30 min mash Success!

[Gavin C]

Yeah, for now it's just a limitation of my kettle. It's embarrassing that I'm doing 5.5 gal batches in a 6 gal and 3.5 gal kettle. That means I get to do two boils concurrently to reach my final volume of 5.5 gal into the fermenter.

I am awesome.

I wanted to add Gavin C's post to the original post, but can't seem to edit that post. I'll see if I can't get it added somehow, that was awesome info.

Just a quick update Psy

My Munich Helles hybrid lager is kegged (30 min mash)
OG 1.048 FG 1.010
Right on the nose of what I was shooting for. It's still clearing but It tasting good. BTW wasn't able to get the beers shipped to Oregon for the competition I mentioned. FedEx UPS turned me down. Would not ship beer. Looking for a local comp for this lager. I drank the stout and blonde in a rage after driving hither and thither with my beers in boxes. My rage was rapidly subverted by my no award winning brews.

 

[TheCADJockey]

FedEx UPS turned me down. Would not ship beer. Looking for a local comp for this lager.

You're not supposed to tell them you're shipping beer! Just tell them you are sending jars of home made pickles to your cousin. When they look at you funny for sending three, large boxes... just smile and say he really, really loves pickles.

My first competition entry was lost between the lhbs and judges at some point, so it never got judged :rockin:

 

[Psylocide]

Just a quick update Psy

My Munich Helles hybrid lager is kegged (30 min mash)
OG 1.048 FG 1.010
Right on the nose of what I was shooting for. It's still clearing but It tasting good. BTW wasn't able to get the beers shipped to Oregon for the competition I mentioned. FedEx UPS turned me down. Would not ship beer. Looking for a local comp for this lager. I drank the stout and blonde in a rage after driving hither and thither with my beers in boxes. My rage was rapidly subverted by my no award winning brews.

Did you tell them there was beer in there? I think you have to leave that part out.

Either way, if the beer tastes good to you... I don't think it matters if you've received an award for it or not.

I also have an update... did a MO/Amarillo SMaSH with a 30 min mash, got 75% efficiency once again using my old two kettle, sparge to volume method.

I mashed at 154° in an attempt to get it closer to my target FG using my system. As most know, these have been attenuating further than expected. I was shooting for 1.014 down from 1.061, and got pretty close at 1.012 FG using rehydrated Notty.

I fermented for 1 week @ ~67°, dry hopped for 5 days and kegged Sunday. It's been carbing/crashing for 3 days and was still somewhat cloudy going into the keg (obviously, given the timeline).

I'll pull the first pint(s) on Friday to see where it's at carb/clarity-wise.

It was delicious though.

 

[Gavin C]

Yea. I told them there was beer there. I think UPS can ship alcohol as far as I know, just not the office I went to: each one is differently licensed. Fedex and of course USPS is a no across the board.

Shipping was going to be pricey anyway so I'll just stick to local area competitions for now. I figure, liquids get scrutinized very closely these days in shipping and would not want to lose the beer in the mail. Nor would I want to pique the curiosity of law enforcement. I am a visitor in this land after all. @thecadjockey 's pickle idea is probably the best one.

I'm not a member of a club so don't have any BJCP certified folks in my circle.That's easily rectified I suppose. There is a local comp coming up in DFW. If my "lager" is ready I'll try to enter it.

I edited my earlier post in the thread to add the FG Data.

 

[TheCADJockey]

I also have an update... did a MO/Amarillo SMaSH with a 30 min mash, got 75% efficiency once again using my old two kettle, sparge to volume method.

I mashed at 154° in an attempt to get it closer to my target FG using my system. As most know, these have been attenuating further than expected. I was shooting for 1.014 down from 1.061, and got pretty close at 1.012 FG using rehydrated Notty.

I fermented for 1 week @ ~67°, dry hopped for 5 days and kegged Sunday. It's been carbing/crashing for 3 days and was still somewhat cloudy going into the keg (obviously, given the timeline).

Not to invade the thread any more than I have with my nonsense, but this may be a nice comparison.

In an eerily weird coincidence... I also recently did a MO/Nugget SMaSH:

Grain: UK Marris Otter
Hops: Nugget (pellet boil/whole leaf dry hop)
Mash time: 90 minute
Mash temp: 157°
OG: 1.061
FG: 1.012
Yeast: Notty (rehydrated)
Efficiency: ~80%

It was my first all-grain recipe on new equipment. I had no intent on attempting a 30 min mash but the longer mash and high temps were due to unfamiliarity using this system for the first time. The 90 min. mash time came from not having my sparge water up to temp. fast enough, and the higher mash temp was a miscalculation of heat loss. The Igloo MT held temp. way better than I had expected.

