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Messages - ANDREW.GROGAN1

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1
All Grain Brewing / Pumpkin weight in water/grain calculation?
« on: August 22, 2016, 01:19:01 PM »
When I calculate the amount of strike water for a pumpkin ale, do I use the weight of the pumpkin in my calculation?

So if I have a 10 gallon grain bill and 4 pounds of pumpkins do I do (14 * 1.25) or (10*1.25).

Maybe I am thinking about it all wrong.  I think canned pumpkin is something like 90% water, so maybe I should not be including it in my grain weight but rather including it in the volume of strike water. 

2
Yeast and Fermentation / Re: Wyeast 3711
« on: August 11, 2016, 09:01:23 AM »
Give it some time in the mid-70s. 3711 is a monster but five days is still fairly early to determine if your saison is ready or not.


Absolutely.  I would never expect it to be ready after 5 days.  Just a little nervous about the banana.  Not the flavor I was going for. 

3
Yeast and Fermentation / Wyeast 3711
« on: August 11, 2016, 08:53:37 AM »
Does anyone have a lot of experience with this yeast?  I brewed a rye saison and pitched this 5 days ago.  I tried it last night and it taste fine but I am getting a little bit of a banana ester taste.  I know it produces esters but not that taste like banana.

I know it's early and maybe it will go away.  When my house A/C is one it ferments at around 70 degrees.  I went out of town for a few days and my wife turned it off so it's been fluctuating from 70-74.  Could the temperature be the problem?  I know it good at that temp but maybe the changes in temp?   

4
All Things Food / Cold brew on a large scale
« on: August 02, 2016, 05:44:56 AM »
Does anyone have  any experience making cold brew on a large scale...say 5 gallons?  I think the commercial places around me use home brew kettles to make their batches but I'm not sure how.   

5
All Grain Brewing / Re: Adjusting IBU's
« on: May 18, 2016, 09:09:47 AM »
You could use iso extract to adjust it

But if he has less volume at a lower OG is he not more bitter already?

I suppose you could boil some DME and add the right volume/amount to bring the OG and volume back up, but that seems like a PITA.


Sorry...I should have worded this better.  I am not looking to adjust the IBU's to get to a certain point.  I just want to know what the actual IBU's are now with the changed volume/OG.

I am happy with what it is but I am guessing with coming up short with my OG and volume they are not 49.9 like my program calculated.  Just want to know what the new number would be.

6
All Grain Brewing / Adjusting IBU's
« on: May 18, 2016, 08:58:07 AM »
Is it necessary to adjust the IBU's on my recipe if I undershoot the OG or fermenter volume?   

As best I can tell the IBU calculation in independent of OG but not volume.

If my original recipe gave me the following....

Batch size: 5.5 gallons
Target OG: 1.063
IBU's: 49.9

But I ended up at.....

Batch size: 5 gallons
Target OG: 1.052
IBU's: ?

7
All Grain Brewing / Re: German Hefe Step Mash
« on: April 21, 2016, 06:43:09 AM »
After reading all this and all the attached article, I think I am going to try a a 2 step mash.  Going to do a 20 minute protein rest at 122 degrees and then a single Sacch rest.  What temp would be best for the Sacch rest?  I am thinking around 152 degrees.

I would then finish with a mash out at 170.

I hope this makes sense.  Step mashing is new to me and I may not be thinking through all this correctly.


A 20 min. rest at 122 is usually not a very good idea for the head and body of the beer.



Alright...you have talked me out of anything but a single infusion.  I will do one at 152.  I trust your knowledge.  Maybe next time around I will play with a step or decoction and see if it yields a result I like better.

Go ahead and do a step mash if that's what you want to do.  Just don't do a 122 rest.  These days, most people who want to do a protein rest do a very brief rest at 131.  You could also go for beta and alpha rests at say 145 and 158.

How mindful do I need to be of my quart/grain ratio in a step mash?  If I enter what you suggested into a step calculator, my last step at 158 is 1.71.  Higher then a normal single infusion but that should be okay right?

8
All Grain Brewing / Re: German Hefe Step Mash
« on: April 20, 2016, 01:21:15 PM »
After reading all this and all the attached article, I think I am going to try a a 2 step mash.  Going to do a 20 minute protein rest at 122 degrees and then a single Sacch rest.  What temp would be best for the Sacch rest?  I am thinking around 152 degrees.

I would then finish with a mash out at 170.

