Oh Yeah First All Grain

[Archie]

Yeh it sure did go great, i bought that bunnings esky at bunnings belrose and it cost me about $50.
Works a treat there was only 4 left though.
It sure worked a treat though

 

[The Scientist]

I too have just leaped into the AG club, putting down a simple wheat brew:

Out West Weizen

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 5.00
Anticipated OG: 1.052 Plato: 12.81
Anticipated SRM: 3.6
Anticipated IBU: 19.9
Brewhouse Efficiency: 65 %
Wort Boil Time: 45 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 22.54 L
Pre-Boil Gravity: 1.046 SG 11.43 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 3.00 kg. JWM Export Pilsner Australia 1.037 2
40.0 2.00 kg. JWM Wheat Malt Australia 1.040 2

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Hallertau Hersbrucker Pellet 7.00 15.3 45 min.
15.00 g. Hallertau Hersbrucker Pellet 7.00 4.6 15 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Oz Irish Moss Fining 15 Min.(boil)

Yeast
-----

DCL Yeast S-33 SafBrew Specialty Ale

Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.00
Water Qts: 10.54 - Before Additional Infusions
Water L: 9.97 - Before Additional Infusions

L Water Per kg Grain: 1.99 - Before Additional Infusions

Saccharification Rest Temp : 68 Time: 60
Mash-out Rest Temp : 72 Time: 15
Sparge Temp : 75 Time: 10


Total Mash Volume L: 13.31 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



So from here I would like to increase my efficiency to at least 75% mind you I did have a boil over and a leaking boiler (I need to get the 50L keg converted) :wacko: Its bubbling away nicely now, so I'm happy with the results.

The one thing I loved about changing to AG: HOW GOOD DOES IT SMELL - Everything fresh as :super:

Cheers,

TS

 

[hupnupnee]

Join the "club" of new AGers Archie . Looks like it should be a beaut!

Unlike PP and his mentor I have a strict rule of no beer drinking until the sparge is running. Why? Firstly because I usually start at about 7am, secondly and much more importantly because I find all the calulating and checking and measuring etc at the beginning of the process too confusing I'f Ive already imbibed, you hear things from me like,

"What was the strike temp again, 65* or 68*, .... shit my mash is too hot/cold, how much water do I need to add, .... where's the jug, .... if I've got 4kg of grain and I need 200g how much do I take out of the bag?... Where did I pu that beer, .... can you put your finger in that darling I forgot to turn the tap on the mash tun off. Where's the mop!

Obviously more practise required.

I agree The Scientist, can I call you The, HOW GOOD DOES IT SMELL!!!!!

Floculator

Tim

 

[Ross]

Yes, top work Mr Scientist - any pics of the day, or too busy concentrating on getting things right?
Great to see yet another taking the plunge into AG brewing, like kegging, there's no turning back

cheers Ross

 

[Screwtop]

Welcome to the fold TS. That looks like a real nice wiezen, mashed at 68 for body and straight Hallertau Herbrucker, yum. Think I'll try it with a weihenstepan yeast for a cloudy wheat. Smart move setting your efficiency at 65% for a wheat. Let us know how thinhs turn out.

 

[Steve]

Well done TS! Easy isnt it? :super:
Cheers
Steve

 

[The Scientist]

Well done TS! Easy isnt it?
Cheers
Steve

Sure is easy, if there is anyone out there that thinks AGing is too technical for them, it really isnt. Just getting all the equipment together takes time. But as far as price goes, all my equipment was picked up from various freebies

The whole brew only took me 4 hours and I even cooked dinner at the same time (Probably why I had a boil over)

I only used one 6g pack of S-33 and the brew is down to 1.018 already. Temp has been 22C and the krasen never really got bigger than an inch. The sample jar is really cloudy so I'm sure she'll drop some more points, hopefully end up around 1.012 at least. This has been the first hydro jar I have drunk the entire thing, so I can't wait to pour a pint of the finished product

Sorry Ross no pics, I wanted to focus on this as a test run and cheers for the great ingredients. I still can't believe how fresh it all smells, when I opened the hop vac bag the smell nearly knocked me over (In a good way) :lol:

Cheers,

TS

 

[PistolPatch]

I only used one 6g pack of S-33 and the brew is down to 1.018 already. Temp has been 22C and the krasen never really got bigger than an inch. The sample jar is really cloudy so I'm sure she'll drop some more points, hopefully end up around 1.012 at least.

