So I brewed this up and it was absolutely delicious. Only thing I was I had some seriously stuck sparge. Not sure if it was due to the flaked corn. Has anyone else experienced this?I'm gonna give this a go for my next batch. Temps warming up and need a good lawnmower beer.
Yes - I am planning another batch of this recipe, but will be adding rice hulls.I just did one with 25% flaked corn and no stuck sparge. I did, however, have 1.5lbs of rice hulls mixed in.
2 seperate yeasts in the same beer?. thinking of trying this as my go to is Dosxx lager if im going for all day drinking lolBatch #2 is on tap. Fermented 5 gallons with the Mexican yeast and 3 gallons with a dry Swiss yeast #189. The Swiss is maltier and a bit boring. The Mexican yeast is a killer. Won't last past next weekend!
This year (16 gallon batch):
13 lbs Pilsen (1.8 SRM) 43.3 %
10 lbs 8.0 oz Vienna Malt (3.0 SRM) 35.0 %
3 lbs Corn, Flaked (1.3 SRM) 10.0 %
3 lbs Munich Malt (9.0 SRM) 10.0 %
7.0 oz Crystal Malt - 60L (60.0 SRM) 1.5 %
1.0 oz Carafa Special II (415.0 SRM) 0.2 %
0.60 oz Northern Brewer [9.00 %] - Boil 90.0 min 7.3 IBUs
4.00 oz Crystal [3.20 %] - Boil 60.0 min 17.4 IBUs
0.80 oz Crystal [3.20 %] - Boil 15.0 min 0.9 IBUs
1.0 pkg Mexican Lager (White Labs #WLP940)
1.0 pkg SafLager Swiss Lager (Fermentis #S-189)
im confused..I'll try to give more detail guys. I have a RIMS system. It will differ from a step mash obviously. This is the mash & boil process:
1. Put water in HLT and start to heat upto 168F.
2. Put water in Mash Tun. Start circulating and set temp to 131F.
3. Crush grain except corn.
4. Stop MT pump. Throw in grain (and corn). I also throw in some rice hulls with every batch. Add water if needed to achieve a somewhat soupy mash.
5. Vorlauf. When done, start MT pump and maintain 131F for 15 min.
6. Ramp to 150F for 60 minutes.
7. Ramp to 160F for 15 minutes.
8. Ramp to 168F.
9. Sparge from HLT onto Boil Kettle. Add FWH to boil kettle.
10. Bring to boil. Boil for 30 minutes and add 60 minutes hops.
11. Boil for 45 minutes and add 15 minute hops.
12. Boil for 5 minutes and add yeast nutrient.
13. Boil 10 minutes, then chill wort.
14. Drain (rack) to primary.
Yeah. FWH (First Wort Hops) are added during sparge or while the wort is being brought to boil temperature. Kinda’ like steeping/whirlpool hops in reverse. It is believed that the process ‘softens’ the bitterness, whatever that means. The bittering charge hop oils get isomerized at different increasing temperatures as the wort rises from sparge to boil.im confused..
90 min boil? or first hops are before boil?
I might add that I do FWH probably 80% of the time, substituting FWH for the first bittering charge. BeerSmith has a calculation for FWH additions that compensates for both the additional time and different temperatures.Yeah. FWH (First Wort Hops) are added during sparge or while the wort is being brought to boil temperature. Kinda’ like steeping/whirlpool hops in reverse. It is believed that the process ‘softens’ the bitterness, whatever that means. The bittering charge hop oils get isomerized at different increasing temperatures as the wort rises from sparge to boil.
I do brew in a basket or bag. Do I just follow this still and when I start draining the basket. And start bringing to boil throw in hops? I never did a multiple temp mash I only have done a single temp for 60 min or 90 min. So this is new to meYeah. FWH (First Wort Hops) are added during sparge or while the wort is being brought to boil temperature. Kinda’ like steeping/whirlpool hops in reverse. It is believed that the process ‘softens’ the bitterness, whatever that means. The bittering charge hop oils get isomerized at different increasing temperatures as the wort rises from sparge to boil.
I do brew in a basket or bag. Do I just follow this still and when I start draining the basket. And start bringing to boil throw in hops? I never did a multiple temp mash I only have done a single temp for 60 min or 90 min. So this is new to me
I meant I never done a step mash like increasing the time. That part is new to me. Do I raise temp. And start the time as soon as it reaches the next step or do I include the rising temp time as the time in next step?No need to change your mashing process. When you ‘pull the bag’ and you’re letting it drain, just chuck the FWH into the kettle. When I used to BIAB, I would start applying the heat to the wort as soon as I pulled the grain bag out of the wort. This is when I’d toss in the FWH. Doing FWH is separate from the mashing as well as ‘mash hopping’.
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