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The pleasure of a beer begins with the eye and ends with the mouthfeel. To succeed in your brew, you must juggle three key elements: foam stability, color depth, and body density. Here are our expert tips to master these parameters through a careful selection of your malts.
1. Foam: The secret of proteins and Carapils
A creamy, lasting foam is not just a matter of carbonation; it is above all a matter of proteins.
- The role of malt: Lightly modified malts and certain cereals are rich in proteins that stabilize bubble structure.
- Our tip: Add 5% Carapils: it’s the magic ingredient that boosts foam without affecting flavor or color.
- Technical advice: Avoid long temperature rests between 45°C and 55°C, which can break down these precious proteins.
2. Color: Playing with the EBC scale
Your beer’s color is defined by the degree of malt kilning, measured in EBC (European Brewery Convention).
- Blending shades: The final color is an average. Just a few grams (1%) of very dark malt (such as Chocolate Malt) can turn a pale beer into a deep amber one.
- Brilliance: For a bright, clear beer, choose high‑quality base malts (Pilsner) and ensure efficient lautering.
3. Body: Texture and roundness on the palate
“Body” refers to the sensation of fullness and density when tasting your beer.
- Residual sugars: For a beer with more body, use Caramel (Crystal) malts. They provide residual sweetness after fermentation.
- Mash temperature: The higher you mash (68–70°C), the more you favor enzymes that create body.
Rolling Beers Team Tips
Balance is delicate. A beer with too much body can feel heavy, while an overly dark beer can become astringent. We recommend adjusting only one parameter at a time to clearly understand the influence of each malt. And remember: a great beer starts with a foam that lasts!