Author Topic: New Speidel/Oat Malt Mild/Low Oxygen  (Read 1877 times)

Offline homoeccentricus

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New Speidel/Oat Malt Mild/Low Oxygen
« on: May 27, 2016, 02:05:15 PM »
Yesterday my new Speidel Braumeister 20L arrived, and I spent most of the evening admiring myself in the shiny stainless steel of the machine. Tomorrow I'm brewing for the first time. To get to know the BM, a simple recipe based on Drew's Oat Mald Mild:

Recipe: Oat Malt Mild
Brewer: Homo Eccentricus
Style: Mild
Recipe Specifications
--------------------------
Boil Size: 16.54 l
Post Boil Volume: 14.04 l
Batch Size (fermenter): 12.00 l   
Bottling Volume: 10.50 l
Estimated OG: 1.038 SG
Estimated Color: 13.3 EBC
Estimated IBU: 9.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1.50 kg               Pale Malt, Golden Promise (Thomas Fawcet Grain         1        69.7 %       
0.50 kg               Oats, Malted (Thomas Fawcett) (3.9 EBC)  Grain         2        23.2 %       
0.15 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         3        7.0 %         
2.50 g                Northern Brewer [8.50 %] - Boil 60.0 min Hop           4        4.7 IBUs     
3.00 g                Northern Brewer [8.50 %] - Boil 30.0 min Hop           5        4.4 IBUs     
1.0 pkg               Thames Valley Ale (Wyeast Labs #1275) [1 Yeast         6        -             


Mash Schedule: BIAB, Full Body
Total Grain Weight: 2.15 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 18.06 l of water at 73.8 C          68.9 C        60 min       
Mash Out          Heat to 75.6 C over 7 min               75.6 C        10 min       

At the same time I will try out some low oxygen techniques, just for fun's sake. What else should I do when the Braumeister does everything automatically? I will combine  recommendations from the 2 following articles: "Upstream Beer Stabilisation during Wort Boiling by Addition of Gallotannins and/or PVPP" and "On Brewing Bavarian Helles".

Note: the main problem with the Braumeister is that during mashing the wort is pumped upwards in the pipe and overflows. So not sure that this will not undo the complete low oxygen effort.

So these are the steps I'm taking (note: I'm not using PVPP - too bloody expensive):
    Milling: add 1.5% water by weight; crush immediately before doughing in
    Check pumps of BM for air leaks
    Add demi-water with 50 ppm calcium chloride (some sulfate will come from Campden tablets)
    Preboil water in BM  5-10 minutes
    Chill rapidly with SS immersion chiller to strike temperature
    Add 100 mg/l  SMB (one Campden tablet = 440 mg);  rest 5m
    Adjust pH to 5.3 - with Campden tablets should effectively be around 5.2
    Dough in as gently as possible, no splashing; if grain is floating there is air trapped in grain
    No-sparge
    60m boil with total evaporation < 10% - target for 98-99C
    Check pH 15m before end - pH should be 5.1-5.2; adjust if necessary
    Add  10g/hL gallotannins (Brewtan B) in boil, 5 minutes contact time
    Chill asap - no aeration
    Pitch a very healthy amount of yeast - 20-30M cells/ml for 12 Plato beer
    Oxygen added after pitching

Suggestions, scorchers, slanders, sneers, it's all welcome.
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline reverseapachemaster

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #1 on: May 27, 2016, 02:27:56 PM »
I'm just here to sneer.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing

Offline kramerog

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #2 on: May 27, 2016, 02:37:45 PM »
Two thoughts about the overflow during mashing.  1. Could you put a hose over the end of the overflow tube and into the mash at the other end?  2. Use more metabisulfite?

Offline narvin

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #3 on: May 27, 2016, 02:41:23 PM »
Wait... the german system doesn't minimize O2?

/sneer
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Offline homoeccentricus

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #4 on: May 27, 2016, 03:09:04 PM »
Two thoughts about the overflow during mashing.  1. Could you put a hose over the end of the overflow tube and into the mash at the other end?  2. Use more metabisulfite?

1. First time brewing with the BM. Not gonna mess around with the basic system now...
2. Maybe, but no clue how much...
Frank P.

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Offline kramerog

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #5 on: May 27, 2016, 03:37:51 PM »
Two thoughts about the overflow during mashing.  1. Could you put a hose over the end of the overflow tube and into the mash at the other end?  2. Use more metabisulfite?

1. First time brewing with the BM. Not gonna mess around with the basic system now...
2. Maybe, but no clue how much...

Other than creating more acidity and more salt, you could double or triple the metabisulfite because it'll break down in the boil.  I would try to do some kind of calculation to see how much sulfuric acid and sodium or potassium you would be creating or adding to see if that would be problem.

Offline homoeccentricus

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #6 on: May 27, 2016, 03:44:02 PM »
I'm just here to sneer.

My admiring my reflection in the SS of the BM was just a joke ;)
Frank P.

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Offline homoeccentricus

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #7 on: May 27, 2016, 03:50:50 PM »
Two thoughts about the overflow during mashing.  1. Could you put a hose over the end of the overflow tube and into the mash at the other end?  2. Use more metabisulfite?

1. First time brewing with the BM. Not gonna mess around with the basic system now...
2. Maybe, but no clue how much...

Other than creating more acidity and more salt, you could double or triple the metabisulfite because it'll break down in the boil.  I would try to do some kind of calculation to see how much sulfuric acid and sodium or potassium you would be creating or adding to see if that would be problem.

Martin mentions somewhere that the German group recommends much more mbs than is required to scavenge the oxygen, so I'm not sure whether it's really necessary.

I assume flushing the BM with CO2 from time to time will have little to no effect?
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline brewinhard

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #8 on: May 27, 2016, 03:51:24 PM »
Wait... the german system doesn't minimize O2?

/sneer

Ha!  probably does only after you upload the proper brewing texts.

Offline dbeechum

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #9 on: May 27, 2016, 06:50:34 PM »
I'm just here to sneer.

I'm just here to wish I had a glass of my oat malt mild
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Offline homoeccentricus

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #10 on: May 30, 2016, 12:16:12 PM »
The Gods of the Olympus have decided to punish me for my hubris and complete lack of respect by killing every single yeast cell in the three weeks old Thames Valley slurry that I used on Saturday. Not the slightest sign of activity this morning, so will dump the batch tonight. No idea how this is possible, only explanation is a Force Majeure.

Cheers and sneers.
Frank P.

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Offline wobdee

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #11 on: May 30, 2016, 01:56:32 PM »
Too bad about the yeast, have any dry yeast laying around to save it?

How did your BM work out?

Offline brewinhard

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #12 on: May 30, 2016, 02:14:01 PM »
Did you aerate the wort well?  Repitched slurries are in dire need of oxygen prior to fermentation.

Offline homoeccentricus

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #13 on: May 30, 2016, 02:40:45 PM »
Did you aerate the wort well?  Repitched slurries are in dire need of oxygen prior to fermentation.

I only got the slurry around Saturday noon, and then immediately started the "shaken not stirred" starter method. At around 11 pm there was no real activity noticeable, but I was kind of not paying attention and pitched it anyway. On Sunday I used a drill and oxygenation thingie to stir the wort. To no avail.
Frank P.

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Offline homoeccentricus

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Re: New Speidel/Oat Malt Mild/Low Oxygen
« Reply #14 on: May 30, 2016, 02:42:47 PM »
have any dry yeast laying around to save it?

I probably do, but I'm just not into the "saving wort" thing I guess.
Frank P.

Staggering on the shoulders of giant dwarfs.