve not used them.