So recently I upgraded my system to an all electric Blichmann W/ autosparge. Coils int he HLT, and the BK with a HERMS. After this upgrade my efficiency to the BK is over 90% regularly. The smaller the beer, the higher the efficiency (for obvious reasons). I've only been dropping below 90% on RIS type and larger beers. I have 10+ brews on the new system under my belt
Anyways, I'm getting an off flavor. I want to say its tannin type, but I'm not getting the pucker in my mouth. The best way to describe it is that of an aftertaste of grain husk. I'm fearing its a precursor to tannin extraction but I'm not sure. None of my brew buddies taste it, but I'm POSITIVE its there. I can taste it more pronounced the smaller the grain bill/ABV so I'm pretty sure its grain husk extraction.
I've done my homework on sparge Temp, PH, and OG of sparge. I'm stopping at what I think is the limit but I still taste it.
I'll post my last 2 brews below:
First Brew (a Porter)
8lbs 14.7 oz Marris otter
6.6 oz Crystal 60
6.6 Oz Chocolate
6.6 Oz Special B
3.3 Oz Black Pat.
1.52 oz centenial @ 60
.52 Oz Willamette @15
.41 Oz Willamette @ 5
WLP 007 (1.5 L starter flask)
Ro/DI water adjusted to:
54.2 ppm Calcium
0 Mag
12.2 Sodium
44.2 sulfate
33.5 Chloride
108 Bicarb
1 gal strike per 3 lbs grain
Mash 154F
Fly sparge at 168F for an hour, 6.97 gal into BK
Last runnings were SG 1.007, PH 5.7 with a PH digital temp adjusted reader
5.8 Gal after boil
5.5 gal into fermenter
SG 1.0615
92.95% Eff.
FG 1.016
ABV 6.14%, 73% attenuation.
Second Brew (A English Mild)
3lbs 13.1 Oz Maris Otter
7.6 Oz Caramunich
6.1 Oz Chocolate
3.8 Oz Caramel 10
3.8 Oz White Wheat
1.5 Oz Carafa III
.4 Oz Amarillo @60
Wyeast 1728 1.5L starter
Ro/DI adjusted to:
55 ppm Calcium
0 Mag
12 Sodium
66 Sulfate
51 chloride
90 Bicarb
1 gal strike per 3 lbs grain
Mash 148F
Fly sparge at 168F for an hour, 6.97 gal into BK
Last runnings were SG 1.004, PH 5.9 with a PH digital temp adjusted reader
5.8 Gal after boil
5.5 gal into fermenter
SG 1.034
99.63% Eff.
FG 1.008
ABV 3.27%, 71% attenuation.
Granted I went through the cutoff for tannin extraction on the English Mild. If I tasted tannins I'd get it. I just taste husk though. In fact I taste MORE husk in the Porter than the mild, even though I should taste it more in the mild. Its hidden upfront in the porter but its strong on the palate at the finish.
I use fresh malt, I grind it myself with a Barley Crusher at .33 10 mins before Dough in.
I'm kinda confused. I just made a monster RIS this Saturday and no where near came close to the tannin extraction limit with a ph of 5.3 and 1.025 last runnings. I have to wait a month or so before I can sample it for grain husk taste.
So am I tasting tannins? If I am, what do i do? I can open up the mill and not crush as fine, or I can use more grain, but I'm going to blow my calculations and end up too high. I'd have to add water to the BK to lower the SG.
I know commercial breweries are over 96% all the time. How do they handle the PH in the mash kettle at end of sparge at high efficiencies?
Help
Thanks!
Anyways, I'm getting an off flavor. I want to say its tannin type, but I'm not getting the pucker in my mouth. The best way to describe it is that of an aftertaste of grain husk. I'm fearing its a precursor to tannin extraction but I'm not sure. None of my brew buddies taste it, but I'm POSITIVE its there. I can taste it more pronounced the smaller the grain bill/ABV so I'm pretty sure its grain husk extraction.
I've done my homework on sparge Temp, PH, and OG of sparge. I'm stopping at what I think is the limit but I still taste it.
I'll post my last 2 brews below:
First Brew (a Porter)
8lbs 14.7 oz Marris otter
6.6 oz Crystal 60
6.6 Oz Chocolate
6.6 Oz Special B
3.3 Oz Black Pat.
1.52 oz centenial @ 60
.52 Oz Willamette @15
.41 Oz Willamette @ 5
WLP 007 (1.5 L starter flask)
Ro/DI water adjusted to:
54.2 ppm Calcium
0 Mag
12.2 Sodium
44.2 sulfate
33.5 Chloride
108 Bicarb
1 gal strike per 3 lbs grain
Mash 154F
Fly sparge at 168F for an hour, 6.97 gal into BK
Last runnings were SG 1.007, PH 5.7 with a PH digital temp adjusted reader
5.8 Gal after boil
5.5 gal into fermenter
SG 1.0615
92.95% Eff.
FG 1.016
ABV 6.14%, 73% attenuation.
Second Brew (A English Mild)
3lbs 13.1 Oz Maris Otter
7.6 Oz Caramunich
6.1 Oz Chocolate
3.8 Oz Caramel 10
3.8 Oz White Wheat
1.5 Oz Carafa III
.4 Oz Amarillo @60
Wyeast 1728 1.5L starter
Ro/DI adjusted to:
55 ppm Calcium
0 Mag
12 Sodium
66 Sulfate
51 chloride
90 Bicarb
1 gal strike per 3 lbs grain
Mash 148F
Fly sparge at 168F for an hour, 6.97 gal into BK
Last runnings were SG 1.004, PH 5.9 with a PH digital temp adjusted reader
5.8 Gal after boil
5.5 gal into fermenter
SG 1.034
99.63% Eff.
FG 1.008
ABV 3.27%, 71% attenuation.
Granted I went through the cutoff for tannin extraction on the English Mild. If I tasted tannins I'd get it. I just taste husk though. In fact I taste MORE husk in the Porter than the mild, even though I should taste it more in the mild. Its hidden upfront in the porter but its strong on the palate at the finish.
I use fresh malt, I grind it myself with a Barley Crusher at .33 10 mins before Dough in.
I'm kinda confused. I just made a monster RIS this Saturday and no where near came close to the tannin extraction limit with a ph of 5.3 and 1.025 last runnings. I have to wait a month or so before I can sample it for grain husk taste.
So am I tasting tannins? If I am, what do i do? I can open up the mill and not crush as fine, or I can use more grain, but I'm going to blow my calculations and end up too high. I'd have to add water to the BK to lower the SG.
I know commercial breweries are over 96% all the time. How do they handle the PH in the mash kettle at end of sparge at high efficiencies?
Help
Thanks!