I hope this makes sense.  Step mashing is new to me and I may not be thinking through all this correctly.


A 20 min. rest at 122 is usually not a very good idea for the head and body of the beer.



Alright...you have talked me out of anything but a single infusion.  I will do one at 152.  I trust your knowledge.  Maybe next time around I will play with a step or decoction and see if it yields a result I like better.

9
All Grain Brewing / Re: German Hefe Step Mash
« on: April 20, 2016, 11:40:06 AM »
After reading all this and all the attached article, I think I am going to try a a 2 step mash.  Going to do a 20 minute protein rest at 122 degrees and then a single Sacch rest.  What temp would be best for the Sacch rest?  I am thinking around 152 degrees.

I would then finish with a mash out at 170.

I hope this makes sense.  Step mashing is new to me and I may not be thinking through all this correctly. 

10
All Grain Brewing / Re: German Hefe Step Mash
« on: April 19, 2016, 08:38:58 AM »

Melanoidins are colors, not flavors.  You can't taste them.

I find that the "accomplished brewers" who swear by decoction have almost never done a blind tasting between the same beers decocted and not.

So would you recommend single infusion of steps without decoction?

11
All Grain Brewing / Re: German Hefe Step Mash
« on: April 19, 2016, 08:00:44 AM »
Starting grain temp 65ish it looks like this

          Qt : lbs
110F - 1.1:1
133F - 1.48:1
152F - 2:1
M/O  - 2.8:1

So yo start with 1.1:1 then add additional water at whatever temp gets you to you next step?  In this case, .48 quarts for every pound to get it to 133.  Then roughly another half quart at the right temp to get it to 152?  I am missing something with the steps and decoction.

Sorry to sound like a dummy but the step mash process/decoction is a little confusing to me.

12
All Grain Brewing / Re: German Hefe Step Mash
« on: April 18, 2016, 05:37:39 PM »
Would you guys use a Speise for carbonation?  The recipe I am looking at recommends it.  From what I am reading, this is pretty normal for a hefe.

13
All Grain Brewing / Re: German Hefe Step Mash
« on: April 18, 2016, 05:30:53 PM »

My mash schedule for wheat beers looks like this:
110F 10 mins
133F 30 mins
pull 1/3 for decoction - 10min rest at 150F then boil 15mins meet at the end of the 30 min rest above
152F for 30 mins
Mash Out


What is your grain to water ratio at each step? 

14
All Grain Brewing / German Hefe Step Mash
« on: April 18, 2016, 08:50:53 AM »
I am going to attempt my first step mash this weekend and wanted to make sure I understand the directions.

Grain bill:

7.4 lbs. (3.4 kg) Weyermann pale wheat malt (2 °L)
1.85 lbs. (0.84 kg) Weyermann Pilsner malt (1.8 °L)
1.85 lbs. (0.84 kg) Weyermann Vienna malt (3.3 °L)
0.53 lbs (0.24 kg) Caramunich® Type III malt (56 °L)

Instructions from the recipe

Dough in at 99 °F (37 °C) with about 2 gallons (~7.5 L) of water. This amounts to a 2:1 liquor to grist ratio. Allow for a 30-minute rest to thoroughly hydrate the grist, then bring the grain bed gradually to the mash-out temperature of 145 °F (63 °C) using a hot-water infusion and direct heat. While ramping up, employ a 20-minute protein and beta-glucan rest at 122 °F (50°C). Give the grain bed a 60-minute rest at 145 °F (63 °C) to allow for thorough starch conversion, then recirculate the first runnings until they are clear and sparge while maintaining a stable grain bed temperature.

How I interpenetrate this

1)  Mash at 99 degrees for 30 minutes with 2 gallons (What kind of rest is this?)
2) 20-minute protein and beta-glucan rest at 122 degrees
3) Sacch’ Rest for 60 minutes at 145 degrees
4) Sparge and proceed as usual

 

15
All Grain Brewing / Re: "Extracty" all grain flavor
« on: March 23, 2016, 11:19:04 AM »
Could be a bit heavy handed on the crystal malts. Especially the 120L. And with the use of your crystal malt you probably didn't need any carapils either. What was your final gravity?

OG: 1.57
FG:  1.011

Well I submitted an entry to the AHA competition as well.  I would think that's a better pool of judges.

Yep, that's fine.  To me it seems to be a heavy crystal malt flavor, coupled with not enough hops to balance the crystal.  And maybe some questionable judging.

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