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Artykuły: Rodzaje słodów

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Do artykułu zostało dodane zestawienie cech charakterystycznych słodów Weyermann sporządzone przez Andrzeja Sadownika !

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Nie wiem jaki to będzie słód mam nadzieję, że nie gorszy niż poprzedni.

Wklejam pierwszą fotkę. Ciekawe czy się uda?

Edited by Wnuczek

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Nie wiem jaki to będzie słód mam nadzieję, że nie gorszy niż poprzedni.

Wklejam pierwszą fotkę. Ciekawe czy się uda?

Jak będziesz miał aparacik pod ręką, to zrób jeszcze kilka zdjęć z procesu słodowania, na pewno wiele osób będzie zainteresowanych ;)

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American Grains

Name Levibond GU Decription

---- -------- -- ----------

Crystal Malt 10° 33-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

Crystal Malt 20° " "

Crystal Malt 30° " "

Crystal Malt 40° " "

Crystal Malt 60° " Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

Crystal Malt 80° " Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

Crystal Malt 90° " Pronounced caramel flavor and a red color. For stouts, porters and black beers.

Crystal Malt 120° " "

Black Patent Malt 500° 26 Provides color and sharp flavor in stouts and porters.

Roasted Barley 300° 25 Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

Black Barley 525° 23-27 Imparts dryness. Unmalted; use in porters and dry stouts.

Chocolate Malt 350° 34 Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

Dextrin Malt (carapils) 1.5° 33 Balances body and flavor without adding color, aids in head retention. For any beer.

Pale Malt, Brewers 2row 1.8° 37-38 Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

Pale Malt, Brewers 6row 1.8° 35 Moderate malt flavor. Basic malt for all beer styles.

Munich Malt 10° 34 Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

Special Roast 50° 35 Provides a deep golden to brown color for ales. Use in all darker ales.

Vienna Malt 3.5-4° 35 Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

Victory Malt 25° 34 Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

Wheat Malt 2° 38 Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

White Wheat Malt 2° 37 Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

 

 

Belgian Grains

Name Levibond GU Decription

---- -------- -- ----------

Aromatic Malt 20-26° 36 Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

Biscuit Malt 23-25° 35 Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

CaraMunich Malt 56° 33 Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

CaraVienne Malt 21-22° 34 Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

Pale Ale Malt 2.7-3.8° 38 Use as a base malt for any Belgian style beer with full body.

Pilsen Malt 1.5° 37 Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

Special B Malt 130-220° 30 Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

 

 

British Grains

Name Levibond GU Decription

---- -------- -- ----------

Amber Malt 35° 32 Roasted malt used in British milds, old ales, brown ales, nut brown ales.

Brown Malt 65° 32 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.

Maris Otter Pale Malt 3° 38 Premium base malt for any beer. Good for pale ales.

Pale Ale 2.2° 38 Moderate malt flavor. Used to produce traditional English and Scottish style ales.

Lager Malt 1.6° 38 Used to make light colored and flavored lagers.

Crystal Malt 55-60° 33-35 Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

Dark Crystal Malt 145-188° 33-35 Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.

Mild Ale Malt 2.3-2.7° 37 Dry, nutty malty flavor. Promotes body. Use in English mild ales.

Cara-Pils Dextrin 10-14° 33 Adds body; aids head retention. For porters, stouts and heavier bodied beers.

Chocolate Malt 395-475° 34 Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.

Black Patent Malt 500-600° 26 Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

Peat Smoked Malt 2.8° 34 Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.

Pilsen Malt 1.75° 37 (see Belgian Pilsen Malt)

Roasted Barley 500° 25 Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

Toasted Pale Malt 25° 38 Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

Wheat Malt 2° 38 Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

Torrified Wheat 1-1.5° 36 Puffed wheat created by high heat. Use in pale ales, bitters and milds.

 

 

German Grains/Malts

Name Levibond GU Decription

---- -------- -- ----------

Acidulated (Sauer) Malt 1.7-2.8° 33 High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

Carafa I 300-340° 38 Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

Carafa II 375-450° 38 Carafa I, II and III also are available de-husked. Adds aroma, color and body.

Carafa III 490-560° 38

Chocolate Wheat Malt 375-450° 38 Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.

Chocolate Rye Malt 190-300° 30 Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.

