Hi All,
I'm not 100% please with the way my beer has been turning out and I wanted to see if there was anything I was majorly screwing up or if anyone could offer any advice on how to improve my process.
My biggest problem is that my beer seems to have a "grainy" taste and the body is smaller that I wanted/think it should be. I've brewed 3 batches now and all have the similar graininess issue. Im pretty sure Ive narrowed the problem down to how Im steeping my grains but Im not sure.
Batch 1:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Shady's Best British Breeks
Brewer: Jim Mooney
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: Extract
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.08 gal
Estimated OG: 1.044 SG
Estimated Color: 11.1 SRM
Estimated IBU: 18.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Liquid Extract (8.0 SRM) Extract 88.89 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.11 %
0.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 12.2 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 6.2 IBU
0.50 oz Goldings, East Kent [5.00 %] (1 min) Hops 0.4 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)
========================================================================================
Batch 2:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Shady's Best Irish Elixer
Brewer: Jim Mooney
Asst Brewer:
Style: Dry Stout
TYPE: Extract
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.00 gal
Estimated OG: 1.045 SG
Estimated Color: 22.4 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.75 lb Light Dry Extract (8.0 SRM) Dry Extract 24.37 %
4.00 lb Pale Liquid Extract (8.0 SRM) Extract 55.71 %
0.56 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.80 %
0.56 lb Roasted Barley (300.0 SRM) Grain 7.80 %
0.31 lb Barley, Flaked (1.7 SRM) Grain 4.32 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 6.8 IBU
1.00 oz Cluster [7.00 %] (60 min) Hops 19.2 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)
========================================================================================
Batch 3:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Shady's Best Briar Patch Berry Weiss
Brewer: Jim Mooney
Asst Brewer:
Style: Fruit Beer
TYPE: Extract
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.00 gal
Estimated OG: 1.043 SG
Estimated Color: 7.0 SRM
Estimated IBU: 8.5 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Wheat Liquid Extract (8.0 SRM) Extract 100.00 %
0.75 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 8.5 IBU
3.00 lb Raspberyy Puree (Boil 1.0 min) Misc
1 Pkgs Bavarian Weizen Yeast (White Labs #WLP351)Yeast-Wheat
Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
========================================================================================
My technique:
Batch 1 was my first real brew. I did a 4 gallon boil and added 1 gal water to the fermenter. I had a real tough time getting this to boil and at first attributed the graininess to steeping so long to get up to temp. but as I said it happened in batch 2 and 3 as well. Batch 2 and 3 I did a 3 gallon boil and added 2 gallons to the fermenter to avoid the problem of getting a boil going.
Here's how I've brewed these 3 batches:
-Heat 3 gallons of water to 120F
-Place all grains in grain bag and place in water
-Steep for 30 minutes while heating but making sure temp does go above 160F to avoid tannin issues.
-Remove grain bag and let drain into pot for a minute or so (dont squeeze)
-Crank up heat to bring to a boil
-When boil is reached stir in malt extract(s) and add hops (pellets in hop bag)
-Boil 60 minutes and stir occasionally
-End of boil, remove hop bag, remove from heat
-Add 2 gallons cold water (I use bottled water) to fermenter, add wort to fermenter (this is how I chill, no chiller at this point)
-Place fermenter in basement (fermenting area) and put lid with airlock on fermenter loosely and let sit over night to cool
-Pitch yeast next morning and seal for fermenting.
-Batches have usually stayed in primary for 4 -5 weeks and then bottled normally
Any advice or comments would be greatly appreciated, I really think I can do better and Id like to.
Happy Holidays!!
Jim
I'm not 100% please with the way my beer has been turning out and I wanted to see if there was anything I was majorly screwing up or if anyone could offer any advice on how to improve my process.
My biggest problem is that my beer seems to have a "grainy" taste and the body is smaller that I wanted/think it should be. I've brewed 3 batches now and all have the similar graininess issue. Im pretty sure Ive narrowed the problem down to how Im steeping my grains but Im not sure.
Batch 1:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Shady's Best British Breeks
Brewer: Jim Mooney
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: Extract
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 4.08 gal
Estimated OG: 1.044 SG
Estimated Color: 11.1 SRM
Estimated IBU: 18.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Liquid Extract (8.0 SRM) Extract 88.89 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 11.11 %
0.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 12.2 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 6.2 IBU
0.50 oz Goldings, East Kent [5.00 %] (1 min) Hops 0.4 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)
========================================================================================
Batch 2:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Shady's Best Irish Elixer
Brewer: Jim Mooney
Asst Brewer:
Style: Dry Stout
TYPE: Extract
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.00 gal
Estimated OG: 1.045 SG
Estimated Color: 22.4 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.75 lb Light Dry Extract (8.0 SRM) Dry Extract 24.37 %
4.00 lb Pale Liquid Extract (8.0 SRM) Extract 55.71 %
0.56 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.80 %
0.56 lb Roasted Barley (300.0 SRM) Grain 7.80 %
0.31 lb Barley, Flaked (1.7 SRM) Grain 4.32 %
0.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 6.8 IBU
1.00 oz Cluster [7.00 %] (60 min) Hops 19.2 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)
========================================================================================
Batch 3:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Shady's Best Briar Patch Berry Weiss
Brewer: Jim Mooney
Asst Brewer:
Style: Fruit Beer
TYPE: Extract
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.00 gal
Estimated OG: 1.043 SG
Estimated Color: 7.0 SRM
Estimated IBU: 8.5 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Wheat Liquid Extract (8.0 SRM) Extract 100.00 %
0.75 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 8.5 IBU
3.00 lb Raspberyy Puree (Boil 1.0 min) Misc
1 Pkgs Bavarian Weizen Yeast (White Labs #WLP351)Yeast-Wheat
Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
========================================================================================
My technique:
Batch 1 was my first real brew. I did a 4 gallon boil and added 1 gal water to the fermenter. I had a real tough time getting this to boil and at first attributed the graininess to steeping so long to get up to temp. but as I said it happened in batch 2 and 3 as well. Batch 2 and 3 I did a 3 gallon boil and added 2 gallons to the fermenter to avoid the problem of getting a boil going.
Here's how I've brewed these 3 batches:
-Heat 3 gallons of water to 120F
-Place all grains in grain bag and place in water
-Steep for 30 minutes while heating but making sure temp does go above 160F to avoid tannin issues.
-Remove grain bag and let drain into pot for a minute or so (dont squeeze)
-Crank up heat to bring to a boil
-When boil is reached stir in malt extract(s) and add hops (pellets in hop bag)
-Boil 60 minutes and stir occasionally
-End of boil, remove hop bag, remove from heat
-Add 2 gallons cold water (I use bottled water) to fermenter, add wort to fermenter (this is how I chill, no chiller at this point)
-Place fermenter in basement (fermenting area) and put lid with airlock on fermenter loosely and let sit over night to cool
-Pitch yeast next morning and seal for fermenting.
-Batches have usually stayed in primary for 4 -5 weeks and then bottled normally
Any advice or comments would be greatly appreciated, I really think I can do better and Id like to.
Happy Holidays!!
Jim