Impact Capping The Mash When Doing A Ferulic Acid Rest Has On A Dunkelweizen | exBEERiment
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- Опубликовано: 31 янв 2024
- This episode is sponsored by Delta Brewing Systems, makers of some of the most affordable high quality stainless gear on the market. Check them out at deltabrewingsystems.com!
It's been claimed that when performing a ferulic acid rest to accentuate clove-like character in darker styles, adding the roasted grains toward the end of the mash, referred to as "capping the mash," can lead to better results. We performed an xBmt comparing two Dunkelweizens that underwent ferulic acid rests where the roasted grains were included in the full mash on one, while they were withheld until the end of the mash on the other. Could participants tell them apart? Let's find out!
RECIPE
share.brewfather.app/9Bs8bUGu...
INGREDIENTS
Epiphany Craft Malt: www.epiphanymalt.com
Atlantic Brew Supply: www.atlanticbrewsupply.com
Yakima Valley Hops: yakimavalleyhops.com/
Imperial Yeast: imperialyeast.com/
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CONTACT: martin@brulosophy.com 
Хобби
If Delta Brewing System's prices are so low, why didn't they send a kettle and fermenter to you to showcase?
It's a bit weird doing an ad for Delta while using a Spike fermenter and a Claw Hammer kettle.😂
Any one else catch when Martin said 18 ounces of perle hops? 😂 Love you Martin, Canadian here. We are used to saying grams too 😂❤
Nice experiment. I'll just stick with yeast that provides the clove flavor when fermenting at higher temps.
Hahahaha, I love these comparisons David, I'm like you, I couldn't pick the right one either my pallate isn't that evolved... I'll drink any beer ... lol.. I'm an aussie 🤣.
Martin,
I brew hefes more than any other style. Try mashing longer. I have the same problems with wheat malt at times. Sometimes the diastatic power is lacking. My last hefeweizen, my beta rest was over 60 minutes and my alpha was 20 or 30. It took that long for the refractive index to plateau at each rest. Single infusion I tell people go with 75 minutes as a starting point. And check your refractometer before proceeding to mash out!
Another good one Martin! Love the content! I am planning on testing this with my irish stout. Tell me, how do you get through all that beer? Neighbours must be happy!
The salts def had more ph effect than the grain. But good to know the dark grains drop it bout 0.2 ill now do both.
Great video as always.
LOL! "1-15".
On a serious note, do you think there would have been more difference if you steeped the dark grains in the pre-boiked wert vs adding them late in the mash?
Great video. I'd like to see if other dark beers (porter or stout) would have yielded a different result.
My understand of the ferulic acid rest was it was in the lower to mid 40's, not up to 50. I've wondered about the crossover with the protein rest as well, can you mash at 45C to get more clove like flavours/aromas in your finished beer and good head retention?
I cap my mash for stouts, but I also overnight mash.
I wonder if there'd be a perceptible difference over the lonnger period of time?
I do excatly the same for mine imperial stouts. It has a big impact, at least to my taste.
0.08, its Dunkelweizen.
1/15
Should probably think about attending a sensory course.
P.S. The ferulic rest is highly overrated. You'd need to keep it at that temp for 4-5 hrs for significant results.
Higher kilned malts have higher ferulic acid (see study "Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types"), so if you were able to measure the actual ferulic acid, it might even be a wash between the two.