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)

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!!!!

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

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

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.

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

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.

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 said:

I wouldnt think of NOT rehydrating dry yeast.

Click to expand...

I wish I had known that before. That was the first time I had used dry yeast (minus AW). Now I know better.

Pol - I admire your set up with the closed circut cooling - but how does the cleaning fit it? Maybe I missed it.

My hoses will be frozen soon, so I'm looking for some winter advice.

Pol - I use W34/70 often with excellent results and never rehydrate. I dont pitch cold though, I usually add after adding to the fermenter around 70 and cool down in the controlled chest freezer. Just $0.02.

AZ_IPA said:

Pol - I admire your set up with the closed circut cooling - but how does the cleaning fit it? Maybe I missed it.

My hoses will be frozen soon, so I'm looking for some winter advice.

Click to expand...

Cleaning??

The water used in the closed circuit cooling will be moved to the BK where it will be heated to 140F (PID controlled) and the pump will pump from the BK, through the HERMS coil, back to the BK. Basically I will be cleaning my BK as I always did, just hooking up the pump to clean the plumbing.

Cleaning in general is more of a pain in the winter period... but without having to drag frozen hoses to chill the wort, I will be way ahead of the game. Wet/Dry vacs work really well for removing remnants of hops and trub from the BK.

The Pol said:

Cleaning??

The water used in the closed circuit cooling will be moved to the BK where it will be heated to 140F (PID controlled) and the pump will pump from the BK, through the HERMS coil, back to the BK. Basically I will be cleaning my BK as I always did, just hooking up the pump to clean the plumbing.

Cleaning in general is more of a pain in the winter period... but without having to drag frozen hoses to chill the wort, I will be way ahead of the game. Wet/Dry vacs work really well for removing remnants of hops and trub from the BK.

Click to expand...

gotcha - cool! seems like you've got a great system!

AZ_IPA said:

gotcha - cool! seems like you've got a great system!

Click to expand...

It works really well for me... a lot of planning has gone into it and goes into every brew day. This Pils will take 4:40 from mash in to pitching yeast. With an average ale, I can go 3:30 from mash in to pitching yeast.

Pangea said:

Pol - I use W34/70 often with excellent results and never rehydrate. I dont pitch cold though, I usually add after adding to the fermenter around 70 and cool down in the controlled chest freezer. Just $0.02.

Click to expand...

I have heard good things about this yeast. Bummer I dont get to use my stir plate to make a starter for this thing, but I think I will be further ahead just pitching the (2) packets of dry yeast with all of thier energy stores still available.

I am going to start simple with this recipe and see if I can morph it into a nice Haus Pils that I can keep on tap. If so, this will replace my Blonde that is always sitting around.

10 days and counting...

Update the OP with brewday schedule and ProMash report.

9 days counting... (I am bumping this thread daily, since each time I do a brewcast, people complain that they missed seeing that I was even doing one... )

Are your brewcasts saved anywhere? Can they be viewed after the live show finishes?

I will be there.

scoots said:

Are your brewcasts saved anywhere? Can they be viewed after the live show finishes?

Click to expand...

Not currently, Ustream may be able to, I will have to see.

Cool, because I would love to see the chemistry that you are doing, but have no chance to see it live. Also, there is no way I could watch for the whole show even if I was at home.

I will see what I can do

8 days and counting...

Ok, I see the thread, now I just have to remember not to work during this time

I'll be there when I'm not packing boxes. Since I'm switching from LP to all electric, I'm very interested!

B

I cant wait to brew this Pils... aahhhh, I will have all 8 kegs full in a matter of about three weeks.

By the way... YES I CAN RECORD the brew session. I can record and save it and post the link to the saved video after the brewcast. I ran a test this evening.:rockin:

That. Is. Awesome.

Please let us know where to get the link.

Well Done Pol.

7 days and counting? Yep! Still waiting on my PH meter... GAHHHHH!!

So I bought a digital PH meter on Ebay a couple weeks back from a seller with 100% positive feedback. Actually most feedback talks about how fast the shipping is. Really? I was about to leave negative feedback but decided to try to work this out with the guy.

Bottom line, it should be here in 2 days (in time for the brew day) and I am getting a bottle of 7.0 buffer solution and 4.0 buffer solution for free.

If it is here in a couple days, I will let it go... if I dont have it to brew with, I will leave the feedback. It was ordered on the 10th, to be delivered in 4-6 business days.

On a better note, 6 days and counting.

Another bump. I'm gonna be there.

Im gonna be there too... hopefully!

My 6yr old is going to measure the water salts for me. She loves numbers!

Added the salt measurements to the OP

Digital PH meter showed up at home today, along with my FREE 4.0 and 7.0 buffer solution. Excited to get home and play with the toy. I will be using it during this brewcast, to get some information about the process.

Here is the PH meter... seller flubbed the shipping so I got some free buffer solution.


http://cgi.ebay.com/HM-Digital-PH-2...emQQptZLH_DefaultDomain_0?hash=item45eebaf218

I may check in, that is a little later than I am usually still on. I will likely access the recording though. I am curious about the readings during the mash.

Glad you got the pH meter in.

chefmike said:

I may check in, that is a little later than I am usually still on. I will likely access the recording though. I am curious about the readings during the mash.

Glad you got the pH meter in.

Click to expand...

Brewing has become very predictable... so this will add to the fun of it. I want to keep some notes on conversion times and the PH of the mash, runnings, sparge water etc.

I tested the recording feature and was able to access the link and see and hear the test video that I did, so it SHOULD be available that day as soon as the brew day is complete.

Any real issues with my recipe? I want something simple, not flashy... something refreshing that will please a crowd.

I have 20+ malts in stock and 20+ varieties of hops in stock... so give me your educated suggestions!:rockin:

No suggestions? Only a couple days left!