Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles by Ray Daniels

Author:Ray Daniels
Language: eng
Format: mobi, epub
Tags: Technology & Engineering, Cooking, Food Science, General
ISBN: 9780937381502
Publisher: Brewers Publications
Published: 1996-01-01T08:00:00+00:00

The most popular base malt selection is two-row malt, but it still appears in less than half of all recipes (see table 18.3). Pale ale malt and extract account for the remainder of the base malt selections. Pale ale malt seems to be a good selection for this style, because it will add some richness of flavor and some additional color, both of which are perfectly suited to this type of beer.

Extract was used in seven of twenty-two recipes. In three cases the extract supplemented a minimash with one of the above-mentioned base malts. In the remaining four cases, the beer was formulated on the “extract plus specialty malt” model. On average, when extract was used it accounted for 71 percent of the total grain bill weight. The most popular brand used was Alexander’s Pale Malt Syrup, which appeared in four of the recipes. Other brands of extract that were used include John Bull Light, Steinbarts Light, Laaglander Light Dry, and Yellow Dog.

The most popular selection among specialty malts is crystal malt — a fact that is most likely attributable to the use of this grain in the Anchor formulation. More than 90 percent of the NHC second-round formulations included crystal malt. Furthermore, when it was used, crystal malt made up a significant portion of the grist, averaging 10 percent of the total grain bill. Although the crystal malts added color that ranged widely, from 15 to 120 °L, most (63 percent) fell within the range from 40 to 80 °L.

Table 18.2

Contemporary Profile of Anchor Steam Beer

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