Good day fellow brewsters.
I’m currently under Corona lockdown where alcohol prohibition pushed me towards brewing my own beer. I got equipment and ingredients via a online brew shop and so like to post my experiences, including some mistakes I made, hoping for some feedback.
The brew shop sell 15litre premixed grain bills and I chose the Weiss Beer –below is the recipe.
This brew is currently 10days in the fermentor (I've got a 5gal plastic carboy with a blow-off type bubbler setup - pvc tube in a bottle with water) and bubbling (physical bubbles inside the carboy) has almost stopped, with the occasional bubble rising - does this mean that fermentation has finished? The recipe states 1-2 weeks in the fermentor. Can I start racking the contents into bottles for secondary fermentation soon - or shall I leave it in the fermentor till week 2 is done, then decant?
I made some mistakes I realised afterwards:
1. I left the lid on while boiling - thinking I'm saving precious beer drops, only to learn afterwards about dimethyl sulfide (DMS).
2. Other mistake I did was to add too much water during the sparging process, thinking I’m collecting more beer. Doh. I didn’t reach my gravity. It measured 1038, instead if 1048 – obviously as my solution was diluted. If I would have realised I added to much sparge water, I could have let it boil for longer and leaving the lid on didn't help either.
Ai ai .. oh well, lessons learned
-----------------------------------------------------------------------
A Quite Naas Spicy Weiss – 15 Litre Recipe
Thirst quenching is what this Weiss recipe is all about. A very basic wheat and pilsen malt profile and subdued hop bitterness level, lay a platform for yeast produced esters and phenolics to shine. Banana, bubblegum, clove, coriander are all there at different levels depending on your fermentation temp. Lower…more spicy higher more fruity.
Ingredients:
2kg Pale Wheat Malt
1.2kg Pilsen (2 row)
0.2kg Munich Malt
0.1kg Cara Aromatic (50 EBC)
14g Mittelfruh Hops (60 min)
10g Mittelfruh Hops (15 min)
3/4 of a sachet of Safbrew WB-06 Wheat Beer Yeast.
Mash:
Add 8.5 litres of water at 78°C to the mash tun and allow to cool to 74°C.
Add all grains.
Temp should drop to 67°C (Add cool/hot water to reach this temp).
Steep for 60 min.
Temp should remain constant.
Sparge:
(2-Step Batch Sparge)
Step 1: Add 5 litres of water to the mash tun at 78°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 9 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot.
Boil (75 min):
Boil Size: 20.5 litres.
Add 14g Mittelfruh Hops at 60 min.
Add 10g Mittelfruh Hops at 1 min.
Ferment:
Cool wort to 22°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.048 SG. Ferment between 18- 24 degrees. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.014 SG. Once fermentation is done, tap off and bottle/keg.
-----------------------------------------------------------------------
URL: 15 Litre Grain Bill - A Quite Naas Weiss (Grain Only) | BeerGuevara
I’m currently under Corona lockdown where alcohol prohibition pushed me towards brewing my own beer. I got equipment and ingredients via a online brew shop and so like to post my experiences, including some mistakes I made, hoping for some feedback.
The brew shop sell 15litre premixed grain bills and I chose the Weiss Beer –below is the recipe.
This brew is currently 10days in the fermentor (I've got a 5gal plastic carboy with a blow-off type bubbler setup - pvc tube in a bottle with water) and bubbling (physical bubbles inside the carboy) has almost stopped, with the occasional bubble rising - does this mean that fermentation has finished? The recipe states 1-2 weeks in the fermentor. Can I start racking the contents into bottles for secondary fermentation soon - or shall I leave it in the fermentor till week 2 is done, then decant?
I made some mistakes I realised afterwards:
1. I left the lid on while boiling - thinking I'm saving precious beer drops, only to learn afterwards about dimethyl sulfide (DMS).
2. Other mistake I did was to add too much water during the sparging process, thinking I’m collecting more beer. Doh. I didn’t reach my gravity. It measured 1038, instead if 1048 – obviously as my solution was diluted. If I would have realised I added to much sparge water, I could have let it boil for longer and leaving the lid on didn't help either.
Ai ai .. oh well, lessons learned
-----------------------------------------------------------------------
A Quite Naas Spicy Weiss – 15 Litre Recipe
Thirst quenching is what this Weiss recipe is all about. A very basic wheat and pilsen malt profile and subdued hop bitterness level, lay a platform for yeast produced esters and phenolics to shine. Banana, bubblegum, clove, coriander are all there at different levels depending on your fermentation temp. Lower…more spicy higher more fruity.
Ingredients:
2kg Pale Wheat Malt
1.2kg Pilsen (2 row)
0.2kg Munich Malt
0.1kg Cara Aromatic (50 EBC)
14g Mittelfruh Hops (60 min)
10g Mittelfruh Hops (15 min)
3/4 of a sachet of Safbrew WB-06 Wheat Beer Yeast.
Mash:
Add 8.5 litres of water at 78°C to the mash tun and allow to cool to 74°C.
Add all grains.
Temp should drop to 67°C (Add cool/hot water to reach this temp).
Steep for 60 min.
Temp should remain constant.
Sparge:
(2-Step Batch Sparge)
Step 1: Add 5 litres of water to the mash tun at 78°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 9 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot.
Boil (75 min):
Boil Size: 20.5 litres.
Add 14g Mittelfruh Hops at 60 min.
Add 10g Mittelfruh Hops at 1 min.
Ferment:
Cool wort to 22°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.048 SG. Ferment between 18- 24 degrees. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.014 SG. Once fermentation is done, tap off and bottle/keg.
-----------------------------------------------------------------------
URL: 15 Litre Grain Bill - A Quite Naas Weiss (Grain Only) | BeerGuevara