![]() ![]() One thing we can struggle with is getting the original gravity needed for the high alcohol level. ![]() You can also use fungal alpha-amylase or even AMG from your preferred enzyme supplier to ensure you get full conversion. To increase the DP levels choosing an extra pale base malt is a good idea, the lower kilning temperature gives greater enzyme levels. ![]() If you need to raise the pH, Sodium bicarbonate is a good option as it also adds to body. Keep an eye on the pH to make sure you are in the correct range, as we have mentioned, those roasted malts will lower wort pH so you may need to make some adjustments. One of the things we need to be careful of is Diastatic Power (DP), as we increase the addition of specialty malts and we dilute the DP so mashing conditions for stouts are usually 63 oC (145.4 oF) for 90 minutes to give maximum activity for a long amount of time. It can be a simple 90% base malt and 10% roasted barley or a complex combination of non-malted cereals to improve smoothness and body, crystals to impart colour, caramel, vanilla and dark fruit flavours and roasted malts to intensify the colour and add pastry, coffee and roasted flavours. It seems perfect for beer styles that you can age.The grist selection for an imperial stout is an open book. Ive found it mostly ages out and the flavor holds up well as it ages. My only complaint of the malt is the roughness is imparts when the beer is young. ![]() The flavor is certainly different than what we normally get - this isnt a bigger MO/GP, its a different flavor altogether. I recently brewed Rons 1949 Adnams XXXX Old Ale with it, and hope the results are similar.Īll in all, I have been very happy with the Chevallier malt and definitely recommend trying some if you can source it. It tasted like the wort had been boiled down for hours sweet, full, very moreish. I didnt use much roast or crystal malts in the recipe (less than 8% total), but the beer had a great, rich cocoa flavor with excellent mouthfeel. Where the malt really stood out was in a high gravity Strong Ale (8.0%), where the concentrated wort produced really nice flavors of toasted bread, sweet caramel, and cocoa. That beer was pretty heavily hopped though. I dont think it particularly stood out in the IPA, although it had the same initial cereal roughness and darker color. In the IPA that I brewed with it (100% Chevallier, Jester/Amarillo hops), the malt provided a nice malt balance with a similar earthy-honied flavor you get with UK floor malt. I watched Don Os video and while I can see his comment on apricot flavor (there is a sweetness that goes almost fruit-like), I wouldnt go so far to call out stone fruit. After a month in the keg, that flavor went away and the pleasant richness of the malt came through. Moreover, I also noticed the flavor of the Chevallier brewed beers took longer to come around when very young the beers were pretty hazy and had a slight roughness/cereal flavor, like eating raw flaked oatmeal or something. A similar wort color could be achieved with Mild Malt, although the flavor is different. Interestingly, the color of the grain is quite pale (almost chalky) but the color of the wort is indeed darker. The malt definitely leaves a full and round malt character in the beer, with a slightly higher than normal FG. Tasting notes were along the lines of oven-baked bread, toast crust, earthy-straw, cocoa, and a sweet honey/caramel flavor. My initial impressions were that the malt does have a rich and complex flavor, more so than MO or GP. Both were hopped (moderately) with EKG and Challenger, wlp006 yeast. First two batches were simple English bitters, both around 1.040, one using 100% Chevallier and the other included 3% medium crystal. I was lucky enough to get two sacks of Crisp Chevallier Malt back in June (helps to have connections) and have brewed 5 batches with the malt so far. ![]()
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