Sunday, July 6, 2008

Munich Helles

Munich Helles

Brew Type: All Grain Date: 7/4/2008
Style: Munich Helles Brewer: Dale
Batch Size: 6.00 gal Assistant Brewer:
Boil Volume: 8.62 gal Boil Time: 90 min
Brewhouse Efficiency: 75.00 % Equipment: Keggle / Turkey Fryer - 5 gallon 2
Actual Efficiency: 74.75 %
Taste Rating (50 possible points): 35.0

Ingredients
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Ger (1.8 SRM) Grain 83.72 %
1.75 lb Cara-Pils/Dextrine (1.4 SRM) Grain 16.28 %
14.00 gm Hallertauer, New Zealand [8.60 %] (75 min) Hops 14.3 IBU
13.20 gm Tettnang [4.30 %] (15 min) Hops 2.0 IBU
26.40 gm Saaz [4.00 %] (1 min) Hops 2.3 IBU
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 items Wort Chiller (Boil 15.0 min) Misc
2.20 gm Baking Soda (Mash 60.0 min) Misc
3.30 gm Chalk (Mash 60.0 min) Misc
3.30 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
14.00 ml Lactic Acid (Mash 60.0 min) Misc
11.00 gal Our Well -> Munich 2 Water
2 Pkgs Southern German Lager (White Labs #WLP838) [Starter 2000 ml] Yeast-Lager

Beer Profile
Estimated Original Gravity: 1.049 SG (1.045-1.051 SG) Measured Original Gravity: 1.049 SG
Estimated Final Gravity: 1.013 SG (1.008-1.012 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 3.2 SRM (3.0-5.0 SRM) Color [Color]
Bitterness: 18.6 IBU (16.0-22.0 IBU) Alpha Acid Units: 6.2 AAU
Estimated Alcohol by Volume: 4.67 % (4.70-5.40 %) Actual Alcohol by Volume: 4.82 %
Actual Calories: 217 cal/pint


Mash Profile
Name: Temperature Mash, 2 Step, Full Body Mash Tun Weight: 3.00 lb
Mash Grain Weight: 10.75 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 5.78 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Protein Rest Add 13.50 qt of water at 130.1 F 122.0 F 30 min
Beta Saccharification Add 3.25 qt of water and heat to 146.0 F over 12 min 146.0 F 15 min
Saccharification Add 3.75 qt of water and heat to 156.0 F over 5 min 156.0 F 15 min
Mash Out Heat to 168.0 F over 6 min 168.0 F 10 min


Mash Notes
Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.6 (2.3-2.7 vols)
Estimated Pressure: 12.3 PSI Kegging Temperature: 38.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 38.0 F


Notes
Protein rest ended up at ~125F
Alpha Sac rest ended up at ~155F
Hit preboil and SG with no adjustments.

Gave it 60seconds of O2 when pitching.
Pitched @ 50F (both wort and yeast).
Fermentation started about 36hrs in.

Found that my digital and the lab thermometers disagreed by 2-3 degrees.

Ripped Kilt Scottish 70/

Ripped Kilt Scottish 70/

Brew Type: All Grain Date: 6/7/2008
Style: Scottish Heavy 70/- Brewer: Dale
Batch Size: 6.50 gal Assistant Brewer:
Boil Volume: 8.63 gal Boil Time: 60 min
Brewhouse Efficiency: 73.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Actual Efficiency: 72.71 %

Taste Rating (50 possible points): 35.0
Nice, but it didn't quite turn out what I was trying to achieve. It's not malty enough and too roasty.

Ingredients
Amount Item Type % or IBU
0.63 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 6.38 %
6.50 lb Golden Promise (1.9 SRM) Grain 65.79 %
1.00 lb Munich Malt (9.0 SRM) Grain 10.12 %
0.75 lb British Crystal Malt - 50-60L (55.0 SRM) Grain 7.59 %
0.50 lb Honey Malt (25.0 SRM) Grain 5.06 %
0.25 lb Chocolate Malt, Pale (225.0 SRM) Grain 2.53 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.53 %
32.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 14.7 IBU
4.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Baking Soda (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
10.00 gal Our Well -> Edinburgh Water
1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.040 SG (1.035-1.040 SG) Measured Original Gravity: 1.040 SG
Estimated Final Gravity: 1.009 SG (1.010-1.015 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 16.1 SRM (9.0-17.0 SRM) Color [Color]
Bitterness: 14.7 IBU (10.0-25.0 IBU) Alpha Acid Units: 4.7 AAU
Estimated Alcohol by Volume: 4.03 % (3.20-3.90 %) Actual Alcohol by Volume: 3.64 %
Actual Calories: 177 cal/pint


Mash Profile
Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 9.00 lb
Mash Grain Weight: 9.25 lb Mash PH: 5.4 PH
Grain Temperature: 30.0 F Sparge Temperature: 168.0 F
Sparge Water: 6.84 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 11.56 qt of water at 181.0 F 158.0 F 60 min
Mash Out Add 3.22 qt of water at 211.4 F 168.0 F 10 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.0 (1.5-2.3 vols)
Estimated Pressure: 6.0 PSI Kegging Temperature: 38.0 F
Pressure Used: - Age for: 2.0 Weeks
Storage Temperature: 38.0 F


Notes
1.012@137 preboil reading. Not sure if that's accurate ... now.
Added .5lb XLDME to 8.5gal to make sure to hit target gravity.
Yet gravity came in too high @ 1.040 instead of 1.037. So the dme was not needed.

6/9 - 16:00 48 hrs later, still no activity. But beer in hydrometer tube started to ferment. Began heating pad to get the temp up to 72F
Active fermentation by bed time, dropped temp back to 70F.
Then 69F the next morning.

6/15 - 1.011

6/17 - Racked to secondary - 65F

I found in the next brew session that the glass thermometer and the digital vary by 2-3 degrees; the glass being higher.
I used the glass one solely on this one.

Next time take gravity readings closer to 100-120F.
Drop the roasted barley and just use the pale choc (maybe .33lb), hit and hold 158 mash, with a thicker mash. If still not malty enough then add carapils.