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
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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:
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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
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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.
Topic: New Speidel/Oat Malt Mild/Low Oxygen (Read 4886 times)
