Author Topic: Upcoming Rube Goldberg Brewday  (Read 6381 times)

Offline klickitat jim

  • I must live here
  • **********
  • Posts: 8479
    • View Profile
Upcoming Rube Goldberg Brewday
« on: November 15, 2015, 08:02:21 AM »
I'm looking forward to Monday night (middle of my "weekend, and I'm a shift worker) when I am going to try using nearly every unnecessary technique I can think of. I'm bored, so im going to type it up. If you are bored too, feel free to read and poke holes init.

The goal is experience, and maybe some good beer. I'm a fan of Denny's philosophy,  Best Beer, Least Work, Most Fun. This brewday might fudge some of those principles around a little. But I am also NOT a fan of arguing for or against techniques based solely on what someone else said. Being adamant on a subject based only on what someone else said, with no experience to support it, is kinda hollow. Plus Denny always says "but try it and see if it works for YOU." So, if this stuff works for me GREAT! If not then I can say that it doesnt, rather than I've been told it doesn't.

I'm not necessarily trying to brew a perfect example of any specific style, or clone an existing beer, so I'm avoiding referring to the beers by style.

Beer #1
6 gallon batch OG ~1.048
9.25 lbs Best Malz Pilsner
1.25 lbs Best Malz Vienna
Mashed at 1.6 qt/lb at 5.5 pH
Step-mashed with my direct fire recirculated MLT
132F protein rest 15 min
142F maltose rest 45 min
158F dextrin rest 45 min
Batch sparged
Preboil adjusted to 5.0 pH
60 min boil
28g Hallertau Mittelfruh at 60
28g Hallertau Mittelfruh at 10 (1/2 tab wirlflock, wyeast nutrients)
Rapid chill to 48-50F
Yeast blend
1LO2HK at 50F starter of wyeast 2308 Munich and 1LO2HK starter of Wyeast 2352 Munich II
Temp control set at 50F

Beer #2
6 gallon batch OG ~1.056
10 lbs Best Malz Pils
2.25 lbs Best Malz Pils
Same mash process as beer #1
56g Hallertau Mittelfruh at 60
56g Hallertau Mittelfruh in wirlpool at 170F for 30 min
Same fermentation as beer #1

I think...
Some of these techniques are supposed to be how they do it in Germany (a lot of this came from listening to Kai Troester on Basic Brewing)
The 5.5 mash pH is said to put the enzymatic activity in its happy place
The protein rest is said to help clarity and something else but I forget what
The low sac rest is said increases fermentability
The high sac rest is said to build back some body after the low rest by continuing to work on remaining starches
Adjusting to 5.0 for the boil is said to improve clarity and smooth out hop bitterness and get the wort closer to the environment that the yeast thrive in
I've heard that sometimes a yeast blend will help acheive your goal. I dont know what my goal is, but I have two packs of 2308 and two of 2352, so what the heck. Maybe it will be the newest thing to do. Then people can argue that its awesome though they've never tried it LOL.
This will also be my first try with a lager with the 1LO2HK starters. The method works awesome for me on ales, so here goes nothing.

Standby for results



Offline muzak

  • Cellarman
  • **
  • Posts: 60
  • Rialto, California
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #1 on: November 15, 2015, 08:19:36 AM »
If you really want to be a masochist you would use decoction to hit your temps.  :P
John L.
---
Planning: Simcoe SMaSH
Bubbling:
Drinking: Saison, Amber Ale, APA, American Strong Ale

Offline klickitat jim

  • I must live here
  • **********
  • Posts: 8479
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #2 on: November 15, 2015, 09:01:34 AM »
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

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 8878
  • Milford, MI
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #3 on: November 15, 2015, 03:01:02 PM »
I missed the secret handshake and memo on what the 1LO2HK means. 1 Liter with O2, HK?

Edit High Krauesen. Need. More. Coffee.

Edit 2 - similar to my lager brewing, except for the 5.5 mash and kettle acidification, and the HK starters. Plan to try those
« Last Edit: November 15, 2015, 03:17:05 PM by hopfenundmalz »
Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!

