tcapach
Member
- Joined
- 16/9/11
- Messages
- 12
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Hi team,
First AG and first post, so please go easy!
I have just embarked on the no look back journey to all grain brewing. Perhaps a little ambitious to do a lager rather than an ale first, but what the hey...
I have just cracked my first bottle (perhaps a little early, but am so damn keen to see how it has turned out!) and it has good clarity, reasonable carbonation and head retention, not as much hop aroma as I would have liked, but the big issue that I have is that it is quite sweet (and fuller bodied than expected)!?
I can understand why the hop aroma isn't as much as I would like, but I can't understand the sweetness and body...
Please can anybody shed any light? Here is some detail (sorry if it isn't in the correct format!):
4kg light pilsner malt
0.82kg light munich malt
Mash w/ 13L @ 64.4oC for 75mins
Batch Sparge with roughly 3 x 6L.
Pre boil volume about 25L
Boil time: 64mins
40g Saaz (6.3%) 42mins
30g Saaz (6.3%) 18mins
30g Saaz (6.3%) 0mins
Whirlfloc tablet @ 18mins
Wyeast 2001 smack pack
OG: 1.053
FG: 1.005
Cooled to 24.8C in about 50mins in ice bath. Was in a rush to doctors appointment, so had to quickly siphon to fermenter and pitch a little higher than preferred and only collected 12L (had to leave the rest ... but at the moment I'm not in it for drinking, but creating - go on, crucify me!)
Fermentation was as follows:
3 days @ 20C
transferred to
7 days @ 7C
then
2 days diacetyl rest @ 18C
All in the primary (currently don't have a secondary)
bottled with white sugar and left at room temp 24hrs, then transferred to 7C.
It has been 10 days since bottling (early I know).
Any insights? The sweetness and body have got me flummoxed! I use a digital cooking thermometer "Acu rite".
Is it that my measurement of the mash temperature could have been wrong? Should I omit the Munich? Either way though - FG of 1.005 suggests to me that it shouldn't be too sweet?
Argh! Please help!
Thanks
TC
First AG and first post, so please go easy!
I have just embarked on the no look back journey to all grain brewing. Perhaps a little ambitious to do a lager rather than an ale first, but what the hey...
I have just cracked my first bottle (perhaps a little early, but am so damn keen to see how it has turned out!) and it has good clarity, reasonable carbonation and head retention, not as much hop aroma as I would have liked, but the big issue that I have is that it is quite sweet (and fuller bodied than expected)!?
I can understand why the hop aroma isn't as much as I would like, but I can't understand the sweetness and body...
Please can anybody shed any light? Here is some detail (sorry if it isn't in the correct format!):
4kg light pilsner malt
0.82kg light munich malt
Mash w/ 13L @ 64.4oC for 75mins
Batch Sparge with roughly 3 x 6L.
Pre boil volume about 25L
Boil time: 64mins
40g Saaz (6.3%) 42mins
30g Saaz (6.3%) 18mins
30g Saaz (6.3%) 0mins
Whirlfloc tablet @ 18mins
Wyeast 2001 smack pack
OG: 1.053
FG: 1.005
Cooled to 24.8C in about 50mins in ice bath. Was in a rush to doctors appointment, so had to quickly siphon to fermenter and pitch a little higher than preferred and only collected 12L (had to leave the rest ... but at the moment I'm not in it for drinking, but creating - go on, crucify me!)
Fermentation was as follows:
3 days @ 20C
transferred to
7 days @ 7C
then
2 days diacetyl rest @ 18C
All in the primary (currently don't have a secondary)
bottled with white sugar and left at room temp 24hrs, then transferred to 7C.
It has been 10 days since bottling (early I know).
Any insights? The sweetness and body have got me flummoxed! I use a digital cooking thermometer "Acu rite".
Is it that my measurement of the mash temperature could have been wrong? Should I omit the Munich? Either way though - FG of 1.005 suggests to me that it shouldn't be too sweet?
Argh! Please help!
Thanks
TC