New England IPA is an American style IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known. (BJCP 21B)

This New England IPA recipe should showcase a hazy appearance, a juicy hop character with citrus and tropical fruit notes, and a smooth mouthfeel resulted by the oat malt.

OG: 1,066
FG: 1,015
ABV: 6,7%
IBU: 42
SRM: 6,3
Volume: 20 litre (5,3 gallon)

Grain bill

Malt Volume Ratio Color
Swaen© Pilsner 4,00 kg / 8,80 lbs 64% 4 EBC / 2 Lov.
Swaen© Oat 1,00 kg / 2,20 lbs 16% 4 EBC / 2 Lov.
Swaen© Munich Light 0,50 kg / 1,10 lbs 8% 13,5 EBC / 5,5 Lov.
Swaen© Wheat Classic 0,50 kg / 1,10 lbs 8% 4 EBC / 2 Lov.
Gold Swaen© Red 0,25 kg / 0,66 lbs 4% 50 EBC / 19 Lov.

Mash at 67°C (152°F) for 60 minutes.

Hops

Variety Volume Duration AA IBU
Citra 10 g / 0,53 oz. 60 min 13,5% 15
Citra 20 g / 0,70 oz. 5 min 13,5% 6
El Dorado 25 g / 0,88 oz. 5 min 14,5% 8
Mosaic 30 g / 1,06 oz. 5 min 9,5% 7
Citra 40 g / 1,41 oz. whirlpool* 13,5% 2
El Dorado 45 g / 1,59 oz. whirlpool* 14,5% 3
Mosaic 50 g / 1,76 oz. whirlpool* 9,5% 1
Citra 20 g / 0,70 oz. Add after 24-48 hours of primary fermentation.
El Dorado 25 g / 0,88 oz.
Mosaic 30 g / 1,06 oz.
Citra 40 g / 1,41 oz. Add 3-5 days before bottling/kegging.
El Dorado 45 g / 1,59 oz.
Mosaic 50 g / 1,76 oz.

*Perform a hop stand for 15 minutes at 80 °C / 176 °F. After the boil, cool the wort quickly to around 18-21°C (65-70°F).

Fermentation

Medium or lower attenuating strains are recommended (Wyeast 1318, White Labs WLP007 or Fermentis S04). Optimal temperature: 18-23 °C / 64-74 °F.

Conditioning

Cold crash at 0 °C (32 °F) for 2-3 days then bottle/keg. Carbonation level: 2,2-2,4. Drink once carbonation has been finished. The freshest the best!

Malted naked oats are becoming an increasingly popular adjunct grain for craft brewers looking to add a new dimensions of flavour and mouthfeel to their beers.

Unlike traditional oats which have an outer hull, naked oats have no outer husk. This allows greater access to the inner oat kernel during the malting process, resulting in increased enzyme activity and fermentability. Without the hull, naked oats deliver more value for money since you don’t pay for the husk, but still get all the beneficial oat goodness from the interior of the kernel.

While oats have traditionally been used in Oatmeal Stouts to provide a silky mouthfeel and rich flavour, malted naked oats can also be used in small amounts in a wide variety of beer styles. The malting process unlocks more starches and proteins in the naked oats, that can boost the haze and creamy mouthfeel of popular Hazy and New England style IPAs. The oats add viscosity and a smoothness to the palate.

Naked oats also have high levels of lipids and beta-glucans which contribute to beer head retention and a fuller body. The subtle oat flavour pairs nicely with hop flavours and aromas and can help round out a bitter IPA. Recommended usage rates range from 5-20% of the total grain bill.

Last time, we have looked the caramelization of malt, for a sweeter taste and golden colour. You can also roast your kilned malt, with a totally different outcome. But why would you roast malt? Producers of Porters and Stouts will truly value the powerful colours, aromas and flavours, but it can even be used when baking bread.

Roasted malt always has to be used in conjunction with other malts to create a well-rounded and balanced final product.

Black Swaen malt will give your beer biscuity, bready and – of course – roasty flavours. But chocolate, coffee, toffee and nutty notes can also be found in some varieties.

Colours range biscuity brown to pitch black. Everything depends on the duration and temperature of the roasting process.

That was the why, now we will have a look at the how. That’s where our impressive state-of-the-art drum roaster comes in. Designed specifically for The Swaen, this 4 ton machine is still the largest in the business.

Cereals or finished malts are heated at high temperatures (max 235°C). The roaster provides a perfect temperature control and even temperature distribution, ensuring a homogenous malt.

Roasting

Dear Brewers,

As we embark on the journey into the brewing landscape of 2024, we find ourselves facing a unique challenge – one that stems from the unpredictable shifts in weather patterns attributed to global warming.

The barley harvest of 2023 poses a particular issue, with a gelatinization temperature peaking at 68°C and a second lower peak around 75°C. This global phenomenon has significant implications for the brewing industry and process, requiring a nuanced understanding and strategic approaches. The increasing gelatinization temperatures are not a new; however, we are now crossing crucial temperature thresholds, where gelatinization temperatures exceed the denaturation temperatures of certain enzymes that impact brewing. You may recall me touching on this issue in years past. After plenty of questions at BrauBeviale, a refresher feels timely. Though complex, this needn’t hamper our craft with a bit of creativity!

