Wednesday, October 2, 2013

A Science Project – Single Malt Beer Series

To execute a great beer in the brewery is, in a very LARGE way, science. To execute a great beer conceptually, on the other hand is, in a very LARGE way, art. Both the science and the art require experience, knowledge and creativity. Years ago I conceived a project that would captivate the scientific and artistic mind of the brewer: single malt beers. I’m very happy to say that we are finally doing it.

Think of it this way, if we completely understand the behaviors of various malts we have more control of any subsequent beers that we generate. This gives us artistic ability through scientific testing.

We have partnered with Best Malz out of Germany to do a series of single malt beers with all of their base and specialty malts.  The specialty malt beers will differ in that they will be blended with a base malt. The base malt will be selected based on least amount of color and flavor.

Now it’s time for the experiment:

Purpose – Base Malt Series
The purpose of the study is to understand the effects of various malts in the brewery, and the resulting beers. We will control all of the variables of the brewing process except the type of grain used. We believe that each grain will affect the following variables that we can measure in our brewery: extraction rate, change in pH, attenuation, and color. This will also affect many variables that only you can measure with your nose and tongue.

·         Water (R.S.M.’s finest) enough to get that kettle to 16 bbl of beer!!!!!!!
·         Yeast (Cali ale baby) ~5gal pitch 1million cells / ml / °P
·         715 lbs base malt grains (our variable)
o   Best Malz – Pilsner
o   Best Malz – Vienna
o   Best Malz – Munich
o   Best Malz – Heidlburg
o   Best Malz – Red X
·         Hops (Northern Brewer – single addition at 60min for 16 IBU)
·         Brewer (the Citizen)
·         Brewery and all its stuff (Cismontane Brewing Company)

We will brew a beer where all the ingredient’s processes will be exactly the same with every batch. The one variable that will change is the type of malt. Below is a list of the controls:
·         Mash temp: 152
·         Quantity of grain: 715lbs
·         Run off from mash to kettle: 465gal
·         Hop Addition: 35oz Northern brewer with 10.9% alpha acid at 60 min
·         Boil time: 120 min
·         Yeast: California ale yeast pitching rate 1million cells / ml / °P
·         Fermentation temp: 66 °F
·         Water: We will add water to the kettle to have 16bbl of beer before we transfer to the fermenter.


Currently under collection….


  1. We have a women's beer club in Columbus Ohio tasting this collection on Wednesday. Do you have any new informarion?

  2. Did anything result from this ambitious experiment?

  3. Nice Blog....

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