CaraHell Malt (light) 8-12° 33-35 For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.

CaraMunich Malt I 30-38° 33-35 Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

CaraMunich Malt II 42-50° 33-35 CaraMunich Malt III is dark crystal.

CaraMunich Malt III 53-60° 33-35

Light Munich Malt 5-6° 34 For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

Dark Munich Malt 8-10° 34 Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

Melanoidin Malt 23-31° 33 For amber lagers and ales, dark lagers and ales, Scottish & red ales.

Pilsen Malt 1.5° 37 (see Belgian Pilsen Malt)

Rauch Smoked Malt 2-4° 37 For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.

Rye Malt 2.8-4.3° 29 Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.

Wheat Malt Light 1.5-2° 39 Typical top fermented aroma, produces superb wheat beers.

Wheat Malt Dark 6-8° 39

Caramel Wheat Malt 38-53° 35 For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.

 

 

Other Malts, Grains and Flaked Grains and Additions

Name Levibond GU Decription

---- -------- -- ----------

Scotmalt Golden Promise 2.4° 38 Scottish pale ale malt; base malt for all Scottish beers.

Flaked Barley 1.5° 32 Helps head retention, imparts creamy smoothness. For porters and stouts.

Flaked Maize 1° 37 Lightens body and color. For light American pilsners and ales.

Flaked Oats 1° 33 Adds body and creamy head. For stouts and oat ales.

Flaked Rye 2° 36 Imparts a dry, crisp character. Use in rye beers.

Flaked Wheat 2° 36 Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.

Gambrinus Honey Malt 25° 34 Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

Grits 1-1.5° 37 Imparts a corn/grain taste. Use in American lagers.

Irish Moss NA NA Prevents chill haze. Use in all beers except cloudy wheat and white beers.

Malto Dextrin NA 43 Adds body and mouthfeel. For all extract beers. Does not ferment.

Oak Chips NA NA Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales.

Steam for 15 minutes to sanitize.

 

 

Sugars

Name Levibond GU Decription

---- -------- -- ----------

Candi Sugar (clear) 0.5° 36 Smooth taste, good head retention, sweet aroma and high gravity without being apparent.

Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is

used in brown beer and strong golden ales.

Candi Sugar (amber) 75° "

Candi Sugar (dark) 275° "

Brown Sugar 40° 46 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

Brown Sugar (dark) 60° " "

Corn Sugar 1° 37 Use in priming beer or in extract recipes where flaked maize would be used in a mash.

Demerara Sugar 1° 41-42 Imparts mellow, sweet flavor. Use in English ales.

Dextrose (glucose) 1° 37 Imparts a mild sweet taste and smoothness. Use in English beers.

Dry Malt Extract Varies 44 Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)

Honey Varies 32 Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

Invert Sugar NA 46 Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming.

Made from sucrose. No dextrins. Use 1 cup for priming.

Lactose NA 43 Adds sweetness and body. Use in sweet or milk stouts.

Licorice Stick NA NA Adds a smooth flavor to stouts, porters, holiday ales and flavored beers.

Lyle's Golden Syrup 0° 36 Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian

(Chimay) ales.

Maple Syrup 35° 30 Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives

it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

Maple Sap 3° 09 Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.

Molasses 80° 36 Imparts strong sweet flavor. Use in stouts and porters.

Rice Solids 0.01° 40 Lightens flavor without taste. Use in American and Asian lagers.

Sucrose NA 46 Increases alcohol. Use in Australian lagers and English bitters.

Syrup Malt Extract Varies 33-37 Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°).

Treacle 100° 36 Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and

golden syrup (corn syrup). Use in dark English ales.

 

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Alternate Names:

 

Name AKA

----- ---

Carafa Carafe, Karaffe

Sucrose white table sugar, cane sugar

Pilsen Pilsner

 

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Misc Malts, Retailers, and Maltsters

 

- Smoked Malts:

- Weyermann

- www.weyermannmalt.com

- beechwoon smoked malts

- Hugh Baird

- www.scotgrain.co.uk

- peat smoked malt

 

- More Beer:

- English Light Malt Extract (as of 03/2006)

- from "Californa Concentrate" - www.californiaconcentrate.com

- really "Alexander's Pale Malt Extract"

Extract, % 80.0

pH, 10% Sol. 5.24

- German Pils Malt Extract (as of 03/2007)

- XXX

 

- SF Brewcraft:

- Briess Malting Company

- www.briess.com

www.briess.com/homebrew/products.shtml

5860 - CBW Golden Light Liquid Malt Extract

- 03/2006 carrying this for the past few months, used to

carry an imported malt but get briess malt instead when

the import is not available.

