What is that mouth feeling that looks like a tea bag? The history of astringency in artisanal beer
When we tasted a beer and feel a dryness or roughness in the tongue, we may be facing the mysterious (but not so secret) presence of astringency. This unpleasant taste, similar to biting a dazzled tea bag, has its origin in a substance called Tanino, a chemical compound with astringent properties found in the bark and grains used in the beer process.
Where do these tannins come and why can your elaboration ruin?
The tannins are mainly extracted in the macerated phase, when the grain is subjected to high temperatures or at high pH levels during the process. It is as if in your attempt to obtain all the essence of the grain, you also extra some of that bitter wood that you do not want in your beer. When the macerated temperature exceeds 76 ° C (168 ° F) or the pH of the process is approaching or exceeds 6.0, the chances of obtaining a rough Bocosa experience increase greatly.
The hidden risk in tannin extraction in beers with extract
Many associate the astringency problem only with brewers who work with whole and very controlled grains. However, also in extract elaboration, tannin extraction can be a jungle if you are not careful. When the brewers submerge the grains in hot water to extract the sugars, if the temperature or the pH are not controlled, there is a risk of releasing an excess of tannins, generating unpleasant flavors and even ruining the final nature of the beer.
How to prevent astringency ruin your beer? Practical keys to maceration with extract
The good news is that with small adjustments you can minimize those risks. The most important thing is to maintain the steeping temperature (soaking or soaked) below 76 ° C. In addition, the amount of water you use also plays a key role. To keep the pH at a safe level, it is advisable to use approximately 4 liters of water per kilogram of grain (or about 2 rooms of gallon per pound). This helps the natural acids of the grain to compensate for the alkalinity of the water, preventing the pH from rising too much.
Time and quantity: allies against astringency
Avoid soaking grains too long also reduces risk. In fact, with about 30 minutes it is usually enough to obtain success without risk of extracting those unpleasant molecules. The longer they leave the grains soak, the greater the probability of extracting tannins. Therefore, less time can be more: keep it short and controlled guarantees a softer and softer beer to the palate.
Final reflections: What is the key to a perfect beer without roughness?
Control the temperature, moderate Steep’s time, and using the right amount of water are simple but powerful measurements for your beer to have a clean and balanced profile. Each adjustment counts in the search for that drink that invites you to return to another cup without that unwanted feeling in the mouth. Patience and care in each step make it possible for your artisanal brewery to reach professional levels without unnecessary complications.
