prrriiide
Well-Known Member
- Joined
- Aug 30, 2009
- Messages
- 672
- Reaction score
- 29
in a competition on 9/24/11. Can I enter a lawnmower beer as a Kolsch? I'd have used Kolsch or German Ale yeast if I had access to it when I needed it. Of course, Kolsch yeast wouldn't have cleaned up in time. But I just tasted it it on my FG check, and it's GREAT!
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Brewed 8/3/11:
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 11.5 gal
Estimated OG: 1.067 SG
Estimated Color: 5.3 SRM
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 77.10 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 8.79 %
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 79.12 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 8.79 %
12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 3.30 %
3.00 oz Tettnang [4.80 %] (60 min) Hops 22.4 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 4.2 IBU
1.00 oz Tettnang [4.80 %] (10 min) Hops 2.7 IBU
2 Pkgs SafAle (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 20.75 lb
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Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 25.94 qt of water at 159.5 F 150.0 F
Notes:
------
Pre-boil gravity @ 158* = 1.028, temp corrected = 1.051 prior to DME addition
Grains were 70* before mash.
6.5 gal strike water @ 163*.
Mashed at 150* for 60 min. to full conversion via iodine test.
1st run was 4.25 gal.
1st sparge was 170*. 15 min rest. 2nd run yielded 5 gal.
2nd sparge was 170*. 20 min rest. 3rd run yielded >2.25 gal. (used to top off boil kettle to 11.5 gal.).
Boiled 60 min.
Cooled in ice water bath to 70* before pitching, about 45 min.
Yielded 10 gal in 2 fermenters.
Fermented 6 days @ 66*
Fermented 3 days @ 70*
OG = 1.053* @ 70* at 8/3/11 2030hr both fermenters.
Airlock activity ceased on 8/10/11
FG = 1.003 @ 68* as of 8/12/11 2030hr both fermenters.
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I am going to measure FG tomorrow and Monday. If no change, I'm going to step the temp in the ferm box down to as close to 35* as I can get and hold for 2 days, then bottle.
I plan to bottle condition at ~65* until the last minute.
As of now:
It tastes great. Very smooth, little bitterness. If it tastes like this after bottle conditioning, it's a winner. BUT... I know the IBUs will start to show up pretty soon, and I don't want it to be harsh at the competition.
There was little (no) trub/hop separation at racking. All of the **** wound up in the fermenters. I know that will affect conditioning.
Here's the question:
GIVEN: trub and all of the hops are in the fermenters AND
- beer tastes great as-is prior to carbonation AND
- time is short...
...will I benefit more from holding in primary until the last minute before bottling (9/7/11), or will I benefit more from bottling earlier - say...in a week (assuming FG stays constant)?
---------------------------------------------------------------------------
Brewed 8/3/11:
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 11.5 gal
Estimated OG: 1.067 SG
Estimated Color: 5.3 SRM
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 77.10 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 8.79 %
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 79.12 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 8.79 %
12.0 oz Wheat Malt, Ger (2.0 SRM) Grain 3.30 %
3.00 oz Tettnang [4.80 %] (60 min) Hops 22.4 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 4.2 IBU
1.00 oz Tettnang [4.80 %] (10 min) Hops 2.7 IBU
2 Pkgs SafAle (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 20.75 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 25.94 qt of water at 159.5 F 150.0 F
Notes:
------
Pre-boil gravity @ 158* = 1.028, temp corrected = 1.051 prior to DME addition
Grains were 70* before mash.
6.5 gal strike water @ 163*.
Mashed at 150* for 60 min. to full conversion via iodine test.
1st run was 4.25 gal.
1st sparge was 170*. 15 min rest. 2nd run yielded 5 gal.
2nd sparge was 170*. 20 min rest. 3rd run yielded >2.25 gal. (used to top off boil kettle to 11.5 gal.).
Boiled 60 min.
Cooled in ice water bath to 70* before pitching, about 45 min.
Yielded 10 gal in 2 fermenters.
Fermented 6 days @ 66*
Fermented 3 days @ 70*
OG = 1.053* @ 70* at 8/3/11 2030hr both fermenters.
Airlock activity ceased on 8/10/11
FG = 1.003 @ 68* as of 8/12/11 2030hr both fermenters.
-----------------------------------------------------------
I am going to measure FG tomorrow and Monday. If no change, I'm going to step the temp in the ferm box down to as close to 35* as I can get and hold for 2 days, then bottle.
I plan to bottle condition at ~65* until the last minute.
As of now:
It tastes great. Very smooth, little bitterness. If it tastes like this after bottle conditioning, it's a winner. BUT... I know the IBUs will start to show up pretty soon, and I don't want it to be harsh at the competition.
There was little (no) trub/hop separation at racking. All of the **** wound up in the fermenters. I know that will affect conditioning.
Here's the question:
GIVEN: trub and all of the hops are in the fermenters AND
- beer tastes great as-is prior to carbonation AND
- time is short...
...will I benefit more from holding in primary until the last minute before bottling (9/7/11), or will I benefit more from bottling earlier - say...in a week (assuming FG stays constant)?