Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > BREWCAST 10-27-09 E-HERMS/Closed System Cooling

Reply
 
LinkBack Thread Tools
Old 10-16-2009, 04:15 PM   #1
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,616
Liked 53 Times on 50 Posts

Default BREWCAST 10-27-09 E-HERMS/Closed System Cooling

I will be brewcasting at 11am eastern time on 10-27-09. LINK: http://www.ustream.tv/channel/ccb-brewcast

I will be brewing a currently unspecified beer, looking at recipes now.

I will be doing several things that are new to me.

1. Testing the mash for conversion (iodine and refract)
2. Testing the PH of my strike water/mash/sparge water
3. Implementing my new closed system cooling process
4. Multiple Step Mashing

Recipe will be a simple Pils.

7.5 lbs Best Malz Pilsner ($4.91)
.5 lbs Carapils ($.60)

131F 15min Mash in (3 gal)
140F 15min Infusion (2 qt)
149F 35min Infusion (2.5 qt)(Recirc)

Sparge with 4.5 gallons

1.5 oz. Saaz (90 min) ($1.50)

Yeast: W-34/70 ($6.00)

Total Cost: $13.01

OG: 1.045
FG: 1.011
IBU: 25

Water Profile: Papazians Pilsen
Ca: 7 SO4: 5 Mg: 2 Na: 2 Cl: 5

Mash Water:
.17g Epsom
.09g Baking Soda
.15g Calcium Carbonate
.11g Calcium Chloride

Kettle Salts:
.25g Epsom
.13g Baking Soda
.22g Calcium Carbonate
.17g Calcium Chloride




The Rig

Mash Profile

HERMS Water Mgt.

Kaisers Chart


Here is the schedule for the day...
11am MASH IN (three steps) 5/15/5/15/5/35
12:20pm MASH OUT (begins 25 mins)
12:50pm Sparge (begins 40 mins)
1:38pm Boil (begins 90 mins)
3:08pm Chill (begins 25 mins)
3:33pm Transfer (begins 5 mins)
3:40pm END

ProMash Report:
10-27-2009 CCB Haus Pilsner

A ProMash Brewing Session Report
--------------------------------
Brewing Date: Tuesday October 27, 2009
Recipe: CCB Haus Pilsner V1.0

BJCP Style and Style Guidelines
-------------------------------
02-A Pilsner, German Pilsner (Pils)

Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.00
Anticipated OG: 1.044 Plato: 10.92
Anticipated SRM: 3.2
Anticipated IBU: 24.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Actual OG: 1.044 Plato: 10.96
Actual FG: 1.010 Plato: 2.56

Alc by Weight: 3.50
by Volume: 4.47
From Measured Gravities.
ADF: 76.6 RDF 63.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 43.85
Actual Points From Mash: 44.00


Pre-Boil Amounts
----------------
Evaporation Rate: 1.30 Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 7.45 Gal
Pre-Boil Gravity: 1.032 SG 8.14 Plato


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.56 Gal
Water Needed Pre-Boil Gravity: 1.032 SG 8.02 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
93.8 7.50 lbs. Best Malz Pilsner Germany 1.038 2
6.3 0.50 lbs. Cara-Pils Dextrine Malt America 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Saaz Pellet 3.80 24.4 90 min.


Extras:

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirflock Fining 5 Min.(boil)


Yeast
-----
DCL Yeast W-34/70 SafLager German Lager


Mash Schedule
-------------
Mash Name: Triple Rest Pils

Total Grain Lbs: 8.00
Total Water Qts: 12.08 - Before Additional Infusions
Total Water Gal: 3.02 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 68 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
1st step 5 15 131 131 Infuse 139 12.08 1.51
2nd Step 5 15 140 140 Infuse 205 1.89 1.75
Sacc. Rest 5 35 149 149 Infuse 205 2.50 2.06
Mashout 20 5 168 168 Direct --- ------- ----


Total Water Qts: 16.48 - After Additional Infusions
Total Water Gal: 4.12 - After Additional Infusions
Total Mash Volume Gal: 4.76 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Water Needed For Brewing Session
--------------------------------

Sparge Amount: 5.90
Total Grain Lbs: 8.00
Qts Per Lbs: 2.06
Total From Mash: 3.16
Mash Gallons: 4.12
Grain Absorption: 0.96

Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle: 1.50
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 7.56

Boil Time (min): 90.00
Evaporation Rate: 1.30
Amount after Boil: 5.61
Left in Kettle Deadspace: 0.20
Left in Hopback: 0.00
Left in Chiller: 0.20
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 5.21
Amount After Cooling (4 perc.): 5.00

Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Gallons Per Hour
This formulation will yield 5.00 gallons of fermentable wort.
You will need 10.02 gallons of water for the complete brewing session.

