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recipes:groggenbier [2021/01/05 16:53] mrmekonrecipes:groggenbier [2021/02/01 08:20] (current) mrmekon
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 ===== Brewster Beacon ===== ===== Brewster Beacon =====
 **Brewed:** 2021-01-05 \\ **Brewed:** 2021-01-05 \\
-**Target OG:**  \\ +**Target OG:** 1.062 \\ 
-**Strike hit:**  \\ +**Strike hit:** 45C \\ 
-**OG:**  \\ +**OG:** 1.054 \\ 
-**FG:** \\ +**FG:** 1.020 \\ 
-**ABV:** \\+**ABV:** 4.46% \\
  
 **Yeasties Recipe:** **Yeasties Recipe:**
Line 103: Line 103:
 Mash tun fullness     : 30L (immediately after mash-in) Mash tun fullness     : 30L (immediately after mash-in)
 Mash wattage          : 500W Mash wattage          : 500W
-Mash pH @ 20 min      :  +Mash pH @ 20 min      : 5.46 
-Mash gravity @ 20 min : +Mash gravity @ 20 min : 6.5 P
 Mash length           : 20 (rest) + 20 (heat) + 60 (mash) min Mash length           : 20 (rest) + 20 (heat) + 60 (mash) min
 Mash out start time   : 15.00 Mash out start time   : 15.00
Line 115: Line 115:
 Mash end volume       : 11.5L (immediately after basket lift) Mash end volume       : 11.5L (immediately after basket lift)
 First runnings volume : 13.2L (still trickling slowly) First runnings volume : 13.2L (still trickling slowly)
-First runnings gravity:  +First runnings gravity: 11.0 deg 
-First runnings pH     : +First runnings pH     : 5.54
  
 Sparge start time     : 15.20 Sparge start time     : 15.20
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 Boil start time       : 16.52 Boil start time       : 16.52
 Boil volume           : 33L Boil volume           : 33L
-Boil pH               :  +Boil pH               : 5.90 
-Boil gravity          :  +Boil gravity          : 11.5 deg 
-Boil wattage          : 2000W +Boil wattage          : 2000W, then 100W + heat stick 
-Post-boil volume      :  +Post-boil volume      : 31.5 - 32L 
-Post-boil pH          : +Post-boil pH          : 5.56
 Post-boil gravity: Post-boil gravity:
-  - Refractometer     :  +  - Refractometer     : 13.0 deg 
-  - Hydrometer        : +  - Hydrometer        : 1.054
  
-Chiller start time    : +Chiller start time    : 17.54
  
-Pitch time            :  +Pitch time            : 19.15 
-Fermenter volume      : +Pitch temperature     : 23 C 
 +Fermenter volume      : 30L
  
-Cleaning finish time  : +Cleaning finish time  : 20.30
 </code> </code>
  
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 Sparge completely stuck at 15L.  Turned into oatmeal jelly.  Liquid does not run through. \\ Sparge completely stuck at 15L.  Turned into oatmeal jelly.  Liquid does not run through. \\
 Moved half of grain into mesh bag in a bucket.  Sparged kettle grains with water and stirred vigorously, sparged bag grains with water and spun/squeezed bag, until volume was exactly 33L. Took forever. \\ Moved half of grain into mesh bag in a bucket.  Sparged kettle grains with water and stirred vigorously, sparged bag grains with water and spun/squeezed bag, until volume was exactly 33L. Took forever. \\
 + \\
 +Kettle blew fuse several times at 2000W and 1700W.  It held for a while at 1600W, but I dropped it to 100W and used the heat stick instead, which gave a stronger boil anyway. \\
  \\  \\
 0.5 tsp protofloc + 1.5 tsp yeast nutrient @ 10 mins \\ 0.5 tsp protofloc + 1.5 tsp yeast nutrient @ 10 mins \\
 One stick "äkta kanel" tossed in hop basket at flameout. \\ One stick "äkta kanel" tossed in hop basket at flameout. \\
  \\  \\
 +Pump jammed during cooling.  Had to reverse flow with cold water to get it going again.  Probably ~1L added, very briefly and not so well sterilized hoses. \\
 +Pump jammed again during racking to fermenter.  Had to start and stop it 100 times, but eventually it got going.  Pulled the false bottom out with the metal spoon. \\
 +\\
 +Pitched while still 23C, so put the fermenter outside on the balcony to cool more.  ~5C on the balcony.  \\
 + \\
 +3 days before bottling: soak cinnamon stick and two lemon's worth of rind in 250ml dark rum for a night, then pitch all of it in primary. \\
  
 ==== Brewday Analysis: ==== ==== Brewday Analysis: ====
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 Accidentally left heat running during beta-glucan rest mash-in.  Temp a bit too high. \\ Accidentally left heat running during beta-glucan rest mash-in.  Temp a bit too high. \\
 Grains expanded in mash, to ~2.5 cm below overflow valve.  Can't hold too much more grain than this. \\ Grains expanded in mash, to ~2.5 cm below overflow valve.  Can't hold too much more grain than this. \\
 +pH in good range, but perhaps it would be wise to acidify the sparge water a bit. \\
 +Very low OG.  More volume than planned, which accounts for some of it. \\
  
 ==== Calculated Recipe Adjustments: ==== ==== Calculated Recipe Adjustments: ====
  
-Real grain absorption:  \\ +Real grain absorption: 1.5 \\ 
-Real efficiency:  \\+Real efficiency: 61% (rye sucks) \\
  
 ==== Fermentation Notes: ==== ==== Fermentation Notes: ====
  
 +Slow start compared to the other S-05 packets.  First bubble 20 hours after pitching. \\
 +\\
 +Chopped rinds of two juiced lemons into chunks, boiled for 20 minutes.  Put in sanitized bottle with 250ml rum and one cinnamon stick.  Soaked for 1.5 weeks. \\
 +2021-01-23: Pitched lemon-rum goop into fermenter. \\
 +2021-01:23: FG 1.020 (too high).  Tastes good, very thick body. \\
  
 ==== Bottling Notes: ==== ==== Bottling Notes: ====
  
 +2021-01-30: put on balcony to cold crash (-3C) \\
 +2021-01-31: bottled.  fermenter was 1C on surface, beer at 6C when done bottling \\
 +FG: still 1.020 \\
 +6L of unrecoverable trub, exactly 25L in bottling bucket. \\
 +135g table sugar. \\
 +Filled 5 kegs and half of a 750ml bottle (should have used 500ml) \\
 +Tastes fantastic \\
  
 ==== Photos: ==== ==== Photos: ====
recipes/groggenbier.1609861988.txt.gz · Last modified: 2021/01/05 16:53 by mrmekon