Meh. Just another hour of pot stirring, if I did it right.
It's on to wort boiling now. Got ~4 3/4 worth out of the tun. Hops and honey are in. Spices at the end.
Spelt and Buckwheat
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Meh. Just another hour of pot stirring, if I did it right.
It's on to wort boiling now. Got ~4 3/4 worth out of the tun. Hops and honey are in. Spices at the end.
Didn't take one 
Will take post boil. Or post boil over. This wort is super boil over sensitive. I have the burner turned down to just a hair above where the flame goes out.
This is maybe the 8th brew on a propane burner. 4th AG for me. Me and my buds love it. Used to use an electric stove. I learned fast not to crank the burner on high for the wort. But this wort, just the sight of flame and its over the top. Maybe it's due to adding hops at the start. I'm not a big hops guy and have made many brews without any. What I've seen is once the hops go in, the boil over chance goes up.
Will take post boil. Or post boil over. This wort is super boil over sensitive. I have the burner turned down to just a hair above where the flame goes out. This is maybe the 8th brew on a propane burner. 4th AG for me. Me and my buds love it. Used to use an electric stove. I learned fast not to crank the burner on high for the wort. But this wort, just the sight of flame and its over the top. Maybe it's due to adding hops at the start. I'm not a big hops guy and have made many brews without any. What I've seen is once the hops go in, the boil over chance goes up.
My wort starting gravity 1.048
Recipe says starting gravity should be 1.068 to finish at ABV 6.5 - 7.5%
It'll make beer.
Thanks, usfmikeb, Bob and all of HBT for brewing with me.
Check back in 4 to 6 moths for the end result. Yeah. That's a long time. It's what the book says.
My in the mean time brew will either be an oatmeal stout or a cream ale.
Recipe says starting gravity should be 1.068 to finish at ABV 6.5 - 7.5%
It'll make beer.
Thanks, usfmikeb, Bob and all of HBT for brewing with me.
Check back in 4 to 6 moths for the end result. Yeah. That's a long time. It's what the book says.
My in the mean time brew will either be an oatmeal stout or a cream ale.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
kingwood-kid
Well-Known Member
Depending on which DME you use, it has between 20 and 200 Lintner. Most of what you get for brewing has 20 or 60; the 200 is more for baking. The 20 probably wouldn't help much. So you're right, DME wouldn't aid the mash. Amylase powder would, although I believe what's available at the LHBS is alpha-amylase only.
Hey, I've got this book and never noticed that recipe toward the back! Reading it now, it strikes me as something heading in the same direction as the New Belgium 1554 clone that I've been tinkering with, but likely to have a silky body to back up those roasted grains. You've inspired me to try this too - Thanks!
Regarding low OG with adjunct brews, I've been experimenting with cereal mashing using Randy's American Adjunct Mash Procedure in chapter 11, and it's helped to get me back in the 75ish percent efficiency range for the raw grain I'm playing with. I'd likely try that procedure first if that's not what you did. Also, I don't "crush" the raw grain anymore, I pulse it in the Vitamix to bust it up into something closer to flour to ensure accessibility. I don't know if it really helps or not, but I was only getting roughly 50% with my adjunct with a standard step infusion mash and without grinding it more finely.
But as you say, it still makes beer, and actually it's nice to have some beer around that I don't feel guilty about cracking open a little earlier in the day...
Regarding low OG with adjunct brews, I've been experimenting with cereal mashing using Randy's American Adjunct Mash Procedure in chapter 11, and it's helped to get me back in the 75ish percent efficiency range for the raw grain I'm playing with. I'd likely try that procedure first if that's not what you did. Also, I don't "crush" the raw grain anymore, I pulse it in the Vitamix to bust it up into something closer to flour to ensure accessibility. I don't know if it really helps or not, but I was only getting roughly 50% with my adjunct with a standard step infusion mash and without grinding it more finely.
But as you say, it still makes beer, and actually it's nice to have some beer around that I don't feel guilty about cracking open a little earlier in the day...
Went to secondary today since I'm brewing Saturday. Gravity is 1.011 (corrected for room temp) , 4.86% abv. I figure it'll end around 5.something%. Maybe 6.
The wort right now tastes the best of any wort I've drank, and I always drink the sample. The coriander and cardamom are certainly there. tsp tsp tsp... honey, and I may be nuts, but a hint of RC cola.
The wort right now tastes the best of any wort I've drank, and I always drink the sample. The coriander and cardamom are certainly there. tsp tsp tsp... honey, and I may be nuts, but a hint of RC cola.
Bottled at 4.6% abv
How I lost 0.2%, I dunno. Probably my readings. That and my hydrometer is made to read at 60 something degrees F (64 maybe?) not 59, but I'm using a calculator that figures at 59. Oh well, it's too small a difference for me to worry over. I could always do the math myself... haha
That RC cola taste is from the cardamom. I read up on it and cardamom does that.
I doubt I let this sit the whole 6 months. Come 2 weeks and one of these is getting drank.
How I lost 0.2%, I dunno. Probably my readings. That and my hydrometer is made to read at 60 something degrees F (64 maybe?) not 59, but I'm using a calculator that figures at 59. Oh well, it's too small a difference for me to worry over. I could always do the math myself... haha
That RC cola taste is from the cardamom. I read up on it and cardamom does that.
I doubt I let this sit the whole 6 months. Come 2 weeks and one of these is getting drank.
Just drank one. Damn this came out good. It's like a cola stout beer. Glad yall warned me about the cardamom. I can taste it like it belongs there and can see how too much could quickly overpower a beer.
The carb level is still low. I heard a hiss when I opened it. Maybe another week.
There is a cosmetic flaw. Going on one bottle, it looks like some rice hull made it through.
The carb level is still low. I heard a hiss when I opened it. Maybe another week.
There is a cosmetic flaw. Going on one bottle, it looks like some rice hull made it through.
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