Nowadays, the variety of beers is becoming more and more diverse, and we are beginning to see types that were previously unfamiliar to us. Today, let’s discuss “stout beer.”
Due to variations in water quality in different regions, the water sources in each place exhibit different levels of hardness and softness due to the varying minerals they contain. We now know that the ideal pH value for high-quality brewing water is around 5.3. However, at that time, people were largely unaware of the impact of water hardness on brewing. Fortunately, through practice, people discovered that by adding roasted malt to the wort, it was possible to brew good beer even in areas with hard water.
Since roasted malt has a color range from light brown to charcoal black, it imparts a darker hue to the beer. Conversely, in regions with softer water, malt does not need to be roasted and can be used directly to produce excellent beer. Modern brewing science tells us that when malt is roasted, acidic substances are produced, resulting in a lower pH value for the water. The harder the water, the more rye malt is required, whereas in softer water, rye malt is unnecessary. Therefore, the degree of malt roasting and the amount used determine the unique color of beer in each region. This characteristic is entirely dependent on the local water quality. Nowadays, water treatment techniques are highly advanced, allowing beer of any color to be brewed anywhere in the world. Roasted malt imparts different flavors, textures, and playful colors to the beer.
So, is dark beer more nutritious? The difference between black beer and light beer lies in the roasting of the malt. During the roasting process, some organic matter carbonizes, forming a darker, black color. If one day it is discovered that carbonized matter is nutritious, then dark beer would be considered more nutritious.
Some people may wonder how many types of beer can be brewed with home-brewing equipment. In fact, home-brewing equipment is mainly used to brew yellow beer, dark beer, wheat beer, red beer, green beer, and other varieties as auxiliary products. The following article will explain how to brew dark beer using home-brewing equipment.
Dark beer brewed with home-brewing equipment belongs to the category of puree beer. Its color often exceeds 40EBC, with a reddish-brown appearance. The taste is rich, the foam is delicate, and it has a moderate bitterness. It is known as “black milk” and is particularly suitable for consumption during cold seasons.
First, let’s talk about ingredient selection. Home-brewing equipment typically employs high-quality malt with high solubility, relatively dark color, and small particles, along with approximately 10% black malt. In some cases, a small amount of amber malt, also known as sweet malt, is used to enhance the malt flavor of the finished beer. This helps prevent excessive burnt aroma and bitterness that could otherwise affect the beer’s taste. The rye malt can be coarsely crushed to avoid filtration difficulties.
Secondly, sugar colorant is added. The amount can be determined based on the desired color intensity of the final beer, generally not exceeding 0.2% of the liquid. The colorant can be added during the beer filtration process using the home-brewing equipment. Since the taste of the beer is greatly influenced by the quality of the colorant, maltose colorant has been used in recent years. It has a composition similar to wort and dissolves well, making it a favorable choice. However, it should not be added excessively.
Lastly, let’s consider production volume. If you plan to produce dark beer on a large scale, it is advisable to invest in yeast saccharification fermentation equipment. This ensures the stable quality of the dark beer brewed with home-brewing equipment and prevents interference with the production of other beer varieties.
