Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - quattlebaum

Pages: [1] 2 3 ... 6
1
Ingredients / Vienna Water?
« on: April 11, 2015, 03:16:36 AM »
Thinking of a Vienna today and was pondering a water profile. I was surprised to see in bru n water that the vienna (boiled) was so high in sulfate. Whats your preference on water profile for a vienna and why? 

2
Ingredients / Malt Analysis?
« on: April 07, 2015, 09:02:00 PM »
Forgive me for such a long post. You guys are great and i value your opinions.  I have been asked by a local, new small malt house to give him some feedback on his small "craft malting house". He grows and malts his own. He has been approaching a few breweries in the area and would like to eventually sale his product to them. He is trying to refine his product for the local "craft" industry. i could use some feedback on the malt analysis sheet he provided so that i can determine the best process to evaluate the malt/beer in the end. This is my understanding of each. Any suggestions or corrections?

Friability (79.4): it’s the measure of a malt’s readiness to crumble when subjected to crushing.  Should be at least 80%. For infusion mashing should be at least 85%.
So if this is low it could have an impact on conversion?  So if this malt is 79% it may benefit from a step mash?

F/C Diff (1.5):  Fine Grind and Course Grind difference.  Not that important in the brewhouse? Basically anything lower than 1.5 indicates a well modified malt. Not worried about this in this malt.


Turb (NTU) (50): Caused by proteins and beta glucans that have not been sufficiently degraded, this attribute has relatively little impact on the brewing process but can contribute haze to the finished beer.  Anything >15 NTU haze will be evident.  So haze will definitely be a problem in this malt with a 50!  What are some suggestions on “processes” that may help with this, finings (whirlfloc)?

Beta Glucan  (304): High beta glucan levels have long been associated with lautering difficulties, due to the effect they have on mash viscosity. Viscosity is a more practical indicator of how a malt will effect brewhouse performance.  Should be <180 for trouble free runoff.  Don’t have the viscosity info. This seems really high! I  may have problems with lautering?

Total Malt Protein ( 10.2): Total protein is reported separately on a Malt Analysis because it impacts brewhouse performance. It varies for 2-row and 6-row varieties, with high protein barley potentially causing reduced extract yield and higher color. Total protein values for all malts are typically <14%. So this seems OK?

Soluble malt Protein (5.53): Cant get a good understanding on this one.  Is it important?

S/T (54.2): S/T Ratios are used often in malting as guidelines to determine the extent of modification. A minimum S/T of 30 is required to prevent lautering issues with malt. The higher the number, the more highly modified the malt. Malts destined for infusion mashing should have an S/T of 36-42%, or up to 45% for light-bodied beer. At a percentage much over 45% S/T, the beer will be thin in body and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and 37-40% indicates overmodification.  So defiantly highly modified malt? So beer could be thin and could possibly benefit from dextrin malts to add body? 

FAN (243): FAN is another analysis that can indicate the amount of free amino groups available to yeast during fermentation.  This analysis is only performed on Base Malts. It has no significance in specialty malts. A standard FAN value for most base malts is 180ppm and above.  So don’t need to be concerned about this?



DP (134): Diastatic Power indicates the total enzymatic power of a malt, both Alpha Amylase and Beta Amylase. Levels of 50 or above are required for a normal mash program.  Lower levels may still be effective with special mash programs. So shouldn’t be an issue.

AA (59.2): Alpha amylase levels will indicate the ability of malt to convert a standard mash properly.    Alpha amylase is primarily a dextrinizing or liquefying enzyme.  It chops starch into shorter chain dextrin and allows the Beta Amylase access to all of the reducing ends of the dextrins to break them down into sugars that yeast can use.  While high levels of Alpha Amylase are more  important for brewing high adjunct beer than to the craft brewer, they must be sufficient to allow for consistent and adequate conversion. An all-malt mash can be converted with Alpha Amylase levels of 30 or above. Any concerns with this higher %?

Wort Color (2.36): Lovibond, SRM or EBC. They don’t tell me what they are measuring at I am assuming 2.36 Lovidond.

Extract Fine Grind As is (78.3): cant really find much info on this.