 

- Muntons

- Light Lager, XB 15960

- 82542

- 83331

 

- Others

- Maris Otter

 

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http://www.foamrangers.com/malts.html

http://byo.com/referenceguide/grains

http://www.brewerylane.com/grains_ww.html

 

-------------------------------------------------------------------------------

 

Malt Extract Levibond, GU, and Decription info shamelessly stolen from:

- http://byo.com/referenceguide/grains

- Clone Brews, by Tess and Mark Szamatulski

 

-------------------------------------------------------------------------------

 

i jeszcze tabela zamienników:

 

http://www.kotmf.com/articles/maltnames.php

Edited by coder

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Mam receptury używające Gambrinus Honey Malt i zrobiłem rozeznanie dotyczące zamienników. Najciekawszy jest artykuł z Australii:

 

http://www.aussiehomebrewer.com/forum/index.php?showtopic=26652

 

Piszą tam, że Honey Malt, Brumalt i słód melanoidynowy to ta sama rodzina słodów "super monachijskich", wprowadzają do piwa dużo słodowości i melanoidyn, podobnie jak słód monachijski, ale dużo intensywniej. Czyli substytutem dla tego słodu może być słód melanoidynowy, ew. ciemny monachijski w zwiększonej dawce.

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W jednej z receptur na beerdujour trafiłem na słód "Aromatic (Briess)". Początkowo bez namysłu zastąpiłem go Aroma Brewferm, ale potem się przyjrzałem, że ten z Briess ma 20L, a ten z Brewferm trzy razy więcej! :rolleyes:

No i znalazłem na stronie producenta, że ten cały Aromatic to jest jeden z "ich" monachijskich:

Munich Malts:

- Bonlander? Munich Malt

- Aromatic Malt

- Munich 10L

- Munich 20L

 

Aromatic różni się od Munich 20L na pewno tym, że jest robiony z jęczmienia 2-rzędowego a Munich z 6-rzędowego.

Nie mam pojęcia czy/jak rodzaj jęczmienia wpływa na smak, ani też nie wiem jak (i z czego) robią Aroma Brewferm, ale wydaje się, że ten Aromatic (Briess) jest w tym momencie "bliżej" Monachijskiego II niż Aroma (Brewferm).

 

A przy okazji trafiłem też na duże zestawienie słodów z różnych słodowni: http://beercolor.com/malt_descriptions.htm

Edited by Stasiek

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Nie mam pojęcia czy/jak rodzaj jęczmienia wpływa na smak, ani też nie wiem jak (i z czego) robią Aroma Brewferm, ale wydaje się, że ten Aromatic (Briess) jest w tym momencie "bliżej" Monachijskiego II niż Aroma (Brewferm).

W Europie zawsze (podobno) słody są robione z jęczmienia 2-rzędowego.

 

Monachijski II ma ok. 10-12Lov, trochę za mało, ja bym użył zamiast tego Briess Aroma jaśniejszego melanoidynowego 40EBC (20Lov).

Edited by coder

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Monachijski II ma ok. 10-12Lov, trochę za mało,

Fakt, dostępne u nas Monachijskie ciemne to to 20EBC a nie Lov.

ja bym użył zamiast tego Briess Aroma jaśniejszego melanoidynowego 40EBC (20Lov).

Nie mam aktualnie melanoidynowego. Tak więc pewnie dam monachijski i trochę jednak tego aromatic brewfermu.

 

A przy okazji trafiłem też na duże zestawienie słodów z różnych słodowni: http://beercolor.com/malt_descriptions.htm.

Coś nie działa ten link

No bo mnie nauczyli, żeby zdanie kończyć kropką. Ale nie sprawdza się to jeśli ostatnim "słowem" w zdaniu jest link. :)

Poprawiłem.

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