Everything You Need to Know about Base Malts - Home Brewing Basics

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Base Malts... Most people think of base malts in three basic categories... Pilsner, Pale, and Pale Ale (Maris Otter)... But there is a lot to know in order to decide which is best for your beer. Here we talk about how to navigate the different types of base malt and give you a good platform to start with when building your recipes!
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Опубликовано:

30 сен 2024

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Комментарии : 91

@TheHomebrewChallenge 4 года назад

Dammit so my “collection” of 3 base malts in my brewery isn’t quite as comprehensive as I’d hoped 😀. Thanks for the video.

@GenusBrewing 4 года назад

Which ones do you use!? If I had to pick 3 it would be Best Malz Heidelberg. TF&S Halcyon. And Great Western 2-row (that might say a bit about the styles of beers I like to make) :p

@KalosPVP 4 года назад

I'm glad Bob Ross grew the beard out again.

@GenusBrewing 4 года назад

He's a happy little chia pet

@samstock6565 2 года назад

Love the Bob Ross analogy...good bangs too!

@TheBMurph43 4 года назад

I do really like your newer informational video path. I absolutely love knowing these technical aspects about the ingredients that we use in brewing it really does help understanding certain aspect about the selected topics.

@GenusBrewing 4 года назад

We'll keep them coming! Don't be surprised when we throw out some "us drinking just for fun" videos along the way though :)

@jayo7067 4 года назад

@@GenusBrewing Please do, because those are great also.

@willschmit436 4 года назад

I really expected you guys to touch on the diastatic power vis-a-vis adjuncts. I expected to hear about 2-row vs 6-row vs distillers malt and why we need 6-row (for instance) in classic American beer...

@AldoChinen1975 4 года назад

congratulations and thanks for the contribution! I have a question: why dont you guys consider wheat, vienna or munich malts basemalts? I had the idea that you could call base malt a malt you can use 100% on a brew. thanks!

@GenusBrewing 4 года назад

Mostly because the process for making those is a little different - as is the useage - so we wanted to save those for another video :)

@jayo7067 4 года назад

I would love to hear about the different kinds of rests.

@GenusBrewing 4 года назад

Done!

@koplandavid 4 года назад

Please do the mashing rests

@GenusBrewing 4 года назад

Definitely going to happen in the next couple of months!

@imFurbs 4 года назад

Really like this channel, you guys make good content. Lots of things to help out newer brewers like my self. Only have 3 home brews under my sleeve, but I've been doing a shit ton of homework, and I already ordered some 5 gallon oak barrels for sours, and BA beers. I have a really good sour blonde ale recipe but want to modify the grainbill just a little bit for a pie / cobbler inspired sour. I'm thinking adding some Maris Otter to the grain bill to get some of those pie crusty / graham cracker flavors. Any other malts you guys suggest that might bring some of those pie crust flavors?

@GenusBrewing 4 года назад

Halcyon is prolly my favorite if you want to keep it subtle but get some noticeable affect. If you want it to slap you in the face the 1823 MOPA from Bairds has it pretty big.

@JoeGraves24 4 года назад

6 row uses? Also, Vienna malt can be base malt

@GenusBrewing 4 года назад

We did mention in our original take (got scrapped) that vienna could go either way - but we will go more in depth with that in our toasted malt video. With the 6 - row, we probably should have mentioned that, good catch, but that also goes into varietal/source grain/heritage, so we can try to fit that into another vid. Thanks for the catch!

@JoeGraves24 4 года назад

It might be worth mentioning wheat malt as base malt as well. Another oddball is Munich malt for dunkels (again, just worth a mention when covering kilned malts)

@TheWinkingPigBarBQ 4 года назад

I just watched this video and 6-row stood out as an omission to me as well. This past Fall I made a beer with 4 lbs. of baked sweet potato in it and I added a healthy dose of 6-row into the mash to help ensure I had enough diastatic power in it and I still had a 90-minute sacrification rest before I got a clear conversion test.

@chris42119 4 года назад

What kind of beer do you drink out of your coffee cup?

