zgreenside
Active Member
- Joined
- Jan 4, 2014
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Update!
I transferred this to a keg last night, and did a finally gravity reading, tasting the beer in the process; I was immediately excited as the beer had picked up a little more sweetness and lost quite a bit of the dryness that it had a few days ago.
I kegged it and force carbed it, pulled a sample and just about lost it I was so excited. I've always made my beers with extract until now, and I've never minded the beers I made, but I've never really loved a beer I made. I LOVE this beer, it's so much better than what I expected for as simple a recipe as it is! This has absolutely reinvigorated my love for brewing, and I can't wait to tweak this recipe ever so slightly to get a little more caramel flavor and really get this pinned down before the local brewing competition!
Thank you guys for the support and advice (Patience is a virtue!).
Looking to get a little advice on this brew to see if maybe I should add a little lactose to up the sweetness, or if I should just leave it be.
Here's the recipe, pretty basic, didn't want to get too fancy with one of my first AG brews:
Type: All Grain
Batch Size: 4.75 gal
Boil Size: 5.69 gal
Boil Time: 90 min
End of Boil Vol: 4.94 gal
Final Bottling Vol: 3.75 gal
Fermentation: Ale, Two Stage
Date: 03 Jan 2014
Brewer: Zach
Asst Brewer:
Equipment: Zach's Brewing Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Water Prep
3.30 g Chalk (Treated for 5 gallons only, didn't double up, strike and sparge water)
1.80 g Baking Soda (Strike and Sparge Water)
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 Min)
0.60 g Epsom Salt (MgSO4) (Strike and Sparge Water)
0.50 Items Campden Tablet (Strike and Sparge Water)
Mash Ingredients
9 lbs Munich Malt - 10L (10.0 SRM) Grain 6 87.8 %
1 lbs 4.0 oz Carafa II (412.0 SRM) Grain 7 12.2 %
Mash Steps
Saccharification Add 12.81 qt of water at 168.5 F to get 156.0 F for 40 min
◯ Batch sparge with 3.97 gal water at 168.0 F
Boil Ingredients
1.00 oz Mt. Hood [6.90 %] - Boil 45.0 min Hop 23.9 IBUs
0.95 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
0.25 oz Mt. Hood [6.90 %] - Boil 10.0 min Hop 2.4 IBUs
Fermentation Ingredients
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
This is my 3rd All Grain recipe, but the only one that was to the point of transferring to a secondary. The other two are lagers, so they won't be ready for quite some time. I tasted it after taking the gravity reading when transferring to the secondary last night, and I'm so used to the extract recipes being almost cloyingly sweet when going to a secondary that I was a bit thrown off when I tried this and it was almost dry with a complete lack of any sweetness.
I added water salts based on looking up info on water profiles (I'm in Seattle) and wanting to make a nice dark ale, I figured I would try to mimic the water qualities from Munich, and the guy at my LHBS said it would be worth a try. So in that regards, I'm not sure how I did or if maybe that is what is having an impact on my beer.
Not sure if maybe once it goes two weeks in a keg after it's done in the secondary if it will end up fine, or if this is a sign that it's going to be extremely lacking in the end.
Sorry for the book!
Edit: Changed safale 2 packages to 1. I made a starter out of the safale because it had been in my fridge for quite some time, and it made a pretty nice starter that had some great activity, basically pitched around 1/2 - 1 cup of slurry (I think).
I transferred this to a keg last night, and did a finally gravity reading, tasting the beer in the process; I was immediately excited as the beer had picked up a little more sweetness and lost quite a bit of the dryness that it had a few days ago.
I kegged it and force carbed it, pulled a sample and just about lost it I was so excited. I've always made my beers with extract until now, and I've never minded the beers I made, but I've never really loved a beer I made. I LOVE this beer, it's so much better than what I expected for as simple a recipe as it is! This has absolutely reinvigorated my love for brewing, and I can't wait to tweak this recipe ever so slightly to get a little more caramel flavor and really get this pinned down before the local brewing competition!
Thank you guys for the support and advice (Patience is a virtue!).
Looking to get a little advice on this brew to see if maybe I should add a little lactose to up the sweetness, or if I should just leave it be.
Here's the recipe, pretty basic, didn't want to get too fancy with one of my first AG brews:
Type: All Grain
Batch Size: 4.75 gal
Boil Size: 5.69 gal
Boil Time: 90 min
End of Boil Vol: 4.94 gal
Final Bottling Vol: 3.75 gal
Fermentation: Ale, Two Stage
Date: 03 Jan 2014
Brewer: Zach
Asst Brewer:
Equipment: Zach's Brewing Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Water Prep
3.30 g Chalk (Treated for 5 gallons only, didn't double up, strike and sparge water)
1.80 g Baking Soda (Strike and Sparge Water)
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 Min)
0.60 g Epsom Salt (MgSO4) (Strike and Sparge Water)
0.50 Items Campden Tablet (Strike and Sparge Water)
Mash Ingredients
9 lbs Munich Malt - 10L (10.0 SRM) Grain 6 87.8 %
1 lbs 4.0 oz Carafa II (412.0 SRM) Grain 7 12.2 %
Mash Steps
Saccharification Add 12.81 qt of water at 168.5 F to get 156.0 F for 40 min
◯ Batch sparge with 3.97 gal water at 168.0 F
Boil Ingredients
1.00 oz Mt. Hood [6.90 %] - Boil 45.0 min Hop 23.9 IBUs
0.95 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
0.25 oz Mt. Hood [6.90 %] - Boil 10.0 min Hop 2.4 IBUs
Fermentation Ingredients
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
This is my 3rd All Grain recipe, but the only one that was to the point of transferring to a secondary. The other two are lagers, so they won't be ready for quite some time. I tasted it after taking the gravity reading when transferring to the secondary last night, and I'm so used to the extract recipes being almost cloyingly sweet when going to a secondary that I was a bit thrown off when I tried this and it was almost dry with a complete lack of any sweetness.
I added water salts based on looking up info on water profiles (I'm in Seattle) and wanting to make a nice dark ale, I figured I would try to mimic the water qualities from Munich, and the guy at my LHBS said it would be worth a try. So in that regards, I'm not sure how I did or if maybe that is what is having an impact on my beer.
Not sure if maybe once it goes two weeks in a keg after it's done in the secondary if it will end up fine, or if this is a sign that it's going to be extremely lacking in the end.
Sorry for the book!
Edit: Changed safale 2 packages to 1. I made a starter out of the safale because it had been in my fridge for quite some time, and it made a pretty nice starter that had some great activity, basically pitched around 1/2 - 1 cup of slurry (I think).