Be sure to sign up for my newsletter or my podcast (also on itunes…and youtube…and streaming radio station) for more great tips on homebrewing. Thanks for joining me on the BeerSmith Home Brewing Blog. ![]() Hopefully you enjoyed this week’s article on malt sensory testing. Also some maltsters such as Briess have started publishing “spider charts” for their malts based on sensory analysis that can serve as a good guide of the flavors you might expect from a given grain. As I mentioned you can get together with fellow brewers or your brew club and do a group-sampling of many malts to learn more about the flavors involved. Look for common malt flavors such as bready, malty, grainy, toasty, nutty, grainy, plums, raisins and of course the variety of coffee, roasted, burnt flavors that come from darker malts. The actual sensory evaluation is done by sipping the resulting wort. Let the sample cool, and do your sensory evaluation when it has reached room temperature, within four hours of filtering.Allow the filter to drain completely leaving your liquid sample. Draw the first 100 ml (just under 1/2 cup) off the collected wort and pour it back into the thermos to collect any remaining grainsm then pour that also into the filter. Swirl the thermos/growler to bring the particles back into solution and pour the mixture into the filter.A coffee filter is a suitable substitute if you don’t have access to lab paper filters. While the mixture is steeping, place some filter paper (Alstrom 515) at the top of a clean beaker or glass.Next heat 450 ml (1.9 cups or 0.95 pints) of water to 65 C (149 F) and combine it in with the crushed grain sample in an insulated thermos or growler and shake it for 20 seconds to mix the grain and water.A coffee grinder works well for this as you want a coarse flour consistency – which is finer than you would typically use for brewing. Mill the grains in a clean electric grinder for about 10 seconds.Obviously you can double or triple the amount of malt and water if you need a larger sample for a group to evaluate. For dark roasted malts, use 7.5 g (0.25 oz) of roast malt with 42.5 g (1.5 oz) of base (pale) malt. If evaluating specialty malts, instead use 25 g (0.88 oz) of specialty malt blended with another 25 g (0.88 oz) of base (pale) malt. ![]()
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