30 min mash Success!

[Psylocide]

Do you prepare them in some way before adding, or as-is?

I have three Black Hills spruce in my back yard. Might have to try that some time.

No, I didn't. Just took the fresh growth and threw them in @ 15 mins left in the boil. Gleaned some info from here:

http://www.spruceontap.com/aboutus.sc

I went with 3 oz because it was 1 oz lower than their recommendations, I wanted it to be very subtle and mine smelled pretty potent.

I may have covered it up with all those hops, but we'll see.

 

[MaxStout]

It might add some "piney" aroma and flavor to enhance the hops. I'll be curious to hear how it turns out.

 

[Psylocide]

It might add some "piney" aroma and flavor to enhance the hops. I'll be curious to hear how it turns out.

That's the idea.

I'll definitely share my results here.

Also, on that website, they had this crazy gem. No thanks though, I'll not be trying this:

Alcoholic spruce beer was common in the colonial United States and eastern Canada, made from red or black spruce. An American recipe from 1796 (though not exactly beer) states:

Take four ounces of hops, let them boil half an hour in one gallon of water, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolved in one quart of water, put it in a clean cask, then shake it well together, add half a pint of emptins (brewer’s yeast), then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle.

 

[TheCADJockey]

That's the idea.

I'll definitely share my results here.

Also, on that website, they had this crazy gem. No thanks though, I'll not be trying this:

One spoon full of molasses to every bottle? Might as well just pull all your teeth out now.

 

[Psylocide]

One spoon full of molasses to every bottle? Might as well just pull all your teeth out now.

The only fermentable is 2 gal of Molasses, lol.

 

[RM-MN]

The only fermentable is 2 gal of Molasses, lol.

I think we tend to call that kind of brew "prison hooch".

 

[wilserbrewer]

The only fermentable is 2 gal of Molasses, lol.

Haha, 2 gal of molasses is actually quite a bit....guessing 24 lbs at 36 ppg would yield 18 gallons at OG 1.048 and it is likely highly fermentable....so what's that 5.5 % ?

If you had nothing else, that might be pretty darn good....it all relative

 

[Magnus314]

Are you sure they weren't making Rhum?

 

[Rhaop]

Walp... did another 30 min Mash, right around 75% efficiency this time around. I seem to hover right around there with my current method.

I used Whirlfloc for the first time ever... it was amazing. I wouldn't forego this addition if you are doing no-chill brewing, my post boil OG sample was crazy clear. Pitched yeast Sunday morning, had active fermentation by Sunday night and clearing by Wednesday.

Just the Tip APA

5.5 gal
1.055 OG
60ish IBU

10 lbs 2-Row
.5 lb Crystal 60
.5 lb Carapils

.5 oz Columbus FWH
.5 oz Columbus @ 15
.5 oz Australian Galaxy @ 15
3 oz Fresh Blue Spruce tips @ 15
Whirlfloc Tab @ 15
.5 oz Australian Galaxy F/O - Hopstand
1 oz Cascade F/O - Hopstand
1 oz Simcoe F/O - Hopstand
Rehydrated Notty

Mashed @ 154°, expecting 1.010 or so FG.




View attachment 282453

Thats a really nice looking sample, i noticed your mashing at 154 for an APA I used to mash my most common beers at 152 when i used a cooler, since switching to biab i feel like i've lost "body" reading the forums I can't gauge wether others have the same problem seems like opinions are everywhere, fwiw i haven't notice a significant drop in fg I usually hit 1.010-1.012 range am i just crazy or should i just try bumping up the temps, i also have been addressing mash ph as well

 

[Psylocide]

Thats a really nice looking sample, i noticed your mashing at 154 for an APA I used to mash my most common beers at 152 when i used a cooler, since switching to biab i feel like i've lost "body" reading the forums I can't gauge wether others have the same problem seems like opinions are everywhere, fwiw i haven't notice a significant drop in fg I usually hit 1.010-1.012 range am i just crazy or should i just try bumping up the temps, i also have been addressing mash ph as well

Thanks.

Yeah... I originally started mashing higher to address my higher-than-predicted attenuation using my system. I was consistently ending up with ~80% attenuation and wanted to get that down to ~75%.

But, a nice side effect has been a little more body, albeit very subtly so.

 

[Rhaop]

I'm also wondering if a shorter mash can help reduce tannin extraction in a less then perfect ph environment

 

[doug293cz]

I'm also wondering if a shorter mash can help reduce tannin extraction in a less then perfect ph environment

I think the finer grind needed to enable an efficient short mash might also increase the rate of tannin extraction, if the husks are shredded more than a coarser crush. Getting the pH under control will eliminate this as a concern.

You can also reduce tannin extraction in a non-optimal pH environment by not doing a mash out, and batch sparging with water at less than 160°F (or using a no sparge method.)