I fermented for 1 week at a slightly cooler temperature of 60°-65°, dry hopped for 5-6 days, kegged and bottled on Monday. It was also fairly cloudy. The taste was herbal, spicy and dry with an assaulting aroma. The first full pour will be on Friday as well.

 

[TheCADJockey]

I am a visitor in this land after all. @thecadjockey 's pickle idea is probably the best one.

I made an account with FedEx online. When I ship, I just print out my label on their site, seal and package the box up tight, slap the label on it and take it to a FedEx Kinkos location. They take it, weigh it and give me a receipt. Many times they don't even say hi, just take it and go on their way. What they don't know, they don't care about.

 

[Gavin C]

Not to invade the thread any more than I have with my nonsense, but this may be a nice comparison.

In an eerily weird coincidence... I also recently did a MO/Nugget SMaSH:

Grain: UK Marris Otter
Hops: Nugget (pellet boil/whole leaf dry hop)
Mash time: 90 minute
Mash temp: 157°
OG: 1.061
FG: 1.012
Yeast: Notty (rehydrated)
Efficiency: ~80%

It was my first all-grain recipe on new equipment. I had no intent on attempting a 30 min mash but the longer mash and high temps were due to unfamiliarity using this system for the first time. The 90 min. mash time came from not having my sparge water up to temp. fast enough, and the higher mash temp was a miscalculation of heat loss. The Igloo MT held temp. way better than I had expected.

I fermented for 1 week at a slightly cooler temperature of 60°-65°, dry hopped for 5-6 days, kegged and bottled on Monday. It was also fairly cloudy. The taste was herbal, spicy and dry with an assaulting aroma. The first full pour will be on Friday as well.

That's a really interesting comparison. Same FG on both. Cool.

 

[Psylocide]

That's a really interesting comparison. Same FG on both. Cool.

In a not-so-eerie coincidence, we brewed the same recipe (only difference was hop variety), his on his standard MT/BK system and I brewed it BIAB.

What was most surprising was that we targeted the same OG/FG and both beers ended up the EXACT same gravities... despite differences in crush, mash temp, mash length and fermentation temps.

Just... mind-blowing, really.

 

[TheCADJockey]

Oh right. He does his insane blender crush and I just had the LHBS run my 12 pounds through once. It was a good crush but surely not the powder-like crush Psylo gets. The colors are the only thing, aside from the hops that seems to be slightly different. They are both gorgeously pale.

It was my first time using Notty too, the first day was mildly terrifying. I took video of it blowing massive bubbles into the pitcher of starsan. An airlock wouldn't have stood a chance.

 

[dwhite60]

I've read this entire thread.

Anyone do the 45 minute mash with an appreciable percentage
of wheat malt?

Always heard to mash longer with wheat as it has less
enzymes.

All the Best,
D. White

 

[Psylocide]

I've read this entire thread.

Anyone do the 45 minute mash with an appreciable percentage
of wheat malt?

Always heard to mash longer with wheat as it has less
enzymes.

All the Best,
D. White

Nope, but this recipe that was the original subject of this thread was a 30 min mash. Efficiency was my standard ~75%.

About 43% wheat.

4.5 gal batch
OG 1.052
FG 1.010
IBU - ~62

4.6 lbs American 2-Row
3.4 lbs American White Wheat
.75 lbs Crystal 40L

Mash at 152°

.5 oz Magnum (13% AA) @ 60 mins - 29 IBU
.5 oz Centennial (11% AA) @ 30 mins - 17 IBU
.5 oz Centennial (11% AA) @ 15 mins - 11 IBU
.5 oz Cascade (5% AA) @ 15 mins - 6 IBU
.5 oz Cascade (5% AA) Flameout/hopstand
.5 oz Simcoe (13% AA) Flameout/hopstand

1 pkt re-hydrated US-05
Ferment @ 63° for 5 days, raise to ~66° by day 14.

1 oz Centennial - Dry hop 5 days
1 oz Cascade - Dry hop 5 days


4.5 gal batch because I was just using up ingredients I had.

 

[Psylocide]

Oh... and just for funsies, 30 min mash SMaSH MO/Amarillo.

I mean... look at the head on this thing. Brewed on 4/12, Kegged on 4/26... almost kicked. Fawk.