Extract Course Grind As is (77): The Extract/Coarse Grind as-is data most closely indicates the performance you can expect in the brewhouse, thus it has the most impact on your brew. As-is extract should be as high as possible? Don’t know the normal ranges?

Moisture ( 4.5): The closer a malt is to 1.5% MC, the less it risks mold growth and the less flavor and aroma it loses over time. For this reason, colored malts should never be "slack," that is, over 4% MC. The upper limit for acceptable moisture content in any malt is 6%. The moisture content generally reflects the quality of the malting itself; high MC malt may be poorly malted or kilned. I assume storing conditions can affect this? 
 

3
All Grain Brewing / Enzyme weak Malts, conversion?
« on: April 07, 2015, 07:05:57 AM »
I have been noticing that when i use a large portion of specialty malts i tend to have decreased efficiency. All my parameters are controlled. All grain: PH, 1.75qts/lb, crush is good. I batch sparge and mash for 75min and have be up to 10% lower on my efficiency. I have yet gone through a "brewhouse efficiency" test to try and figure out at what stage i have having issues ( conversion or lauter) but i am assuming its conversion. So ? is do any of your ladies have issues when using higher levels of specialty malts with conversion? Also i am assuming that higher roast malts have less enzymatic power? my most recent was an southern english brown. 64% MO, 12.9% C80, 8% C120, 6.6% special roast, 4.8%pale chocolate, 3% carafa ll. mashed at 148F 75 min.

4
General Homebrew Discussion / Biggest mistake I ever made:(
« on: March 21, 2015, 04:51:55 PM »
Long frustrating day!  Was making a Czech pils on my EHERMS 12lbs wyermann floor malted pils of which I never used before. I use 1.75qts/lb and recirculate at .25 to .50 gpm. Never ever had an issue even with adjuncts. For some strange reason I developed a stuck recirculation about 30 min in. Stupid me decided to open the valve on my "pump out" thinking it would maybe jar lose some possible bits of grain stuck in the groves.........well needless to say it didn't budge and stopped completely. Couldn't get it going had to dump and clean out false bottom. I also assumed my crush was a bit smaller but nope was not had to start over and low and behold the same thing happened.  Made it through it after 12 hrs O this was a decoction also. Looks like I created a divot in the bottom of my 15 gal blichmann causing my false bottom to sag just enough to possible cause future stuck sparge and recirculation.  Anyone ever had this happen?  I am perplexed and don't know what to do except for extending the single support bar a bit.
I am embarrassed I did this broke out in a cold sweat when I saw it. 


Sent from my iPad using Tapatalk

5
General Homebrew Discussion / Idaho Homebrewing laws? Competitions
« on: March 01, 2015, 07:24:36 AM »
Need some help with interpreting my state laws or who can i contact to help?
There has been some local post on the Idaho state police website with this being said to the public.

Home Brewing Information
"Recently we have had a lot of questions in regards to home brewing contests and other forms of competition. Idaho and Federal law allows the privilege of manufacturing wine or brewing beer for personal and family use in the privacy of your home without a brewery or winery license. Idaho State law does not permit an unlicensed person to allow their wine or beer to be consumed by the general public in such contests, competitions or exhibitions. If you intend to compete in a homemaker’s contest, competition or exhibition you must obtain the proper state, county, city and federal licensing. For more information click here. [pdf]  "

I organize the local state fair for a yearly homebrew comp and we have multiple entries from around the US along with organized judging. Basically they are saying we cant do this anymore unless we have the proper licensing.

This is a link to the PDF
http://www.isp.idaho.gov/abc/inc/documents/HomeBrewing.pdf

Any suggestions or recommendations on how to proceed with education to the local homebrewers and determining what the law really is would be appreciated   

6
All Grain Brewing / Czech Pils?
« on: February 20, 2015, 05:46:53 PM »
So has anyone really attempted triple decoctions on a Bo pils? I am considering 2 mash schedules for my Czech pils what ya think.

No sparge with maybe 2% melanoidin malt
Hochkurz Double decoction

100% best pils malt
Gonna use Czech budejovice yeast and really soft water bitter to around 40ibus. 

