Spelt Pale Ale
4 Likes
Megary
What is the flavor Profile of spelt?
Great question. My opinion —->
I consider Spelt Malt a more flavorful version of Wheat Malt. There’s the typical bready notes, but to me there’s more depth of flavor…a little sweeter and nuttier than Wheat. Don’t get me wrong, Spelt isn’t this great flavor enhancer, it’s similar to a lot of base malts.
But the thing is…I like using Spelt not just for the high protein and boost in foam, but it adds a noticeable (to me) soft mouthfeel that works well in a lot of styles. The trade off is the haze that comes with the protein, if clarity is important.
I know American Wheat beers are great summer go to’s, but I think an American Spelt would be better. My beer above was initially designed as such, but I decided to hop it up like a Pale.
3 Likes
I will have to try that.
I am sure you posted the recipe but in my laziness what percentage of the grist do you use?
The above beer was 62% Pilsner, 38% Spelt. I don’t know what the limitations are on Spelt, but I’d be comfortable pushing it even more. When I one day make that American Spelt, I would consider 50/50.
1 Like
My Warminster Mo Citra/Idaho-7 best bitter. Wyeast 1469. Definitely taste the stone fruit and malt at the end. Dropped nice and bright. No finings
4 Likes
I also really like spelt for saison, up to 30%. I make a few batches every year, and always use spelt malt. I like the earthy kind of bready flavour as well. Big rocky head too.
2 Likes
ugly picture of a fairly good dubbel with wlp510.
i would personally not use wlp510 again, it doesnt do anything particularly well.
i would personally not use wlp510 again, it doesnt do anything particularly well.
2 Likes
Red lager - an adaptation from an extract recipe that my dad brewed some years ago. Before brewing it again with him, I made a small (2.5 gallon) batch to test things out. Not a bad beer, but definitely from a different era of homebrewing! Details, recipe, etc., on my blog.
4 Likes
‘24 Barleywine
This one checks most boxes. Lots of circling flavors, not too sweet, boozy but not overly so. Even the bottle conditioning hits the bullseye. Possibly a smidge drier in the end would have just killed it. Maybe that’s just a matter of upping the IBU’s or dropping some of the adjuncts. I’ve got ideas for 2027. Love this hobby.
7 Likes
This Grisette has been brewed every summer since 2014. The last few years I’ve made the Chit for this beer and it has really improved the foam quality.
Rye Grisette . 4.6 ABV. 17 IBU
-
Pils 67.5%
-
Rye 16.9%
-
Chit 9.6%
-
Aromatic 6%
Mash at 158F. Boil 60 mins
-
28g Amarillo - FWH
-
28g Mandarina Bavaria- Flameout
-
16g Amarillo - Flameout
Omega 026 French Saison
Bottle conditioned
3 Likes
A Mexican-style pale lager, brewed with a cereal mash for white corn grits. The flavor/aroma are perfect, with a subtle corn note and a nice cracker quality to the malt. It’s incredibly drinkable! A slight but persistent haze has been an annoyance, so I’m going to adjust water chemistry slightly on the next batch and also add some clarifier to the keg. I made the batch to celebrate a friend who completed her master’s thesis recently (she shared that my first version of this was a beer she truly enjoyed, as a non-beer-drinker). I took a few growlers over so my friend could serve it at a family celebration–her brothers found the combination of chamoy and tajin on the rim was pretty tasty. I’ll have to try that.
Recipe, etc., on the blog.
5 Likes
SMaSH pale ale, brewed with Mosaic, Thomas Fawcett pale ale malt, and Stalljen kveik. I “cheated” and used Abstrax Mosaic in addition to the dry hop, but I’ll still call it a SMaSH. The Mosaic character is off the charts–one of the best hoppy beers I have brewed in awhile! Stalljen is a great yeast; it’s my second run-through with the culture, and it has not disappointed.
Details on recipe, etc., are at my blog.
5 Likes
I LOVE Mosaic hops as a single hop beer. I still have my “Mega Mosaic” on handpull. Wonderful in this hot weather
1 Like
Agreed! Mosaic works so well on its own.
What is your MegaMosaic recipe?
1 Like
This is my latest recipe. I meander around a bit changing flameout hoping amounts, using cryohops for dry hops and of course mixing up yeasts between 1968, 1469 and Ringwood
1.039ish OG
EST 30 IBU
90% Crisp # 19 Maris Otter
10% Biscuit
.6 oz Mosaic FWH
WYeast 1469
2 oz Mosaic at Flameout
1 oz Mosaic in keg
3 Likes
Cool! That Maris Otter + Mosaic combo is a great one.
1 Like
Witbier - it is a super drinkable beer, and perfect for the summer heat. Details on the blog.
5 Likes
Nice looking Wit. I really enjoy your blog, it gives enough information about the beer without being overly wordy. How you like the Lallmand Wit yeast?
Thank you for the kind words! The blog is my brewing record plus a way to share recipes with friends and family, so I do try to keep it fairly concise. I’m not a fan of the overly wordy cooking/beverage blogs…just give me the recipe!
The Lallemand wit yeast is pretty good, although I haven’t brewed enough with other yeasts to say if it’s the very best or not. It’s definitely on the subdued end for yeast character expression (even at 70 degrees fermentation temperature), and I got a touch of tartness on my most recent batch, so that may or may not be good for what people want. I like the subdued nature, which I think works well in a style like witbier, where intensely expressive yeast character isn’t expected.
2 Likes