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Old 02-26-2013, 03:20 PM   #1
OhCrap
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Just a thread for my records, how things went to how it tasted. Comments and advice welcome

Date : 25 feb 2013
Beer : "Devils Sidekick" dark lager (ver. 2.0)
Volume : 23L
Process : extract with grains

Recipe 1.7 kg coopers lager lme
1.0 kg muntons EL DME
100g chocolate malt
50g carahell 10ebc (crystal 10)
50g carared 40ebc (crystal 40)

4 oz styrian goldings (20 min)
5 oz Saaz (15mins)
Irish moss @15

2 x Saflager S-23 (22g)

Process :
Bring 10L water to 150f
Steep grains for 30 mins
Remove grains

Top water up to 15L
Bring to rolling boil
Add 1/2 DME
Hops:
Styrian goldings @ 20 mins (left)
Saaz @ 15 mins
Irish moss @ 15

Flameout
Add remainder DME
Add LME

Cool wort to 12c
transfer to FV & top up to 23L
pitch yeast

WAIT I forgot to close tap in FV after sterilising aaaaaagh lost about 1L

OG 1040 ???? Low

10L for steeping
5L add for boil
14L to top up to 23 L (seems a lot!!)
6 L lost dusting boil? (1 gal)
Seems wrong ill work back nd figure it out
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Old 02-26-2013, 03:36 PM   #2
OhCrap
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24 hrs after pitching

All look good
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Old 02-26-2013, 03:49 PM   #3
OhCrap
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Couldn't help but have another look and I think I know what happened.

Like an idiot I didn't check the markings on the FV and may have topped up more then I should have, hence the lower then expected OG (1040)
Still it tasted nice yesterday and will be nice beer, I hope
Lessons learnt this brew : ALWAYS check new equipment for accuracy :P
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Old 02-26-2013, 03:57 PM   #4
RM-MN
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Your low OG is more likely caused by incomplete mixing when you topped off your wort. You would have to have a larger carboy to add enough top off water to lower your OG very much. It is quite difficult to mix water and wort well enough to get a good hydrometer sample. If this was a kit with the expected OG listed, that is likely the true OG. Don't sweat it either way, you're making beer not a nuclear bomb.

 
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Old 02-26-2013, 04:00 PM   #5
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I dig your workspace man! I've got my Corona Mill clamped to a crappy plywood board, and when I'm crankin on that thing while it bobbles up and down I'm thinking "Man this sucks"
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Old 02-26-2013, 04:06 PM   #6
OhCrap
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Quote:
Originally Posted by RM-MN
Your low OG is more likely caused by incomplete mixing when you topped off your wort. You would have to have a larger carboy to add enough top off water to lower your OG very much. It is quite difficult to mix water and wort well enough to get a good hydrometer sample. If this was a kit with the expected OG listed, that is likely the true OG. Don't sweat it either way, you're making beer not a nuclear bomb.
That's true it'll be nice beer alright. It was a higher OG the 1st time I made it (not a kit but my own recipe). I expected 1047 OG. It's probably the mix alright but I did lose 1L due to stupidly leaving the tap open dde01and misread the markings on the FV and added probably 2 1/2 litres (including the lost wort) more then necessary so prob a combination of both. Again it'll be nice beer at the finish. cdf7b
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Old 02-26-2013, 04:10 PM   #7
OhCrap
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Quote:
Originally Posted by mbobhat
I dig your workspace man! I've got my Corona Mill clamped to a crappy plywood board, and when I'm crankin on that thing while it bobbles up and down I'm thinking "Man this sucks"
Thanks. It's clamped onto the side of my ferm chamber, I purposely left a 2 inch over hang on that side to clamp on the mill. The chamber has 2 sides, one for lager & the other for ale & conditioning, both stc controlled.
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Old 02-26-2013, 04:53 PM   #8
unionrdr
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I need to build something like that for better temp control. I see the recipe changes you made from the original you gave me. Guess we both got some new insperations. It'd be cool to trade a couple bottles when all is said & done.
I was thinking also that maybe you didn't get the wort & top off mixed well before testing. But if you're sure you overfilled,then that's the culprit.
I was reading the wikipedia page on lagering at this link; http://en.wikipedia.org/wiki/Lagering
I was reading under "dark lagers",& saw a dark commercial one called "Devil's Backbone". I was wondering if this one was you're insperation for your recipe? I'm glad I brewed it with some changes of my own so we can compare notes. I've been curious about black lagers anyway. Not to mention doing a partial mash with a Cooper's can. I have you to thank for getting me going on that idea. It was kickin around my head since my 1st PM batch. I'll post mt recipe if you or anyone else is interested. Just for comparison's sake anyway...
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Old 02-26-2013, 07:12 PM   #9
OhCrap
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Quote:
Originally Posted by unionrdr
I need to build something like that for better temp control. I see the recipe changes you made from the original you gave me. Guess we both got some new insperations. It'd be cool to trade a couple bottles when all is said & done.
I was thinking also that maybe you didn't get the wort & top off mixed well before testing. But if you're sure you overfilled,then that's the culprit.
I was reading the wikipedia page on lagering at this link; http://en.wikipedia.org/wiki/Lagering
I was reading under "dark lagers",& saw a dark commercial one called "Devil's Backbone". I was wondering if this one was you're insperation for your recipe? I'm glad I brewed it with some changes of my own so we can compare notes. I've been curious about black lagers anyway. Not to mention doing a partial mash with a Cooper's can. I have you to thank for getting me going on that idea. It was kickin around my head since my 1st PM batch. I'll post mt recipe if you or anyone else is interested. Just for comparison's sake anyway...
Post it up. We'll see what the results are. Expected or not

I Read the article on "Devils Backbone" interesting but not where the name came from....my 4 yr old (my sidekick) usually hands me ingredient etc when I'm brewing but he wasn't there the day that beer was brewed (he was under the weather) so I named it after him.... That means I'm the Devil hehehehe dde1d
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Old 02-26-2013, 08:44 PM   #10
unionrdr
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That's right,break'em in early! He may follow in his fadder's footshtops!
Here's my version of the recipe you pm'd me about for comparison's sake that I added to;
Pork Soda-
1/2lb German (Weyerman's) rauchmalt
3.5oz chocolate malt
1.75oz Carahell (I think it too was Weyerman's)
1lb plain Extra light Munton's DME
1/2lb Munton's plain light DME
1lb plain Amber Munton's DME
1 can Thomas Cooper's select Heritage Lager
1oz German Haulertauer hops,20 minutes
1oz Czech saaz hops,10 minutes
OG-1.046
Projected FG-1.010-1,012
WL029 kolsh yeast,pitched direct
Mashed @ 152F 1 hour due to use of rauchmalt.
Sparged with a bit over one gallon of water @ 172F (oopsie)
Total BK volume was 3.5 gallons. Used the extra light & light DME's for the boil. Added amber DME & Cooper's can at flame out. Chilled in ice bath down to 72F. The chilled spring water was colder than I thought in the garage. Wort got down to 12C,53.6F. Temp stayed within the yeasts' range of 65-69F the whole time,currently a few days past initial fermentation...
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