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Create the page "High-kilned malt" on this wiki! See also the search results found.

• Old Ale
  ...tart fruit and spicy hop notes. Darker versions will have a more profound malt character with powerful hints of roasted grain, dark fruit, polished leathe ...inous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those foun
  8 KB (1,307 words) - 14:52, 24 November 2010
• Vienna malt
  [[Category:Malt]] [[Category:Base malt]]
  2 KB (284 words) - 20:41, 6 November 2007
• American Brown Ale
  ...st than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl. ...erness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a ci
  4 KB (564 words) - 00:21, 22 October 2007
• American Pale Ale
  ..., '''American Pale Ale''' or '''APA''' is a light-colored ale with a light malt flavor and a significant hop flavor and aroma, usually featuring clearly Am ...s the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to n
  5 KB (763 words) - 20:29, 25 November 2009
• Kilned malt
  [[category:beer ingredients]][[category:malt]] ...lning time and temperature can be varied to create either pale or darker, "high-kilned" malts.
  2 KB (288 words) - 12:03, 15 October 2011
• Brewing additives
  ||Boil||5 min||Adds body||Malt bases sugar that is less than 5% fermentable. Increases the body and mouth
  3 KB (383 words) - 16:10, 10 August 2011
• Efficiency
  In extract brewing, the malt extracts that are used to provide fermentables always yield a predictable a ...to batch, it is possible to predict how much sugar you will get from your malt, provided you know what your extraction efficiency is. Extraction efficien
  9 KB (1,435 words) - 16:20, 31 October 2010
• Oud Bruin
  ...a traditional Belgian sour beer brewed and blended for long aging. Strong malt flavors complement lactic and acetic sourness, although the sourness is not ...ly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common.
  5 KB (750 words) - 03:34, 18 September 2008
• Dry yeast
  ...described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F),
  7 KB (941 words) - 00:36, 9 March 2013
• White Labs
  ...aracter, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scot Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70F.
  26 KB (3,725 words) - 04:08, 9 November 2010
• Pale Lager
  ...maize]] and [[rice]]. However, some beers brewed in this style can be all-malt as well. ...hten the body of the beer. The result is a beer with a lighter body, less malt flavor, and correspondingly low hop bitterness, flavor, and aroma.
  16 KB (2,519 words) - 15:16, 3 September 2009
• Barley Wine
  ...often features strong flavors of sherry and dark fruit and a complex sweet malt character, with little or no hops. Barley wine is often aged for a year or ...s often low compared to the high gravity, giving the beer a complex, sweet malt character, often with hints of treacle or toffee and a pleasant sherry-like
  13 KB (1,981 words) - 01:38, 17 November 2008
• Malt Liquor
  '''Malt Liquor''', generally known as '''Super-strength Lager''' in the UK, is a sw The term "malt liquor" is the product of American alcoholic beverage regulations; notably
  2 KB (258 words) - 14:55, 21 September 2007
• The Theory of Mashing
  ...rch is gelatenized to become water soluble. For starch found in barley and malt this happens above 140ºF (60ºC). Other starches (rice for example) gelati The starch found in malt is composed from Amylose and Amylopectin. Amylose is a single chain of gluc
  14 KB (2,124 words) - 21:49, 23 December 2013
• Pilsner
  ...er''' or '''Czech Pilsner''' features [[Saaz]] hops against a base of rich malt and soft water. ...carbonated, resulting in a dry, refreshing character with less emphasis on malt character.
  12 KB (1,804 words) - 23:45, 17 September 2008
• Wyeast
  0 bytes (0 words) - 21:25, 25 August 2014
• Simple all grain brewing
  I use pre cracked malt and a aerating syphon tub on my kettle. ...olate malt flavour beer by the addition of a small proportion of chocolate malt.
  7 KB (1,129 words) - 04:21, 8 December 2008
• Bière de Garde
  ...terness provides some support, but the balance is always tilted toward the malt. The finish is medium-dry and malty. Alcohol can provide some additional dr ...e main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness
  6 KB (900 words) - 13:00, 26 September 2007
• Modification
  ...est]] on a modern, highly-modified malt runs the risk of overmodifying the malt. While too much protein can result in a hazy beer, too little can result i
  2 KB (321 words) - 17:09, 30 August 2007
• Dry Beer
  ...ed lager lacks sweetness, is light in body, and is only mildly flavored by malt. Its alcoholic strength may contribute to the overall flavor character. Bit
  3 KB (481 words) - 13:00, 27 September 2007

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