@GenusBrewing 4 года назад

Cantillon

@MadMax00215 3 года назад

Aw he should have said "coffee stout"..... bah dum tisssss. LOL

@idahofarmhouseales8988 4 года назад

You lads are awesome! What was the bag the bearded beer mafioso was sitting on? Looked like it said "pure Idaho". Also, I'm not sure you've tried it, but the Irish Malting Company's Stout Malt is one of my favorites. The stuff will convert gravel. Cheers. Wink

@GenusBrewing 4 года назад

It is a great western malt made with 100% idaho barley! We've been playing with that stout malt recently and made some tasty beers with it :)

@jacktyrrell2050 4 года назад

Hi guys is there a difference buying maris otter 2 row from different suppliers thanks or as there no difference Ps I'm convinced there's quite a big difference please let me know what you think cheers

@GenusBrewing 4 года назад

There for sure is. I use Bairds most often because it is relatively neutral profile - but there are MOPAs that are super crackery or beady too

@Birdmanondaweb 4 года назад

You guys have been smashing out the videos lately. Keep up the good work! Loving them.

@GenusBrewing 4 года назад

Cheers!

@cratecruncher4974 4 года назад

Interesting info on Heidelberg. Here in Austin I use a lot of local Blacklands for my base needs. I like Munich for a little character in the midrange. By the way, I'm not up on the latest NW fashion trends but wouldn't the heat transfer properties of a down jacket and shorts be at cross purposes.

@GenusBrewing 4 года назад

That's my running outfit! My legs stay plenty warm when I run as long as my core is warm.

@fox189 4 года назад

Been watching for awhile and finally subscribed. I'm liking what I've seen and... GO VANDALS!

@GenusBrewing 4 года назад

And Cougs! (Wife's a vandal, i'm a coug) :p

@Identace445 2 года назад

I've always called 2-row "Pale" or "Pale Malt"

@dudestewbrews Год назад

Great video. One of the toughest hurdles in designing my own recipes was getting familiar with what malts are available, what color they provide, and most importantly, what flavor they provide. Like you said, it's best to learn by using a specific malt yourself, but this video definitely helps clarify some of the differences. Thanks! PS - Heidelberg is the grain I used in the Strawberry Lemon Saison I dropped off for you guys the other day and it made a rock solid beer. Two thumbs up.

@brianbarker2670 4 года назад

Good information on base malts guys. Nice to see one of my local maltsters (Gambrinus) featured, its my "go to" pale malt.

@GenusBrewing 4 года назад

Cheers! We use their ESB malt on occasion, but the most common grain we use from them is their Honey Malt :)

@Mister-Christer 4 года назад

I think we use mostly EBC scale here. Greetings from Sweden :)

@GenusBrewing 4 года назад

Greetings! We should have mentioned EBC - but honesty we hardly ever see it over here :/

@ethanmccormick3271 4 года назад

Yeah get that a lot in Australia but we see all 3

@HeartPumper 4 года назад

For interested, EBC is as name suggesting, European color scale. And it's roughly doubling of Lovibond/SRM. So pale malt 2 SRM = 4 EBC and so on :)

@CountDrunkula 4 года назад

Have you ever compared Special B vs Special X or Special W? I'm doing a test of X against B right now and the grains were very different tasting. I still haven't bought any munich of vienna yet because I forgot on my last order. Cheers.

@GenusBrewing 4 года назад

We've used them both plenty - but will have to dona full-on side by side. Lately we've been enjoying special X more because it is drier and still phenomenally complex :)

@CountDrunkula 4 года назад

@@GenusBrewing Rah - great because I bought about 2 kilos of it on offer. I didn't want to influence things but the B was like lovely crunchy burnt sugar, the X more dry and biscuitty, a bit like digestives (Graham crackers for you non-limeys).

@ARCSTREAMS 3 года назад

something you should have talked about as well and also how many sg points per lb per gallon each kind of grain will yield and efficiency of conversion etc etc etc

@billastell3753 3 года назад

I hope you guys didn't fart on the malt!! I'd try almost anything bu there I draw the line.

@mleukus Год назад

if i buy grain in bulk - what is the shelf life?

