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Moe

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Brewzilla Brew #13: The physics

Brewed this the other day, currently fermenting away nicely.

I got this recipe from DIY Dog, after a few low efficiency brews I set my efficiency to 65% on Brewfather and scaled the recipe for 23l.

4.07kg Extra pale malt
940g Dark Crystal (450 EBC)
310g Caramalt (30EBC)
230g crystal malt (235 EBC)

25g Amarillo 9.2% FWH
12.5g Amarillo @30m
50g Amarillo @flameout
12.5g Bramling cross (6%) hop stand.

Total of 47IBU

Yeast: M44 slurry harvested from vacant gesture

Mashed with 23l of water, and saved 7l for sparge.

In my head brewdog is associated with pale ales so I treated my water on autopilot with 23ml AMS, a teaspoon at gypsum and campden. Then realised that I’d been an idiot and shouldn’t have added so much acid.

I didn’t want to re start the additions as the water was approaching strike temp, so had a look on Brewfather and it suggested adding 3G of baking soda, to that’s what I did.

Mashed in at 67C for a mash temp of 65C.

Left it alone for 15m, then gave it a stir and added the top plate and started the recirculation.

Checked it again 15m later and the wort was pouring down the centre pipe, so I turned the pump off and let it drain before turning the pump back on, but slower.

The sparge took ages, it usually only takes a few minutes but this time it took 20. I added the sparge water 1L at a time every time the level dropped below the top screen.

Pre boil volume was spot on at 28l, I didn’t bother with a pre boil gravity, as by the time the sample has cooled it’s too late to change anything anyway.

Boil went fine, chilled to 25C, put into fermentor, pitched yeast and set to ferment at 19C.

Measure the OG, I was aiming for 1.048, but this was 1.054, so this will be a bit stronger than planned.

I wonder if the higher efficiency was down to the slow sparge?
 

dcbrookes

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I always use gelatine finings, at the rate of 1 tablespoon for 23 litres. I have recently started giving the gelatine solution a brief boil, as I have had infections in the past which I put down to the gelatine being used at too low a temperature. I recently read an article comparing the clearing effects of boiled and un-boiled gelatine: received wisdom is that it should not be boiled, but the experiment described in the article showed that it makes no difference - I have found that boiling it briefly does not seem to affect its clearing abilities.
 
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Alan_Reginato

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First brew with the Brewzilla - Mandarina Bavaria Smash

This was my interpretation of a recipe taken from DIY dog. They were a bit vagueon hop timings:

6.4kg extra pale malt

60 minute mash @ 65 degrees

44g Mandarina Bavaria @FWH
30g MB @20minutes
1/2 protofloc @15mins
50g MB hop stand for 10 minutes at 80 degrees C

CML five yeast

Really enjoyed using the Brewzilla for this. It made the whole brew day so easy.

I used the Brewfather app to calculate water additions and volumes for the first time- this gave me too much mash water, the pot was almost overflowing.

Ended up with just shy of 23l in the fermentor with an OG of 1.062.

it’s now fermenting at 19 degrees.
Hi Moe!

I know you probably drank it all, but, if you remember it, can you describe the tasting notes of MB hop? I'm thinking about use it, but as we know the description of hops varies a lot, even between producers.

Thanks!
 

Moe

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Hi Moe!

I know you probably drank it all, but, if you remember it, can you describe the tasting notes of MB hop? I'm thinking about use it, but as we know the description of hops varies a lot, even between producers.

Thanks!

Hi, I drank that keg a while ago now, but I remember the hop aroma and flavour as being very subtle. Nothing like the big punchy American hops.

In my notes I have written that if I brew this again to move the 20minute addition to a bit later in the boil and add a dry hop.

All that being said it was a nice beer, the hops were mildly floral and citrusy, a bit like a centennial, but dialled back 50%.

Hope this helps? It’s a decent enough hop and I’d use it again but my expectations of the fruitiness were maybe a touch high?

However some or all of the above could be down to my process, and the recipe too?

Have a go with it and see what you think.
 

Moe

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“The Physics” finished up at 1.007, making it 6.2%, so a fair bit higher then the recipe called for.

I kegged this evening with some gelatine. I got a full keg plus 5 x 500ml bottles.
I’ll give it a week or so to condition before I tuck in 🍻
 
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dcbrookes

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Hi Moe!

I know you probably drank it all, but, if you remember it, can you describe the tasting notes of MB hop? I'm thinking about use it, but as we know the description of hops varies a lot, even between producers.

Thanks!
I have used Mandarina Bavaria a few times and found it a bit underwhelming, but not as much so as Hull Melon.
 

Moe

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Finished off the physics. I was concerned with the recipe that there was a lot of dark crystal malt. This beer tasted more like a Porter, but was a nice pint all the same
 
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