Honestly, it's for no reason other than I can start the mash in my lunchbreak and continue the brewing once the kids are in bed. That said, I get pretty good efficiency from my mash
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Honestly, it's for no reason other than I can start the mash in my lunchbreak and continue the brewing once the kids are in bed. That said, I get pretty good efficiency from my mash
All this talk of patersbier made me decide to re-brew this one tonight. Slight change in recipe as I had 500g old bohemian going spare so swapped that for the same amount of pilsner, plus adjusting for lower AA in hopes.
7 hour mash meant I massively overshot on efficiency. Probably about 1% stronger than last time with an extra 1.5litres.
I should probably make a note of my efficiency now that I've got a few brews under my belt. Would be good to dial in on the consistency.
Notes to follow.
7 hour mash meant I massively overshot on efficiency. Probably about 1% stronger than last time with an extra 1.5litres.
I should probably make a note of my efficiency now that I've got a few brews under my belt. Would be good to dial in on the consistency.
Notes to follow.
I did one of those a while back and a really good beer. There are a few guys on here who are fans.
BIAB isn't as efficient as the all in one systems but being under efficient isn't necessarily a problem. As long as you've got the right flavours, being a bit lower on abv can be a good thing. My lower alcohol beers always go a lot quicker than the higher ones - you can just drink more of them.
#24 Patersbier Repeat
Belgian Single (26 A)Type: All Grain
Batch Size: 20.00 L
Boil Size: 24.37 L
Boil Time: 45 min
End of Boil Vol: 22.50 L
Final Bottling Vol: 18.50 L
Fermentation: Ale, Two Stage
Date: 28 Apr 2023
Brewer:
Asst Brewer:
Equipment: Grainfather_18.5L Keg (20l batch)
Efficiency: 73.00 %
Est Mash Efficiency: 78.8 %
Prepare for Brewing
- Hydrate yeast with 341.07 ml warm water and add optional 17.1 g of GoFerm
- Clean and Prepare Brewing Equipment
- Total Water Needed: 27.71 L
- Mash Water Acid: None
Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
27.71 L | -MY WATER- 11.2CRS 0.5Camp | Water | 1 | - | - |
1.60 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 2 | - | - |
0.55 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 3 | - | - |
0.50 Items | Campden Tablets (Mash) | Water Agent | 4 | - | - |
Mash or Steep Grains
Mash Ingredients Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
3.50 kg | Pilsner (2 Row) Ger (3.9 EBC) | Grain | 5 | 87.5 % | 2.28 L |
0.50 kg | Bohemian Pilsner (3.5 EBC) | Grain | 6 | 12.5 % | 0.33 L |
1.50 g | Gypsum (Calcium Sulfate) (Sparge) | Water Agent | 7 | - | - |
0.52 g | Epsom Salt (MgSO4) (Sparge) | Water Agent | 8 | - | - |
Name | Description | Step Temperature | Step Time |
|---|---|---|---|
Protein Rest | Add 14.30 L of water at 53.0 C | 50.0 C | 30 min |
Saccharification | Heat to 64.0 C over 15 min | 64.0 C | 400 min |
Mash Out | Heat to 76.0 C over 10 min | 76.0 C | 10 min |
- Sparge Water Acid: None
- Fly sparge with 13.41 L water at 75.6 C
- Add water to achieve boil volume of 24.37 L
- Estimated pre-boil gravity is 1.040 SG
Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
46.00 g | Saaz [2.70 %] - Boil 45.0 min | Hop | 9 | 15.1 IBUs | - |
1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 10 | - | - |
23.00 g | Saaz [2.70 %] - Boil 10.0 min | Hop | 11 | 4.2 IBUs | - |
- Estimated Post Boil Vol: 22.50 L and Est Post Boil Gravity: 1.045 SG
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 20.00 L
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
1.0 pkg | Belgian Abbey (Mangrove Jack's #M47) | Yeast | 12 | - | - |
- Measure Actual Original Gravity _______ (Target: 1.045 SG)
- Measure Actual Batch Volume _______ (Target: 20.00 L)
Fermentation
- 28 Apr 2023 - Primary Fermentation (14.00 days at 22.0 C ending at 22.0 C)
- 12 May 2023 - Secondary Fermentation (7.00 days at 3.0 C ending at 3.0 C)
Dry Hop and Bottle/Keg
- Measure Final Gravity: _________ (Estimate: 1.008 SG)
- Date Bottled/Kegged: 19 May 2023 - Carbonation: Keg with 0.86 bar
- Age beer for 30.00 days at 10.0 C
- 18 Jun 2023 - Drink and enjoy!
So this is what I brewed on Friday. Slight tweak to the previous recipe given there was a bit of older bohemian knocking about.
22.5L @ 1.050 into the FV which must be a mistake as that would be higher than 100% Brewhouse Efficiency which I would assume isn't possible! Suggests ABV could hit 6.3% but I'm hoping it's a bit lower than that really.
Last time I brewed it was 21.5L @ 1.047 so a slightly more feasible 81% efficiency.
Efficiency on other pale beers are: 86.4%, 74.1%, 73.3%, 75.7%, 74.3%, 73.5%, 72.5%, 86.3%. All a bit too variable to draw any real conclusions I guess.
Equipment profile updated to 75% efficiency and added in 10m whirlpool to get more accurate bitterness.
