Zephyr's Brew Days.

Discussion in 'Beer Brewdays!' started by Zephyr259, Mar 15, 2018.

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  1. Sep 24, 2018 #21

    Zephyr259

    Zephyr259

    Zephyr259

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    Tested things again and good news, bock is still going and is down to 1.019 for 6.9%, might still shave off another couple of points and get close to 1.016.

    Mead is fermenting again, checked pH which was 3.06 so shouldn't have been causing a problem, roused the yeast and today it's down to 1.046 for 11%, should hit 14% but might need an extra dose of nutrient, not sure at this stage.
     
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  2. Sep 30, 2018 #22

    Zephyr259

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    Seems it was done, 1.020 from the refractometer today for a nice 6.8% abv and tastes good. Also looks like mashing 30 mins at 63c and the same at 72c results the same as a single infusion at 67.5c which is exactly the average of those temps, wonder if this would hold true for other step mash schedules?
     
  3. Oct 10, 2018 #23

    Zephyr259

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    The barleywine I brewed last December is finally bottled, went for 2.3 vols by calculation. Brewer's friend guessed 0.8 vol residual CO2 but 9 months in a carboy will have lowered that by some unknowable amount, so I added 1.5 vol equivalent of priming which means I'll be somewhere between 1.5 and 2.3 vols.

    The bock has been split, half bottled straight at 2.2 vols and the other half pitched with my blend of Brett and bugs. I'm finding a common flavour in the brews where I boil down some first runnings, I might be taking the syrup down too far? Hard to describe, probably a super melanoidin flavour quite strong in the aroma too. I went back and tried one of my remaining bocks which was the first time I did this and it's there too although milder.

    The Brett C in my old ale seems to have started up, got a nice wee pellicle in the carboy from the oxygen in the headspace.

    Finally, is my dark mild which is fine but a bit disappointing, at 3.5% abv it's just a bit on the thin side and the pale chocolate / CaraAroma combo has given a touch of roast which conflicts with the thin and dry body. Like a very mild stout but without the body to stand up to it. Still tasty enough but recipe needs work if I'm going to rebrew a mild.
     
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  4. Oct 10, 2018 #24

    Dutto

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    A man after my own heart! i.e. one who doesn't rush a brew! I hope the Barley Wine comes out okay.
     
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  5. Oct 11, 2018 #25

    Zephyr259

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    Thanks, trying to hold of tasting it as it's only been in the bottle a week. Test bottles are firm and it looks clear but probably still conditioning fully.
     
  6. Dec 9, 2018 #26

    Zephyr259

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    Well once again it's been a while... knew I'd fall behind with this, not entirely my fault as it's easier to write at home with my full brew log but my PC has been out of commission for over 2 months now.

    Bock should be conditioned nicely now and I'll start drinking them this week, funny what hiding them in a box at the bottom of the beer cupboard does for being able to age something without noticing. I had one a while back and it was pretty tasty, good strong malt aroma from the boil down and a full bock flavour; going to be a regular autumn brew I feel.The sour pitched half had a week of active fermentation and has not gone quiet for the long slow souring and funkifying. The Old Ale is an acquired taste, people I've given bottles to have raved about it but I find it quite harsh, think it benefits greatly from being drunk on the warm side of cool to smooth it out. Finally time to dip into the barleywine for real, 12 months in waiting, it better be good, but I know it is from some tastings.

    I didn't brew in October, we had plenty of beer, it was really warm still and there was always flies about so i just took the month off. Got back to it in November with the Weyermann recipe for an amber wheat beer. I kept the malt percentages but scaled back to give 4.5 - 5% rather than +/- 5.5%. All malts were Weyermann.

    50% Dark Malted Wheat
    20% Vienna (recipe asks for pilsner but I don't have any in stock)
    15% Munich II
    10% CaraAmber
    5% CaraMunich III
    200 - 300 g oat husks (basically i just mixed about half the slightly used 500g bag into the grist.

