The Brewery and other sites have Jim Busch's "Malts 101" primer but I came across the following gem and haven't seen it anywhere else so here is COYOTE's response to a posting in HBD seeking advice on malt flavor contributions. I call it More on Malts.
Rob Reed performed a series of experiments to evaluate the effect of different temperature programs on mash efficiency. He concluded that
You can view the complete report of this experiment. (Source: HBD)
Often a major concern to the all grain brewer is that tannins will be extracted during the mash and sparge if the temperature gets to high (>=180 F), however as Al Korzonas and Dr. George Fix point out, temperature has no effect on tannin extraction. The real culprit is pH, which should never be allowed rise too high. If temperature was related to tannins then why wouldn't decoction brews be overly astringent? (Source: HBD)
Some brewers just getting started sometimes wonder what size mash tun they will need to brew a given amount of beer. Generally I have believed that assuming established grain/water ratios (about 1.5 qts / lb), a five gallon Gott cooler or other container will mash about 11 pounds of grain, giving a 5 gallon wort with an OG of about 1.065. Not a bad estimate in light of John Palmer's much more scientific approach. He concluded that 10 lbs of Malt at 1.5 qt/lb would fill just over 4.5 gallons, whichwould be do-able in a 5 gallon cooler. This would yield a 1.060 beer.
You can view the complete report of this experiment (Source: HBD)
Wondering about the perfect crush? Dave Burley notes that if your mill is adjustable, try milling your malt twice. Once at about 0.070-0.080 inch nip to crack the malt and remove the husks whole and then about 0.060 inch nip to crush the malt to about 1/16 in cubes and little flour. It won't take much or any longer and the results on efficiency and improved sparging will amaze you. Use a sparkgap tool to set the mill nip. (Source: HBD)
