Appearance: Quite clear golden color. A few little bubbles rising through the beer. Billowing white head on initial pour, but dissipates quite rapidly.
Aroma: Light sour funk aroma. Lemony and pithy nose, like lemon rhinds, with some grainy Cheerio-like aroma. No hop aroma.
Taste: Moderate sourness, slight acetic. No bitterness. Grainy quality shows up in the taste too. Very dry. I get no hop flavors. Tannic oak in the aftertaste.
Mouthfeel: Thin body, but oak tannins prevent it from being watery. Not highly carbed, but with the thin body the carbonation has a slight bite.
Overall: Fairly light and refreshing sour beer. The Cheerio quality is sub-optimal. Maybe it will age out. Would like a little more sourness and more lemony / fruity aroma.
Would really like to calibrate this against a few commercial examples to see how it's different and / or how the commercial beers are better.
Wednesday, September 5, 2018
Saturday, September 1, 2018
Smoked Helles Brewday
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoked Helles 2018
Style: Munich Helles / Smoked
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.046 SG
Estimated Color: 6.1 SRM
Estimated IBU: 17.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
9.12 gal Medford, MA Water 1 - -
26.25 ml Phosphoric Acid 10% (Mash) Water Agent 2 - -
5.50 g Calcium Chloride (Mash) Water Agent 3 - -
3 lbs 8.0 oz Smoked (BestMälz) (3.0 SRM) Grain 4 35.9 % 0.27 gal
3 lbs Munich Malt (9.0 SRM) Grain 5 30.8 % 0.23 gal
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 6 30.8 % 0.23 gal
4.0 oz Melanoiden Malt (20.0 SRM) Grain 7 2.6 % 0.02 gal
1.00 oz Tettnang [3.70 %] - Boil 75.0 min Hop 8 13.1 IBUs -
1.00 oz Tettnang [3.70 %] - Boil 10.0 min Hop 9 4.5 IBUs -
1.0 pkg SafLager West European Lager (DCL/Fermentis #S-2 Yeast 10 - -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 9 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 13.19 qt of water at 163.5 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.76gal) of 168.0 F water
Notes:
------
8/25/18: Rehydrated yeast in preboiled water at room temp. After a few hours, crashed to 35F.
8/26/18: Brewday. Mash temp was spot on at 150F. Preboil OG was 9.6B / 1.038 SG
Post boil OG was ~ 1.045, so pretty good.
Cooled to 80F with CFC, cooled wort pumped straight into fermenter. Placed in chest freezer overnight to chill to 45F.
8/27/18: Oxygenated ~30s, pitched yeast slurry.
8/29/18: Fermentation going well. Still going as of 9/1/18.
Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering.
Oktoberfest Brewday
Recipe: Oktoberfest 2018
Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
9.45 gal Medford, MA Water 1 - -
26.25 ml Phosphoric Acid 10% (Mash) Water Agent 2 - -
5.50 g Calcium Chloride (Mash) Water Agent 3 - -
5 lbs Munich (BestMälz) (7.6 SRM) Grain 4 38.5 % 0.39 gal
4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5 30.8 % 0.31 gal
3 lbs Vienna Malt (3.5 SRM) Grain 6 23.1 % 0.23 gal
8.0 oz Munich 20L (Briess) (20.0 SRM) Grain 7 3.8 % 0.04 gal
5.5 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 2.6 % 0.03 gal
2.5 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9 1.2 % 0.01 gal
1.50 oz Tettnang [3.70 %] - Boil 70.0 min Hop 10 17.6 IBUs -
0.50 oz Tettnang [3.70 %] - Boil 15.0 min Hop 11 2.8 IBUs -
1.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 12 - -
1.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 13 - -
Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 17.25 qt of water at 163.8 F 150.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 5.13gal) of 168.0 F water
Notes:
------
8/22/18: Made 2.75L starter w/ two packs yeast and used oxygenation wand. Started fermentation at 50F, then after two days moved to room temp. Cooled to 35F on brewday.
8/26/18: Brewed. Mash pH at room temp was 5.3. Mash temp was about 150.5F after 30 minutes of mashing.
Post-boil wort was around 6.5 gallons, at 1.062. I had boiled vigorously because I was over volume and under gravity pre-boil.
Chilled with CFC to 80F, with cooled wort directly into the fermenter. Got about 5.25gal in the carboy, with a bunch of trub, so may end up slightly under 5 gal in the keg.
Placed carboy in chest freezer to chill to 45F.
8/27/18, 8am: Oxygenated wort for 60s, decanted most of the starter beer, and pitched.
8/28/18: By 8pm or so fermentation had started, some krausen was forming. Still going but slowly by 9/1/18.
Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering. Ramp temperature changes.
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