    Water: Ca - 68, Mg - 2, Na - 29, SO4 - 75, Cl - 68, Bicarb - 82 (67 alkalinity as CaCO3), estimated pH 5.48, actual was 5.35 which is good as I now target 0.15 - 0.2 higher than I want as I was always coming in low by that amount.

    Mash in at 37c then heat and hold as follows, 50c (20 min), 63c (35 min), 68c (5 min), 72c (20 min), 75c (10 min).

    Here's where things get tricky, I brewed this batch to the weizen specs for 23L which need 28L pre-boil in my system. I took 500ml first runnings and chilled them down, pitched Opshaug Kveik and put in in the warm fridge. I then drew off 7L pre-boil and boiled separately as below, result is an easier to predict and manage partigyle.

    Weizen finished off with a 60 min boil.
    10g Perle (6.9%), 60 min, 10 IBU
    1 tsp irish moss, 15 min
    15g Hallertauer Mittelfruh (4.5%), 5 min, 2 IBU

    Don't know if it was the step mash or the hard wheat requiring a double grind but I hit over 80% brewhouse efficiency in this one so ended up with 17.5L of weizen at 1.047 and 12 IBU, a bonus 2.5L at the cost of 1 gravity point from target.

    The other batch was to become a wheatwine braggot, the main batch went from 1.040 to 1.047 during the boil but because the 7L becomes around 4 L then it gets a lot stronger, in this case it was 1.065 post boil which means if physics was working I had 4.3L. It was bittered with 10g Perle for 32 IBU and also got irish moss at 15 mins. After chilling I mixed in two 340g jars of Tesco orange blossom honey and pitched the now active kveik starter. OG after all the combination was 1.100, nice and big like I was hoping. This one got chilled to low-mid 20s as it likes 23.5c which is more sensible than Voss's 40c.

    Wyeast 3068 Weihenstephan Weizen got pitched into the weizen and both went into the fridge at 18c for 5 days then I moved the heat mat and probe to the braggot and set the temp to 24c as it seemed to be taking longer than I hoped. I once again forgot to add nutrient to a braggot and this may have caused the yeast to struggle a bit.

    Weizen finished at 1.012 for 4.6% and got carbonated to around 2.5 vol CO2. Braggot took about 3 weeks to fully finish and it only got to 1.020 for 10.5% abv, if the honey was 100% fermentable then I'd have expected 1.014... Fingers crossed they don't explode, I have a PET bottle to keep an eye on them. Also there was a tap related incident when transferring to the bottling bucket and some was lost which probably took some of the priming sugar with it. The bottles are carbonating slowly I've been told. A change of rota meant my wife monitored these for reaching FG and bottled them. She's a star.

    I've been told the weizen tastes great, like a good German beer, as she's only really had my bock and helles I'm not sure exactly what she's geting but I'm glad she likes it, I was worried the clove might put her off. The braggot is bizarre, it's not bad but she's not sure why you'd drink that if you had any other options. She's not a fan of Belgian beers and this kveik strain should have a more "rustic" character than the mostly clean Voss. I'll get to try them this week, assuming the braggot is ready.

    She set a starter of Wyeast 1388 going the other night so I'm going to try a BOMM (Bray's One Month Mead) on Tuesday, then brew my pale sour on wednesday. It's going into a carboy for a long time so I'll transfer when primary is done and brew another split batch before Christmas; a Tripel Karmeliet clone-ish and something without a style but it'll be something like a Helles Weizenbock.
     
  7. Dec 21, 2018 #27

    Zephyr259

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    Update time again. Weizen doesn't seem to be carbonating. It got about 2 weeks in the warm fridge and the PET bottle is firm but not solid, 2 glass bottles were only slightly sparkling nowhere near the 2.5 vol they were primed to. It's dropped clear, added the yeast to the first glass but with the poor carb it tasted like bad homebrew, cloudy and flat... Second glass I left clear and it was nice, still barely carbonated but good banana and spice flavours. Braggot has similar poor carb that might be due to the yeast having been a bit stressed at 10.5%, it suffers less from low carb. This one had a spill as the bottling tap got left open and the spill might have taken a lot of the priming sugar, also I asked for some fresh yeast to be added but when I tried to pipette some out for the sour it's so thick you only get starter wort so my wife admitted she didn't notice that. Tastes a bit wonky currently, alcohol is smooth but the yeast, malt and honey flavours need time to blend.