Barley field

The Problem Unveiled: During the barley growing phase, and in particular the grain filling period, irregularities in the starch granule structure occur. Under optimal conditions, barley obtains large, easily to break down starch granules. However, the intermittent filling and stopping of amyloplast development, coupled with fluctuations in dryness and temperature, lead to the formation of smaller, more resistant starch granules. In the past two decades, we have seen this happening more frequently than ever before, likely due to climate change leading to more variable weather conditions during grain filling, and this phenomenon is not expected to diminish in the near future.

These smaller starch granules resist breaking down during normal germination and brewing processes. They only succumb to breakdown through heat, but if this heat surpasses the denaturation temperature of beta-amylase (65°C), the starch from these granule cannot be converted into maltose. If the temperature falls below the denaturation temperature of alpha-amylase (max 75-78°C), the starch can still be broken down into glucose (with extensive action) and other sugars, fermentable or not.

In your brewery these issues might manifest themselves in slower lautering times, filtration problems and poorer efficiencies. Also under attenuated or hazy final beer is a telltale sign that there is residual unfermented starch remaining. The iodine test will confirm this by still being positive for starch.

Understanding the Trends: In light of these challenges, it’s crucial to adapt to the trends in the brewing world. One prevalent method is the use of enzymes like Ultraflow Max from Novozymes. This enzyme, containing beta-glucanase and xylanase, breaks down residual beta-glucans and especially arabino-xylan and is more temperature resistant. This latter compound often causes filtration difficulties. However, caution is advised, as enzymes have different origins (fungi, bacteria) and optimal (higher) temperatures, impacting the brewing process. Excessive use may result in a loss of residual extract, affecting the fullness of the beer’s flavor.

Brewing beerPractical Tips:

  1. Opt for Enzymes: Experiment with enzymes, for example, Ultraflow Max, to break down troublesome compounds without relying solely on high temperatures. Remember to understand the optimal temperature for these enzymes. Keep in mind that using too much of this will have negative effects on mouthfeel and foam stability.
  2. For more traditional brewers: If you choose to go the traditional route, consider mashing in at 65°C. Be meticulous with temperature control. Beta-amylase works swiftly at this temperature, converting all unlocked starch into maltose. Subsequently, raise the temperature to 72-75°C for a saccharification rest. This allows the ungelatinized starch to undergo gelatinization and be broken down by alpha-amylase. Finish by mashing out at 78°C. Testing is crucial here; small starch grains need to have a gelatinization temperature below 78°C for successful experimentation.
  3. Attempt a Decoction Mash: This old technique involves boiling a portion of the mash to fully gelatinize starches before adding back to the main mash. While more intensive, creating this decoction can aid conversation of stubborn starch granules. Use 20-30% of the mash, bring to a brief boil, then stir back into the primary mash already at 65°C to integrate enzymes and achieve saccharification so the mash reaches 72°C. Rest 10-15 min and mash off at 78°C. The intensive gelatinization can pay off!

Remember, the success of these methods can be monitored by checking the wort with a fast iodine test, indicating the remaining starch content. Aim for the smallest possible value.

In navigating the challenges presented by the barley of 2023, a blend of innovation, careful experimentation, and adherence to brewing fundamentals will undoubtedly lead to exciting and unique brews.

More research is being conducted at universities worldwide as this is a relatively new phenomenon, but something we do not expect to go away anytime soon. Researchers continue investigating enzyme blends, mashing techniques, and barley genetics to tackle these issues. Ongoing advances promise to offer new solutions over time.

If you are facing any issues with this topic and want to learn more about it, please feel free to reach out at AskJos@TheSwaen.com

Happy brewing!

Cheers,

Jos

Do you have the fruitiest IPA, the most crisp Blond or the creamiest barrel aged Stout? If you are proud of your creation and have it on keg, we are looking for you! At the BrauBeviale we want to serve a truly unique beer for our guests. And we will of course pay for the beer. And to make things more interesting, we will also throw in two tickets for the BrauBeviale.

All you have to do is send us an email with the following information:

There are only two restrictions:

There is no small print, the rules are very simple. We will collect all messages and let faith decide. The closing date is Sunday 8 October 2023. We will announce a winner in the following days. We will pay for the beer and shipping, and you make sure we receive it in time.

While the previous steps – which you can find below – were pretty straight forward, there are different ways to move forward after kilning. If you want to create base malt, you can actually stop here. The process is done.

But as a malt house that loves Specialty Malts, there are some additional steps you can do. The malt can be roasted (a process we will dive into next time) or caramelised. Caramelising is exactly what it sounds like. By heating or slightly roasting the malt, the starch is converted to smaller sugars that are then caramelised. This provides a golden to light brown hue, depending on the settings. It also imparts a slightly sweeter taste palette.

The most important tool here is our state-of-the-art drum roaster.  This is a dynamic process, where the drum continuously rotates. The blades inside ensure that the product is mixed homogeneously. The roaster gives us the chance to closely monitor every aspect of the way. We can distribute and control temperature and moisture, to create the product we need. Saccharification and caramelisation are even across the total batch, meaning every kernel gets the same attention.

Our range of speciality caramel malts (also known as Cara or Crystal) is called Gold Swaen. These are roasted with the utmost care, to provide complex flavours, from slight caramel sweetness to soft toffee notes. The process also ensures beers of a fuller body and mouthfeel, and better foam stability.

With our roaster we can also create black malt. But that is a story for another time…

Roaster

Roaster