Flavors and their sources: Beer Fault Guide
Posted: Wed Dec 27, 2017 7:09 am
As distillers we haven't built up a list of flavors and aromas and where they come from in our spirits. Until we do this guide can at least help guide us to find their sources. And if you like/dislike them you can learn how to adjust to enhance/reduce them. The warning here is that things that positively/negatively affect beer may not come over into the distillate or they may be opposite to what they were in beer.
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Example Entry:
Grainy
Detected in: Aroma, flavor
Described As: Cereal husks, Fresh wheat or barley, Grainy, Grapenuts, “green,” “green malt,” “harsh,” husky, nutty, raw grain flavor
Typical Origins: Process/equipment faults, Malt.
Typical Concentrations in Beer: <1-20 μ g/l
Perception Threshold: 10 μ g/l
BeerFlavor Wheel Number: 0310
Discussion: Caused by compounds such asisobutyraldehyde which are naturally found in grain husks. As with Polyphenols (see Cloudiness and Phenols) these compounds are extracted from husks due to over-crushing, oversparging, sparging with hot or alkaline water,or excessively long mashes. Higher levels of isobutyraldehyde are found in freshly-made malt which hasn’t had sufficient time to rest (2-8weeks).
To Avoid: *Allow freshly-made malt to rest for sufficient time.* Don’t overcrush grains.* Proper mashing and sparging technique. Keep wort and sparge pH in 5.2-5.6 range. Don’t collect wort below 1.008 S.G.* Keep mash-out temperature at ~168°F or less.* Don’t mash for more than 2 hours.* Don’t expose steeping grains or grain particles to temperatures above ~168 °F. *Don’t boil grains or grain husks.
When Are Grainy Notes Appropriate?: Grainy notes at low levels are acceptable in malt-oriented lagers, especially light-colored lagers. They are inappropriate in ales.
http://www.carolinabrewmasters.com/PDF/ ... _Guide.pdf" onclick="window.open(this.href);return false;" rel="nofollow
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Example Entry:
Grainy
Detected in: Aroma, flavor
Described As: Cereal husks, Fresh wheat or barley, Grainy, Grapenuts, “green,” “green malt,” “harsh,” husky, nutty, raw grain flavor
Typical Origins: Process/equipment faults, Malt.
Typical Concentrations in Beer: <1-20 μ g/l
Perception Threshold: 10 μ g/l
BeerFlavor Wheel Number: 0310
Discussion: Caused by compounds such asisobutyraldehyde which are naturally found in grain husks. As with Polyphenols (see Cloudiness and Phenols) these compounds are extracted from husks due to over-crushing, oversparging, sparging with hot or alkaline water,or excessively long mashes. Higher levels of isobutyraldehyde are found in freshly-made malt which hasn’t had sufficient time to rest (2-8weeks).
To Avoid: *Allow freshly-made malt to rest for sufficient time.* Don’t overcrush grains.* Proper mashing and sparging technique. Keep wort and sparge pH in 5.2-5.6 range. Don’t collect wort below 1.008 S.G.* Keep mash-out temperature at ~168°F or less.* Don’t mash for more than 2 hours.* Don’t expose steeping grains or grain particles to temperatures above ~168 °F. *Don’t boil grains or grain husks.
When Are Grainy Notes Appropriate?: Grainy notes at low levels are acceptable in malt-oriented lagers, especially light-colored lagers. They are inappropriate in ales.
