What are you brewing II ?

[DJR]

Hey Bugwan,

What sort of flavour do you find the melanoidin malt gives. Is it that distinctive malty note that say bitburger has?

B)

Bitburger has a malty note? First i heard of that theory :lol:

Tastes more like lots of calcium chloride to me (Pilsner Urquell is suffering the same fate)

Get some calcium chloride, dissolve a quarter of a gram or so in a shot glass and add it slowly to a beer... tada, chloride pseudo-malt flavour

 

[oldbugman]

Get some calcium chloride, dissolve a quarter of a gram or so in a shot glass and add it slowly to a beer... tada, chloride pseudo-malt flavour

Wow, could this be the new dry hopping into kegs?

:chug: :chug:

 

[hockadays]

interesting,

I've read that melanoidin gives the flavours produced from decotion.

 

[DJR]

Sorta, melanoidin is OK but i think decoction produces a more rounded maltiness, melanoidin is a distinctive taste that doesn't go well in everything, but you can balance it with a bit of munich/vienna or light caramel malt anyway. Almost all my beers get at least 100g of melanoidin just to add some background malt character, i like it.

CaCl is a big brewer's trick, it seems most commercial lagers have bucketloads of it much to their detriment.

 

[warrenlw63]

Bitburger has a malty note? First i heard of that theory :lol:

Tastes more like lots of calcium chloride to me (Pilsner Urquell is suffering the same fate)

Get some calcium chloride, dissolve a quarter of a gram or so in a shot glass and add it slowly to a beer... tada, chloride pseudo-malt flavour

Not 100% certain but I'm pretty sure German Breweries aren't allowed to use it (Bitburger). Doesn't calcium chloride run counter to the Reinheitsgebot ???

I might be wrong. :unsure:

Warren -

 

[DJR]

Not 100% certain but I'm pretty sure German Breweries aren't allowed to use it (Bitburger). Doesn't calcium chloride run counter to the Reinheitsgebot ???

I might be wrong. :unsure:

Warren -

No i think you're right. No CaCl additions allowed in "bier nach dem Reinheitsgebot". Some other culprit or a high chloride water supply i guess.

I am starting to taste it in Urquell though.

 

[therook]

Having a go at my first Pilsner :beerbang:



Brew Type: All Grain Date: 07/07/2007
Style: German Pilsner (Pils) Brewer: Rook
Batch Size: 27.00 L Assistant Brewer:
Boil Volume: 34.30 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
5.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 95.7 %
0.15 kg Munich I (Weyermann) (14.0 EBC) Grain 2.6 %
0.10 kg Carapils (3.0 EBC) Grain 1.7 %
25.00 gm Northern Brewer [9.30%] (90 min) Hops 23.9 IBU
20.00 gm Pearle [6.30%] (15 min) Hops 6.0 IBU
10.00 gm Hallertauer [4.60%] (10 min) Hops 1.6 IBU
10.00 gm Hallertauer [4.60%] (5 min) Hops 0.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.047 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG)
Estimated Color: 6.2 EBC (3.9-9.9 EBC) Color
Bitterness: 32.3 IBU (25.0-45.0 IBU)
Estimated Alcohol by Volume: 4.5 % (4.4-5.2 %)


Mash Profile Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 4.00 kg

Name Description Step Temp Step Time
Mash In Add 14.37 L of water at 74.5 C 66.0 C 90 min


What do you think??

Rook

 

[warrenlw63]

:beerbang: Lookin' good Rook.

Warren -

 

[Belgrave Brewer]

Just brewed an American Pale Ale with ReVox this weekend. It's lookin' good!!!

