Hi beer friends, this may be a dumb question but I was wondering if anyone knows of any sites that give flavor profiles on malt varieties(similar to YCH or Whitelabs flavor profile listings), I’m looking to brew a hazy and want to do as much research as I can on everything going in to it(I literally spent nearly 2 hours researching different hops lmao) so I can have a clearer idea on what I want to go into it without doing a clone or copying a recipe. Let me know if any recommendations/suggestions/tips you’re willing to share, it would be greatly appreciated
Google search https://byo.com/resource/grains/ If you are looking for specific attributes like differences between pale malt than you are prolly over thinking it for this style but if that's the case then you can check the suppliers website.
If you are interested in brewing a so called 'NE' style IPA then I would recommend you watch the entire Beersmith podcast with Michael Tonsmiere. The specific discussion on grain starts a little after the 19:00 mark. Cheers!
There's a "Homebrew Recipes" subforum at the top of the Homebrew Forum main page that is helpful. The following came from there: https://www.beeradvocate.com/commun...ortheast-ipa-ag-w-partial-mash-option.436541/
That was a great listen @JackHorzempa . Love his talk about carapils and how it doesn't help head retention if it's mashed.
https://beersmith.com/grain-list/ Have noticed some mistakes on "steepability"/"mashability" on more than a few sites, fwiw
Barry, what are your thoughts concerning CaraPils? Do you think this needs to be mashed (the Beersmith list says "No'). Cheers!
The book "Malt" by John Mallet stated that carapils actually isn't great for head retention and that most brewers would get what they need by using a little amount of c10.
According to Briess website: Carapils® Malt is devoid of enzymes and can be steeped in hot water or mashed
I don't doubt that it says that, and both factoids are true. But for the benefit of future googlers, the reason it can be steeped is that its starches have been (largely) converted to sugars/dextrins (and not that it is devoid of enzymes).
Good...because it was a direct quote from Briess' website. Likewise, future googlers might also think it could convert itself if mashed? ...maybe write Briess a letter?
