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Posts Tagged ‘melanoidin malt

NZ Sour Wheat – This is the start of my brewday on Sunday, but its still Wednesday!
I have just mashed 2.45kg of Pale malt in my old mini-mash Tun, 66°c for 60mins, then added about 2-3L of cold water to bring the temp down to 49°c with another 1kg of pale malt added to the mash to add some Lactobacillus to the Mash. I have put my little mash tun into my FV fridge set at 46°c and i hope to keep the temperature above 35°c as it says here http://beerandwinejournal.com/fossil-cove-sour-mash-experiment/ I did as it states and I covered the mash with cling-film and topped it off with a blanket of co2.

The Sour Mash:
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My Main Mash is to be on Sunday and I’ll update this more then.

Fermentables:
Lager Malt – 40%
Wheat Malt – 25%
Wheat Malt, Dark (Weyermann) – 25%
Carapils (Weyermann) – 5%
Melanoidin (Weyermann) – 5%

Hops:
NZ Hallertau Aroma – 8.2 %  @ 60 mins – 20g
NZ Hallertau Aroma – 8.2 %  @10 mins – 30g
NZ Hallertau Aroma – 8.2 %  @0 mins – 30g
Pacific Jade – 15.1 % @ 0 mins –  30g

Final Volume: 23 Litres
Original Gravity: 1.047
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 22 EBU
Colour: 15 EBC
Mash: 75mins @ 69°c
Boil: at least 75mins
Yeast: NBS Weiss, I assume this is Munich Wheat yeast.
Copper Finings: Protafloc @ 10mins left to boil

I’m expecting a fair few spec-changes, I’m thinking of my combined Run-off / sparge to be no more than 30L, I may get more, I may boil down, I will no doubt have a gravity change which will also effect the bitterness…. ;-)

**Sunday**
To start off with I prepared my malts while the HLT was heating:
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Then Checked the Sour Mash, it was 33°c in the center and smelled like the waste malt skip at work, I’m pretty pleased it managed to stay at 33c as @lugsy51 tells me that should be alright:
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The top of the mash, even though it was covered in Cling-film had changed to a darker shade than the rest of the mash underneath:
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I added about 3.8L boiling water to the Sour mash and gave it a good stir before running off about 7L into the copper, these are the weirdest first runnings I’ve ever had, the photo below shows them as clear as they were going to get:
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The copper was pretty full after the main mash was sparged with about 32L in total, I liquored back 3L as the boil progressed checking with my Refractometer:
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I did a 10min & Flamout (90°c Steep) additions, I’m hoping the Pacific Jade will give some Orange notes which i think will compliment the Wheat beer yeast:
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I liquored back 3L to 1048, 2 points above my original predicted OG:
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I tasted the Sour wort after it had 15mins of boiling, it was very sour (like so sour I went to spit in the sink!), I boiled it down to 5L with the hope of driving off some of the smell…! Things calmed down after today’s main mash was run to the copper with the wort ending up with just a subtle tang behind the malt sweetness at the end of boil, I’m told the sour will increase as the wort ferments and the sugars are used up.
Yeast was rehydrated and pitched into 30L at 20°c.

Things went very smoothly even with extended boil times running off the small sour mash worked well while the main mash was having its mash rest then the rest of the brewday was as per usual with just a slight lingering smell of the sour mash in the house, I was expecting worse! 🙂
Fingers crossed on this one as its all new to me!

*24th Sep ’13 – Gravity at 1019 and tastes pretty ok, a cider-like bite/tang.

*27th Sep ’13 – Gravity at 1018 and looks to have finished, have given it a rouse and will check again tomorrow, at this rate the beer will be really balanced against the lactic sourness.

*28th Sep ’13 – FG seems steady and I’ve just dry hopped this with 22g Motueka I had in the freezer.

*Bottled 5th Sep ’13 – Primed about 24L with 165g White Sugar, its got a permanent haze and tastes like cheap orange juice, though the balance of sweet to sour is quite good, hopefully it will carbonate up well and give it a crispness. With its starting and finishing gravities this beer is actually 3.9% ABV.

