Mid Mash On My First Ag/biab

[yum beer]

putting down my first AG today.
only done kits and partials till now.
I dont really have the right equipment, but I hope what I have will do the job.

This is it:

Batch size: 18L - I only have a 20l pot, so I had to scale down a bit.

1.6kg Pilsener
.8kg Maris Otter
.3kg Carapils
.3kg Vienna
.3kg Flaked Rice
.3kg Pale Wheat
.2kg Munich I

Mashed in 20l tub/bag
Strike water: 73
Mash water in: 66
Mash finish: 64...pretty happy with that, only 2 degree loss over an hour.

Sparge water 10.00L.....Brew Mate says 12.85 but I cant handle that volume...will add water to boil as it reduces???
Boil 60min
15gm Hallertau-5.8% @ 45
10gm Aurora-9.0% @ 20
10gm Galaxy- 13.4% @ 5
10gm Hallertau-5.8% dry hopped

Yeast- Craft brewer swiss lager(s189)
Into ferment fridge at 10 degrees.


Any comments would be appreciated

 

[bignath]

I'm a bit confused as to what you're trying to achieve with your recipe.
Looks like lot's of things all mixed in. To me, it looks a little like a lager with a hop profile that may have elements of an ale in it?
What is it you're trying to make?

 

[Punkal]

I am with Big Nath it looks like a confused brew... It will probably taste good but by having so many ingredients you will probably get a really confusing flavor profile you will not learn as much as you could from the whole process...

Would still like to see pics and a quick review on your whole experience...

Welcome to AG :beer:

 

[yum beer]

thanks guys,

I am aware its a bit of a mix, as I said I have been doing partials and so only have smaller amounts of most grains.
To make a full batch I had to throw in bits of this and that.

I am not not too fussed about getting a particular taste or style and am aware it may be difficult to learn anything great from this brew.
The main thing for me was to go through the process and at the end of the day have a AG beer I can compare to my partials.

I think everything went fairly smooth...except for the cooktop that kept turning itself off.

just waiting now for the wort to cool to get an og and pitch the yeast.

 

[yum beer]

just pitched yeast @ 28c
OG 1049...a little higher then expected, though only 16 litres not 18.
wort tastes really good.
I think my first AG is a success.

 

[beerbog]

just pitched yeast @ 28c
OG 1049...a little higher then expected, though only 16 litres not 18.
wort tastes really good.
I think my first AG is a success.

I think the yeast pitch at 28 c is a little high for a lager. :beerbang:

 

[Punkal]

Congratulation and your explanation on why you had the recipe you did clears a lot of things up... :beer:

 

[bignath]

just pitched yeast @ 28c...

I think my first AG is a success.

****, that's bloody hot for that yeast mate.

Not trying to be rude mate, but i'd read a lot more and take a bit more care, 'cause i reckon your going to be in for some seriously strange flavours with that yeast at that temp.

Read lots, slow down, understand what you're trying to do before doing it.

Measure twice, cut once type of thing.

 

[yum beer]

the fermenter is in the fridge and temp should be under 15c before the morning,
had to chase kids all over and didint want it sitting around too long before locking it up

 

[bignath]

the fermenter is in the fridge and temp should be under 15c before the morning,
had to chase kids all over and didint want it sitting around too long before locking it up

yum beer,

i am sincerely sorry for not reading you intended to ferment at 10c in your ferment fridge. you put it in your original post and i clumsily missed it. Didn't think you had temp control, so i went back and re-read your original post, and yep, there it is right in front of my nose.

Sorry mate, and i reckon your beer will turn out nicely.

Cheers,

Nathan

 

[yum beer]

cheers Nath,

wort tastes freakin awesome,
I may be a convert.

I had a lot of fun f...n' around with it.

 

[Nick JD]

As long as you got the fermenter from 28 down to under 18C before the yeast started fermenting you'll be fine. I always chuck my lager yeasts in the early to mid twenties and set the fridge to the required temp.

Because I high-gravity boil and add tap water to dilute into the fermenter, that tape water goes in splashing on the side of the fermenter - so heaps of oxygen gets introduced.

O2, 25C, 12g rehydrated lager yeast, temperature dropping over 12 hours to 12C ... bloody healthy yeast.

 

[yum beer]

sitting beautifully at 12c
hydro reading today 1019
all looks good