Oneflewover brewdays

Discussion in 'Beer Brewdays!' started by Oneflewover, Dec 31, 2017.

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  1. Mar 3, 2018 #21

    Oneflewover

    Oneflewover

    Oneflewover

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    Another ad-hoc brewday today. A beer based on Brew By Numbers Citra Saison, 23L batch.

    1.67kg Marris Otter
    1.33kg Pilsner
    1kg Wheat
    0.33kg flaked rye (should've been flaked wheat, oops)
    0.22kg dextrose

    Single step mash at 65 deg C for 75 mins, 3.5l per kg.

    8g Magnum @ 60 mins
    10g Citra @ 10 mins
    10g Citra @ 5 mins
    50g Citra @ flameout

    12g cracked coriander seed @ 5 mins

    Wyeast 3711 french saison at 22 deg C, rising to 25 deg C.

    Low mineral water profile, aimed for alkalinity of 20ppm

    Tried underletting for the first time today as an experiment, no doughing in or stirring of the mash.
    Pros: very little grain particle / flour made it out of the grain basket, bazooka didn't get clogged, sparge ran beautifully despite the wheat and rye in the mash.
    Cons: dreadful efficiency! Finished with 1.035 (about 50% brewhouse efficiency) target was 1.045.

    I will try underletting again, but will definitely be stirring a couple of times during the mash in future....
     
  2. Mar 10, 2018 #22

    Oneflewover

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    This has gone down to 1.001 (might even be 1.000) within the week. That appears to be 97 - 100% attenuation. Very impressed with Wyeast 3711, despite the low OG and the attenuation the sample had some mouthfeel. Nice flavours so far.

    The info on the yeast suggests attenuation of 77-83%, so not sure why I got higher - any ideas? (I checked the hydrometer with water at 20 degrees)
     
  3. Apr 7, 2018 #23

    Oneflewover

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    Brewday tomorrow. Going to have another crack at a saison, on similar lines to the last one (which I am really pleased with, despite lower abv than expected).

    21l batch. Target OG 1.058 - SG 1.009 = 6.35% ABV based on 75% efficiency, although I wouldn't be surprised if it ended lower than 1.009. Target 18 IBU.

    1.33kg Marris Otter
    1.67kg pilsner / lager
    1kg Wheat
    0.5kg cara rye
    0.2kg flaked barley
    0.3kg dextrose

    10g Magnum at 60 mins
    10g Citra at 5 mins
    20g citra at flameout

    Reusing Wyeast french saison 3711 from last brew.

    Mash liquor prepped and grains milled:
    20180407_205440_Richtone(HDR).jpg 20180407_205330_Richtone(HDR).jpg
     
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  4. Apr 8, 2018 #24

    Oneflewover

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    Well, missed my numbers again. 24l at 1.050 (16.5l mash, 15l sparge).

    Good news is back to approx 75% brewhouse efficiency. Persisted with underletting (so much easier), but stirred a couple of times during the mash.

    Cleaning up now and waiting for the yeast slurry and wort to reach same temp before pitching (20 deg C). I plan to pour most of the beer off the top of the yeast / trub I've saved swirl it up and chuck it in. Can someone let me know asap if this is a bad plan!
    Cheers
    DSC_0042.JPG DSC_0042.JPG DSC_0039.JPG
     
  5. Apr 9, 2018 #25

    Oneflewover

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    Well, it's fermenting away nicely this morning so the reused yeast seems to be happy enough.

    Let's see where it ends up, this yeast gave damn near 100% percent attenuation last time out, but that was all base malt and lower OG. I've heard that 3711 will happily chomp through sugars from crystal malts, so I am wondering if this will go lower than predicted 1.009
     
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  6. Apr 9, 2018 #26

    IainM

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    Yeah 3711 is a beast. It took my BBNo Citra Saison attempt down from 1.044 to 1.002 in no time at all. The recipe calls for pitching at 24C and letting it rise to 27C to finish off, but I pitched at 22C and it munched right through it before I'd raised it above 23C. Despite this, when I put it into the All Hail Pale competition, one of the judges feedback was to lower the fermentation temp to temper down the phenols. Can't please 'em all! I think the cara-rye is a good addition, as this beer could do with some body and I reckon the rye will compliment the yeast well; the original recipe is great at first but becomes a bit one-dimensional after a couple of months and the citra aroma fades away. I have to get another Saison on the go soon.
     