    I brewed a golden sour last week which seems to have finished primary so will be getting racked to a carboy for aging. Details to follow when not in my phone.

    Made my mead which I posted in the mead forum but here's a copy of the details.

    After a bunch of wonky attempts at making a good mead I've got a batch of Bray's one month mead on the go. 5 jars of Tesco orange blossom honey would have given around 1.1 sg in 5L but I need my 10L bucket for a beer so got a 5L PET demijohn, makes degassing easier as a good swirl does most of the work without having to deal with removing the lid and sanitising a spoon to stir.

    Got about 4.5L made, OG was 27 brix which is 1.115 sg but forgot to use the hydrometer. I managed to source Fermaid O so the initial dosage is half a teaspoon of Fermaid O and K, don't have K so used the easily available tronozymol. Also got 4g of potassium bicarbonate for 300mg/l potassium. I used Tesco ashbeck water and added 0.5g each gypsum and calcium chloride so I had over 50mg/l calcium. Yeast is wyeast 1388 Belgian Strong Ale.

    Degassed twice a daydby swirling until the bubbling is greatly reduced and after 6 days it was down to 1.080 and got half a teaspoon of Fermaid O. The aim is to add nutrients at 1/3 and 2/3 sugar break but with Fermaid O it's been found that adding about 10 gravity points earlier makes the yeast happier as it seems to take them some time to process the organic nutrients.

    Yesterday it was down to 1.062 so the nutrients seem to have gotten the yeast going strong again. Final nutrients are due at 1.048 which could be tomorrow. Then the degassing stops and it's left to finish and clear.

    End of the wall of text for now. Catch you again soon. Got a split batch tripel / weizenbock planned for tomorrow.
     
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  8. Jan 17, 2019 #28

    Zephyr259

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    Spoiler alert, just bottled the weizenbock and tripel-saison. Last time I used wyeast 3726 it went from 1.054 to 1.007. This time it went from 1.070 to 1.002! Was expecting 1.012 ish. Dryest beer I've ever made, and there shouldnt be enough left for the yeast to eat to cause over carbonation after 6 months this time.
     
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  9. Feb 20, 2019 #29

    Zephyr259

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    Time for an update to this neglected thread.

    I left the BOMM to finish up while I was offshore and for once a mead actually did, was a nice stead 1.016 when I got home which gives me a semi-sweet 13% mead, exactly what I hoped for. The Wyeast 1388 hadn't dropped yet and it looked like a demijohn of cloudy cider, it's been sitting in my cold cupboard for 6 weeks to clear and if it hasn't by the time I'm home I'll be using some finings to help it along.

    The split batch based on Tripel Karmeliet I mentioned above was as follows.

    2.5 kg golden promise
    800g malted wheat
    550g malted oats
    400g flaked barley
    250g rolled oats
    200g torrified wheat

    Used the yellow balanced profile from bru'n water and did my usual of scaling it up from 50 to 100 Ca. Got to play with a step mash, 10 min /43c (acid), 15 min /50 (protein), 30 min / 65c (beta), 30 min / 70c (alpha), 10 min / 75c (mash out). Gave me a lovely clear golden wort, step mashing seems to do that for me.

    Boil is where this one starts to get interesting, sparged to 21L then drew off 1 L, this got simmered for 15 min with 10g styrian goldings (4.8%) and then strained and reduced to a syrup, I also made the mistake of tasting it... The main boil was for an hour with 15g styrian goldings at 60 min, 10g styrian goldings at 30 min, then 20g saaz (3%) at 15 and 5 min. Spicing was 1 star anise at 30 min and the zest of 2 oranges and 10g coriander at 5 min.