 

[therook]

Having a go at my first Pilsner :beerbang:
Brew Type: All Grain Date: 07/07/2007
Style: German Pilsner (Pils) Brewer: Rook
Batch Size: 27.00 L Assistant Brewer:
Boil Volume: 34.30 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %
Ingredients Amount Item Type % or IBU
5.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 95.7 %
0.15 kg Munich I (Weyermann) (14.0 EBC) Grain 2.6 %
0.10 kg Carapils (3.0 EBC) Grain 1.7 %
25.00 gm Northern Brewer [9.30%] (90 min) Hops 23.9 IBU
20.00 gm Pearle [6.30%] (15 min) Hops 6.0 IBU
10.00 gm Hallertauer [4.60%] (10 min) Hops 1.6 IBU
10.00 gm Hallertauer [4.60%] (5 min) Hops 0.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.047 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG)
Estimated Color: 6.2 EBC (3.9-9.9 EBC) Color
Bitterness: 32.3 IBU (25.0-45.0 IBU)
Estimated Alcohol by Volume: 4.5 % (4.4-5.2 %)
Mash Profile Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 4.00 kg

Name Description Step Temp Step Time
Mash In Add 14.37 L of water at 74.5 C 66.0 C 90 min
What do you think??

Rook

Quick question.

I'm on Tank Water so will i get away with not adding any salts or should i add some?

Rook

 

[DJR]

Quick question.

I'm on Tank Water so will i get away with not adding any salts or should i add some?

Rook

I'd add a pinch of CaCl if you can get it, G&G should stock it. About 2 or 3g should be enough for the amylase to get chomping and for yeast health.

Melbourne water is pretty damn close to Plzen water though so maybe you should just use tap water (use a bit of metabisulfite or campden to dechlorinate but)

 

[therook]

I'd add a pinch of CaCl if you can get it, G&G should stock it. About 2 or 3g should be enough for the amylase to get chomping and for yeast health.

Melbourne water is pretty damn close to Plzen water though so maybe you should just use tap water (use a bit of metabisulfite or campden to dechlorinate but)

I have some of that DJR, as for getting some melbourne water, its an Hours drive for me to get some.

Rook

 

[Steve]

rook - you'll be fine with just one pack of S189.
Cheers
Steve

 

[DJR]

I have some of that DJR, as for getting some melbourne water, its an Hours drive for me to get some.

Rook

Ahh ignore me then. If it was only an hours drive for me i'd be going and filling up whatever can possibly take it , much cheaper than distilled water :lol: . Mind you Sydney water isn't that bad either, just needs a bit of acidification and zinc.

Just add 2 or 3 g of the CaCl and you'll be fine. A gram of epsom salt (Mg sulphate) for magnesium if you've got it. Some zinc added to the fermenter would help the yeast as well, half a Natures Own Chelated Zinc that i use adds the right level (~0.5mg/L) in 23L.

 

[Doc]

Tomorrow will be my first Marzen in about 4 years.
Inspired by Gordon Biersch Marzen that I had in San Fran last week.

Doc

Doc's GB Marzen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

09-A German Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 17 Max Clr: 36 Color in EBC

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.45
Anticipated OG: 1.056 Plato: 13.74
Anticipated EBC: 31.6
Anticipated IBU: 25.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.047 SG 11.76 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 EBC
-----------------------------------------------------------------------------
65.0 6.15 kg. JWM Traditional Ale Malt Australia 1.038 8
25.0 2.36 kg. JWM Light Munich Australia 1.038 26
10.0 0.95 kg. Weyermann Caramunich II Germany 1.035 167

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
47.00 g. Hallertauer Pellet 4.20 15.8 60 min.
47.00 g. Hallertauer Pellet 4.20 8.0 30 min.
24.00 g. Hallertauer Pellet 4.20 1.6 10 min.


Yeast
-----
One with S-189 and the other with WLP920


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

Mash Type: Single Step

Grain kg: 9.45
Water Qts: 18.04 - Before Additional Infusions
Water L: 17.07 - Before Additional Infusions

L Water Per kg Grain: 1.81 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 60


Total Mash Volume L: 23.38 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



Notes
-----

2 x No Chill. 1.065 for dilution with 3 litres to 1.056

 

[goatherder]

Tomorrow will be my first Marzen in about 4 years.
Inspired by Gordon Biersch Marzen that I had in San Fran last week.

Doc

That's an awful lot of crystal Doc. Was the GB beer you had heavy on the crystal?

 

[AndrewQLD]

I will try and brew an Irish Dry Stout this weekend, between painting a bedroom, mowing the lawn and a 50th birthday party :blink:
Here's the recipe.