*16th Oct ’13 – Taster time… Yeasty Clove on the nose, quite light sparkling body on the pallet with a tang like fresh squeezed oranges. I’m hungry and this is making my belly rumble, bitterness is subtle and quite chalky but its hard to detect as the sourness and prickly carbonation cross the tongue first, with a few more mouthfuls the body feels to have a slick quality like a good Belgian Wit.

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Gods of War – An impromptu brewday and a half-baked earlier idea to use Warrior & Zeus hops for the first time, I’m going all out with the Cara/Crystal with some Melanoidin Malt to make up for me not having any Munich which was substituted by Dark Wheat Malt.

Fermentables:
Lager Malt – 69%
Crystal Malt – 8%
Caramalt – 8%
Wheat Malt Dark (Weyermann) – 8%
Melanoidin (Weyermann) – 5%
Chocolate Malt, Pale – 2%

Hops:
Apollo – 19.5 % @ 60 mins – 30g (FWH)
Zeus – 16.7 % @ 10 mins – 20g
Apollo – 19.5 % @ 10 mins – 20g
Warrior – 17 % @ 10 mins – 20g
Warrior – 17 % @ 0 mins – 30g (5-10mins Steep at 90c)
Zeus – 16.7 % @ 0 mins – 30g (5-10mins Steep at 90c)
Apollo – 19.5 % @ 0 mins – 30g (5-10mins Steep at 90c)

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.016
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 91 EBU (55 EBU if you discount the 10min additions)
Colour: 60 EBC
Mash: 67°c for 60mins
Yeast: The Malt Miller’s West Coast Style yeast

The malts:
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The Apollo hops really made the garage stink:
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I’ve not used this yeast before, I’d be interested to hear others findings:
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First batch sparge running into the copper:
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A good rolling boil and the 10min hops go in:
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Flameout hops go in at 90°c for a 5-10min steep after which I turned the Immersion cooler on:
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Yeast was rehydrated in cooled boiled water as instructed, it will be fermenting at the ambient temp of the garage to start with as last weeks brew is still in the brew-fridge.

*24th Aug ’13 – Dry Hopped today with 30g of each hop, Apollo, Warrior & Zeus (almost 4.3g per litre) Hopefully bottle mid week.

*Bottled 29th Aug ’13 – with 80g white sugar, tastes sort of like a weird liquorice, unsure of this hop combo so far, maybe it will improve with some time in bottle.

*8th Sep ’13 – Taster bottle, this is coming along quite nicely, the colour is good and it has just enough dry hop presence, it could use a little more body but otherwise a pretty easy drinker. The hop flavours I was unsure about have gone and its light “Pithy” character (*Pithy used courtesy of @hopzine).

UK Cascade – Trying out a Single Hop UK-grown Cascade brew. Using up the end of a sack of Lager Malt and thought I’d throw in some nice German Munich and give it some body with the Carapils, and I’d just got some Melanoidin malt so in went some of that 😉
The UK Cascade hops were bought from Charles Farams as a 5kg Freshpak, so I’ve got a few spare & Vac-packed if anyone wants some.

Fermentables:
Lager Malt – 67.5%
Munich Malt II (Weyermann) – 10.5%
Carapils (Weyermann) – 9.3%
Munich Malt I (Weyermann) – 7%
Melanoidin Malt – 5.6%

Hops:
UK Cascade – 5.7 % 60 mins – 50g (First Wort Hopped)
UK Cascade – 5.7 % 15 mins – 40g
UK Cascade – 5.7 % 0 mins – 40g (20-30min steep)

Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.3 Litres
Mash Efficiency: 75 %
Bitterness: 39 EBU
Colour: 13 EBC
Yeast: Safale us-05
Mashed at 67°c (actually aimed for 68°c but what the hey) mash duration was well passed 90mins as I was out with the dogs, and i ended up with over 87% Mash Efficiency.

