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Messages - quattlebaum

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Ingredients / Malt Analysis?
« on: April 08, 2015, 04:02:00 AM »
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? 

All Grain Brewing / Re: Enzyme weak Malts, conversion?
« on: April 07, 2015, 10:03:54 PM »
mash PH is 5.45 room temp. my house water is basically only good for stouts:) my bicarb is 308ppm. Good point on the potential extract. i use software and there PE could be different than what is actual. Also i didnt mention before but my mash temp did drift down to 145F over 75min maybe in this case this could be a reason. Maybe i could try a step mash next time to insure optimal environment for beta and alpha.  It's just strange i never have problems unless i have a higher adjunct/ lovibond specifically  beer.   

All Grain Brewing / Enzyme weak Malts, conversion?
« on: April 07, 2015, 02:05:57 PM »
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.

All Grain Brewing / Re: water to grain ratio for mashing
« on: March 29, 2015, 01:21:04 PM »
You can go to 2+ qts/lb for malts with high enzymes.
Often a simple infusion will be fine in the 1.25 to 1.5 qt/lb.

It is also process/system dependent. For instance i use a EHERMS (Electric Heat Exchange Recirculating Mash System) that uses pumps to recirculate and 1.75 to 2 qts/lb works best on "my" system.

General Homebrew Discussion / Re: Trub vs. No Trub
« on: March 26, 2015, 01:27:51 AM »
i also have not noticed a negative impact either. Only time i limited the amount of trub is when i plan on re using the yeast

General Homebrew Discussion / Re: Biggest mistake I ever made:(
« on: March 23, 2015, 01:24:32 AM »
It's a good size dent for sure and the pic is of the bottom of the kettle. My crush is .035 with filler Gage's. Have had it that way for years no worries. Must have been the floor malted pils I suppose. I just screwed up by throttling the valve all the way open causing to much pressure of which caused a big enough dent to bow the false bottom.
I gently hammered the dent back along with placing an extension on the "post" on the false bottom. We will see come next batch.

Ingredients / Re: Hop Bitterness
« on: March 22, 2015, 08:10:19 AM »
Lots of variables such as boil PH, water, Type of hop, grain bill but simple put i think it would just be less bitter. I have done the same and personally couldnt tell a difference until 10 to 15 ibus less. Would love to know your process and recipe.

General Homebrew Discussion / Re: Biggest mistake I ever made:(
« on: March 22, 2015, 07:42:09 AM »
I'm, like, what? Is that a dinosaur fetus in the top left corner?

Makes since now. thats why i broke out in a cold sweat! It was a demon on my shoulder the entire day :-\.. Thats really funny nice !

General Homebrew Discussion / Biggest mistake I ever made:(
« on: March 21, 2015, 11:51:55 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. 

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Beer Recipes / Re: Wheat beer Ideas
« on: March 19, 2015, 12:54:09 AM »
I am a 60/40 Wheat/pils man myself 15-18IBUs any noble hop. i also like to throw in a bit of light Munich or aromatic on occasions.  Hochkurz double decoction for me all the time. Ferm at 62F normal healthy pitch

Yeast and Fermentation / Re: Wyeast 1098 temp
« on: March 18, 2015, 01:49:39 AM »
+1 on what steve says. great yeast for IPAs i dig it. it's still within the temp range suggested for that yeast. Some strains are sensitive to temp changes and it can stress the yeast and cause "different" characters when one attempts to adjust the temp fast like that but youll be good  no worries.

Yeast and Fermentation / Re: Shaken not Stirred
« on: March 17, 2015, 03:41:08 AM »
Do you think there is any discernible flavor impact from that extra replication period?

With proper aeration, one should not experience any discernible flavor impact from a single replication period. 

With that said, one should experience a discernible flavor impact from pitching at high krausen; namely, a cleaner tasting product.

I know this is an older thread but i have been trying to get a cleaner and less phenolic character from Wyeast 3068 and have been fermenting at 62F with a suggested starter from one the yeast cal.  Wondering if i would get a "cleaner" profile from this strain if i pitched at high krausen? Interesting for sure maybe i will try it.

General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 02:09:11 AM »
O forgot I would never use on IPA or APA. It kills the aroma.

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General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 02:04:34 AM »
From this. S-23. It was less flocculent because it was the second "dump" from my local brewery.

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General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 01:58:23 AM »
Microwave 2/3 cups water till boiling set out at room temp covered, let cool to below 150F add 1/2tsp per 5 gal LD Carlson gelatin, just because that's what I have. Stir a bit wait an hour and pour in keg with beer chilled to 32F. 

Captain Stubings light lager after 4 days.

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