« on: November 15, 2015, 06:52:26 AM »
I was going to ask if the stirplate had been used yet... I'd exchange it for an O2 reg and stainless wand.
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If you really want to be a masochist you would use decoction to hit your temps.I considered that, but when I entered tripple decoction into my Best Beer, Most Fun, Least Effort slide rule, the least effort part wouldn't slide that far to the left
I had that mental struggle too. What? No volume concern? But I think that its looking at buffering capacity vs acid added. The compounds from the grain buffer, water not so much. So obviously its talking about pounds per grain in whatever the total volume is. In other words, if you had 10lbs in 5 gallons, its calling for 1.5 ml Lactic to drop .1 pH. So if you were only going to acidify half of the volume, you'd use half of the required acid. Total volume would only play into it on a much larger scale or really high RA water, where the water would then start to buffer the acid too.The figure for adjustment with 88% lactic is ~.1 5 ml per pound grain bill.
Interesting - the amount used to adjust is based off the size of the grain bill only? I'd love to have the formula dialed in to avoid having to goose it little by little.
I'm feeling good about mashing at 5.4-5.5, dropping the kettle pH to 5.3, then potentially minor tweaks in the final. Only variable left is understanding more the desired final pH in different styles. May have to start taking more readings and work on a spreadsheet.
It gets confusing, huh? For example, I am Alsace-Lorraine German, which is in France.Monday night I'm brewing german-style. So ive been doing some study. I was going to mash at 5.3, which I'm sure would be fine, but I heard that a german technique is to mash at ~5.5 to boost enzyme activity, and supposedly help clarity, then manually adjust post-mash/pre-boil to ~5.0 so I'm going to give that a go. Also step mashing so I can either be pleasantly surprised, or be able to say from experience that its not for me.
Side note, I used to think that Czech Pils wasn't german till someone pointed out that the CR used to be Bohemia... I've never been there so I can't say that for sure LOL
All true, except Bohemia was never part of Germany. Unless you count 1938-1945.
Does German style require lederhosen?Probably, or just no hosen at all
Or would that be Austrian style?
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Grams not oz. when I homebrewed this recipe I used about 2-3 leaves per 5 gallons. A little goes a long way and you can get a very unpleasant aftertaste if you use too much. Also, there is a higher utilization of ingredients on larger batches such as hops/spices. I don't know why exactly that is but it doesn't always scale so you will have to find your balance.Thanks again Keith
Awesome thanksA short rest - say 10 to 20 minutes - at 131-134ish will not hurt body or foam because it is out of the highly active range of peptidase, which breaks medium proteins into small proteins and amino acids. With continental Pilsner malt around a protein level of 10-10.5% and a kolbach index of 38-41, you may see a reduction in chill haze as well as better foam and body due to the activity of proteinase, which breaks large proteins (the ones that cause chill haze) into medium chain proteins.Best says their pils kobalch is 36-45. Do you average that? Or do you have to know the number for your specific lot of malt?
I use a 10 minute rest at 131 and definitely see a reduction in chill haze vs when I don't. I know Gordon Strong does the same thing for the same reasons.
The only time a protein rest is not recommended is when the kolbach index is over 41. Most US and UK malts fall into this category.
When I contacted them about the need for a protein rest they said it wasn't needed for their Pils malt but if you have problems try doughing in low and immediately raise slowly to your first beta rest. This what I've been doing with good results.