Brew on

 

[motobrewer]

Are you sure they weren't making Rhum?

rhum isn't made from molasses, it's made from pure sugar cane juice

 

[Rhaop]

I think the finer grind needed to enable an efficient short mash might also increase the rate of tannin extraction, if the husks are shredded more than a coarser crush. Getting the pH under control will eliminate this as a concern.



You can also reduce tannin extraction in a non-optimal pH environment by not doing a mash out, and batch sparging with water at less than 160°F (or using a no sparge method.)



Brew on

True, i have been addressing mash ph since switching to BiaB i was noticing a bite on the finish of my beers I determined to be astringency only thing i could pin it on was mash ph being too high on my paler beers, since starting to add acid malt i have found the beers to finish "cleaner"

Its all geusstimation right now assuming that my municipal water changes weekly until i can "acquire" a ph meter from work

 

[Magnus314]

Most Rum is made from Molasses because it's cheaper.

Guaro and Cashaca are made from cane juice though.

 

[motobrewer]

Rhum is not Rum.

all Rhum is made from cane juice

 

[Magnus314]

I was thinking short for Rhumbullion... but you're right, "Rhum" short for Rhum Agricole is it's own thing. I loves me some Cachaca, so I'll probably like that too.

Cool. Learn sumthin' new every day.

 

[SHvanBommel]

sub for spruce tits

 

[motobrewer]

I was thinking short for Rhumbullion... but you're right, "Rhum" short for Rhum Agricole is it's own thing. I loves me some Cachaca, so I'll probably like that too.

Cool. Learn sumthin' new every day.

i've liked every rhum I've been able to get my hands on.

Cachaca: love Leblon, indifferent to Pitu

 

[Magnus314]

I just finished a bottle of Lebron my cousin got me for my birthday.

Never had Pitu... maybe never will

 

[motobrewer]

I just finished a bottle of Lebron

isn't that sprite?

 

[Psylocide]

Kegged the Just the Tip last night... beautiful color.

Ended at 1.011 down from 1.053, so sitting right around 5.5%.

The aroma is crazy. I dry hopped with 1 oz Columbus and 1 oz Simcoe, that combination is just straight resiny, dank buds and pine, I would compare the aroma to Enjoy By 4.20.15 if you got a chance to try that beer. It is very similar.

The flavor is very similar to the aroma, the spruce comes through right about the middle of the sip. First taste is dank buds and slight fruit from the Galaxy, then the spruce subtly comes in and makes itself known. It is definitely there, but not overpowering. However, there is a slight astringency associated with the spruce flavor. It kind of dries the mouth slightly, almost a slight tinge of minty tingle. I think this will benefit from some time in the keg and some carbonation.

Body is medium-light, but the astringency I mentioned lends to a dry finish without being cidery. Almost a wine-like tannic finish, but not so pronounced as a dry wine.

I'll report back once it's carbed up, but I drank my entire hydro sample, so I'm feeling pretty confident about it.

 

[Magnus314]

isn't that sprite?

Damn you auto-correct!

 

[Rhaop]

Cranked out two brews today a pale ale and a cream ale, both 30min mashes and 70% brew house efficiency for the day [emoji482]View attachment ImageUploadedByHome Brew1434248929.692368.jpg
View attachment ImageUploadedByHome Brew1434248968.472598.jpg Cream ale sample, didn't snap a photo of the pale

 

[Psylocide]

Had a couple o' glasses of Just the Tip today. It's been on gas for 5 days, 30 psi for ~36 hrs, gelatin added to keg, then turned down 10 psi for the remainder. Carb is good, but head is lacking at this point. Turned it up to 12 for a bit here to see if that makes a difference.

My initial thought is that the oils in the spruce are affecting that some. But it's still early... just taking longer than normal to start forming a decent head.

This is one tasty brew. All hints of astringency associated with the pine flavor are gone.

Very easy drinker. Medium-light body, crisp finish, flavors of pine/earth/some hints of stone fruit/slight malt flavor... good bitterness.

Very similar to how I imagined it tasting. Not 100% sure I'll brew with spruce again, but it's been a fun experiment. I'll update after some more time in the keg.

 

[TheCADJockey]

I want that.

 

[Rhaop]

Sweet!

 

[Psylocide]

I did an experiment over in this thread earlier today, but wanted to post the pics here just to show that you CAN make clear beer with a 30 min mash, crushed to flour, no chill brew day.

6 oz hops total, 3 oz Spruce tips

Whirlfloc @ 15, 1 tsp gelatin in the keg.

My next brew will have a total of 1 oz of hops in it, so I'm very excited to see just how clear I can get using my current methods.

 

[TheCADJockey]

One ounce of hops? Is that even beer? You might as well fill a Keurig cup with hops and just keep pressing the large cup button, letting it drain into a funnel until your carboy is full. It will likely produce the same end result.

 

[Psylocide]

One ounce of hops? Is that even beer? You might as well fill a Keurig cup with hops and just keep pressing the large cup button, letting it drain into a funnel until your carboy is full. It will likely produce the same end result.

Hey! It's a top recipe... I read it on the internet!

Cream of 3 Crops