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Old 08-01-2017, 10:30 PM   #1
IainM
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Default IainM's brew day

So, I though I'd get one of these threads for my brews. Today was a Hefeweizen. Very simple recipe.

2.5kg wheat
2.5kg pilsner
Mash as 67C for 60 mins.
23g Halletau (4%AA), 60 min
Ferment at 17C with White Labs

Started with 25L to strike temp, and a mini 5L batch spage. Got 21L into the fv with OG of 1.052, pitched at 18C with 1L of WLP300 Hefeweizen Ale. A few pics:

Gotta say, this yeast smells amazing. Even the spent wort from the starter was pretty decent! I overbuilt it to store some, as I have a feeling I'll be using it many times.


This was the first time using my new grain mill, and I gotta say I love it. Drill ran out of battery about half way through, but milling by hand wasn't a problem.


Just chillin'




A whizz with the paint stirrer and the freshly crushed grain makes a lot of foam, much more than when I got it pre-crushed.


Should end up around 5%
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Planning: Zombie Dust clone, Fisherman's stout
FVs: Munich dunkle, Czech pilsner
DJs:
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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Old 09-01-2017, 07:38 AM   #2
Clint
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Why 17°c for the fermentation?

Cheers

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Old 09-01-2017, 08:38 AM   #3
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Why 17°c for the fermentation?

Cheers

Clint
In short, because that was recommended on the byo style guide. I wanted to make something balanced, with only undertones of banana and clove. If it ends up too neutral I might ramp it up in for the next iteration.
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Old 09-01-2017, 08:52 AM   #4
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Hi!
Thanks for the pics.
Did you adjust the setting on the grain mill or go with the factory setting?
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Old 09-01-2017, 09:12 AM   #5
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Hi!
Thanks for the pics.
Did you adjust the setting on the grain mill or go with the factory setting?
Yeah, I adjusted it down to 0.76mm (0.030") as I'm doing BIAB and don't need to worry about a stuck sparge. I might go even lower next time.
__________________
Planning: Zombie Dust clone, Fisherman's stout
FVs: Munich dunkle, Czech pilsner
DJs:
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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Old 09-01-2017, 09:30 AM   #6
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Hi!
Thanks!
I don't use a bag, but was considering conditioning the grain - I've read that you can have a finer crush but still get a good grain bed because the husks don't get torn up.
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Old 09-01-2017, 09:39 AM   #7
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Quote:
Originally Posted by Bigcol49 View Post
Hi!
Thanks!
I don't use a bag, but was considering conditioning the grain - I've read that you can have a finer crush but still get a good grain bed because the husks don't get torn up.
Yeah, it is an interesting idea. I might give it a try next time I have a recipe with a lot of wheat or non-base grain.
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Planning: Zombie Dust clone, Fisherman's stout
FVs: Munich dunkle, Czech pilsner
DJs:
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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Old 16-02-2017, 12:13 AM   #8
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So, the Hefeweizen is ok. It was a little scorched during the boil, and the smokey flavour doesn't fit with the style. I do get a lot of banana from it, and a very thick creamy head, so other than that it hits the style. It finished at 1.009. Not my proudest beer, but still drinkable so it won't go to waste. I will have to try this style again.


Than, back on the 25th Jan, I did a maxi-BIAB English Ale. This was boiled in my stock pot, to ensure that the odd taste of the last three batches was scorching from the peco element (it was):

Grain bill:
4.3kg MO
0.23kg crystal
115g brown
0.23kg aromatic
1h at 65C

34g EKG (5%) @ 60min
14g EKG (5%) @ 20min
14g EKG (5%) @ flameout
WLP002 English Ale, 1L starter

The WLP002 was very clumpy straight from the pack, due to its very high flocculance. I got 16L at 1.056, which I diluted down to 20L at 1.045. I just bottled it tonight, after a 4 day cold crash, with 75g dextrose. The yeast was so well compacted at the bottom I could get pretty much get all the beer into the bottling bucket. I hope there is enough yeast to carbonate. It was crystal clear:

Ended up with 37 500ml bottles. It could've been 38, but I drank a pint from the fv. This is one of those occasional beers that just tastes great straight from the fv, and I'm really looking forward to it being ready. I might submit it to the April HBF bitter competition, thought it is a bit sweet for style at the moment.

Since then, I've soaked the peco element in strong citric acid for four days, which has turned it super sparkly, and will hopefully have fewer nucleation point and be less susceptible to scorching. Next up will be a boaderline NEIPA/DIPA, to use up most the hops in my freezer. To avoid the scorching which has affected the last three batches I will vorlauf, clean the element after the mash, and only do a 35 minute boil, which shouldn't affect the beer too much given the last two xBmts on the matter.

20L batch length, using 100% Ashbeck water.

Grist:
6kg Maris Otter
240g Caramalt
660g Munich II
75min mash, at 64C, stirring at 30 and 60 minutes.
20L strike water, 2.5L hot water for 5min mash out, and 10L for batch sparge.

Hop Schedule for 35 minute boil:
25 min: Chinook 12.5% 44g
15 min: Ahtanum 5.2% 38g
10 min: Ahtanum 5.2% 19g
5 min: Citra 11.5% 14g
0 min: Ahtanum 5.2% 19g
0 min: Citra 11.5% 14g
The 0 min hops added at 80C for 30 mins after flameout
Dry hops:
6 days: Centennial 11.5% 36g
6 days: Citra 11.5% 25g
6 days: Falconers Flight 11.6% 31g
6 days: Amarillo 10.8% 8g
3 days: Centennial 11.5% 36g
3 days: Citra 11.5% 25g
3 days: Falconers Flight 11.6% 32g
3 days: Amarillo 10.8% 9g

2x packets Safale US-05, 17C.

It should be around the 7% mark, 40-50 IBUs, and very hoppy. Hopefully I can get this on tomorrow after work. I'm looking forward to this one!
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Planning: Zombie Dust clone, Fisherman's stout
FVs: Munich dunkle, Czech pilsner
DJs:
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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Old 16-02-2017, 06:12 PM   #9
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The NE/D-IPA went well. I got a decent 80% mash efficiency and 71% brewhouse, so bumped up the volume a bit to 22L at 1.070 in the fv. Wort was very nice, bitter and the right colour. Despite all my efforts to avoid scorching, including only a 35 minute boil and cleaning the element after the mash, the element was still burnt. The element isn't as bad as it has been, so hopefully this hasn't damaged the wort as in previous brews. I have high hopes on this one. Now, though, I'm thinking I'm either going to have to get a new element, or perhaps cut my losses and get an ACE or GF and use the peco as a HLT, or just do maxi-BIAB in the stock pot.

I give a light brush on the right:


After scrubbing:


The stuff is a bugger to get off. Can't believe it ended up like this after a 35min boil, even though it was pristine when it went in. It is now sitting in vinegar.
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Planning: Zombie Dust clone, Fisherman's stout
FVs: Munich dunkle, Czech pilsner
DJs:
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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Old 23-02-2017, 08:09 AM   #10
IainM
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The IPA is down to 1.010, so 7.9% already! The trial jar tastes very promising indeed, despite only a week into the fermentation. Still got lots of juicy hop flavour. I've just added to first 100g of dry hops.
__________________
Planning: Zombie Dust clone, Fisherman's stout
FVs: Munich dunkle, Czech pilsner
DJs:
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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