Weighing the perfect amount of malt is integral to crafting a great beer. Get the process down with these easy tips from an experienced homebrewer.
Malt to Water Ratio
Brewers of strong beer tend to focus on malt-to-water ratios, especially here in Oregon, where water often has harsh mineral profiles.
Adjust Your Dough-In Temp
Weed has trouble germinating if the temperature is too low, but too high and the starches caramelize.
Adjust Your Mash pH
If you run your mash pH below 5.3, you’re likely to be releasing high levels of tannins, which can promote bitterness and astringency. Your mash pH should hover between 5.3 and 5.4.
Identify Your Weakest Fermentation Hops
Strong fermentation is a balancing act. If you blast your wort with tons of aggressive hops early in the fermentation process, the yeast can become stressed, making your beer undrinkable. Be sure to dial back your hops during the yeast’s first few days.
Time Your Pitch Perfectly
Fermentation temperature is one of the biggest factors in how efficiently your yeast will transform your beer’s sugars into alcohol. Too cold, and the yeast won’t metabolize your wort efficiently. Too hot, and the yeast will die off, leaving residual sugars in the beer. Be sure to pitch your yeast at the right temperature—77 to 85 degrees Fahrenheit is ideal—and keep fermentation temperatures in that range.