The Mash

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556
------------------------------

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Great comments from Mike and Kyle; and based upon their direct experience as well.

I do honestly think that many of the "concerns" expressed are built upon the fact that we will all definitely benefit from much more activity; building more experience in the fields, the maltings, the breweries and the consumer experiences.

One example; the recent widespread drought across Western Canada barley regions did nothing to progress the big long-term picture of the opportunity for hulless barley malting.

Most brewers would say that this particular year was also a disappointment for standard hull-covered barleys as well.

However, the longer term progress of Co-operative and Collaboration trials across several years do point to fantastic potential for, especially, the new hulless barley varieties. And once we get these barleys into the hands of the maltsters; there will be a need to learn and share and evolve the means of optimizing the malting processes to provide the best outcomes for brewers and consumers.

and brewers will need to pay close attention to their brewhouse processes as well.

Potential all round !

Cheers, Keith

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Great comments from Mike and Kyle; and based upon their direct experience as well.

I do honestly think that many of the "concerns" expressed are built upon the fact that we will all definitely benefit from much more activity; building more experience in the fields, the maltings, the breweries and the consumer experiences.

One example; the recent widespread drought across Western Canada barley regions did nothing to progress the big long-term picture of the opportunity for hulless barley malting.

Most brewers would say that this particular year was also a disappointment for standard hull-covered barleys as well.

However, the longer term progress of Co-operative and Collaboration trials across several years do point to fantastic potential for, especially, the new hulless barley varieties. And once we get these barleys into the hands of the maltsters; there will be a need to learn and share and evolve the means of optimizing the malting processes to provide the best outcomes for brewers and consumers.

and brewers will need to pay close attention to their brewhouse processes as well.

Potential all round !

Cheers, Keith

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Great comments from Mike and Kyle; and based upon their direct experience as well.

I do honestly think that many of the "concerns" expressed are built upon the fact that we will all definitely benefit from much more activity; building more experience in the fields, the maltings, the breweries and the consumer experiences.

One example; the recent widespread drought across Western Canada barley regions did nothing to progress the big long-term picture of the opportunity for hulless barley malting.

Most brewers would say that this particular year was also a disappointment for standard hull-covered barleys as well.

However, the longer term progress of Co-operative and Collaboration trials across several years do point to fantastic potential for, especially, the new hulless barley varieties. And once we get these barleys into the hands of the maltsters; there will be a need to learn and share and evolve the means of optimizing the malting processes to provide the best outcomes for brewers and consumers.

and brewers will need to pay close attention to their brewhouse processes as well.

Potential all round !

Cheers, Keith

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Hi, Dan. Great comments on your experience; including no issues during lautering. The new varietal registration meetings are next week in Banff. This may lead to two new hulless varieties being registered for malting focus. I think that wider availability and much more experience in the malting of hulless; and in brewing with hulless; will lead to insights and answers that will gain more of the potential from hulless malting barleys. 

Improvements in Barley varieties, growing techniques, and malting techniques to help open up the barley (friability, for example) may be some of these gains.

This is an older paper speaking to some of the concerns brewers expressed back in the 1960's :  https://www.mbaa.com/publications/tq/tqPastIssues/1967/Documents/4_98.pdf#search=herbstoffe<o:p></o:p>

<o:p>and this might also be of interest; from Scotland and the world of whiskeys.  </o:p>

J. Inst. Brew. 115(2), 128–133, 2009<o:p></o:p>

2009<o:p></o:p>

Hull-less barley is possibly one of the most important developments in barley in recent years.<o:p></o:p>

provide good alcohol yield as well as significant improvements in processing characteristics.<o:p></o:p>

could save costs in terms of water, energy and time for the malting industry.<o:p></o:p>

higher alcohol yields, and increased throughput.<o:p></o:p>

clear potential for using hull-less barley in a grain distillery.<o:p></o:p>

<o:p> </o:p>

The Scotch Whisky Research Institute, Research North Avenue,<o:p></o:p>

Riccarton, EH14 4AP, Scotland, United Kingdom.<o:p></o:p>

1 Corresponding author. E-mail: Reginald.Agu@swri.co.uk.<o:p></o:p>

Publication no. G-2009-0715-1006<o:p></o:p>

© 2009 The Institute of Brewing & Distilling<o:p></o:p>

Cheers to great beers !  Keith 

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

Hi Keith,

I was inspired to try CDC Clear, a Canadian hulless type, for two reasons. 

• Hope for higher extract to ameliorate the high cost of malt
• Possible flavor and stability benefit of lower husk content.

Our inclusion rate was 33% as we have a Lauter Tun and no mash filter.

The malt performed well in the Brewhall. No problems with Lauter. We saw no noticeable flavor difference compared to control.

Unfortunately, the kernel size was significantly smaller. We have a two roll steep conditioning mill so unable to easily adjust gap midstream. Thus no improvement in extract was realized. 

So we did not accept this variety and are patiently waiting for plumper hulless types

Regards,

Daniel Carey

New Glarus Brewing

G'Day Keith

With regards to the "arse of a beer,"  I would suggest temperature.  This last sip of beer will be the highest temperature (depending on how fast the beer has been drunk.)  Temperature and flavor are inexorably interlinked in that higher temperature giving stronger flavor responses.  With craft or bottle conditioned beers, it could be the Karmeliet Triple pour tale - more yeast different flavor.  Finally, the last beer will probably not have foam on it, so less appeal.

Evan

------------------------------
D. Evan Evans
The Tassie Beer Dr
Lindisfarne TAS
61 362439556

Original Message:
Sent: 02-07-2023 11:02
From: Keith Armstrong
Subject: Hulless Barley Malt and Brewing Experiences.

This is perhaps slightly tangential to true hulless barley, but I expect without the husk a similar issue may present: in an ESB flagship of ours, I tried swapping in some Crisp Clear Choice for the usual Bairds pale malt we use, and we observed a drastic and surprising drop in both mash and finished beer pH.  This happened multiple times, consistently and only when we were using the Clear Choice malt. 

Clear Choice is a specially selected barley variety with no proanthocyanidins; those are " flavonoid polyphenols that impart astringency and also form chill haze with proteins in the final beer."  My hypothesis is that these polyphenols normally contribute alkalinity in a standard mash, which our water chemistry was already balanced out to account for, and that removing their presence from the barley resulted in throwing that pH out of balance, with less alkalinity to buffer the acids in the mash, resulting in a lower pH.  

Since a lot of those polyphenols tend to be concentrated in the barley husk, it is possible that brewing with huskless barley may produce a similar result: a lower mash pH with less buffering alkalinity than a standard mash.  Just a hypothesis.  I'd be curious if anyone has experienced that effect in practice, or if anyone else ever worked with the Crisp Clear Choice malt and noticed they needed to radically alter their water chemistry to achieve the same mash pH as standard pale malt.