An Attempt at Modding via a Second Supplementary Boil...

[Evan!]

Some of you may remember that I wasn't as happy with my first AG attempt (Brune Abbey) as I'd like. Following Papazian's directions, I did a stepped mash, and I think that that was the culprit---too much conversion means a very dry beer. It could also, IMHO, use a bit more hops. So, I have an idea to try to fix these problems: I was thinking that I could take maybe a quart or two of water, add about 5oz of Maltodextrin to it for more body, and then add about a half-ounce of whole EKG. Boil it for 30 minutes, and add another quarter-ounce of finishing hops at 5 minutes.

Sounds good to me. Thoughts from yous guys?

The other thing I noticed about the beer is that it was less malty/roasty than I would have liked. So, what do you all think about possibly steeping some specialty grains (crystal perhaps) in this supplementary boil prior to adding the other stuff? I'm not worried about converting any extra sugars, since my FG is about 1.010 (too low IMHO). Sound like a good idea?

 

[sonvolt]

If this were a product of my brewery, I would put it on tap and invite all my buddies to come by. It would be gone in far less than a week. Then, I would brew the beer the way I really wanted it.

Don't put too much time and energy trying to tinker with it. Have a session beer party, kill it, and start again.

Just my $.02

 

[Evan!]

I only do bottles. Never kegged before. As such, bottling it is a significant investment of time and empties. It'd be less of a hassle to spend an hour making a supplementary boil than it would to bottle, find out it sux, then pour them all out and rinse each bottle. Not saying it does suck, but you never know what'll happen once it's in bottle, you know?

 

[cweston]

Got any 2 liter plastic bottles around?

You could bottle the whole batch in 10 of them--would be good for a party.

I'm with Sonvolt--it's not like it's going to be undrinkable, just because it's a little dry and maybe a little lacking in character. (Actually, I bet a lot of people prefer a beer that you consider a little dry and maybe a little lacking in character. There's no accounting for taste)

If it were me, I'd go ahead and bottle--it's not like bottling a batch takes hours and hours or anything.

I teach music composition: I always advise my students not to revise too much--learn something from it that you apply to the next piece instead.

 

[Willie3]

If you have never done this and want to try and are willing to try go for it and post your findings to help others (like me) out if I run into that situation. It sounds like it might work. I am interested in the final results. If it sux the ultimate decision (from your post) sounds like you will dump it anyway (not saying that it sux). So I say go forth and conquer. I am sure that it will be drinkable either way.

Let us know your decision and outcome from whatever one you choose.

Good luck!

- WW

 

[Willie3]

IMHO - brewing is about experimenting. Experimenting is how we learn. If this was your first time brewing then I would say try again in another session. Sounds to me that there is some exerience here - if it doesn't work so be it - but if it does....

- WW

 

[david_42]

I'd say make the adjustment. A little Munich would add malt and roasty. I've made adjustments to batches before and even the pros do it from time to time. Since GuzzleBoy died, it takes too long to drink a batch to have something I'm unhappy with around.

Steep 8 oz. of Munich in a quart of water. Boil the hop add and dump in the MD at 5 minutes. Cool & mix gently. Then let it clear and bottle.

 

[Evan!]

IMHO - brewing is about experimenting. Experimenting is how we learn. If this was your first time brewing [...]

hehe...I brewed 23 batches in not six months. This was my 23rd batch. First time AG though. I learned my lesson about stepped mashing, though. I think I'll try it out. See what happens. What can it hurt?

 

[Evan!]

I'd say make the adjustment. A little Munich would add malt and roasty. I've made adjustments to batches before and even the pros do it from time to time. Since GuzzleBoy died, it takes too long to drink a batch to have something I'm unhappy with around.

Steep 8 oz. of Munich in a quart of water. Boil the hop add and dump in the MD at 5 minutes. Cool & mix gently. Then let it clear and bottle.

