dlowe1992 brew-days.

[dlowe1992]

Only my second AG brew today. Wanted to do something akin to a Vienna Lager. Given I can't yet control fermentation temps, I decided to ferment with an ale yeast happy at room temp in my house, and deem it a 'Vienna Pale' though it will likely turn out a little darker..

Aim was about 8 litres into the fermentor, which I knew could be risky brewing in my 11L stock pot. Had to make use of an emergency pan during the hot break but otherwise fine. Also slightly baffled by some higher SG readings than expected, until I realised I had some strange stuff going on in my Brewfather recipe. Once corrected, all seems to have gone well.

Ashbeck Water with 0.2g/L Gypsum and 0.1g/L Calcium Chloride

1kg Vienna Malt
250g Munich Malt
250g Pale Malt
80g Carapils

60 min mash @ 67deg in 6 litres before straining and adding another 5 litres @ 75deg for a further 10 mins.

5g Magnum AA 10.5% @ 60 mins
15g Hallertau AA 3.3% @ 0 mins for a 15 minute stand before cooling

1/4 tablet Protofloc @ 15 mins

CML 5 yeast

OG - 1.050
Target FG - 1.012
IBU - 23
ABV - 5%

Ended up with about 7 litres in the FV and liquored back to 8 litres before pitching the yeast.
Will look to give this a couple of weeks in the FV before bottling. All went reasonably well, colour was about what I was hoping for and smelled great. Already looking forward to tasting!

 

[dlowe1992]

lighter than a traditional Vienna lager, though I’m quite happy with that and expected from using less Munich and more Vienna / Pale.

 

[YeastFace]

Sounds great. Pilot do a Vienna Pale, very nice it is too.

 

[Clickeral]

Last one I did in 2021 (had people think it was a lager )

65C mash 18C ferment

94.7% Vienna malt
5.3% Wheat

Chinook @ 60 to 5.3IBU
Equanot @ 60 to 4.3IBU
Chinook @ 5 to 5.9IBU
Equanot @ 5 to 6.6IBU
Chinook @ 0 to 5.5IBU
Equanot @ 0 to 18.9IBU

US05

 

[dlowe1992]

Sounds great. Pilot do a Vienna Pale, very nice it is too.

That sounds great… will have to give it a try

Last one I did in 2021 (had people think it was a lager )

65C mash 18C ferment

94.7% Vienna malt
5.3% Wheat

Chinook @ 60 to 5.3IBU
Equanot @ 60 to 4.3IBU
Chinook @ 5 to 5.9IBU
Equanot @ 5 to 6.6IBU
Chinook @ 0 to 5.5IBU
Equanot @ 0 to 18.9IBU

US05

That sounds good..
What level of carbonation / priming did you go for? I’m wondering whether to carbonate this at a lager type level or more like an ale level I enjoy (fairly low carbonation)….

 

[The-Engineer-That-Brews]

I'm sure that will turn out great
Well done on your second AG brew - I bet it feels a heck of a lot less confusing than the first one (I know it did for me)
How is the first one drinking?

 

[dlowe1992]

I'm sure that will turn out great
Well done on your second AG brew - I bet it feels a heck of a lot less confusing than the first one (I know it did for me)
How is the first one drinking?

Cheers
Certainly feels a lot less confusing this time!
Sampled the first bottle last night. It had an off flavour that I would describe as alcoholic / terps…
The FV was moved around a bit during fermentation as we were decorating and it was in a cupboard for a few days where the temp can get quite high.. room temp near mid twenties so beer even higher.. thinking this could be the cause..

I’m leaving the bottles to see if it mellows out a little. Glad on reflection I’m doing small batches while work g it out..

 

[The-Engineer-That-Brews]

How long has it been in the bottles?
I always find I’m super-critical of my own beers anyway :-)

 

[The-Engineer-That-Brews]

thinking this could be the cause..

The advice I was given early on was “brewers just make wort, it’s yeast that makes beer” - the implication being that we‘re always well-advised to keep the yeast happy. Some varieties care more than others. Personally (and I know others may disagree) until you have temperature control for your fermentations I’d say you can’t go wrong with S-04

 

[dlowe1992]

How long has it been in the bottles?
I always find I’m super-critical of my own beers anyway :-)

Only just over a week. And I’ve noticed that the extract APA I brewed about 8 weeks improved after a few weeks in the bottle so here’s hoping

RE yeast, I think it’s a good point. I also only noticed when looking back that liberty bell’s ‘happy’ range tops out at 23 deg. It definitely spent a good bit of time higher than that..

As to your question of enjoying it… I found myself with an unexpected free afternoon so did a repeat of my first AG brew (3rd in total). I’ll keep a closer eye on fermentation temp and do a comparison..

Pretty addictive this brewing stuff!!

 

[The-Engineer-That-Brews]

Only just over a week

Oh crikey, yes it will definitely taste a bit rough at this stage LoL

 

[Clickeral]

That sounds great… will have to give it a try



That sounds good..
What level of carbonation / priming did you go for? I’m wondering whether to carbonate this at a lager type level or more like an ale level I enjoy (fairly low carbonation)….

2.4

 

[dlowe1992]

Double Brew Day complete yesterday.
Aim was a session pale ale / blonde.

1.45kg Pale Ale Malt
150g Carapils
100g Caramalt
100g Vienna

30 min mash @ 67
10 min second mash / sparse @ 75

5g Centennial 10% AA - 30 min boil
50g CML US C hop blend - 20 min hopstand @ 80deg.

Repeated a second time with a FV top up to get 20L in the FV. OG spot on at 1.040 and wort nice and clear.

M44 yeast pitched last night.

Again had to make use of the secondary pan. Starting to cast longing eyes at an all in one system to make life easier…

 

[dlowe1992]

First brew of 2024, and my first using the Klarstein Mundschenk. A few hiccups en route but got there!!

APA
OG - 1.044 FG - 1.011* EBC - 9.3 I U - 35

3kg MO / Clear Choice (had some of both)
1kg Vienna
300g Munich
200g Carapils

10g Centennial @ 30mins
15g Mosaic @ 5 mins
85g Mosaic & 40g Centennial - 30 min hopstand @ 79deg

Ended up with about 20 litres which I’ve split across 3 buckets to pitch different yeasts.

CML Pia / Clipper / Five

Only managed a couple of pictures…
Originally intended to use two of the small buckets and the ashbeck bottle, but one has developed a leak so had to use the bigger bucket. A little worried about the extra headspace but will have to go with it for now…

All three will be fermenting in my eaves which hold a steady 16 degrees..

 

[dlowe1992]

Yesterday was AG brew day no 7 (I think). Not without incident..
Anyway, idea was something akin to Tribute from St Austell, with more than a cursory nod to @Clint a recipe on here..

ABV 4.2% OG 1.043 FG 1.011 EBC 11 IBU 30

Pretty much a full volume mash, though had to top up 4 litres or so pre boil as I chickened out mashing the full volume while I figure out full levels. Smashed my thermometer five minutes in, but not too much of an issue..

Mash pH looking good, boil underway and I realise the hose I need for cooling is frozen solid. An hours coaxing it through a pot of warm water and it choked into life…

During hopstand I decided to try and recirc to mimic a whirlpool to some degree. Stupid idea, pump blocked in less than 10 seconds.

Chilled down to 25 and transferred. Lovely clear wort and colour something like I wanted. Bazooka clogged toward the end and took a bit of trub into the FV. No matter.

Hit OG on the nose. Rewarded myself with a bottle of the real stuff and colour compared mine. Very pleased!

21L into the fermenter. CML Midland pitched last night and doing its thing this morning. Pleased with the days work!!