OnTap Magazine

2 #lcohol levels tend to be a bit or a lot higher than normal. 3 $eer styles e g $,%2 guidelines are seen more as psuggestionsq than straightLacMets +n Hact styles are oHten Holded up neatly and deposited down the nearest file 6hat being said the most recent edition oH the BJCP style guide lists a few styles that would fit the peZtremeq label such as #lternate Fermentables and Specialty beers. Now that we’ve established the rather arbitrary origins oH the 4einheitsgebot letos move on to how you can taMe your beer attach some #cme rocMet boots to it and send it into orbit. They contain ingredients other than Lust barley hops water and yeast 1 GENERALLY, EXTREME BEERS HAVE SOME COMMON THEMES: $ut maMing eZtreme beers involves more than Lust doubling your grain bill or adding sugar to get more alcohol although it might also involve those two measures #ny hacM homebrewer can maMe a #$8 beer $ut not everyone can maMe a #$8 beer that doesn’t taste like gasoline. It’s really about achieving balance while also creating something very special. Let’s look at two methods you can use to create eZtreme balanced awesomeness By now you probably know that the principal grain used in brewing is malted barley +n some styles most notable those preHerred by macro breweries corn is another common base grain. $ut beer can really be made Hrom many many diHHerent Minds oH malted and non malted grains many oH which are available from maltsters and health food suppliers. Here are some examples: Malted wheat: maMes Hor a lighter somewhat tarter beer Rye: imparts a spicy dryness to beer. Spelt: an ancient grain that resembles wheat but has a higher protein content. Millet: another oldy worldy grain that imparts nutty flavours to your brew. Sorghum: a gluten Hree alternative to barley with a slightly tart slightly sour flavour Oats: not really a base grain but can be used in conjunction with malts to impart a creamy nutty taste and silMy mouthHeel to beer Rice: a common alternative to corn and often used in conjunction with barley. Most of the above ingredients are best used in conjunction with barley oHten as a minority partner in the mash #lso because oH higher protein content many oH these e g oats spelt rye may require a protein rest in the mash which means you will need to hold the mash at 51°C for around 30 minutes before raising the mash temperature to the regular 67°C. Note however that many maltsters are now producing well modified versions oH rye and other grains so protein rests are not needed (or oats using the rolled or flaMed version is better as starches within the grain are already gelatinised and thus available Hor modification N U M B E R 01 GRAINS APLENTY EXTREME BEER 101 ontapmag.co.za | Summer 2018 | 65