Congratulations TS!*

Great to hear you found the whole process simple. Can't believe you cooked dinner at the same time. Ross made me drink beer during my first AG

An inch of krausen is fine and I'm sure you found your points have dropped a bit more.

Look forward to hearing how your first taste goes.

:beerbang: PP

* You too Archie. I missed this thread before.

 

[jimmyjack]

Congrats gents on your first AG brew!! :super: Sounds like you both had a pretty flawless brew day. I wish my first was as flawless :angry:

Cheers, JJ

 

[Screwtop]

Congrats gents on your first AG brew!! :super: Sounds like you both had a pretty flawless brew day. I wish my first was as flawless :angry:

Cheers, JJ

Well done TS! Easy isnt it? :super:
Cheers
Steve

Your not a real brewer till you've had a MFU. Yours will come MS and TS, and boy will you do some "seat o the pants" learning when it happens.

Brew day yesterday turned into a dogs breakfast. Smart arse here decided to look for something while underletting mash in water for the Protien Rest. F*%k, over 1 litre too much water, mash too hot so added some cold to hit 50. All up three litres too much water at this stage, so figured what temp I'd need to be at to add three litres less to hit sacc temp, 58 ok. After the protien rest I temp stepped the mash to 58c using the immersion heater, worked like a charm, then found I'd forgotten to add the sodium met to the mash, scratch that then!

The whole brew continued on in a similar vain, many of you will know what I mean. Then I find I've hit 86% efficiency into the kettle and eventually overshot the target OG in the fermenter by 12 points, fantastic I hear you say, more silly stuff in the beer, but it's way over style! If I water it down will I lose flavour profile, stuff it leave it. Should finish around 6.5% ABV so I'll just drink less of it, yeah right!

So now where did this jump in efficiency come from, different malt?, protien rest with temp step?, using direct heat on the mash?

If I ever again hear anyone say those friggin words "a piece a piss this game, isn't it, really!" I swear I don't know what I'll do!

 

[The Scientist]

Welcome to the fold TS. That looks like a real nice wiezen, mashed at 68 for body and straight Hallertau Herbrucker, yum. Think I'll try it with a weihenstepan yeast for a cloudy wheat. Smart move setting your efficiency at 65% for a wheat. Let us know how things turn out.

Hi all,

Poured my first pint of the AG Wiezen tonight, I has turned out awesome. Nice cloudy wheat apperance, great taste and perfect carbonation. I'm really impressed with the S-33 yeast, it's worked out really well for this style other than no Banana esters. I believe it's realy close to style guidlines and hell, a heap fresher than what I've been getting from the local bottlo.

I'm converted, AG is the way for me :super:

Cheers,

TS

 

[Screwtop]

Hi all,

Poured my first pint of the AG Wiezen tonight, I has turned out awesome. Nice cloudy wheat apperance, great taste and perfect carbonation. I'm really impressed with the S-33 yeast, it's worked out really well for this style other than no Banana esters. I believe it's realy close to style guidlines and hell, a heap fresher than what I've been getting from the local bottlo.

I'm converted, AG is the way for me :super:

Cheers,

TS

Congrats TS, you lucky so and so, have a Weihenstephan Weizen just about ready, smells better than any Weizen I have ever done, heaps of Banana, and I'ts for the bloody swap, hope there's a bottle or two over for me.

Said it before, AG brewers are such lucky people, we can enjoy better beer than what's available to us commercially whenever we like, whatever style takes our fancy we just make up a batch, big dark beers for winter, Pales and Weizen's for Summer. Oh it's terrible life!

 

[PistolPatch]

Good on you TS!

Hope you're finding it less stressful than your prior brewing methods. Before AG I used to panic all the time (for good reason) as to whether my beer would be drinkable or not. Now, I just wonder if it's going to be good or very good. Certainly a far more peaceful method of brewing for me!

Great news TS :beer:

 

[Trough Lolly]

Well done TS! Brew on son, brew on!!

Cheers,
TL