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• Debittered Black Malt
  ...s. It contributes the same color characteristics as Black malt with a less astringent flavor..
  475 bytes (56 words) - 22:39, 23 December 2011
• Efficiency
  extract astringent [[tannins]] from the grain husks, as the pH rises throughout the sparge. T ...for this is that the later runnings tend to contain a higher percentage of astringent [[tannins]], which can negatively affect beer flavor.
  9 KB (1,435 words) - 16:20, 31 October 2010
• Simple all grain brewing
  ...can cause the extraction of [[tannins]] from the grain and cause and harsh/astringent off flavour. If the gravity does drop 2 low then stop sparging. You can top
  7 KB (1,129 words) - 04:21, 8 December 2008
• Bière de Garde
  ...digenous yeasts and molds. Commercial versions often have a "corked", dry, astringent character that is often incorrectly identified as "cellar-like." Homebrews
  6 KB (900 words) - 13:00, 26 September 2007
• Can I boil my grains
  ...ures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality to the beer, a definite off-flavor that should be avoide
  541 bytes (88 words) - 17:07, 27 August 2007
• Rauchbier
  ...dy. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.
  8 KB (1,269 words) - 19:47, 15 October 2007
• Lambic
  ...of age. Has a medium to high tart, puckering quality without being sharply astringent. Virtually to completely uncarbonated. ...ike water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.
  19 KB (2,939 words) - 14:27, 22 September 2007
• All-grain brewing
  ...his can cause the extraction of tannins from the grain and cause and harsh/astringent off flavour. If the gravity does drop too low, then stop sparging. You can
  12 KB (2,109 words) - 12:55, 1 November 2012
• Evaluating the Crush
  ...as the lautering process. In extreme cases, a poor crush can also lead to astringent off flavors.[The last sentence has no basis in fact, but many, many people ...ves most of the husk material shredded. This can lead to stuck sparges and astringent off-flavors. Conversely, when the malt is milled too loosely the husks are
  7 KB (1,255 words) - 02:25, 29 June 2014
• Belgian Strong Pale Ale
  0 bytes (0 words) - 13:30, 17 August 2014
• Polyphenols
  ...ol which are soluble in water, colouring the water brown and giving both [[astringent]] and [[bitter]] tastes. For example [[tannins]] are found in tea (as tanni
  784 bytes (126 words) - 13:48, 5 November 2011
• Tripel
  ...ensation. No hot alcohol or solventy character. Always effervescent. Never astringent.
  5 KB (704 words) - 15:47, 5 November 2007
• Specialty Smoked Beer
  |mouthfeel=Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.
  6 KB (1,009 words) - 03:36, 15 December 2008
• Malt Conditioning
  0 bytes (0 words) - 20:38, 13 February 2015
• Styles of Cider
  0 bytes (0 words) - 22:39, 23 January 2015