MASHING IN MIGHIGAN 2014: KOSMICKI SPILLS THE SECRETS
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1 MASHING IN MIGHIGAN 2014: KOSMICKI SPILLS THE SECRETS
2 BETTER INGREDIENTS MAKE BETTER BEER
3 Water Lake Michigan water Tastes great! Very consistent Good mineral count Use food-grade lactic acid to lower ph slightly Personal preference Add Calcium Chloride to accentuate malty flavors Add Calcium Sulphate to accentuate clean hop bitterness Use a combination of the two
4 Water
5 Malts Mill your own grain Invest in a decent mill Better grist better efficiency, runoffs Use your senses Smell Chew If it tastes good, it will probably make good beer Do a blind evaluation All Maltsters are different Compare and choose the best
6 Malts
7 Malts Don t be swayed by popular opinions Experiment Determine your own usage rates Use adjuncts Wheat Oats Rye Corn Flaked Barley
8 Malts
9 Malts
10 Malts
11 Hops Evaluation Rub it Now your hands stink After a few, they all smell the same
12 Hops
13 Hops Evaluate Aroma Mix with hot water Easy with pellets Pick out bad aromas
14 Hops More hops = better Lower alphas means you can use more! Not cost-effective, but delicious Get your IBUs from larger flavor/late-boil strikes Hop bursting Try mash/first wort hopping Use a lower alpha hop Use a clean bittering hop Medium-high alpha range Magnum/Nugget Dry hop it! 1-3 #/bbl
15 Hops
16 Hops
17 Hops
18 Hops
19 Hops
20 Hops
21 Yeast Don t overlook importance of yeast quality Make sure it s fresh Always make a starter Give fresh wort plenty of oxygen Tough to over-oxygenate Founders yeast American Ale Clean and neutral Allows malt and hop flavors to shine Experiment with different strains It s easy for homebrewers!
22 Balance The key to being able to brew extreme or sessionable Highlight certain aspects by balancing others Rubaeus Simple yet extreme All Day IPA Complex yet sessionable If going hoppy, balance with dextrin malt/high mash temp Double Trouble Imperial IPA If featuring malty sweetness, balance with IBUs Dirty Bastard Strong Scotch Ale
23 Other Ingredients Chocolate Chocolate liquor Not chocolate liqueur Unsweetened Intense flavor and color Bittersweet chocolate Some sugar is added (less than a third) Melt with hot wort Add at end of boil Be delicate/avoid scorching
24 Other Ingredients
25 Other Ingredients Chocolate Other forms Cocoa powder Also unsweetened Cocoa nibs Raw or roasted Chocolate syrup Fat free Lots of sugar Oak chips (spirals, honeycombs) Blanch or steam to sterilize Steep as long as neccessary
26 Other Ingredients Coffee Freshly ground (coarse) Hot side Steep it - don t boil it Provides good coffee bite Cold side Steep it for a week or more Big complex aromas Try flavored coffees Hazelnut, fudge, cherry
27 Other Ingredients Fruit Juice concentrates Easy to use Great flavor Lots of varieties During fermentation Sugar ferments out Deep flavor/color Post fermentation Provides nice sweetness Will re-ferment if allowed
28 Other Ingredients Peppers Cold steeping, post fermentation Use a blend Spices Mild for pepper flavor Anaheim Hot for kick Serrano Cold steeping Easy Remove when flavor is sufficient Coriander, vanilla beans, cinnamon sticks, peppercorns
29 Other Ingredients
30 Barrel Aging Not easy to replicate Bourbon soaked oak chips? Char? Gather your friends, fill a real barrel Can sometimes save a beer Boring Dave s Not Here Hard to drink Cranberry Experiment with any beer style Stouts, IPAs, Fruit beers, Solid Gold?
31 Barrel Aging
32 Oak Aged Rye IPA Brewed for the Conference Collaboration with the legendary Jeff Carlson Grain bill 68% Rahr 2-row base malt 9% Briess Bonlander Munich 15% Weyermann Rye Malt 8% Simpsons Caramalt Hops Magnum (bittering) Perle(flavoring) Cascade (finishing and dryhop)
33 Oak Aged Rye IPA
34 Oak Aged Rye IPA
35 Oak Aged Rye IPA
36 Random Brewery Pics
37 Random Brewery Pics
38 Random Brewery Pics
39 Random Brewery Pics
40 Random Brewery Pics
41 Random Brewery Pics
42 Random Brewery Pics
43 Random Brewery Pics
44 Random Brewery Pics
45 Rock and roll!
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