Tag Archives: Mash

Journey continues, onto all grain

Yesterday I finally did my first all grain brew. It’s been a long time coming and Chas has already done a couple all grain brews. I’ve been putting it off for a while. That’s partly because I was trying to knock out a few batches I’ve been thinking about. The other part was because I didn’t have a pot big enough to do a proper batch. Now that’s all sorted it was time to go all grain.

American Brown Ale done

American Brown Ale done in the carboy

Before I get into that, we also bottled the American Brown Ale. Didn’t bother with bulk priming due to the small batch size. Carbonation drops into bottles liquid in an capped. The final gravity came in at 1.022 which was a bit higher than the 1.014 expected. Final alcohol will be 4.6% and I’m happy with that.

So, my first all grain brew was a brew-in-a-bag (BIAB) style. The recipe is part of a Research and Development brew, an American Pale Ale, with a few home brewers from work. The idea is that we all brew with the same grain ratios and IBU target but with different hops. Due to my ‘small’ 19 litre pot I did an eight litre batch, rather than the 16 litre version the others did. Given my fascination in Vic Secret hops, that was the hop selection for me. The recipe is below.

  • 1.8 kg Joe White Traditional Ale grina
  • 0.15 kg Joe White Cara grain
  • 4 g Victoria’s Secret hops (for 60 min)
  • 11 g Victoria’s Secret hops (for 20 min)
  • 13 g Victoria’s Secret hops (for 5 mins)
  • 1/2 pack of Safale US-05 yeast
  • 14 g Victoria’s Secret hops (for dry hopping at day 7)
R+D Vic Secret mash

Home Brewers R+D Vic Secret mash in the pot

The brew was a very long one. Longer than I expected. Main reason is it took an hour to get the 14.4 litres of water for the mash. Reason for that was I want to filter all my water before I use it and I didn’t get any prepared before hand. Once water was ready we brought it up to about 69-70 degrees Celsius. Grain bag went over the pot and grain in. This sat in the pot for about 60-65 mins at 67 degrees Celsius. It was meant to be at that for 75 mins but there was too much head added and the last 10-15 mins it got up to about 72+ Celsius. Mash out was meant to be 75 Celsius, so we called it done at that point.

There was a lot of liquid that was at the start of the boil. The recipe said it should be about 13 litres. After the boil it was meant to be 10 litres, then batch size of 8 litres. Not sure where the last two litres were meant to go. If anyone has some info on this please post below.

Due to the excess water we let the boil go for about 30 or so minuets before first hops. This was to try and reduce liquid, which was a good idea. The hop additions went pretty smoothly. My alarm wasn’t loud and missed a couple additions by a couple minuets here and there. Shouldn’t make much difference. Also used some Brewbrite to clear it out. Added a teaspoon to a cup of water and dissolved it. Then into the boil with about 5 mins to go.

Chilled the wort down by putting the pot in an ice bath. This was pretty good. Also added some big blocks of ice to the wort directly which worked a treat. It was only later that I realised this was a problem. Once down in temperature the wort was poured into the fermenter and I realised that I had way too much liquid. It came in at 13 litres! No surprise that the gravity reading came in a lot lower than expected. It was 1.033 and should have been 1.049. That’s a big difference.

The re-hydrated yeast went in along with the yeast nutrient. I’m expecting, or rather hoping for, a good conversion from the yeast. If things go well it should reduce down to 1.008 and that means after bottle conditioning It should be about 3.5% alcohol. Will wait and see.

-Mikey

 

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New and old, recipe and brewer mix up

Saturday brew day was a long one, nearly 5 hours. I wanted to have another crack at the Baltic Porter. Chas wasn’t available so my mate Kilan came over to give me a hand.

Kilan has done a bit of home brewing over the last few years. Most of his equipment is in storage. He’s still been able to make some cider and brought over a bottle to share. Will talk about that later.

Was fun to have Kilan over for the arvo. We worked on a few things that neither of us had done before. Had a couple near misses and a whole heap of improvisation. By the end of the day we had bottled the Hoppy Heart IPA and brewed what we felt would be a really good beer.

The last time I did the Baltic Porter it was a 10 litre batch. The beer came out nice enough but lacked some body. The beer had a little too much sweetness. There was room to adds more complexity. In short, there was a lot that could be tweaked.

Baltic Porter #2 Mash

Baltic Porter #2
Grains in bag, in pot and mashing

Given the relative ease of the full grain mash at Chas’s last week I thought of trying a mini mash. The recipe was upping to a 17 litre batch and ingredients to match. That meant a lot more grain. Last time the recipe only had Crystal grains, which can’t mass by themselves. With advice from Chas I decided to include some Chocolate malt, which I believe can mash. So all 2kg of the grain went in to mash.

