G'day all HBT members
Long time follower, first time poster!
Just want to say how much I love this forum. Basically every question I've ever had has been answered by previous posts and the level of knowledge and helpful advice is amazing.
So far I have brewed less than 20 all grain batches with varying success.
The main problem I have been finding is astringency in my beers. I know this is a topic that has been covered many times before, and I have read as many posts as I can find, but the problem keeps reoccurring.
Here are the details of my latest brew:
Type: All Grain
Batch Size: 21.0 l
Boil Size: 27.6 l
Boil Time: 60 min
Fermentation: Ale, Single Stage
Efficiency: 79.00 %
Mash Ingredients
3.25 kg Pale Malt (2 Row) 73.9 %
0.70 kg Munich Malt 15.9 %
0.45 kg Caramel Malt - 60L Grain 3 10.2 %
Boil Ingredients
3.0 g Simcoe [11.80 %] - Boil 60.0 min 4.3 IBUs
1.00 Whirlfloc Tablet (Boil 15.0 mins)
11.5 g Cascade [7.30 %] - Boil 15.0 min 5.0 IBUs
10.0 g Amarillo [8.20 %] - Boil 15.0 min 4.9 IBUs
6.0 g Citra [14.10 %] - Boil 15.0 min 5.1 IBUs
Steeped Hops @ 63C
23.0 g Cascade [7.30 %] - Steep/Whirlpool 15 min 0 IBUs
20.0 g Amarillo [8.20 %] - Steep/Whirlpool 15 min 0 IBUs
12.0 g Citra [14.10 %] - Steep/Whirlpool 15 min 0 IBUs
Fermentation
1.0 pkg US-05
Dry Hop
30.0 g Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
30.0 g Cascade [7.30 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
20.0 g Citra [14.10 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
I fermented for three weeks at 18C in a single bucket fermented. I didn't transfer to a secondary.
This brew was a little experimental, as I hadn't attempted a hopstand before, but it seemed to go well. I chose 63C to avoid vaporising the hop oils.
I realise the IBUs are very low. I was aiming more for hop aroma. I have previously brewed the same beer with about 35 IBUs.
All the hops I used were fresh pellets from a vacuum sealed pack.
I bottle condition my beers.
I found the hop aroma to be wonderful and the beer was dry, crisp with a nice malt background when I tried them after about 5 days of bottle conditioning. But now after nearly two weeks, the hop aroma is gone and the astringency very noticeable.
Would love any advice you can offer.
Cheers
Grant
Long time follower, first time poster!
Just want to say how much I love this forum. Basically every question I've ever had has been answered by previous posts and the level of knowledge and helpful advice is amazing.
So far I have brewed less than 20 all grain batches with varying success.
The main problem I have been finding is astringency in my beers. I know this is a topic that has been covered many times before, and I have read as many posts as I can find, but the problem keeps reoccurring.
Here are the details of my latest brew:
Type: All Grain
Batch Size: 21.0 l
Boil Size: 27.6 l
Boil Time: 60 min
Fermentation: Ale, Single Stage
Efficiency: 79.00 %
Mash Ingredients
3.25 kg Pale Malt (2 Row) 73.9 %
0.70 kg Munich Malt 15.9 %
0.45 kg Caramel Malt - 60L Grain 3 10.2 %
Boil Ingredients
3.0 g Simcoe [11.80 %] - Boil 60.0 min 4.3 IBUs
1.00 Whirlfloc Tablet (Boil 15.0 mins)
11.5 g Cascade [7.30 %] - Boil 15.0 min 5.0 IBUs
10.0 g Amarillo [8.20 %] - Boil 15.0 min 4.9 IBUs
6.0 g Citra [14.10 %] - Boil 15.0 min 5.1 IBUs
Steeped Hops @ 63C
23.0 g Cascade [7.30 %] - Steep/Whirlpool 15 min 0 IBUs
20.0 g Amarillo [8.20 %] - Steep/Whirlpool 15 min 0 IBUs
12.0 g Citra [14.10 %] - Steep/Whirlpool 15 min 0 IBUs
Fermentation
1.0 pkg US-05
Dry Hop
30.0 g Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
30.0 g Cascade [7.30 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
20.0 g Citra [14.10 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
I fermented for three weeks at 18C in a single bucket fermented. I didn't transfer to a secondary.
This brew was a little experimental, as I hadn't attempted a hopstand before, but it seemed to go well. I chose 63C to avoid vaporising the hop oils.
I realise the IBUs are very low. I was aiming more for hop aroma. I have previously brewed the same beer with about 35 IBUs.
All the hops I used were fresh pellets from a vacuum sealed pack.
I bottle condition my beers.
I found the hop aroma to be wonderful and the beer was dry, crisp with a nice malt background when I tried them after about 5 days of bottle conditioning. But now after nearly two weeks, the hop aroma is gone and the astringency very noticeable.
Would love any advice you can offer.
Cheers
Grant