Just curious and wondering if the decoction will push it to 11!

7
General Homebrew Discussion / Debbie Downer (Cleaning My EHERMS)
« on: February 08, 2015, 07:34:40 AM »
I hate to be a Debbie Downer on a Sunday morning but I just want to say I really hate cleaning my EHERMS and this is why.   First off I have a 20Gal HLT, 15Gal MT and kettle. HLT has a 50’ SS coil and this is my problem cleaning. I have a consistent problem with a thin algae like growth which shows its face upon recirculation to get to strike temp.  My process is much like “kals” , The Electric brewery with assuming the sparge will rinse most of the coil out so no worries but that’s not the case.  It seems clean but low and behold it’s not come next batch, Algae is back and lots of it.  I have started using Sheppard brothers shear 2000 (4oz Gal at 160F) caustic and their acid (4oz Gal at 120F) to clean with a circulation of 30min or so. This is a PITA and I use a lot of the solutions because I need at least 4Gal to cover my element to heat/recirculate. Then I have to rinse everything thoroughly. Then I have to safely dispose of a lot of liquid. Anyway sorry to vent but this is the down side of having such a system and it is what it is. My 3 gal cooler batch sparge set up is waaaaay simpler.  Wish there was an easier way.  Peace out  and I do feel better yours truly Debbie downer☺

8
General Homebrew Discussion / 2014 import hops release?
« on: February 06, 2015, 01:57:48 PM »
Does anyone know possibly when either Hops direct or YVH will release there UK and German/Hallertau region hops? i guess i could buy last years but was just wonder when they may be released or harvested. Hops direct has some but as always not all i want to order. hate to have to place 2 separate orders

9
Beer Recipes / Captain stubings light lager thoughts
« on: February 03, 2015, 05:40:57 PM »
i have never made this style mainly because i can but it in bulk for sooooo cheep:) i have a steelhead fishing trip coming up and my bro in law wants me to give this style a shot for him to drink in mass quantities. I am really wanting to put a little Vienna in it to add just a little bit more character whats your thoughts

Recipe: Captain stubings light lager
Brewer: Quattlebaum
Asst Brewer:
Style: Lite American Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.70 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.00 gal
Estimated OG: 1.040 SG
Estimated Color: 2.1 SRM
Estimated IBU: 11.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 98.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs 4.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.8 %       
2 lbs                 Rice syrup solids  (0.0 SRM)             Grain         2        24.2 %       
1.00 oz               Hallertauer Mittelfrueh [2.70 %] - First Hop           3        5.2 IBUs     
0.85 oz               Hallertauer Mittelfrueh [2.70 %] - Boil  Hop           4        6.7 IBUs     
3.0 pkg               SafLager West European Lager (DCL/Fermen Yeast         5        -             


Mash Schedule: (208) Single Infusion, Light Body, No Mash Out, Fly
Total Grain Weight: 8 lbs 4.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.80 gal of water at 155.6 F        146.0 F       120 min       

Sparge: Fly sparge with 6.08 gal water at 168.0 F
Notes:
------

FG expected to be 1.008.

10
Beer Recipes / Good recipe for Munich Helles
« on: January 10, 2015, 08:46:21 AM »
Looking for ideas on another Helles. I have brew these over the years and just looking to see what other are doing.

OG 1.054, FG 1.012
89% German pils
9.5% cara pils
1.5% munich 10L
 20ibus, spalt, hall and tett
white labs bock 833

OG 1.048, FG 1.010
93.5% pils
3.5% munich 8L
1.5% Biscut
1.5% melanoidin
18ibus Hall
34/70 yeast

OG 1.048, FG 1.010
91% pils
6% munich 10L
3% melanoidin
18ibus hall
wyeast 2308

11
All Grain Brewing / Brew partner
« on: January 10, 2015, 05:38:47 AM »

Trusty brew partner, Peaches. She follows me around and looks upon me with curiosity for most of the brew day. Hell my dog only comes around when I and dumping grain:)


Sent from my iPad using Tapatalk

12
Beer Recipes / Cascadian Dark Ales
« on: January 09, 2015, 09:31:17 AM »
Whats your thoughts on CDAs?  I have only made 1 back in 2010 and have vague memories of it and havent had one since. Thinking of using blackprinz malt being it has a low roast character and making it more towards a pale ale ABV. Even contemplated a cascadian dark lager like maybe a swartz but americanized but dont want to ruin a good thing:) of course i would use NW hops like Columbus, cascade, cent, chinooks. Do ya think roast and NW hops clash?