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  7. Apr 16, 2018 #27

    Oneflewover

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    Well this was down to predicted FG 1.009 on Friday (5 days in) and it's clearly still fermenting today (8 days in). Maybe the 3711 is finding it tricky to chew it's way through the crystal rye?

    Sample was......interesting. There may be a little too much of the crystal rye in the recipe.....time will tell....
     
  8. Apr 24, 2018 #28

    Oneflewover

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    Bottled this beer tonight. I'm going to say it's a Biere de Garde, the colour , ibus and abv seem to fit the profile :blush2:

    The 3711 really is a beast of a yeast, took this down from 1.050 to 1.002, so definitely managed to deal with the card rye. It achieved 96% apparent attenuation, and Wyeast state that it does 77-83% - what's that about then? Also described as low flocculation, but my experience is that it forms a nice compact yeast cake, and sticks to the bottom of the bottle like xxxx to a blanket. I like this yeast!
     
  9. May 3, 2018 #29

    Oneflewover

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    Carbed up beautifully after 10 days, and tasting very good even if a bit young. Anyone up for a swap, would be interested in feedback...
     
  10. May 3, 2018 #30

    IainM

    IainM

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    Sure, why not. I've got a black IPA and another IPA which are drinking pretty nicely atm.
     
  11. May 3, 2018 #31

    Oneflewover

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    Great. Assuming that you haven't moved I'll get one out in the post asap. Black IPA is a style I'm very keen to explore ...
     
  12. May 3, 2018 #32

    IainM

    IainM

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    Yup, same place. I'll get a BIPA out next weekend, also assuming you haven't moved.
     
  13. May 4, 2018 #33

    Oneflewover

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    Yeah, still here. Thanks Iain
     
  14. May 12, 2018 #34

    IainM

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    In the post bud.
     
  15. May 12, 2018 #35

    Oneflewover

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    I'll send a pm
     
  16. May 12, 2018 #36

    Oneflewover

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    Pseudo lager brewed today. Mostly because I had a suitable set of ingredients hanging around!

    25l into the fermenter, 1.045 ish

    4kg lager malt
    400g Vienna
    375g flaked corn
    200g flaked barley

    Mashed at 66 deg C. 75 minute mash and 75 min boil.

    8g Magnum @ 60
    20g Saaz @ 15
    30g Saaz @ 5

    Bulldog Steam lager yeast, + a sachet of Nottingham as I am fermenting at 15 degrees

    Mash water treated with CRS to reduce hardness to 20 ppm. I've been sparging with tesco ashbeck lately as I've been mostly brewing pale beers and been having to use a lot of CRS as my water is very hard.

    Nice and relaxed brew, no issues other than decided to give the hop spider another go. Hopeless, just clogs up and must impact on hop utilisation.
     
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  17. Sep 10, 2018 #37

    Oneflewover

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    Haven't been keeping this up to date, but have only brewed a stout in the intervening time due to heat wave / broken fridge.

    That's all gonna change this weekend! SWMBO is away from Thursday to Sunday, so planning 2 brews - a coconut, choc, rum stout and an AIPA. The cacao nibs for the stout will get soaked in around 400ml dark rum, not the vodka
    DSC_0302.JPG DSC_0301.JPG
     
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  18. Sep 15, 2018 #38

    Oneflewover

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    Up at 6am to start, now 9-45 and the stout is approaching the end of the boil. Grains weighed and crushed for the AIPA, liquor prepped. Reckon that a double brew day might be the way to go! :cheers3:
     
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  19. Sep 15, 2018 #39

    Oneflewover

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    Took 8 hrs start to finish for the 2 brews. Got a bit of cleaning up to do, left it to go out with the kids.

    Overshot the stout numbers, both OG (1.072) and volume (26l). The AIPA was bang on (1.061 @ 23l) . Going to have to make an effort to get consistency, been all over the place this year.

    One brew underlet, other doughed in as standard as an experiment. The latter resulted in ++ particles finding their way through the grain basket and ended up with clogged bazooka and loads of crap in the boil. Underletting all the way now for me...
     
  20. Sep 15, 2018 #40

    Oneflewover

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    DSC_0310.JPG there they are! Had to put around 3.5 litres of the stout in a 5l plastic bottle due to lack of headspace in FV at the bottom and will ferment in the kitchen
     

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