New batch fermenting - yeah!

[BradTheGeek]

It's been a while. Job and outdoor brewing/weather have prevented me from brewing since about Dec.

Boiled up a Red IPA Saturday evening that is happily fermenting away right now.

I do have a couple questions. It is an extract brew, but I did steep some grains. 8oz 120L crystal and 1oz Choc. Malt.

However when steeping, my temp climed too high. I was aiming for 30 minutes at 155, but temps got to 170, and I could not get it to cool back down very fast. So, I took my grain bag out, and only left it in the wort for short periods, and did not steep the entier 30 (about 17 minutes IIRC). My worry was leaching tannins into to the wort. With this small amount of grain and the shortened steep time, how do you think it will turn out?

Probably not going to have any effect on tannins, but I am fermenting this a little on the cool side for an ale at 60F.

Also if anyone wants the recipe, I will post the whole thing. Right now, I need to get ready for work.

Happy brewing!

 

[IvanTheTerribrew]

I don't think you'll have too much of a risk. I mean everyone does say 170* is where you start leeching tannins but you only have 9 oz of grains and it wasn't for that long. I really wouldn't worry about it. Tho it's not that tough to knock down a few degrees.
You could have just taken out a few pints of the 170* water and replaced it with cold water. Or if for some reason you didn't want to do that just stir it vigorously. But you should be all set. Cheers!


- ISM NRP

 

[rodwha]

I'd like to see your recipe.

 

[BradTheGeek]

Here ya go:


Ingredients

8.0 oz Caramel/Crystal Malt -120L
1.0 oz Chocolate Malt (350.0 SRM)
9 lbs 14.4 oz Pale Liquid Extract (8.0 SRM)
4.5 oz Amber Dry Extract (leftovers I wanted to use up)
2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 4 77.1 IBUs
1.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 5 33.4 IBUs
1.0 pkg Safale s-05 Yeast

1.00 oz Mosaic [11.60 %] - Dry Hop 7.0 Days Hop 7 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs
1.00 oz Warrior [15.00 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs

Per beer smith I should have had an OG of 1.072, my boil volume was a little high, and did not boil of as much as expected. I wound up with 1.069-1.070.

Here is a pic after stirring in the last of the hops.

 

[kh54s10]

I don't think you risk anything by reaching 170 degrees. I have done quite a few extracts and to shorten the time needed I steep my grains while heating the water. I put them in when the water is "hot" and steep for 20 minutes or when the temperature reaches 170 degrees. I reach time and temperature pretty close (I turn off the heat if needed to get to 20 minutes). My extracts have been very good to excellent.

 

[ArizonaGoalie]

When I did/do extract I always bring it to 170, pull it from the heat, then steep for 25-30 minutes. Never had an issue.

 

[BradTheGeek]

Thanks everyone. Just like with any beer, only time will tell how it actually comes out.

On a different subject, I am hoping to BIAB my next batch. Probably a SMASH beer. Is there any extra equipment I should need? Any good threads or pointers you have?

My main concern, as with the steeping in my current beer, is temperature control while mashing. I have read somewhere to get the temperature above mashing temp, add the grain, which will bring it down, and let it sit. Should I turn my burner off for the mash period? With the beer here, I left my burner on low, and temps went up to high. Any input is appreciated.

 

[rodwha]

I am struggling with BIAB temp control. I use a thermometer in the center as well as on the edge, and get varied temps.

I bring it to 165* and add my grains, stir, and reheat until it gets to a proper temp, but it's a constant battle.

I'll be wrapping an old childhood quilt around it next time (soon) and taking it off of the heat.

I think it the stickies there's a thread by Deathbrewer with plenty of pics and a good step by step, which is what kind of helped push me.