Smithing TexMalt Grains
With the Bay Area Mashtronaut’s Brew-In coming, I need to go ahead and write my recipe for this weekend. First step? Create ingredient profiles for the grains that we’ll be using from TexMalt malting company.
I’m personally a fan of BeerSmith, so that’s what I’ll be using today. First step, is to open BeerSmith and navigate to the ingredient pane, select Fermentables (since we’re adding grains) and click ‘Add Fermentable.’
Thankfully, TexMalt provides all of the information we’ll need on their product page (with one small exception that I’ll cover shortly. I’m going to start with the San Jacinto Heritage Malt.
It’s as easy as just transcribing all of the available values from the maltster’s spec sheet over to the relevant spaces in the BeerSmith info box. I mentioned earlier that not quite all of the info was available though. BeerSmith will calculate the extract potential for you as you enter the coarse extract and moisture content values. The coarse/fine extract difference isn’t available on the website, I’m going to leave this at the default 1.5%. The coarse/fine extract can be a factor in deciding whether a given malt is suitable for single infusion mashing; I know that all of these grains are suitable, so I’m not extremely worried about not having that piece of information.
Click ‘OK’ and you’re all done! I’ve also created the profiles for Llano Pilsner, Wildfire Pale and Denton County Wheat. I’ve saved the files into BeerSmith import files and have them available for download below. (Just download the file and in BeerSmith, click ‘File’ then ‘Open File’ and open the relevant files).