Oh Yeah First All Grain

[Archie]

Gday everyone,
Just thought I would let everyone know how my First AG was going,
Well its in the process of fly sparging as i am typing this out now. It has taken around 20 minutes so far to fly sparge hopefully my Efficiency will be better than %60 which is what my efficiency was for last weekend although i was batch spraging last weekend. Just got Phils sparge arm so giving it a whirl.

It seems to be working a treat.

my recipe is a German Pilsner

05-22-2006 Archies Firt All Grain Pilsner

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Monday May 22, 2006
Head Brewer: Steve Archibald
Asst Brewer:
Recipe: Archies Firt All Grain Pilsner

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 5.00
Anticipated OG: 1.050 Plato: 12.46
Anticipated SRM: 3.1
Anticipated IBU: 41.7
Brewhouse Efficiency: 73 %
Wort Boil Time: 90 Minutes

Actual OG: 1.050 Plato: 12.46
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.94 by Volume: 5.04 From Measured Gravities.
ADF: 75.4 RDF 62.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 50.32
Actual Points From Mash: 50.32


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

Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 29.68 L
Pre-Boil Gravity: 1.039 SG 9.75 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 29.69 L
Water Needed Pre-Boil Gravity: 1.039 SG 9.75 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 5.00 kg. Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 4.70 29.5 90 min.
10.00 g. Tettnanger Tettnang Pellet 4.70 6.0 45 min.
25.00 g. Tettnanger Tettnang Pellet 4.70 3.4 10 min.
25.00 g. Tettnanger Tettnang Pellet 4.70 2.8 5 min.


Yeast
-----

DCL Yeast S-23 SafLager W. Euro Lager


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

Mash Name: Archie

Total Grain Kg: 5.00
Total Water Qts: 11.04 - Before Additional Infusions
Total Water L: 10.45 - Before Additional Infusions

Tun Thermal Mass: 0.03
Grain Temp: 27 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccrification 10 60 67 65 Infuse 74 10.45 2.09


Total Water Qts: 11.04 - After Additional Infusions
Total Water L: 10.45 - After Additional Infusions
Total Mash Volume L: 13.79 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.


Water Needed For Brewing Session
--------------------------------

Sparge Amount: 26.75 Sparge Deadspace: 1.25 Total Into Mash: 25.50

Total Grain Kg: 5.00 Ltr Per Kg: 2.09 Total From Mash: 5.44
Mash Liters: 10.45
Grain Absorption: 5.01

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.25

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 29.69

Boil Time (min): 90.00 Evaporation Rate: 15.00
Amount after Boil: 23.01

Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 23.01
Amount After Cooling (4 perc.): 22.09



Grain absorption rate is: 1.01 (L Per kg)

Evaporation rate is Percent per Hour

This formulation will yield 22.09 liters of fermentable wort.

You will need 37.20 liters of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 73 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (L): 29.69
Estimated OG: 1.039 Plato: 9.75


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (L): 29.68
Estimated OG: 1.039 Plato: 9.75


Post-Boil Targets:

Target Volume (L): 23.00
Estimated OG: 1.050 Plato: 12.46


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (L): 23.00
Recorded OG: 1.050 Plato: 12.46


At 100 percent extraction from the maximum mash potential:

Total Points: 68.94
Points From Mash: 68.94
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 50.32
Points From Mash: 50.32
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 50.32
Actual Mash System Efficiency: 73


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 20 degrees C



Inventory Analysis
------------------

Grain/Malt/Extract/Sugar Origin Recipe Kg Kg In Stock Kg Needed
--------------------------------------------------------------------------------------

Pilsener Germany 5.00 0.00 5.00


Hop Origin Recipe g g In Stock g Needed
------------------------------------------------------------------------------------
Tettnanger Tettnang - Pellet Germany 40.00 0.00 40.00
Tettnanger Tettnang - Pellet Germany 10.00 0.00 10.00
Tettnanger Tettnang - Pellet Germany 25.00 0.00 25.00
Tettnanger Tettnang - Pellet Germany 25.00 0.00 25.00


Extras Recipe In Stock Needed
-------------------------------------------------------



Yeast Recipe In Stock Needed
-------------------------------------------------------
SafLager W. Euro Lager 1.00 0.00 1.00
(DCL Yeast S-23)



Thats my recipe.

:super:

Archie

 

[Ash in Perth]

looks pretty good. let us know how it goes.

Is it weyermann pilsner malt? that was really good in a pilsner i did a while back.

 

[Archie]

looks pretty good. let us know how it goes.

Is it weyermann pilsner malt? that was really good in a pilsner i did a while back.

Yeah sure is Its in the pot for boiling now I have a pretty shitty burner so might take a while
My next purchase is the burner.

then maybe geez the possibilities are endless haha

Cheers Ash

 

[Zwickel]

Hi Archie,

congratulations for your first AG brew.

Everything looks pretty good, but Im wondering how the Brewhouse Efficiency could be 73%?

Is it right, you took 5kg of grain for 23l of wort?

My reckoning tells me about 60% Brewhouse Efficiency :blink:

Anyway, enjoy your beer, Cheers :beer:

 

[Ash in Perth]

Its correct by my promash using 5kg weyermann Pils malt in 23L to get 1.050 @73% efficiency. I think thats just the expected becasue as of when he posted that he wouldnt know the OG anyway.

 

[Archie]

Hey Zwickel,
Yeah not too sure why it has %73 efficiency on the promash output. I havnt quite finished the boil just yet so i will find out the efficiency in about 30 minutes i reckon.

My last Partial had an effiiency of %61 so i am hoping for a little better especially with phils sparge arm worked an absolute GEM.