13
Ingredients / Coffee, how much and what kind
« on: December 20, 2014, 09:29:15 AM »
suggestions on process and kind of coffee to add to a clone of Surly Bender (brown)

14
Beer Recipes / Schwartz water?
« on: December 19, 2014, 05:10:52 PM »
How do you like your Schwartz crisp/dry or rounded ? So Sulfate or Chloride accentuated?

15
Beer Recipes / Union Jack
« on: December 09, 2014, 04:49:05 PM »
So one of my favorite IPAs is Union Jack and i thought i would give it a whirl. It's from BYO or zymurgy cant recall.
I was hesitant on the Mash schedule being that beer smith says it will finish at 1.018 but it went lower thank goodness to 1.014. I have yet to do a triangle but plan to soon. I Think it's all about the process. It took a good 7 weeks for it to come around but it is tasty.

Recipe: Union Jack   TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.5 SRM      SRM RANGE: 6.0-15.0 SRM
IBU: 65.5 IBUs Tinseth   IBU RANGE: 40.0-70.0 IBUs
OG: 1.066 SG      OG RANGE: 1.056-1.075 SG
FG: 1.018 SG      FG RANGE: 1.010-1.018 SG
BU:GU: 0.992      Calories: 151.6 kcal/12oz   Est ABV: 6.4 %      
EE%: 72.00 %   Batch: 6.00 gal      Boil: 9.22 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
Mash and boil PH 5.6 room temp. I know this may seem to high for some but i like it this way.
Finished beer PH 4.6 room temp. Yes again i know but i like my PH a bit higher.

Ca 104
mg 3
NA 10
Sulf 180
Chloride 44
Bicarb 60
Alkalinity 49
8 grams Gypsum mash, 5 grams sparge
2.1 grams chloride mash, 1.3 sparge


Total Grain Weight: 15 lbs 3.8 oz   Total Hops: 7.95 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
13 lbs 5.6 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        87.6 %       
15.0 oz               Munich Malt - 10L (10.0 SRM)             Grain         2        6.2 %         
7.6 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         3        3.1 %         
7.6 oz                Caramalt (Simpsons) (35.0 SRM)           Grain         4        3.1 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 6.86 gal of water at 154.7 F        145.0 F       45 min       
Mash Step         Error: Infusion temperature above boili 155.0 F       20 min       

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.38 gal water at 168.0 F
Amt                   Name                                     Type          #        %/IBU         
0.40 oz               Magnum [13.00 %] - First Wort 60.0 min   Hop           5        12.7 IBUs     
0.25 oz               Warrior [16.70 %] - First Wort 60.0 min  Hop           6        10.2 IBUs     
0.20 oz               Columbus (Tomahawk) [13.70 %] - First Wo Hop           7        6.7 IBUs     

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.057 SG   Est OG: 1.066 SG
Amt                   Name                                     Type          #        %/IBU         
1.00 oz               Cascade [7.20 %] - Boil 30.0 min         Hop           8        12.3 IBUs     
1.30 oz               Centennial [9.20 %] - Boil 15.0 min      Hop           9        13.2 IBUs     

Amt                   Name                                     Type          #        %/IBU         
1.30 oz               Centennial [9.20 %] - Steep/Whirlpool  15min Hop           10       6.6 IBUs     
1.00 oz               Cascade [7.20 %] - Steep/Whirlpool  15min  Hop           11       4.0 IBUs     

---FERM PROCESS-----------------------------
Primary Start:  at 66.0 F took 14 days really interesting a lot longer than i thought.
Style Carb Range: 2.20-2.70 Vols
 
---NOTES------------------------------------
After 3 days dry hop at 68 rack and dry hop again with the same amount for 3 days.    

Pages: [1] 2 3 ... 6