Kilian was a champ and crushed the chocolate malt grain. The only thing I had was a mortar and pestal which meant some grain got crushed. Hope that doesn’t make much difference.

The Crystal grain went into a grain bag and into the pot. The Chocolate grain got thrown into the bag then all was stirred in. Mash was done at 68°C and had 5 litres of water. Wow, that grain soaked it all up and expanded like a balloon! Mash went for a full sixty mins.

While waiting for the mash to finish we bottled the Hoppy Heart IPA. The final gravity came in at 1.019. With the carbonation drops it will be 6.4% alcohol. And before you ask, yes I will move to bulk priming soon.

We opened the apple cider that Kilan brought. That was an interesting drink, and I mean that in all ways. We chilled it right down and was cold most of the time. First up it tasted like alcoholic orange juice, not like apple. Sort of super sweet and slightly tart. The smell was pretty bad, almost like something off. As it warmed up the cider became more like apple and more dry. Much better cold. I think something might have gone wrong with the yeast and / or fermentation. Let’s see euchre same thing happens to my cider.

Back to the brew, and mash was done. Only problem now was how to sparge the grain. And there was a huge amount. Was fortunate that the kettle we have at home has different temperature settings with the lowest being 75°C. So we used that and poured the water over the bag of grains. Each time we tried to press out as much liquid as possible, but we didn’t really have the right set up. After a few kettle’s worth of water at said temperature there was a lot of volume for the boil. I would have liked to do more sparging, but the boil pot just wouldn’t hold it all.

Baltic Porter #2 Grains

Baltic Porter #2
Grains ready for more sparging

So onto the boil. Earlier I realised that I didn’t have the exact amount of hops to do what I wanted. There wasn’t as much Warrior and that was suppose to be the bittering. As a compromise I moved some of the Fuggles from aroma stage to taste. By moving them earlier it should add a bit more bitterness, and hopefully balance. Will have to wait and see.

Once the boil started we re-hydrated the yeast. It’s the first time I’ve done this. It was pretty easy. The only problem is the water that was boiled so early on it cooled down too much. A quick zap in the microwave brought it back up to temperature. The yeast sat in the water while we dissolved the tea spoon of dry malt in half a glass of boiled water. Then waited half an hour before adding that in and gave it a mix.

I held off on adding the dry malt for a bit. Have been getting advice not to add all malt at the start of boils and wanted to try it out. As a result we didn’t get a hot break, it just came to a boil. Bittering hops went in at start, then taste hops at thirty minutes with the first 800 grams of dry malt a five minutes later. Another fifteen minutes later added in the last 400 grams of dry malt. Five mins after that the aroma hops. Then only five more mins before flame out.

Pot was transferred to an ice bath. Some ice cubes went directly into the wort, water previously boiled before frozen. A second bath for the pot. Then into the fermenter. Added a little more sparged grain liquid, that might not have been the best idea as I’m not sure if that could have lead to contamination. Too late now! The liquid malt only went in at this stage, note that it wasn’t part of the boil. Not sure if that will make much difference. Let me know what you think with a comment below.

The wort was still quite hot. That was even after adding about four litres of very cold water. Will need more ice if I’m going to do something this large and this method again. After a couple hours the temperature was down to something close to what I wanted. Yeast was pitched at about 25°C. I forgot to put the yeast nutrient in at the same time. So, went back an hour later and put in four heaped teaspoons and sealed back up.

 

Baltic Porter #2 Yeast

Baltic Porter #2
Re-hydrated Yeast in the jug

60 min mash at 68°C

– 1.5 kg of Crystal 120
– 500 grams of Chocolate Malt 600

Boil wort from mash
60 min
add 8 grams of Warrior hops
30 min
add 14 grams of Fuggels hops
25 min
add 800 grams of light malt extract
10 min
add 400 grams of light malt extract
5 mins
add 5 grams of Fuggels hops

Into ferment:
– wort
– 1.7 kg of Amber liquid malt extract (Black Rock)
– water & ice to bring to 17 litres

Once at 25°C
add 7 grams of yeast, 5g Windsor & 2g kit yeast (previously re-hydrated)
add 4 heaped teaspoons of yeast nutrient

A bit of a strange brew. Some new techniques and processes. Some corrections from previous brews. Some ingredients just thrown together, like hops and yeast. The final gravity came in at 1.071 which is pretty good given the calculated was only 0.002 higher than that. If fermentation can take it down to 1.025 that will mean about 6.5% alcohol before bottling. And this one will be bulk primed.

-Mikey

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