The Mash, you can really smell the Melanoidin Malt:
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Sparging Temp in the HLT:
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First Wort Hops and first runnings, I used the Sweet Pale Ale profile in the GW Calc for my Liquor Treatment:
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A goodly amount of UK Cascade @ 15mins:
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Steeping, Hop soup, a fair amount of seeds in these uk Cascade:
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Near as damn it, think the Refractometer said 10.4 brix so OG 1040:
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Ran off to FV in quick-sticks, lovely clear wort (why I didn’t make a mesh hop-stopper sooner I don’t know!) and pitched US-05:
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Easy brewday, I bottled AG#76 after brewing 🙂 Yeast pitched at 20°c and put in fermentation Fridge set at 20°c

*13th Apr ’12 – Had a little trial jar taste, Gravity down to 1010-ish, some flavour a bit like what I got in my Revolutions Comp Brew that I didn’t enter, I feel this may be either the Re-packaged yeast I used (most probable) or the fermenting bucket is contaminated.

*14th Apr ’12 – Had another taste in a glass rather than a trial jar, I was maybe a bit quick to judge though there is something underlying. I shall stick to original packaged Safale us-05 from now on I think, maybe it had been in my fridge too long before pitching.

*Bottled 21st Apr ’12 – with 80g of white sugar, I actually wonder if the flavour I’m getting is the Melanoidin Malt… I’ll have to get someone in the know to have a taste and tell me its pants! 😉

Munich Weißbier – The last in my Tale of 3 Weizens wheat beer experiments , this time a more traditional approach with German hops and 2 colours of Munich malt. The mash was smelling really Ovaltine like.
This is a tweaked recipe from my original plan, and thoughts of 66.6% Wheat Malt get suggestions of a stuck mash, the Mash couldn’t have been more free running and I put this down to the Perforated stainless False bottom. I bet I could do a 100% Wheat Malt beer!

Fermentables:
Wheat Malt – 66.6%
Munich Malt I (Weyermann) – 24.1%
Munich Malt II (Weyermann – 8%
Melanoidin Malt – 1.2%

Hops:
Hallertauer Hersbrucker – 3 % @ 60 mins – 23g
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 23g
Hallertauer Hersbrucker – 3 % @ 5 mins – 12g
Hallertauer Mittlefruh – 4.2 % @ 5 mins – 12g

Final Volume: 21 Litres
Original Gravity: 1.062 (I actually got 1058 which I’m happy with)
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 29.8 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 18 EBU
Colour: 18 EBC
Yeast: Whitelabs WLP300 Hefeweizen (repitch of 100ml of slurry from AG#61)
Mash: 66c for 2 hours+
Boil: 60 mins
Liquor: Treated to General profile in the THBF calc

First Wort Hops are Hersbrucker & Mittlefruh:
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Approx 100ml of WLP300 Slurry from AG#61, a combo of some skimmed off the top and a thin skim off the bottom:
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5 min hops going in along with Protafloc:
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I didn’t go mad with the pictures as I was bottling the last wheat beer while the mash was on.
My Mash efficiency is down a bit and I struggled to get 70% but I’ll put this down to it being the very last of my sack of Wheat malt and the Combo of Munich malts. I’ll have all fresh malts ready for a brewday the first weekend in September.

*Bottled 6th Sep ’11 with 70g of White sugar

Amarillo WeizenPart 2 of my Weizen experiment, again using Whitelabs WLP300. It was another long Mash today as I had to go down to work for a while so it had a 2 hour 10 min mash!

Fermentables:
Wheat Malt – 50%
Lager Malt – 40%
Melanoidin Malt – 10%

Hops:
Amarillo AA 6.7 % @ 60 mins – 44g
Amarillo AA 6.7 % @ 5 mins – 38g

Final Volume: 21 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 4.9% ABV
Total Liquor: 30.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 38 EBU
Colour: 16 EBC

Malts, Salts & Temp (I used the Liquor Treatment calc at THBF today for a change):
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I decided to have a play at recirculating the wort on both batch sparges (as Leedsbrew did last weekend), though sad to say I only managed a pathetic 68% mash efficiency. I’m again amazed at my False Bottom in the mash tun, I was recirculating at full throttle with a very good flow:
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Late hops with protafloc tablet go in at 5minutes left of boil:
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Some hops, the Amarillo were smelling lovely:
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OG is 1054:
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Yeast pitched from a split from last week, 330ml crown capped bottle at room temperature pitched into 20°c wort. I was about 4 litres down in the FV but I’m not going to Liquor-back, it will save on bottling!

*Bottled 21st Aug ’11 with 60g of White Sugar


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