That hop haze tho.

 

[wilserbrewer]

Not sure less enzymes is the rub, wheat is also smaller and harder kernel, which may be crushed less and needs additional attention. FWIW, there's malted and regular wheat. I think healthy modern 2 row brings plenty of enzymes, but if the wheat starch isn't readily accessible???

 

[Gavin C]

Oh... and just for funsies, 30 min mash SMaSH MO/Amarillo.

I mean... look at the head on this thing. Brewed on 4/12, Kegged on 4/26... almost kicked. Fawk.

That hop haze tho.

Looks like the keg is about to kick with the haze. Scrumdidlyumptous looking head.

Edit: I'm an idiot. i just reread, keg is about to kick. Sorry for your soon to be loss. You'll always have the memories.

 

[masskrug]

I've done two AG BIAB quick brews: 30 min mash, 30 minute boil, 2 week ferment. Efficiency sucked at 69%. They were both Blondes, but I expect them to be okay. Will report back...

 

[Psylocide]

I've done two AG BIAB quick brews: 30 min mash, 30 minute boil, 2 week ferment. Efficiency sucked at 69%. They were both Blondes, but I expect them to be okay. Will report back...

What was your mash efficiency?

How does your crush look?

 

[masskrug]

I double crushed for 60 minutes, and single crushed for 30. It didn't matter, they both came out the same. My rollers are set at 0.90mm thickness.

 

[wilserbrewer]

Efficiency sucked at 69%. ...

Haha is this a double entrendre?

J/k

69 efficiency is not so horrible, are you sure your numbers are accurate?

 

[Psylocide]

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.

 

[Gavin C]

Just the Tip


View attachment 282453

Giggity...

Looks like you'd had a few shower beers prior to this brew judging by the questionable focus in this pic.

I'm thinking of going the opposite route (time wise) for my next brew. Want to get a few lagers going so am thinking of trying either a decoction mash or a step mash. I've not done either yet am would like to see how easy/tricky one is with BIAB.

 

[Psylocide]

Giggity...

Looks like you'd had a few shower beers prior to this brew judging by the questionable focus in this pic.

I'm thinking of going the opposite route (time wise) for my next brew. Want to get a few lagers going so am thinking of trying either a decoction mash or a step mash. I've not done either yet am would like to see how easy/tricky one is with BIAB.

Lol... it was on top of the washing machine while it was on. I would have failed photography class.

Just wanted to show the clarity vs. previous samples without Whirlfloc.


Without:

With:

 

[Gavin C]

Lol... it was on top of the washing machine while it was on. I would have failed photography class.

Just wanted to show the clarity vs. previous samples without Whirlfloc.


Without:

With:

That's quite a difference.

I use Whirlfloc/Irish moss in every batch. Anything Irish added to the beer has gotta be good right?

 

[Psylocide]

That's quite a difference.

I use Whirlfloc/Irish moss in every batch. Anything Irish added to the beer has gotta be good right?

I wouldn't go that far...

 

[MaxStout]

Whirlfloc is one of those secret weapons I always keep on hand. It's too cheap and easy to not use.

 

[doug293cz]

I double crushed for 60 minutes, and single crushed for 30. It didn't matter, they both came out the same. My rollers are set at 0.90mm thickness.

0.90mm (0.035") is a pretty coarse crush for BIAB. Most people getting decent efficiency with short mash BIAB are using significantly finer crushes. I set my mill gap at 0.40mm (0.016"), many BIAB'ers crush even finer than that. Try tightening you mill gap, and see what happens to your efficiency.

Brew on

 

[Psylocide]

Whirlfloc is one of those secret weapons I always keep on hand. It's too cheap and easy to not use.

Yeah... I should have started using it right away.

Even after initial fermentation, everything is clearing much faster. It should be listed as mandatory for no-chill brewers.

 

[MaxStout]

Yeah... I should have started using it right away.

Even after initial fermentation, everything is clearing much faster. It should be listed as mandatory for no-chill brewers.

I don't do no-chill, but it's nice to see that trub starting to drop to the bottom right after filling the fermenter.

Last brew, I decided to try throwing the hop pellets directly into the kettle, thinking my hops utilization might be a little better. Three ounces of Hallertau in a Vienna lager. Bad idea. I just racked to secondary, and it left about .75 gallons of trub. Back to using the hop spider.

 

[Gavin C]

Any chance you got a picture of the spruce tips. Would be interested to see what you used. Just the tip

 

[Psylocide]

 

[MaxStout]

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.