    Now things get complicated again, the wort was run off between 2 fermenters, 8L for the saison and 7L for the weizen, saison got 325g of Tradecraft raw sugar and the weizen got the hopped syrup. Sugar is traditional in Tripels and storng saisons and the hopped syrup was to make the 2nd beer a bit more bitter and malty as it was going to be along the lines of a weizenbock, but paler (Helles).

    This grain bill was from the CSI recipe, hops, spicing and mash steps were from a thread on homebrewtalk. This thread had tried many yeasts and none were quite right, Wyeast 1214 was maybe the closest but my jar of it was too old and it's a massive pain to deal with in small batches since it's so powdery, as such I went for Wyeast 3726 Farmhouse ale as my first saison with this yeast came across almost like a tripel when it was 6 months old and had slightly over carbonated itself.

    In the end I had 8L at 1.070, 23 IBU for the saison and 7.5L at 1.062, 30 IBU (bit of a guess). Efficiency was only about 66% on this one, think the crush was bad but my drill was running out of batteries so I only just got it milled, normally I mill the night before brewday but had been busy so didn't this time, should have run the grain though a second time manually but hey ho, a bit more sugar to the saison would keep me on target for 8%, or so I thought before the yeast went nuts and gave me 9% as I mentioned in the previous post. Weizen got Wyeast 3068 Weihenstephan Weizen, both were pitched around 18c and ramped 1c per day to 24c then held for 2 weeks until I was home to bottle them.

    Helles Weizenbock came in at an fg of 1.016 for 6%. Primed the Saison for 3 vol and the weizen for 2.8, both are quite tasty even after only 2 weeks in the bottle, no hot alcohols or rough edges I could detect at the time, carbonation wasn't as high as expected, which is becoming a trend, maybe I'm knocking out too much CO2 when racking to bottling bucket? I figure they were still young and the carbonation will have continued to develop over the last month. First taste of the saison was weird, took a minute to put my finger on it but it was the combo of the yeast and the really fresh hops, just not a common combination in a 9% beer, but tasty, they'd mellowed and blended a bit by the 2nd taste a week or 2 later.
     
  10. Feb 20, 2019 #30

    Zephyr259

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    Most recent batch was a lot simpler, a pale ale using the tasty EKG/Saaz combo I discovered in my first saison.

    62% golden promise
    31% Weyermann Vienna
    8% malted wheat

    Mashed at 66c for an hour and mashed out at 75c with a yellow dry profile scaled to 100 Ca as usual.

    Boiled with 10g Admiral (13%) for 60 min and added 15 g EKG (5.2%) at 15 min then 10g EKG and 20g Saaz (3%) at flameout, which for me is a 10 - 15 min hop stand to let everything settle after a whirlpool.

    Ran through the CFC into the FV and hit it with my grainfather aeration paddle, been using this for whirlpooling for a while but it didn't fit into my previous fermenter, boy does that thing generate some foam.

    Pitched my go to Wyeast 1469 West Yorkshire at 17.5c, on day 4 I bumped it up to 18.5c then 19.5c the next to finish. This was in my new Brewbuilder conical, temp seemed to stabilise half a degree colder than what I set on the controller (18, 19, 20) so something to bear in mind for the future. Finished at 1.008 for 4.5%. I dumped 600 ml of yeast slurry before crashing to 3c for a few days. Can't remember if I dumped some more before priming, probably did but not in my notes to hand. Primed in the FV and bottled from the side-valve, first bottle or so had a bit of yeast flushed into it but nothing problematic and the last bottle was rather trubby, finally, I measured it and the DV below the side valve is 250ml which isn't bad at all. Means I "lost" less than a litre to trub and dead volume where previously it appeared to be closer to 1.5L. Weird bottling from a stainless vessel as you can't see how much you have left so you end up just waiting for it to suddenly stop. Got 28 500 ml bottles, which is one more than I used to get and matches the reduced losses. Carb'd to 2.25 vol.

