I've done a few kits and decided to throw myself into AG. I'm interested in smaller batches, and BIAB appealed to the tight Yorkshireman in me as I could buy less equipment.
I went for Greg Hughes Patersbier because it looked fairly simply, and is the style of beer that I like, a few on here have said its a bit bland, but we shall see.
I am a big fan of people posting photos on here as I find I learn most from those threads, so I took a bunch.
I basically scaled the whole recipe down by 33% (since it requires 4.5kg of malt and I bought a 3kg pack).
So as a first timer, mistakes happen, I have no idea how I did it but only realised on the day, I have ordered German Bohemian Pilsner Malt, rather than Belgian Pilsner Malt.. Oh well, carry on!
Grain:
Bohemian Pilsner Malt (3kg)
Hops:
Saaz (20g) start of boil
Hallertauer Mittelfruh (7g) last 10 mins
Yeast:
Wyeast 3787 Trappist high gravity
Expected:
Makes: Just over 15L
OG: 1.046
Bitterness: 16.4 IBU
Colour: No idea as I have the wrong grain
Step 1, ingredients at the ready:
Step 2, fail to prepare = prepare to fail
Step 3, heat 12L of water to 70 degrees. I anticipate I will lose 2L in the grain, and will add 2*4L of dunk sparges after the mash to take the preboil volume to 18L, to hopefully end up with just over 15.
Step 4, add the grain in the brew bag, remove clumps
Step 5, check the temp was 65 degrees for the mash as calculated.. Hmm not quite, I expect to lose a couple of degrees I'm happy enough with 66.4 degrees.
Step 6, wrap in half a dozen towels, return a couple of times over the hour to give it a poke and stir.
Step 7, after an hour check the temp, 64.2, so I lost 2.2 degrees in the mash.. I'm fairly happy with the considering my methods.
Step 8, pull out the bag and squeeze that mother!! At this point I realised my 21L pot diameter was difficult to sit 3kg of grain on top without spilling over the side. The squeezing was awkward and difficult to be honest.
Step 9, dunk sparge. I heated 4L of water to 75 degrees and put the grain in, and gave it a good prodding for a few mins and poured into the big pot. I repeated this for a second time. During this I put the big pot on full heat to get towards to boil. The transferring of the dunk sparge water while holding the heavy grain bag was again, difficult!
Step 10, hops bagged up and ready, while the boil nears rolling.
Step 11, she's going! Chuck the bloody hops in! I became immediately concerned because I was expected 18L preboil, and my 21L pot appears to be full to the rim, where on earth has the extra water come from? Unfortunately I have nothing to measure how much was actually in the pot. Added the hops as per the schedule, there really wasn't much compared to other recipes. And 1tsp of irish moss with 15 mins left.
Step 12, cool. This is where is all went a bit wrong. I was just cooling in the sink with ice. I prepared a bunch of big ice blocks and cubes, and within 5 mins these were all melted and the water was warming up. I was repeatedly replacing the water with fresh cold water.. But god, it took hours to cool down, maybe about 3 hours? So I might be looking at chill haze issues?
Step 13, transfer to the fermenter vessel and add yeast. The yeast was liquid where to smack the pack to activate.. I didn't read the instruction saying leave it for 3 hours, and by this point it was half 10, so I slapped it and just poured it in. Will see when I get home from work if it's working. Fingers crossed.
I ended up with ~16L of wort, about what I was expecting so maybe my pot isn't really 21L!
OG reading came out as 1.051, so higher than I expect, no idea why...!
So that was it. I learned I definitely need an immersion chiller. I also had no idea when boiling there would be lots of coagulated proteins, so I thought I had infected it with something for a while.
Now I wait and see. Any thoughts?
I went for Greg Hughes Patersbier because it looked fairly simply, and is the style of beer that I like, a few on here have said its a bit bland, but we shall see.
I am a big fan of people posting photos on here as I find I learn most from those threads, so I took a bunch.
I basically scaled the whole recipe down by 33% (since it requires 4.5kg of malt and I bought a 3kg pack).
So as a first timer, mistakes happen, I have no idea how I did it but only realised on the day, I have ordered German Bohemian Pilsner Malt, rather than Belgian Pilsner Malt.. Oh well, carry on!
Grain:
Bohemian Pilsner Malt (3kg)
Hops:
Saaz (20g) start of boil
Hallertauer Mittelfruh (7g) last 10 mins
Yeast:
Wyeast 3787 Trappist high gravity
Expected:
Makes: Just over 15L
OG: 1.046
Bitterness: 16.4 IBU
Colour: No idea as I have the wrong grain
Step 1, ingredients at the ready:
Step 2, fail to prepare = prepare to fail
Step 3, heat 12L of water to 70 degrees. I anticipate I will lose 2L in the grain, and will add 2*4L of dunk sparges after the mash to take the preboil volume to 18L, to hopefully end up with just over 15.
Step 4, add the grain in the brew bag, remove clumps
Step 5, check the temp was 65 degrees for the mash as calculated.. Hmm not quite, I expect to lose a couple of degrees I'm happy enough with 66.4 degrees.
Step 6, wrap in half a dozen towels, return a couple of times over the hour to give it a poke and stir.
Step 7, after an hour check the temp, 64.2, so I lost 2.2 degrees in the mash.. I'm fairly happy with the considering my methods.
Step 8, pull out the bag and squeeze that mother!! At this point I realised my 21L pot diameter was difficult to sit 3kg of grain on top without spilling over the side. The squeezing was awkward and difficult to be honest.
Step 9, dunk sparge. I heated 4L of water to 75 degrees and put the grain in, and gave it a good prodding for a few mins and poured into the big pot. I repeated this for a second time. During this I put the big pot on full heat to get towards to boil. The transferring of the dunk sparge water while holding the heavy grain bag was again, difficult!
Step 10, hops bagged up and ready, while the boil nears rolling.
Step 11, she's going! Chuck the bloody hops in! I became immediately concerned because I was expected 18L preboil, and my 21L pot appears to be full to the rim, where on earth has the extra water come from? Unfortunately I have nothing to measure how much was actually in the pot. Added the hops as per the schedule, there really wasn't much compared to other recipes. And 1tsp of irish moss with 15 mins left.
Step 12, cool. This is where is all went a bit wrong. I was just cooling in the sink with ice. I prepared a bunch of big ice blocks and cubes, and within 5 mins these were all melted and the water was warming up. I was repeatedly replacing the water with fresh cold water.. But god, it took hours to cool down, maybe about 3 hours? So I might be looking at chill haze issues?
Step 13, transfer to the fermenter vessel and add yeast. The yeast was liquid where to smack the pack to activate.. I didn't read the instruction saying leave it for 3 hours, and by this point it was half 10, so I slapped it and just poured it in. Will see when I get home from work if it's working. Fingers crossed.
I ended up with ~16L of wort, about what I was expecting so maybe my pot isn't really 21L!
OG reading came out as 1.051, so higher than I expect, no idea why...!
So that was it. I learned I definitely need an immersion chiller. I also had no idea when boiling there would be lots of coagulated proteins, so I thought I had infected it with something for a while.
Now I wait and see. Any thoughts?