Offline klickitat jim

  • I must live here
  • **********
  • Posts: 8479
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #4 on: November 15, 2015, 11:27:10 PM »
Yes, you decoded it.

Offline santoch

  • Brewmaster
  • *****
  • Posts: 887
  • North Bend, WA
    • View Profile
    • WAHA
Re: Upcoming Rube Goldberg Brewday
« Reply #5 on: November 16, 2015, 12:37:00 AM »
You can always just decoct 1 step.
Mt. Si Brewing Society
Washington Homebrewer's Association (WAHA)
BJCP GM2/Mead Judge

Offline klickitat jim

  • I must live here
  • **********
  • Posts: 8479
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #6 on: November 16, 2015, 12:56:07 AM »
You can always just decoct 1 step.
True. I think I'll hold off on that for now. But someday I will have to do a decoction so I can say it doesn't work for me.

Offline klickitat jim

  • I must live here
  • **********
  • Posts: 8479
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #7 on: November 16, 2015, 12:56:14 AM »
You can always just decoct 1 step.
True. I think I'll hold off on that for now. But someday I will have to do a decoction so I can say it doesn't work for me.

Offline chezteth

  • Brewmaster
  • *****
  • Posts: 558
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #8 on: November 16, 2015, 01:43:40 AM »
Sounds like a fun brew day. FWIW I've done decoction for some lagers. It's not difficult. It just takes extra time. Not sure that it really effects the flavor. Although, if you don't pull a large enough decoction then you don't hit your temp.

Sent from my Nexus 6 using Tapatalk


Offline BrodyR

  • Brewmaster
  • *****
  • Posts: 510
  • Philadelphia, PA
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #9 on: November 16, 2015, 04:18:51 AM »
Sounds like a nice brewday - I'd love to set up a back to back brew day one time with one lager brewed with some of the German techniques and another using a standard American/English mash.

Offline klickitat jim

  • I must live here
  • **********
  • Posts: 8479
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #10 on: November 16, 2015, 04:38:36 AM »
It should be fun, but ask me afterwards.  Actually its just a little more attention than normal during mashing, and a dose of lactic at boil time. It just seems more labor intensive.


Offline BrodyR

  • Brewmaster
  • *****
  • Posts: 510
  • Philadelphia, PA
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #11 on: November 16, 2015, 05:50:25 PM »
A couple thoughts came to mind about all this (listening to Kai and having similar plans:

Is 5.0 too low for a boil pH? I think Kai said he hits 5.3 or something.

Have you looked much into the whole protein rest thing? I've never tried it and it's a new concept to me but I read it can actually be detrimental if your malt is highly modified. Not positive yet what to look for in a malt analysis or in general if it's good for most german pils malts.

RPIScotty

  • Guest
Re: Upcoming Rube Goldberg Brewday
« Reply #12 on: November 16, 2015, 06:00:00 PM »
A couple thoughts came to mind about all this (listening to Kai and having similar plans:

Is 5.0 too low for a boil pH? I think Kai said he hits 5.3 or something.

Have you looked much into the whole protein rest thing? I've never tried it and it's a new concept to me but I read it can actually be detrimental if your malt is highly modified. Not positive yet what to look for in a malt analysis or in general if it's good for most german pils malts.

I think protein rest is often times confused with a rest in the 132-136 range. Some people refer to this rest as a protein rest but it is a little outside of that range. I have not used a true protein rest in the 122 deg F range for any type of beer.

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: Upcoming Rube Goldberg Brewday
« Reply #13 on: November 16, 2015, 06:13:33 PM »
In one article Kai mentions that a rest in the low 130's can help prevent dough balls as it is below the gelatinization temp of the malt. I want to test this out for beers where I am pushing the capacity of my mashtun to make mash in easier.

RPIScotty

  • Guest
Re: Upcoming Rube Goldberg Brewday
« Reply #14 on: November 17, 2015, 12:44:15 AM »
Does it also have anything to do with increasing fermentability? It's at the low end of the beta amylase range so it must have some effect that differs from the higher rest (think 148ish) or else so many of the Belgians wouldn't use it.