    Taste at bottling was hoppy with a nice toasty biscuity malt flavour which was exactly what I wanted from the grain bill. It's now has 2 weeks warm conditioning and will get another week before I'm home.

    Next brew is a california common, blame Dave Carpenter's Lager book for making it sound tasty and the recipe in the book uses half Munich II, my stock of that is getting a bit old now so needs using up and I don't need a batch of Bock at the moment and a munich dunkel sounds tasty but I'm wanting some more bitter/hoppy beers for a change. Must be the influence of spring. :-)
     
  11. Feb 20, 2019 #31

    Zephyr259

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    And finally, my next brew, a california common, well, ish. Recipe is based of the "Steaming Rancor" recipe in Dave Carpenter's book.

    49% Munich II
    40% Golden Promise (I don't keep pilsner malt in stock anymore)
    10% CaraRed
    1% Carafa Special I (for colour)

    66c mash for 1 hr with an amber balanced profile.

    Hops are all Northern Brewer at 6%, 20g at each of 60, 15, 5 and 0 min. This is going to leave me with 20g which I'm tempted to just throw in as a dry hop rather than have them sit at the back of the freezer, sound like a good plan?

    Along with using GP instead of pils malt, I'm going to use Wyeast 1728 Scottish Ale rather than a lager strain, Cal common should use a warm fermenting lager strain so I'm going to use a cold fermenting ale strain. I plan to do some other "lagers" with this strain and see how it does, keeping a true lager strain on hand was too much work as I didn't use it enough so it needed massive starters to re-build and dried yeast seemed really expensive (£4 - 5 a pack?). Pitch somewhere between 14 - 16c, ferment at 16c and warm it to 18c at the end to ensure it finishes and doesn't leave diacetyl.

    Should give me 15 L, OG 1.051, FG 1.013, 5% abv, 39 IBU, 21 EBC.

    Any thoughts?
     
  12. Feb 21, 2019 #32

    Dutto

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    At 101% that should be a stonking brew! clapaclapa
     
  13. Feb 22, 2019 #33

    Zephyr259

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    Good spot, gotta love rounding errors. :-)
     
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  14. Mar 13, 2019 #34

    Zephyr259

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    Copied the post below from the mixed fermentation thread, got to taste and measure the sg of my 3 sour/funky beers.

    In a surprise turn of events the kids let both me and the wife potter about at our hobbies today, so all 3 of my mixed fermentations got sampled. Brett old ale is still at 1.020 after 7 months but has a definite funk which is verging on the blue cheese that brett sometimes does... Hope it changes as I hate that particular flavour in a beer which is why I dislike Hassens geueze.

    The oude bruin which was a bock with a mass of cultured dregs is souring nicely and the brett is more dry and earth and complex so that's showing promise. Finally is the golden sour with Roeselare and a touch of Opshaug kveik, my notes say that it was 1.018 3 months ago and 7.4 brix, when I checked those numbers the brix reading comes out to 1.015 and I don't recall using a hydrometer so not sure what I did to mess up the maths. Nevertheless, it's 7.3 brix today so 1.015 from 1.048, so only 69% attenuation thus far and 4.3% abv. It is slowly fermenting as I mentioned above so fingers crossed. Oh, it also tastes brilliant, first sip has a good sourness which mellows on the following sips as my palate adjusted, brett is dry and earthy like i enjoy. Got my hopes up for this one.

    Otherwise, the pale ale turned out great, very easy drinking, floral hops and a nice biscuity malt behind it as it warms.

    Brewed a Scottish 80/- using a recipe from @JonBrew but due to timing and some new things to play with it got pitched with a teaspoon of Saure kveik slurry in 15 L. Never been brave enough to underpitch my kveik properly so we'll see how this goes.

    Recipe was 2.6 kg golden promise, 400g carabelge, 200g crisp dark crystal (400 ebc, would be extra dark from any other maltster), 150g amber and 25g carafa special I for a touch extra colour.

