Maltsters .

[Sandy Feet]

When I use Pilsner in something, I want that distinctive bite that I get from something that I associate with a Pilsner. The Weyerman floor malted is as close to what I like that I can find. That distinctive taste is why I like it. Other people have different tastes.
When I did my hazy, I mixed the cheaper 2 row with the floor malted Pils, and I still tasted enough of it that I liked. One of the commercial brewers here taught me that trick, and I like it.

 

[Brew Cat]

I wish there was a malthouse near me - I would love to buy locally produced malt!

When I use Pilsner in something, I want that distinctive bite that I get from something that I associate with a Pilsner. The Weyerman floor malted is as close to what I like that I can find. That distinctive taste is why I like it. Other people have different tastes.
When I did my hazy, I mixed the cheaper 2 row with the floor malted Pils, and I still tasted enough of it that I liked. One of the commercial brewers here taught me that trick, and I like it.

kind of find that hard to believe
the floor malted Pilsner in an IPA your wasting your money. A quality 2-row is the way to go there but just my opinion

 

[Sandy Feet]

I don't go a million IBUs and 12% alcohol. In lower alcohol NEish beers, it works. I didn't make a true New England. I actually used a little C40 in it and no Citra. I did notice the Pils in a way that I like. We all have our ways that make us happy.

 

[Donoroto]

I'm at the stage now where im trying to fine tune my ingredients ,which is probably a bit of a mistake.
I try and find the exact same ingredients when I make something for the first time. As the responses on this thread have proved its not that necessary to make great beer. My la fin Du monde tasted nothing like theirs but very good anyway. I've gotten away from the all grain kits because they just don't taste like I want or what I think I want. I always appreciate the time you all take to guide this intermediate brewer through this wonderful hobby. Cheers.

I’ve made several clones, including recipes from the brewery, and not one of them would be mistaken for the original. None were bad, just different.

I think it comes down to process and yeast, as well as ingredients, so I’ve stopped trying to make clones and instead I make beer.

I do try to brew the same recipe over and over several times until I get it very consistent. Ideally delicious, too.

 

[Bay Brewing]

I buy 90% of my grain from Deer Creek Malthouse in Southeast PA. I really like their malt, and the people are always very accommodating to this small-time homebrewer.

I noticed on their site that they offer an option called smoked whole kernel with most of their malts. Have you ever tried any of that? I'm wondering if it is a smoked malt.

 

[Megary]

I noticed on their site that they offer an option called smoked whole kernel with most of their malts. Have you ever tried any of that? I'm wondering if it is a smoked malt.

Not yet, but funny you ask. I have some of their Alder wood smoked Pilsner that I’m going to use in a Porter later this winter. Kind of a tip of the cap to Alaskan Brewing’s Smoked Porter.

 

[Bay Brewing]

Not yet, but funny you ask. I have some of their Alder wood smoked Pilsner that I’m going to use in a Porter later this winter. Kind of a tip of the cap to Alaskan Brewing’s Smoked Porter.

I didn't see their smoked offerings, good to know that they have them since Sugar Creek Malt hasn't had any for some time. I've never used alder wood smoked malt, sounds interesting. I have an Alaskan Smoked Porter clone that comes out really nice.

 

[Megary]

I didn't see their smoked offerings, good to know that they have them since Sugar Creek Malt hasn't had any for some time. I've never used alder wood smoked malt, sounds interesting. I have an Alaskan Smoked Porter clone that comes out really nice.

Ooo…do share. I haven’t yet finalized a recipe.
I’m thinking somewhere between 15-20% smoked malt. Not sure if that will showcase the smoked malt or not. I’d like some smokiness, but not so much that it gets in the way of drinkability. Fine line.

 

[Bay Brewing]

Ooo…do share. I haven’t yet finalized a recipe.
I’m thinking somewhere between 15-20% smoked malt. Not sure if that will showcase the smoked malt or not. I’d like some smokiness, but not so much that it gets in the way of drinkability. Fine line.

This recipe is about 6 years old. I've brewed it a couple of times on different equipment. 21% smoked malt. I used Briess Cherry Smoked Malt as imparts a nice smoky flavor. https://www.brewersfriend.com/homebrew/recipe/view/779772/alaskan-pete-s-smoked-porter
I've got a rauchbier recipe that uses 76% smoked malt, now that's some smoky goodness.

 

[Brew Cat]

This recipe is about 6 years old. I've brewed it a couple of times on different equipment. 21% smoked malt. I used Briess Cherry Smoked Malt as imparts a nice smoky flavor. https://www.brewersfriend.com/homebrew/recipe/view/779772/alaskan-pete-s-smoked-porter
I've got a rauchbier recipe that uses 76% smoked malt, now that's some smoky goodness.

sounds like a lot of smoke flavor but maybe in a porter
I do a German Keutbier with 1 lb and taste the smoke without masking the wheat yeast flavor

 

[Brew Cat]

Ooo…do share. I haven’t yet finalized a recipe.
I’m thinking somewhere between 15-20% smoked malt. Not sure if that will showcase the smoked malt or not. I’d like some smokiness, but not so much that it gets in the way of drinkability. Fine line.

drink ability is key as opposed to undrinkable

 

[Brew Cat]

another thing Ive done to add smokiness is pour wort over a hot rock to boil. here is a video I made doing it once

 

[Limey]

kind of find that hard to believe
the floor malted Pilsner in an IPA your wasting your money. A quality 2-row is the way to go there but just my opinion

After I made the post I did a Google search, and there is a malthouse in Traverse City but they seem to cater to the micro-breweries rather than home brewers. However, I did send an email to see if they would sell their malts in smaller quantities. I will almost certainly buy my base malt from them, and they have a good selection of caramel malts - but I don't want to buy them in 55lb sacks! I'll see what they come back with!

 

[Bay Brewing]

sounds like a lot of smoke flavor but maybe in a porter
I do a German Keutbier with 1 lb and taste the smoke without masking the wheat yeast flavor

Yes, smoked beer is a subjective flavor. The porter with 21% was liked by a lot of folks. I loved the rauchbier with 76% but others either loved it or didn't care for it. I was going for the Schlenkerla Urbock flavor and came very close. I've found that the freshness of the smoked malt matters quite a bit. If you add 21% of old smoked malt you may not even taste the smoke.

 

[Brew Cat]

Interesting chat! I buy my base malt (Briess Pale Ale Malt) in bulk - I use a lot of it! I can't afford to buy other base malts in bulk so I tend to use what I have as a substitute. Typically for Maris Otter or other pale malts. Don't know how much difference it makes, I've never done a comparison! What I have noticed is a BIG difference in diastatic power between different bulk buys. Not sure if this is because my brewing has improved, or not knowing the age of the malt. My latest batch has the poor old fermentation lock working overtime!

Since my local brew store closed I don't buy full bags so I don't get the price benefit but buying smaller quantities I can target different malster. When I had the full sacks I subbed a lot. I've compared quite a few since buying smaller.
What I found is some maltsters are not consistent wich is a problem. I would not hesitate from using my preferred maltster for one stated in a recipe. There is a reason their your favorite. Although I try to use the type of malt of course

 

[Brew Cat]

After I made the post I did a Google search, and there is a malthouse in Traverse City but they seem to cater to the micro-breweries rather than home brewers. However, I did send an email to see if they would sell their malts in smaller quantities. I will almost certainly buy my base malt from them, and they have a good selection of caramel malts - but I don't want to buy them in 55lb sacks! I'll see what they come back with!

Well I would try their malts before you make a commitment just because their local

 

[Brew Cat]

This is the type of discussion I enjoy