What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Mike Neilson]

What you dudes think of this for a Baltic Porter? Oats are little left field but trying to get a bit of mouthfeel and head retention.

6.77 kg Kolsch (9.0 EBC) Grain 67.25 %
1.00 kg Oats, Malted (2.0 EBC) Grain 9.93 %
0.70 kg Melanoiden Malt (39.4 EBC) Grain 6.95 %
0.50 kg Caramel/Crystal Malt - 60L (120.0 EBC) Grain 4.97 %
0.30 kg Brown Malt (128.1 EBC) Grain 2.98 %
0.30 kg Carafa II (811.6 EBC) Grain 2.98 %
0.30 kg Caramel/Crystal Malt -120L (300.0 EBC) Grain 2.97 %
0.20 kg Pale Choc (400.0 EBC) Grain 1.98 %
35.00 gm Columbus (Tomahawk) [14.00 %] (90 min) Hops
1 Pkgs Hella Bock (Wyeast Labs #2487) Yeast-Lager

1.090

[denimglen]

I think that's a waste of Columbus ;-)

[Mike Neilson]

Hahaha, Waste?? Have you tried Columbus late hopped in a Black Beer? It is the shit!!! I reacon it suits them better than IPA's.

If you wanted more body, would it be possible to mash the Oats and some other grain separately at a higher temp,

Yeah I suppose this could be very true and you could be onto something but I think it could all be offset by a degree in the mash tun?

[denimglen]

Yes I have late hopped a beer with columbus. My American Stout is columbus and it's fucking awesome.

But I'd like to know what length of boil you're doing where 90 minutes is a 'late' hop ;-)

Each to their own haha.

[Mike Neilson]

Gay aye sadly I want to to be a Megamalt!!

[Michael]

I am not an expert like many on the board here, but I think it looks good.

One question though...

If you wanted more body, would it be possible to mash the Oats and some other grain separately at a higher temp, so that you get more of a mouth feel, whilst still getting more fermentable sugars out of the rest of the ingredients that are mashed at a lower temp?

[denimglen]

To me that would be the same (or very similar) as just mashing in the middle point between the two temps.

Like say you did half a mash at 65C and another half at 70C, and mixed them together in the boil, I reckon it would be pretty similar to mashing at 67C.

But I may be wrong, that's just my guess.

[warra48]

Put this one down on Wednesday.

Had a bit of a disaster when I forgot to turn off the tap from my HLT, and wondered why the mash was about to spill over the top of the mashtun.

Because of a much diluted mash, I achieved a record low extraction efficiency for me of 68%, instead of my usual 90+%.
Ended up with an OG of 1.042 instead of the mimimum 1.052 I had planned.

Dunkelweizen 23 litres
2800.00 gm Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 59.31 %
1600.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 33.89 %
205.00 gm Carawheat (Weyermann) (98.5 EBC) Grain 4.34 %
80.00 gm Carafa Special II (Weyermann) (817.6 EBC) Grain 1.69 %
36.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 0.76 %
20.00 gm Northern Brewer [6.60 %] (60 min) Hops 14.8 IBU
10.00 gm Spalt [4.00 %] (10 min) Hops 1.6 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Weizen (Wyeast #Weihenstephan 3068) [Yeast cake from a Hefeweizen bottled that morning).

[Michael]

What would happen if you boil the wort longer to reduce the amount of water? Would this screw up the taste?

[warra48]

I did boil for 1½ hours, and somewhat more vigorously than usual.
I had planned to get 25 litres into the fermenter, so to get it down to 23 litres will have helped.
I'm hopeful it will still taste OK.
One of the best Milds/Bitters I ever brewed had a similar OG, and it tasted very malty.

[Mark Kessell]

Stout day today.
here's what i'm brewing:

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
0.95 kg Barley, Flaked (1.7 SRM) Grain 15.83 %
0.50 kg Roasted Barley (500.0 SRM) Grain 8.33 %
0.30 kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5.00 %
0.15 kg Cara-Pils/Dextrine (2.0 SRM) Grain 2.50 %
0.10 kg Peat Smoked Malt (2.8 SRM) Grain 1.67 %
25.00 gm Pacific Jade [13.00 %] (60 min) Hops 35.8 IBU
0.80 gm Koppafloc (Boil 15.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale



Beer Profile

Est Original Gravity: 1.067 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.66 %
Bitterness: 35.8 IBU
Est Color: 38.4 SRM

[Mark Kessell]

well. ended up with 20L of 1.052 goodness (19 in fermenter, about 1 - 1.5 in pot in fridge). not quite to estimate.

my strike temp was about 74, and mash temp when all grains were in was 65.
when sparging, average temp was 65 (heated to 78 - 79).
mashed with 15L, fly sparged with anither 24 (was meant to be 21, but i'd have missed volume if i went the 3L less).

so not 100% sure why the big difference.
i'm picking the extra 3L makes a big difference to OG in the long run. but then i did stop sparging when i hit my 28L boil volume.

all other calculations were pretty much pot on.
2L of trub in kettle, 5L lost to evaporation.


any ideas?



on a side note, i only wanted to mash for 60 mins, but miss-timed my sparge water heating up.
the original 15L only took 15mins to heat, the 24 took about an hour. so ended up mashing for 90 mins. :(