Efficiency Specifics
--------------------
Recipe Efficiency Setting: 80 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 7.56
Estimated OG: 1.032 Plato: 8.02

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 7.45
Estimated OG: 1.032 Plato: 8.14


Post-Boil Targets:
Target Volume (Gal): 5.50
Estimated OG: 1.044 Plato: 10.92


Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 5.50
Recorded OG: 1.044 Plato: 10.96


At 100 percent extraction from the maximum mash potential:
Total Points: 54.82
Points From Mash: 54.82
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 43.85
Points From Mash: 43.85
Points From Extract/Sugar: 0.00


Actuals achieved were:
Actual Points From Mash: 44.00
Actual Mash System Efficiency: 80


Fermentation Specifics
----------------------
Pitched From: Dry Pack
Amount Pitched: 22g

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 21
Primary Temperature: 50 degrees F

Secondary Fermenter: Stainless Steel
Secondary Type: Closed
Days In Secondary: 42
Secondary Temperature: 40 degrees F

Original Gravity: 1.044 SG 10.96 Plato
Finishing Gravity: 1.010 SG 2.56 Plato


Inventory Analysis
------------------
Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------
Best Malz Pilsner Germany 7.50 28.11 0.00
Cara-Pils Dextrine Malt America 0.50 5.00 0.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Saaz - Pellet USA 1.50 9.00 0.00


Extras Recipe In Stock Needed
-------------------------------------------------------
Whirflock 1.00 7.00 0.00


Yeast Recipe In Stock Needed
-------------------------------------------------------
SafLager German Lager 2.00 2.00 0.00
(DCL Yeast W-34/70)

__________________

Last edited by The Pol; 10-23-2009 at 01:45 AM.
The Pol is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:07 PM   #2
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,616
Liked 53 Times on 50 Posts

Default

Looks like a Munich Helles, getting the recipe stats. from a friend now.

9lbs Best Malz Pilsner
1lb Best Malz Vienna

2oz Hallertau 60 min.


SCRATCH THIS, SEE OP... SIMPLE PILS!!!!
__________________

Last edited by The Pol; 10-17-2009 at 01:57 PM.
The Pol is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:13 PM   #3
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 116 Times on 101 Posts
Likes Given: 11

Default

That seems like a heafty amount of Vienna to me, but who knows. What yeast do you think you are going to use?

Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:18 PM   #4
flyangler18
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Hanover, PA
Posts: 5,679
Liked 26 Times on 26 Posts
Likes Given: 5

Default

I'd go straight Pils for the Helles, but that's just me.

__________________
flyangler18 is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:24 PM   #5
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 116 Times on 101 Posts
Likes Given: 11

Default

Without a big decoction pull, I think you need something extra for a Helles. 10% vienna may be a bit much, but then again maybe not. I brewed mine 95% pils and 5% Carapils but that was with a double decoction. I ended up screwing up my boil (only did 60 minutes not 90) and had too low of a gravity. But hte malt profile was very nice.

I think Jamil Z. uses some melanoiden (sp?) malt for a deco-ish effect.

Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:25 PM   #6
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,616
Liked 53 Times on 50 Posts

Default

Well, this is my buddies recipe, he loves it, so I am going to mess with it. I stil have not recieved the mash profile from him, and I have yet to build the water profile.

The yeast will be what I have on hand, and what I have never tried. W-43/70

__________________
The Pol is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:28 PM   #7
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 116 Times on 101 Posts
Likes Given: 11

Default

Cool. I want results though! I am working toward a Helles for a house bier so all the feedback on recipes I can get is great. Remember to rehydrate that 34/70 on your stirplate if you are pitching cold. That was my other mistake on my Helles... doh. It hates being pitched cold with no rehydration.

__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels
Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:30 PM   #8
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,616
Liked 53 Times on 50 Posts

Default

I will be pitching at about 57F... since that is where my closed system will get my wort in 25 minutes. I wouldnt think of NOT rehydrating dry yeast.

__________________
The Pol is offline
 
Reply With Quote Quick reply to this message
Old 10-16-2009, 05:52 PM   #9
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 116 Times on 101 Posts
Likes Given: 11

Default

Quote:
Originally Posted by The Pol View Post
I wouldnt think of NOT rehydrating dry yeast.
I wish I had known that before. That was the first time I had used dry yeast (minus AW). Now I know better.
__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels
Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 10-17-2009, 05:35 AM   #10
The Pol
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2007
Posts: 11,616
Liked 53 Times on 50 Posts

Default

Changed my mind... it is going to be a simple Pils. See OP
__________________

Last edited by The Pol; 10-17-2009 at 01:13 PM.
The Pol is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Closed System Wort Cooling (keggle upgrade) PICS The Pol Equipment/Sanitation 11 03-08-2010 09:53 PM
The Pol E-herms Brewcast Live 11-4-09! The Pol All Grain & Partial Mash Brewing 81 11-08-2009 07:51 AM
Closed System Wort Cooling Works The Pol Equipment/Sanitation 32 10-15-2009 10:58 PM
Carboy to Keg - Closed system Orfy Bottling/Kegging 3 09-02-2007 04:50 PM
Closed system racking Brewing Clamper Bottling/Kegging 5 08-17-2007 09:02 PM