Recipe: Dry Stout
Brewer: Andrew Clark
Asst Brewer:
Style: Dry Stout (Irish)
TYPE: All Grain
Taste: (44.0)

Recipe Specifications
--------------------------
Batch Size: 19.00 L
Boil Size: 24.74 L
Estimated OG: 1.042 SG
Estimated Color: 42.7 SRM
Estimated IBU: 42.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Pilsner Malt Powells (1.5 SRM) Grain 51.85 %
0.91 kg Barley, Flaked (1.7 SRM) Grain 23.52 %
0.50 kg Pale Malt, Galaxy (Barrett Burston) 12.96 %
0.45 kg Black Malt (Thomas Fawcett) (660.0 SRM) 11.67 %
65.00 gm Fuggles [5.00 %] (60 min) Hops 42.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.86 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 10.06 L of water at 79.3 C 68.0 C
10 min Mash Out Add 6.43 L of water at 90.0 C 75.6 C

Cheers
Andrew

 

[Doc]

That's an awful lot of crystal Doc. Was the GB beer you had heavy on the crystal?

Hey Goatherder,

Yes it was heavy on the caramel sweetness, without being cloying. Definitely malt driven.
The grist bill I got from the US Brewboard after posting there.

Ironically the last Marzen I did that got Gold in the Qld Comp was 54% Pale, 37% Munich, 6.6% Carapils, 2.2% Crystal 40 and a smidge of Black Malt.

Doc

 

[johnno]

Just heating strike water for another house apa.
Using the aussie cascade which are very average. But good for house ales


Type: All Grain
Date: 7/07/2007
Batch Size: 28.00 L
Brewer:
Boil Size: 35.57 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 87.0 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 8.7 %
0.25 kg Melanoidin (Weyermann) (59.1 EBC) Grain 4.3 %
28.00 gm Cascade [5.50%] (60 min) Hops 14.0 IBU
28.00 gm Cascade [5.50%] (45 min) Hops 12.9 IBU
28.00 gm Cascade [5.50%] (30 min) Hops 10.8 IBU
28.00 gm Cascade [5.50%] (15 min) Hops 7.0 IBU
28.00 gm Cascade [5.50%] (5 min) Hops 2.8 IBU
0.25 items Whirlfloc Tablet (Boil 15.0 min) Misc



Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 0.6 %
Bitterness: 47.5 IBU


cheers
johnno

 

[glennheinzel]

ESB Partial Mash. Recipe taken from clone brews, but then tinkered slightly. IBU's, SRM's, Gravity readings etc are all within ballpark for an ESB, although I had to substitute 55 Crystal Malt for a slightly smaller amount of Dark Crystal Malt. What do you think?


Category: English Pale Ale
Subcategory: Extra Special/Strong Bitter (English Pale Ale)
Recipe Type: Extract
Batch Size: 20 liters
Volume Boiled: 7 liters
Mash Efficiency: 72 %
Total Grain/Extract: 3.40 kg.
Total Hops: 68.0 g.
Calories (12 fl. oz.): 217.9

Ingredients
--------------------------------------------------------------------------
.5 kg. Australian Pale Malt
.3 kg. German Dark Crystal
.100 kg. English Amber Malt
2.5 kg. Dry Light Extract
30 g. Target (Pellets, 11.00 %AA) boiled 60 minutes.
14 g. Challenger (Pellets, 7.9 %AA) boiled 15 minutes.
10 g. Target (Pellets, 11.00 %AA) boiled 10 minutes.
14 g. Styrian Goldings (Whole, 4.3 %AA) boiled 1 minutes.
14 g. Styrian Goldings (Whole, 4.3 %AA) added to Primary.
14 g. Styrian Goldings (Whole, 4.3 %AA) added to Secondary.
Yeast: DCL Yeast Safale S-04 Top Quality Ale Yeast

Notes
--------------------------------------------------------------------------


Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.055
Terminal Gravity: 1.013
Color: 12.03 SRM
Bitterness: 39.2 IBU
Alcohol (%volume): 5.5 %