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Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick-sour realms. In this episode, they discuss in-depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times to their focus on ingredient freshness.
The conversation covers:
- removing roasted barley from the base recipe and replacing with other malts to build more chocolate character
- triple-mashing with a focus on first runnings
- driving “plushness” through relatively low attenuation
- toasting raw nuts and coconut immediately before maceration to improve flavor
- matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
- employing multiple rounds of maceration for certain ingredients
- adjunct addition horror stories
- using offbeat ingredients such as granola and sheet cake
This episode is brought to you by:
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What if you could take your favorite recipes and make a nonalcoholic version without sacrificing the flavor, color, or beer quality? N/A? No Problem! The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements – like flavor and color - that make the beer great! Are you ready to Brew Like A Pro? Check out www.probrew.com to learn more about The Alchemator from ProBrew, or shoot them an email to [email protected] today! Probrew is a subsidiary of TechniBlend, now a ProMach brand.
Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. That’s why brewers are switching over to Old Orchard’s craft concentrate blends, which mimic straight concentrates but at a better price point—and with more reliable supply. Is it any surprise that Old Orchard’s best-sellers are Raspberry and Blackberry flavors? Reclaim your margins and order your craft concentrates at oldorchard.com/brewer
Working on a new sour beer? Fermentis, the obvious choice for beverage fermentation, now offering an expanding range of dry bacteria for the production of sour beers. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com.
We’re excited to tell you about three new Roasted Malts from BestMalz: Chocolate, Black, and Black Malt eXtra! These German malts are roasted in a gentle fluidized bed process to create smooth de-bittered flavors when compared to traditional drum roasted malts. They are perfect in Schwarzbiers, Bocks, Alts, Brown Ales, Porters, and Stouts. BestMalz products are available exclusively through Country Malt Group, contact CMG to try a free sample today!
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