Recent content by Bottoms_Up

I think Paulaner uses the traditional two-mash decoction procedure shown in Figure 7.5 below (from Handbook of Mashing, Ziegler, et. al., 2009).

How did it turn out?

Thank you. Then it would appear that they likely still do a double decoction. I could try to contact him to find out what temperatures he does a decoction at. Are there any other important parts of the process that would also be worth trying to contact him about? I don't want to ask too many...

Thank you - the step mash sounds reasonable and is almost identical to the step mashes I generally use for Munich Helles. Out of curiosity and to determine how recent the process is, did you communicate wih the Brewmaster in 2023? Is the head Brewmaster still Martin Zuber? Or is it now Christian...

Thank you, @tderanleau . Munich II can range from about 8-12 Lovibond. If it's at the lower end, my calculations show that 5 SRM CAN just be achieved. But not if it's at the higher end. Another question. After an extensive search, I have found no online source anywhere that says Paulaner...

@tderanleau, are you sure that the recipe calls for 20% Munich Type 2 malt? Should it perhaps be Type 1 or even Vienna malt? Otherwise, I'm not sure how you can get a SRM to be as low as 5.0.

You're right. I forgot to include the OG numbers. Thanks for that. With the correction, the FG comes out to 1.0123, exactly the same as the Hydrometer reading (1.012)!

The correction is made on the BRIX reading, and accounts for the alcohol and other distortions in the reading. I forgot to include the OG readings, so that would account for the difference (see next post).

I just checked the FG of my current beer, at room temperature, and after degassing it. The results: Tilt: 1.006 (not fully calibrated and read before degassing). Hydrometer: 1.012 Older Refractometer: 1.025 (BRIX 6.6 with corrections) Newer Refractometer: 1.026 (BRIX 6.8 with corrections) The...

The Brewer's Friend Calculator seems to use an old conversion formula that is not as correct as Sean Terrill's formula. For example, for a Brix of 16.7, Brewer's Friend calculates the S.G. as 1.069. Sean Terrill's formula calculates it as 1.066.

In the Brewer's Friend calculator, shouldn't the wort correction factor be 1.04 rather than 1.0?

True, but sometimes it's convenient to check the SG during fermentation, for example when starting the Diacetyl rest. At that time, the taste is not as important, and a small sample would be preferable.

I was wondering if anyone adjusts their Final Gravity readings when using a refractometer? There is a significant difference between the measured reading and the actual reading of the beer gravity when using a hydrometer.

Well, it's been a year and a half. Unfortunately, the oak cubes have taken over the flavour, so I don't detect any sour at all. I should not have added them during the secondary.

Yes, that was what I was describing. I've rested the basket and bag on those rests numerous times, with no sign of wear on the bag. The mesh is quite tough - not cloth, and almost impossible to tear. Since it's not cloth, it also dries quite rapidly.