@TheSarkons 3 года назад

Woohoo Gambrinus. I live 15 minutes away from the maltery. Amazing malts coming from BC!

@ARCSTREAMS 3 года назад

how high can you go on the lovibond before killing the enzyme? and is there such a thing as degrees of killed enzyme or weaker or is there a line where they are either alive and working efficiently or dead?

@Mike-qd6lb 3 года назад

Leave the cup in the kitchen.

@MrShnazer 4 года назад

Just use any barley malt. the rest you are just dabbling.

@GenusBrewing 4 года назад

But there are so many different flavors!

@jpreuss01 2 года назад

you guys are the bomb!

@kennygraley824 4 года назад

Great info! Keep them coming, I’d love to see a working maltster facility! I’m with couple hours drive of two maltster and hope to check them out soon! Cheers

@GenusBrewing 4 года назад

We luckily have one that's practically walking distance! We'll be visiting them soon :)

@ChuckUnderFire 4 года назад

Man I’ve been trying to get a good source for all the different “rests” for a while. With sort of beer examples to show what it accomplishes. Please please consider doing that rest video. I’ve been trying to get some rest for ages.

@GenusBrewing 4 года назад

We did do a rests video!

@ChuckUnderFire 4 года назад

Yeah.... turns out I wasn’t caught up, but you can bet I am now. Took notes and everything. 👍🏼

@blackstrobe83 4 года назад

Outstanding series of videos. Cheers lads!

@GenusBrewing 4 года назад

Thanks for watching!

@nathaningram1779 10 месяцев назад

Awesome!

@InvisibleCitizen Год назад

Nice job!

@SyBernot 4 года назад

But can you make a couch from them?

@GenusBrewing 4 года назад

Is there anything else you do with base grains? I've pretty much just called the "couch grains" my whole life.

@SyBernot 4 года назад

@@GenusBrewing you can use them to become Captain Enzyme and master the power of diastatic conversion. To the Mash Tun, and beyond!!!!!!!!!

@alexkroezendijk8346 3 года назад

"we're going to talk to an expert so that we don't sound like idiots..." Too late genius.

@bryanbrunk1186 4 года назад

Please discuss rests and amylase.

@GenusBrewing 4 года назад

Done :)

@mothox 4 года назад

Time to bust out that lederhosen. I’ll be trying some Heidelberg next order. Cheers guys - great vid 🍻

@GenusBrewing 4 года назад

Cheers! You'll love it!

@jacktyrrell2050 4 года назад

Hi guys I've been brewing an oatmeal stout for about 13 years can you tell me what's the best base malt and can you change the profile of your grains by roasting them in your over how might that change the flavour all i can tell you when I first started i got my base malt from Warminster it was fantastic but now I'm getting them back Ireland not nearly as good i wonder why thanks

@obrienliam 3 года назад

Great vid. cringe to "fillet mig-non"!

@Jango1989 3 года назад

Great video! Really useful!

@nonameDELANEY 4 года назад

Please do a rests vid

@GenusBrewing 4 года назад

Done!

@jasonlahti7211 4 года назад

Have you ever tried great western nw pale ale malt? I used it with honey malt and made a really tasty classic NW IPA. But I wonder from a larger volume brewer perspective what the difference between that and traditional Maris otter would be considering the cost savings with the NW pale ale malt.

@GenusBrewing 4 года назад

A while ago I actually used NWPA for most of my beers, I still used it for some styles (and prefer it to MOPA for some styles)... but that kind of goes back to just choosing the base I think would work best for my beer... if I think the style needs MOPA I don't worry too much about the cost and I just brew the beer I think needs to be brewed :)

@drewviehman5913 4 года назад

👍

@GenusBrewing 4 года назад

thumb

@mattxander12 4 года назад

Opinions on maris otter vs victory for that bready base malt taste?

@GenusBrewing 4 года назад

Victory can get pretty aggressive if you use it as a base so I like to keep that below 20% for most styles. A heritage base malt like Bairds 1823 Maris Otter would be a good starting point, and if you wanted extra toast you could supplement with victory - we will be talking a bit more about that style in our Toasted Malt Video (coming Soon)