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Malt Experiment

Brewtubers 2020 Malt Experiment!
“SMaSH that Malt”

Registration opens June 1st 2020 and closes on June 30 2020. The 1st 12 to sign up will be in the experiment.  CLICK HERE TO SIGN UP!

The experiment coordinator for this experiment is Matthew Morris who is also participant so this makes a total of 13. Find him on Brewtubers Discord, check in the malt experiment channel for current information.

Rules: You must select malt not already selected, All participants will brew the same recipe expect utilizing a different Base Malt to achieve an O.G. of 1.052 and an IBU of 37.

  • Base Malt + Sabro Hops @ 60 (18.8 IBU), 15 (11.4 IBU), and FO (4.6 IBU), Neutral yeast US-05 fermented at 70F, then cold crashed 3 days before kegging/bottling/etc. Do not do a starter, or re-hydration of yeast just pitched straight in.
  • The following are some examples of Base Malts you can choose. No duplicates with registered participants. Only exception is different maltsters, allowing up to 3 of any 1 base malt type (i.e. Rahr vs Briess vs any other one maltster).
  • When selecting the grain remember this is 100 percent SMaSH so if you select Vienna the whole recipe is Vienna nothing else. 
  • For extract brewers we are allowing up to 2 slots for extract brewers, one DME and one LME will be allowed to enter. If you are an extract brewer make sure to sign up early.  Check here to see who as already signed up!

– 2-row
– Pilsner
– Pale
– Belgian Pale
– ESB Pale
– 6-row
– Wheat
– Red Wheat
– Dark Wheat
– Brewers Malt
– Maris Otter
– Vienna
– Goldpils Vienna
– Red X
– Munich
– Golden Promise
– Pearl
– Optic
– Ashburne Mild

-DME

-LME

Water: You are again required to use RO/Distilled water with the same water chemistry:

Water Profile:

  • Ca = 19, Mg = 5, Na = 0, SO4 = 20, Cl = 33• Achieved By:
  • RO Water / Distilled Water 2g Epsom Salt, 2g Calcium Chloride for 10 gallons of water (for ease of calculation)
  • No Pressurized fermentation allowed, but closed transfer of finished beer is recommended for shelf stability.

Labeling: As basic or as fancy as you want, be creative!! Please ensure the minimum info is provided, Malt, actual O.G., F.G. ABV, brew date, packaging date, and brewer name.

Process: Once everyone is signed up and the deadline has past we will have 30 days to brew, pack, and ship to a designated hub. This means brewing early in July is highly recommended and shipped to your hub by August 7th. When your 13 (one extra for leaks or breakage) beers have shipped then you are required to send the same shipping cost amount to the brewtubers paypal account for return shipping cost. Paypal: treasurer@brewtubers.com. If the return shipping is more on the return to you than the club will absorb this extra cost.

Packaging: All beer shipped will be packaged in the format that Kevin Clements did in his packaging of beer video found here https://youtu.be/-hys_g1z5Os please ensure to place a label on the bottle and the bubble wrap, so the hub coordinator can easily identify the beers for repackaging. Do not use post it pads.

Recipe: Click on “More Stuff” in the menu and select recipe share. Scroll to the bottom of the page and look for 2020 malt experiment recipe, right click and save as. Go to the file on your computer and double click on it, if you have Beersmith 2 installed on your computer it will load the recipe. Please pay close attention to the efficiency and adjust the recipe percentages to match an O.G. of 1.052. The amount of acidified malt in the is 4oz per and 5 gallon batch.

The Review: Once you receive your 12 different bottles back, you may begin reviewing and grading these beers online here at Brewtubers, and you can also record the reviews for all to gain an understanding of how the malts play without any background noise. This beer is not based on a style rather than a SMaSH your malt selection can change the style of this beer. Although the video reviews are not mandatory they are highly encouraged. You will have 3 weeks to complete you reviews on the website scoring.