    Mashed at 68c for an hour. Treated the mash water as if the crystals were roast malt as crystal seems to be dropping my pH lower than calculated and the Corncrake clone would have come in spot on if I'd treated the CaraHell as if it was a roast malt. Overshot and hit 5.6, tried to correct with citric acid and then undershot to 5.27 so hey ho more data points at least.

    500ml of the first runnings got chilled to mid 20s and a teaspoon of Saure slurry got mixed in. Sparged and my gravity was looking spot on. An hour's boil with 10g of 13.3% Admiral was it for hops. Irish moss at 15 min and a teaspoon of yeast nutrient at 5 min to keep the kveik happy.

    Chilled to 30c and pitched the "starter" which didn't seem to be doing much, Voss has been active by pitching in the past. It's sitting at 27c now and trying to get it back up to 30c. Wonder how quickly this kveik will work?

    Got slightly over efficiency and got an extra half litre at target gravity.1 5.5l, 1.052 OG, 21IBU, 30 EBC. If the kveik goes to about 75% attenuation then it should be about 5% abv.
     
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  15. Mar 14, 2019 #35

    Zephyr259

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    And it's off! Was still quiet around 7 - 8pm but at 11:30 pm it was bubbling furiously, about 4 bubbles per second through the blow-off tube. Still going strong this morning, but maybe a fraction slower.
     
  16. Mar 24, 2019 #36

    Zephyr259

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    The 80/- was steady at 1.013 last weekend so it got bottled on Monday which was day 5. Still getting used to the conical, dumped about 250 ml then it looked clear ish so stopped. Stirring in the priming sugar and left it to settle while I sorted the bottles. Bottling was very cloudy and lumpy so I opened the bottom valve again and got 500 ml of yeast slurry, guess it was sticking to the sides or something and the stirring got it free. After that it ran clearer, I cold crash would have probably helped too but kveik can floc hard and a cold crash can mess up bottle conditioning sometimes.

    No PET bottles filled this time so it's a mystery how they are getting on. 2 weeks at 30c then a week cold before I'll be drinking them, tasted fine enough at bottling but warm flat beer tastes weird and the saure might have some interesting esters.

    The corncrake also looks to be finished at 1.013 where it's meant to and my mate will be bottling it tomorrow. First sample tasted slightly more bitter than the real thing but was otherwise quite close. We're going to do a blind tasting when it's ready, should be interesting.

    Not sure what's next, I have the hops for the California Common but most of my 500 ml bottles are full and I have plenty 330s which is a good excuse for a strong beer. Thinking about doing the Simond's Bitter from the Durden Park Beer Circle's book (and it's website), would swap the Fuggles to Admiral, both English and I only need 25g of a hop I have rather than around 70g of a hop I'd have to buy, and the pale amber would be a blend of amber and abbey malts as that seems about right. Probably use a kveik yeast since I have a few on the go now and they tend to like beers around the 6 - 7% mark.
     
    Last edited: Mar 24, 2019
  17. Apr 25, 2019 #37

    Zephyr259

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    The 80/- came out very well, it's a deep coppery brown and forms a nice thick head with all my kveik brews seem to do or maybe it's the 18% crystal malt? Flavour is rich and malty, if I brewed it again I'd bump the bitterness a touch or back off on the chlorides to make it a bit drier but it's very tasty as it is, lots of malt character which could be the blend of crystal and amber or it could be the Saure's character coming through, took a while to decide if I liked it but I do, and my wife loved it right away.

