Author Topic: Kai in Popular Mechanics!  (Read 3856 times)

Offline bluesman

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Re: Kai in Popular Mechanics!
« Reply #15 on: December 10, 2010, 01:18:58 PM »
This means having enough yeast, pitching cold, fermenting below 50F (I think I'll try 45F next time I brew this), making sure the yeast doesn't leave too many residual sugars behind (fast ferment test is important) and allowing the beer to age. I believe that some oxidation may be needed for the latter. This is what I mean with aging at cellar temps for 3-4 months.
Kai

Kai...We're brewing a Dopplebock tomorrow.  I think I'll follow suit and pitch in the low to mid forties and ferment below 50F
We're using 50/50 Munich and Vienna with a small addition of crystal malt. Although we're are going to use a single infusion at 156F.
I was going to decoct but changed my mind. Do you think a single infusion will be adequate?

Oh...also forgot to mention we're using WLP833 yeast slurry from an Ofest.
Ron Price

Offline James Lorden

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Re: Kai in Popular Mechanics!
« Reply #16 on: December 10, 2010, 02:52:35 PM »
Kai,  Awesome man! How important do you feel the double decoction is to that recipe?

Thanks and I'd love to be able to say that it is essential for this beer but I can't. While I haven't brewed this beer w/o a decoction I think that you get most, if not all, of the flavor through good fermentation. This means having enough yeast, pitching cold, fermenting below 50F (I think I'll try 45F next time I brew this), making sure the yeast doesn't leave too many residual sugars behind (fast ferment test is important) and allowing the beer to age. I believe that some oxidation may be needed for the latter. This is what I mean with aging at cellar temps for 3-4 months.

Kai

I was also thinking that those malts already have loads of volatile aromatic compounds from the maillard reaction (see how much easier it is to just say melanoidins guys, sticklers for technicalities around here 8)) so wasn't sure what the flavor contribution would be.  Also, assuming the malt is well modified.  Looks like a great recipe, I think I might try to brew it in the next week or two ex- the decoction.
James Lorden
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Offline Slowbrew

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Re: Kai in Popular Mechanics!
« Reply #17 on: December 10, 2010, 07:32:36 PM »
How cool is that? Way to go!  8)

BTW: Can you still buy the kit to make a hovercraft out of a vacuum from the back of that magazine? I always wanted that as a kid.  :D

I always wanted the surplus jeep packed in cosmolene!

So did I.  Dad was about to order one, one day.  Then Mom got wind of it.  She started going on about Dad having broken his back in one in the Army, 8 month recovery, back problems forever and on and on and on...  We never got a jeep.  :'(

Paul
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Offline Slowbrew

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Re: Kai in Popular Mechanics!
« Reply #18 on: December 10, 2010, 07:34:37 PM »
Oh ya!!!  Congrats Kai!!!!
Where the heck are we going?  And what's with this hand basket?

Offline blatz

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Re: Kai in Popular Mechanics!
« Reply #19 on: December 10, 2010, 07:58:29 PM »
Although we're are going to use a single infusion at 156F.
I was going to decoct but changed my mind.

Ron - that's pretty high on that temp given the grist, OG and yeast, no?

I just did a 50/50 munich I/II bock with 3% caramunich III, mashed at 152, 1.066 OG  and got 76% AA (and this is with super yeast - 4th pitch).

carbed up what didn't fit in the kegs in a 2L bottle and the body is spot on.

Just a data point to consider if you go the single infusion route with these lower DP munich malts.
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Offline bluesman

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Re: Kai in Popular Mechanics!
« Reply #20 on: December 10, 2010, 08:06:35 PM »
Although we're are going to use a single infusion at 156F.
I was going to decoct but changed my mind.

Ron - that's pretty high on that temp given the grist, OG and yeast, no?


I'll talk it over with redbeerman...thanks.
Ron Price

Offline majorvices

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Re: Kai in Popular Mechanics!
« Reply #21 on: December 10, 2010, 10:38:19 PM »
Although we're are going to use a single infusion at 156F.
I was going to decoct but changed my mind.

Ron - that's pretty high on that temp given the grist, OG and yeast, no?

I just did a 50/50 munich I/II bock with 3% caramunich III, mashed at 152, 1.066 OG  and got 76% AA (and this is with super yeast - 4th pitch).

carbed up what didn't fit in the kegs in a 2L bottle and the body is spot on.

Just a data point to consider if you go the single infusion route with these lower DP munich malts.

+1 - you want this thing to attenuate. Too sweet and it becomes cloying. If you can't drink at least 1 L you screwed up.  ;)

Offline bluesman

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Re: Kai in Popular Mechanics!
« Reply #22 on: December 10, 2010, 11:05:08 PM »
Although we're are going to use a single infusion at 156F.
I was going to decoct but changed my mind.

Ron - that's pretty high on that temp given the grist, OG and yeast, no?

I just did a 50/50 munich I/II bock with 3% caramunich III, mashed at 152, 1.066 OG  and got 76% AA (and this is with super yeast - 4th pitch).

carbed up what didn't fit in the kegs in a 2L bottle and the body is spot on.

Just a data point to consider if you go the single infusion route with these lower DP munich malts.

+1 - you want this thing to attenuate. Too sweet and it becomes cloying. If you can't drink at least 1 L you screwed up.  ;)

Kai used 153 in his recipe soooo...maybe that's the number to aim for.

Ron Price

Offline majorvices

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Re: Kai in Popular Mechanics!
« Reply #23 on: December 11, 2010, 12:23:27 AM »
153? LOL. Only Kai could tell the difference between a wort mashed at 152 and 153.  :P Probably a conversion over from celcius. I'm not a precise - 150-152 for nearly all my single infusion beers, excluding some belgians.

Offline Kaiser

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Re: Kai in Popular Mechanics!
« Reply #24 on: December 11, 2010, 02:38:47 AM »
That would be neat if I could tell that difference.

Keep in mind that the 153 sacc rest is for the decoction mash shown there. If you are using a single infusion mash you want to mash lower. 148-150 is a good start. 

The reason is that the decoction brings in lots of dextrins on which the b-amylase can get to work much quicker than in a single infusion mash. Hence it doent need much time and you need a higher temp to stop it faster.

Kai

Offline tschmidlin

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Re: Kai in Popular Mechanics!
« Reply #25 on: December 11, 2010, 06:34:32 AM »
That's awesome Kai, congrats!
Tom Schmidlin

Offline 1vertical

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Re: Kai in Popular Mechanics!
« Reply #26 on: December 11, 2010, 07:11:19 AM »
I've been reading this mag since a small young lad...that is so impressive.
I am standing in awe...WOW
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Re: Kai in Popular Mechanics!
« Reply #27 on: December 14, 2010, 06:39:54 AM »
What yeast strain did you use?

Offline Kaiser

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Re: Kai in Popular Mechanics!
« Reply #28 on: December 14, 2010, 11:48:26 AM »
What yeast strain did you use?

I have been going back and forth between WY2206 and WLP833.

Kai

beveragebob

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Re: Kai in Popular Mechanics!
« Reply #29 on: December 14, 2010, 04:06:02 PM »
Thanks Kai!