Hello,
I recently brewed a Westfalle clone (http://www.homebrewchef.com/WestmalleTripelConeRecipe.html), which had a 16 lb grain+candi bill and reported OG/FG of 1.08/1.12.
1. My result was 1.08/1.005 - should I try to sweeten this with a non-fermentable like lactose or just enjoy the higher ABV?
2. How the heck does one effectively do a mash step like the following on a propane burner with the brew in a bag method?:
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min
I'm a professor of chemistry, so its no problem to hit the first temperature correctly based on water/grain temps and volumes. However, it seems I hardly have any control on hitting the subsequent temps a) because I need to continually adjust the burner and b) I find it tough to get a constant temperature across the grain bag despite my stirring efforts (hot and cold pockets).
I probably also overpitched the yeast on this one too, since I had an american ale smack pack ready to pitch, instead of the belgian I was supposed to use, so I threw in both the american and belgian yeast.
Thanks for reading my essay!!
Pete
I recently brewed a Westfalle clone (http://www.homebrewchef.com/WestmalleTripelConeRecipe.html), which had a 16 lb grain+candi bill and reported OG/FG of 1.08/1.12.
1. My result was 1.08/1.005 - should I try to sweeten this with a non-fermentable like lactose or just enjoy the higher ABV?
2. How the heck does one effectively do a mash step like the following on a propane burner with the brew in a bag method?:
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min
I'm a professor of chemistry, so its no problem to hit the first temperature correctly based on water/grain temps and volumes. However, it seems I hardly have any control on hitting the subsequent temps a) because I need to continually adjust the burner and b) I find it tough to get a constant temperature across the grain bag despite my stirring efforts (hot and cold pockets).
I probably also overpitched the yeast on this one too, since I had an american ale smack pack ready to pitch, instead of the belgian I was supposed to use, so I threw in both the american and belgian yeast.
Thanks for reading my essay!!
Pete