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- Jan 27, 2019
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Something I've been wondering for a while...
Sometimes a malt addition is only like 2%. Can you actually taste that (like a caramalt) or would that be for colour?
I know everyone is different, but thought it would be interesting to discuss.
Me, I seem to have a low treshold for caramel flavours. I find them overbearing very quickly.
(I am drinking Q4 now, and there must be a time thing here as well, as suddenly I find it very caramelly, which gives me an excuse to finish it tonight or tomorrow)
But I'm not only talking grains, also hop, other additives, alcohol percentage, mash temperature, hop addition time etc.
I figure I wouldn't be able to taste the difference between a 4.6 and 4.7 percent beer. Probably only between 4 and 6 percent.
So overall query I got with lots of recipes:
But can you taste it...
Yep, I'm rambling a bit but I hope you get my point
Sometimes a malt addition is only like 2%. Can you actually taste that (like a caramalt) or would that be for colour?
I know everyone is different, but thought it would be interesting to discuss.
Me, I seem to have a low treshold for caramel flavours. I find them overbearing very quickly.
(I am drinking Q4 now, and there must be a time thing here as well, as suddenly I find it very caramelly, which gives me an excuse to finish it tonight or tomorrow)
But I'm not only talking grains, also hop, other additives, alcohol percentage, mash temperature, hop addition time etc.
I figure I wouldn't be able to taste the difference between a 4.6 and 4.7 percent beer. Probably only between 4 and 6 percent.
So overall query I got with lots of recipes:
But can you taste it...
Yep, I'm rambling a bit but I hope you get my point