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recipes:groggenbier [2021/01/05 18:07] 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
Line 127: Line 127:
 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, then 100W + heat stick Boil wattage          : 2000W, then 100W + heat stick
 Post-boil volume      : 31.5 - 32L 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    : 17.54 Chiller start time    : 17.54
  
-Pitch time            :  +Pitch time            : 19.15 
-Pitch temperature     : +Pitch temperature     : 23 C 
-Fermenter volume      : +Fermenter volume      : 30L
  
-Cleaning finish time  : +Cleaning finish time  : 20.30
 </code> </code>
  
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 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.1609866454.txt.gz · Last modified: 2021/01/05 18:07 by mrmekon