    Brewed the California Common as above a week past Wednesday, found out that we only had 7 bottles of the pale ale left so the CC was a good replacement. I swapped yeasts to Voss kveik and fermented at the "low" temp of 25c to get a bit more of a "lager" character. Stuck sparge required a stir to let the wort flow but I came in just over target with 15.5L at 1.050, about 12 hrs after pitching (2.5 ml of slurry "woken up" in 500 ml of first runnings) it was starting to bubble away slowly, 8 hrs later it was full steam ahead for 24 hrs then more or less done, bubbled slowly for the 2nd day then went quiet, work then got in the way and I only got a gravity sample last night, finished at 1.013 when I was expecting 1.014 so pretty much spot on and 4.8%. Wife couldn't taste anything due to a cold but said it didn't taste bad. One of the smoothest fermentations I've had with the Voss strain so if it's good I'll probably use it for a Maibock and lower the fermentation temp even more, apparently Voss will go down to 14c or so and still ferment fine.

    Next is either a Maibock, or the Simond's bitter, or I'll get distracted and try an "insane imperial stout" like Steve's brewing as that's also on the to do list sometime, might aim for more of a baltic porter though...

    On that note, anyone got a good Maibock recipe?
     
  18. May 15, 2019 #38

    Zephyr259

    Zephyr259

    Zephyr259

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    Finally got to taste the Corncrake clone and it's pretty good, slightly more bitter than my usual pale and a heap of flavour from the Styrian Goldings, probably going to be brewing it again soon as my mate gave away half the batch so has run out. He's got a batch of my pale ale fermenting now with Hornindal kveik which should keep him going.

    My California Common got sanitiser sucked into it as I was away and forgot about it when I asked my wife to chill the batch down, seems to have survived so far and it got bottled a week ago. Internet suggested aiming high on carbonation so went for 2.75 vol in 15L, didn't get quite that much so think it'll be closer to 2.85 vol. I added some fresh Voss as after almost 2 weeks at 3c it can have issues carbonating, PET bottles were rock solid within 2 days and they're clearing nicely. Tomorrow will be a week warm so I'll get them chilled towards the end of the week and try one next week.

    The amber weizen has finally given me a reason to dump it, after 4 months of basically no carbonation it's now developed an off-flavour, i thought it was slightly sour but my wife said it had a weird earthy after taste which wasn't nice.

    My saison/weizen bock split batch is very tasty with the saison being my favourite of the two, probably going to re-brew that but might do another split batch as I probably don't need 40 bottles of 9% beer which only I'll drink... :-)
     
  19. May 15, 2019 #39

    Zephyr259

    Zephyr259

    Zephyr259

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    My next brew planned is a Maibock / Helles Bock, compared a lot of recipes and one from the Homebrew Talk forum seemed to get a lot of good reviews. It's also got almost the same grain bill as the beer and brewing "make your best Maibock" recipe, just using Vienna instead of Maris Otter.

    I've bumped the munich up from the 40/40/20 percentages to allow me to use up my remaining stock of munich and vienna.

    I'm going to up the hops a bit as a Maibock can take some hop flavour and aroma even if that recipe only used 90 and 30 min additions, the 10 and 0 min additions are as per the Maibock recipe in the old Bock brewing styles book.

    15L batch, target OG 1.070 (75% efficiency), estimated FG 1.017, 7% abv, 28 IBUs, 13.5 EBC.

    1.6 kg Weyermann Vienna (36%)
    1.6 kg Bestmalz Pilsner (36%)
    1.2 kg Weyermann Munich II (27%)
    50 g Acidulated Malt (1%)

    Single infusion mash at 67c and mash out at 75c then boil for 90 min.

    10 g Admiral, 90 min
    15 g Tettnang, 30 min
    15 g Tettnang, 10 min
    10 g Tettnang, 15 min hop stand

    Given it's a bock I'm probably going to do my usual cheat-decoction and boil down 2 - 3 L of first runnings to a syrup to boost the malt character. The second cheat is this will be fermented with kveik at lower temps, safe bet would be Voss, but I also have Saure, Hornindal and Espe available. I've read that Hornindal also ferments clean and lager-like when it's closer to 20c than its preferred 30c. Using kveik also means that I can drink this while the hops are still fresh and see how it develops since it would normally get 2 months lagering.

    Should be brewing this either later next week or early the week after.
     
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