You got it 5kg grain 23 l of wort
I actually ended up with more than 23l
more like 29lt
but will only be fermenting 23l
pity to pour that down the drain

anyway

Cheers having a ball
Archie

 

[Ash in Perth]

jsut crank the boil up a bit and boil it down to volume.

 

[Zwickel]

but will only be fermenting 23l
pity to pour that down the drain

Oh NO, dont pour that down the drain,
its part of a hard days work :blink:

if you dont use it for "Speise", you may freeze it and take it for yeast starters next time.

Cheers

 

[Archie]

but will only be fermenting 23l
pity to pour that down the drain

Oh NO, dont pour that down the drain,
its part of a hard days work :blink:

if you dont use it for "Speise", you may freeze it and take it for yeast starters next time.

Cheers

So Zwickel what exactly is Speise sounds german for something
How do you mean use it for yeast starters for next time i have only been using dry yeast

Cheers Archie

 

[Zwickel]

"Speise" we call an amount of wort that we hold back and wait til the primary fermentation is done.
Then we add the "Speise" (max.10% of all) to the primary fermented beer and start bottling/kegging.

That particular amount of wort (Speise) starts the secondary fermentation in the bottle/kegs.

Just add Speise as much as the beer needs to produce the right final amount of CO2.

To use it for yeast starters:

If you ever are using liquid yeasts, mostly you can buy only a small vessel of it. For making bigger batches, you have to feed the yeast prior pitching. That means, first you pour the yeast into a flask and add one or two liters of wort (Speise). Let it grow til you get the desired amont of yeast, then pitch it.

Cheers

 

[Archie]

Cheers thanks for the info I may try that
Archie

 

[Zwickel]

Archie,
most of homebrewer are using sugar for secondary fermentation/bottling, but much better than sugar is the way to use "Speise" instead.

 

[Ash in Perth]

It is also called krausening (sp?). never tried it but it sounds good and i will one day.

 

[Archie]

sure does sound good, what measurments etc. would you use.
Sounds like a much better option than sugar4.

 

[Zwickel]

It is also called krausening (sp?)

No, no, krausening (krusen) is called when the yeast is at its highest level of fermentation, when the wort bears a huge amount of froth at its surface.

 

[Zwickel]

sure does sound good, what measurments etc. would you use.
Sounds like a much better option than sugar4.

for lager beers we reckon about 5g/l CO2, may be done with about 5 to 7% Speise.

For example: add 50 to 70ml Speise to one liter of primary fermented beer.

For Hefe Weizen we want to reach ~8g/l CO2, thatfore we add about 10% of Speise.

 

[Ash in Perth]

i know what the krausen is

Ive been told that krausening (not a technical name of it) is where a yeast filled and mostly unfermented amount of wort is taken out in the early stages of fermentation and added to an older brew that is ready to bottle and condition, this provides new yeast cells and sugars reqired for carbonation. perhaps this is from us aussies making up names for things that already have names?

ill get back to my rochefort :chug:

 

[Archie]

Just an update really on how my First All Grain went.

Everything went well, realy well in fact until I forgot to do a few very important things hahah.
Too Many of my previous beers :chug:
I forgot to take a final gravity reading after it started fermenting and then left it for a week without realising.

Anyway here are a few pictures of my brew day


Here it is 5kg of German Pilsner Grain


This is my Basic 3 tier AG setup haha must be from the neolithic period !!


This is my Fly sparging arm worked a treat.

I brought my sparge water to 74' clcius and this seemed to keep the mash at 66' celcius. It sure worked a treat. It took 50minutes to sparge the 27 litres of water through the mash.

Some of the problems I need to remidy are a temp probe correctly situated in the centre of the mash. I also need to put my Sparge Arm into my mash tun lid to keep the temp in.

Also my kettle i need some way of measuring the fluid inside.

Anyway a few little items i can fix for the future.

The Wort is nicely fermenting away in the secondary fermenter 7 days sto go then i can bottle.
Out of bottles though :chug:

Anyway
Cheers
Archie

 

[Jez]

Good stuff Archie. Looks like it went great!!

Which Bunnings did you get your esky at (and how long ago)?

The round ones are bloody hard to find in Sydney...

Jez

 

[PistolPatch]

Very nice set-up Archie. I'm very jealous! Glad to see you're not worried about taking your gravity reading before ferment (OG). These things you'll get right on the next run and too much info on your first brews can be a little complicating especially if you're having a drink! My AG mentor taught me to drink from the moment the mash water was heating. I think this might be a thing that is better mastered over time though and I have since temporarily mended my ways.

Here's a quick and cheap method for measuring your volume in the kettle....

Buy a plastic (don't tell anyone) or preferably stainless steel ruler (available at any hardware.) If you had a keg as a kettle, you would add say 1 litre at a time to the kettle until you reach 5 litres or above where the keg goes straight and write down the ruler measurement for each litre. Once you had added 5 litres, you'd add another 5 and write down the measurement for 10 litres. Repeat and you will find the millimetres will even out per litre.

In your case, it looks like you are using a straight sided kettle so the process is, of course, dead simple. In fact it looks like you are using a 70lt Robinox pot! If so, 0.61mm equals a litre so 30 litres will equal 18.3cm on your ruler.

I have a chart on the fridge near where I boil and so all I do to check volume is dip my stainless steel (hmmm - bullcough) ruler in, note the cms and then use the chart to instantly convert to litres.

I like this method and can't see myself changing it as drilling holes in kettles is not only another expense but also also something else you have to clean and sterilise.

Well done Archie and look forward to hearing how it tastes.

Cheers
PP