H'aint got Munich laying around, and I just placed an order with Listermann a couple days ago, so I won't be ordering for awhile. Here's what I currently have in inventory grain-wise:

Grain Biscuit Malt 1.035 35 Yes 1.50
Grain Black Patent Malt 1.028 525 No 2.95
Grain Cara-Pils Dextrine Malt 1.033 2 No 2.00
Grain Chocolate Malt 1.029 350 No 2.88
Grain Chocolate Wheat 1.030 450 Yes 0.58
Grain Coffee Malt 1.030 350 Yes 1.75
Grain Crystal 10L 1.035 10 No 0.19
Grain Crystal 20L 1.035 20 No 1.75
Grain Crystal 40L 1.034 40 No 3.50
Grain Crystal 90L 1.033 90 No 1.00
Grain Honey Malt 1.030 18 Yes 1.50
Grain Melanoidin Malt 1.033 35 Yes 0.75
Grain Moravian Black Malt 1.030 0 Yes 1.00
Grain Pilsener 1.038 2 Yes 4.25
Grain Red Wheat Malt 1.039 8 Yes 1.50
Grain Scottish Peated Malt 1.038 5 Yes 1.58
Grain Wheat Malt 1.039 2 Yes 2.25
Grain White Wheat 1.040 3 Yes 3.00

What do you think would be the best for steeping that would add the most roasty/malt character without going to chocolate or something like that?

 

[sonvolt]

hehe...I brewed 23 batches in not six months. This was my 23rd batch. First time AG though. I learned my lesson about stepped mashing, though. I think I'll try it out. See what happens. What can it hurt?

If you do, use the tools in Promash that determine dilution results. You may be surprised to find out how much you lower the ABV of your beer by adding more unfermentable wort. Now, if you are not worried about ABV, it may not be necessary to think about. Alcohol does have a flavor profile and you will be diluting the alcohol in the final beverage.

If you have promash, you can plug the numbers of your current beer into a calculator along with the stats of the new wort to see what will happen. If you don't have promash, you can get this calculator (and others) with the trial version.

 

[Evan!]

If you do, use the tools in Promash that determine dilution results. You may be surprised to find out how much you lower the ABV of your beer by adding more unfermentable wort. Now, if you are not worried about ABV, it may not be necessary to think about. Alcohol does have a flavor profile and you will be diluting the alcohol in the final beverage.

If you have promash, you can plug the numbers of your current beer into a calculator along with the stats of the new wort to see what will happen. If you don't have promash, you can get this calculator (and others) with the trial version.

Yeah, I've been using the full version of promash for a long time.

If I add a quart of liquid, it takes my ABV from 6.06% to 5.66%. I don't think I could detect that.

 

[the_bird]

H'aint got Munich laying around, and I just placed an order with Listermann a couple days ago, so I won't be ordering for awhile. Here's what I currently have in inventory grain-wise:

Son, you ain't got no Munich kicking around? Or Vienna?! WHAT'S WRONG WITH YOU, BOY!








I *love* Munich malt, I'm going to be buying it in bulk before all is said and done. It's so versatile and adds so much character to a brew. I'd be inclined to use some of the high crystal malts, maybe, although that might add a bit too much sweetness. You have a bunch of things there that I've never used, so I should probably just shut up now.

 

[Evan!]

Son, you ain't got no Munich kicking around? Or Vienna?! WHAT'S WRONG WITH YOU, BOY!








I *love* Munich malt, I'm going to be buying it in bulk before all is said and done. It's so versatile and adds so much character to a brew. I'd be inclined to use some of the high crystal malts, maybe, although that might add a bit too much sweetness. You have a bunch of things there that I've never used, so I should probably just shut up now.

Nah, no munich or vienna. I guess I'll pick some up next time at your behest.

 

[cweston]

I *love* Munich malt, I'm going to be buying it in bulk before all is said and done. It's so versatile and adds so much character to a brew.

I second this. I use 1/2 lb or 1 lb of Munich in a lot of brews to add richness and malty character. I use a lot more in certain brews, but even an all-about-hops beer like an IPA benefits a lot from a little munich in the grainbill, IMHO.