Mini-mash question?newbie needs help

Mini-mash question?newbie needs help

Post by Stephen Youn » Thu, 15 Jun 2000 04:00:00



I am going to attempt my first mini-mash this weekend.  I have a recipe for
a mini-mash that states "Mash 3 lb. US 2-row pale malt and the specialty
grains at 122F..."  4 oz. of US 60L crystal malt is a (one of the)
"specialty grains."  After this mash, at the stage where the DME is added, I
was also supposed to add 1/4lb. of Malto-dextrin.  I haven't used
Malto-dextrin before and I don't even know what it looks like (if it is a
powder, liquid, grain, etc.).  Does the Malto-dextrin go in during the mash
or should I add it with the DME (after the mash)?

Thanks in advance.

Steve

 
 
 

Mini-mash question?newbie needs help

Post by MDixo » Thu, 15 Jun 2000 04:00:00



Quote:
> I am going to attempt my first mini-mash this weekend.  I have a recipe
for
> a mini-mash that states "Mash 3 lb. US 2-row pale malt and the specialty
> grains at 122F..."  4 oz. of US 60L crystal malt is a (one of the)
> "specialty grains."  After this mash, at the stage where the DME is added,
I
> was also supposed to add 1/4lb. of Malto-dextrin.  I haven't used
> Malto-dextrin before and I don't even know what it looks like (if it is a
> powder, liquid, grain, etc.).  Does the Malto-dextrin go in during the
mash
> or should I add it with the DME (after the mash)?

I'm a little confused about the mashing temp.  I would have assumed a temp
in the 150F range.  With that out, the malto dextrine is a non-fermentable
sugar and will add increased body, mouth feel, sweetness and head retention.

I saved a batch of barleywine that had finished too low with a pound of
malto-dextrine.  It was too ***ic (if there can be such a thing).  The
increased mounthfeel helped it tremendously.

Cheers and good luck,
Mike

 
 
 

Mini-mash question?newbie needs help

Post by MDixo » Thu, 15 Jun 2000 04:00:00


Quote:
> I saved a batch of barleywine that had finished too low with a pound of
> malto-dextrine.  It was too ***ic (if there can be such a thing).  The
> increased mounthfeel helped it tremendously.

I left out that I boiled/dissolved a pound of it on the stove in about a
quart of water.  I let it cool and added it to my keg.  The barleywine was 3
gallons, it started it 1.095 and finished at 1.006.  I had made multiple
errors in formulation, but after the malto-dextrine fix, it is a quite
enjoyable brew.  It required no real aging to be delicious.  I do not even
plan on bottling the stuff.

Cheers,
Mike