Laxbrew
Member
I wanted to venture into lagers, all grain and designing my own recipes. So being adhd I fiqured why not all at once, everything about the mash and recipe is screwy, times temps, so bear with me
5lbs 6 row malt
1lb munich malt
2lbs instant oatmeal
2lbs corn grits
2 lbs instant rice
1/2 lb. rice hulls
i did a cereal mash with the corn, oatmeal and rice, boiled it cooled it. made way to much and i didnt end up adding all of it, around 3/5ths. it was thick as hell.
Started off at 110 worked well enough until i dried to pull off some wart to start my mash got stuck, for the first of many times that day. To get to temps i had to remove all the water and grain from my tun and heat it up on the stove to hit temps, i did this slowly to prevent burning.
Bottom line, I slowly raised the temps to 150 over the course of around 7 hours. I added boiling strike water and started to pull off wort for the boil. pulled 5.5 gallons.
My target O.G. was around 1.05, i ended up with 1.062. mis calculated hop additions, insted of a nice 27 i ended up with 44. I used cascade hops added at 10, 25, 40 and 55 min of a 60 min boil.
Now to where i really screwed it up (well the beggest screw up), i Used an american lager smack pack, no starter, pitched into the fermentor at 60 degrees. Note i had smacked the smack pack around 2pm, i ended up adding it at 1am problem with it sitting to long before adding it?
Fermented around 50-60 degrees over the course of the next week, usually around 52-55 a few swings. I was very suprised how active the ferment was considering it was a lager, it had a good 4 inch krausen for the last two days i let the temp rise to 60 before i transfered the beer to a secondary and put it in my frige.
Did i take a gravity reading, haha no, the first time i haven't. What i am worried about is that my beer will be to sweet, other than the other various factors, can this beer be saved with a long time in the fridge? repitching of yeast and warming it into the low 50s?
I learn best from failure, things i plan to do from now on for any beer, lager or ale;
Use a starter of a good yeast (problems hitting f.g. with ales as well)
always collect gravity readings
make smaller batches when experimenting
don't be stupid in general and plan better.
5lbs 6 row malt
1lb munich malt
2lbs instant oatmeal
2lbs corn grits
2 lbs instant rice
1/2 lb. rice hulls
i did a cereal mash with the corn, oatmeal and rice, boiled it cooled it. made way to much and i didnt end up adding all of it, around 3/5ths. it was thick as hell.
Started off at 110 worked well enough until i dried to pull off some wart to start my mash got stuck, for the first of many times that day. To get to temps i had to remove all the water and grain from my tun and heat it up on the stove to hit temps, i did this slowly to prevent burning.
Bottom line, I slowly raised the temps to 150 over the course of around 7 hours. I added boiling strike water and started to pull off wort for the boil. pulled 5.5 gallons.
My target O.G. was around 1.05, i ended up with 1.062. mis calculated hop additions, insted of a nice 27 i ended up with 44. I used cascade hops added at 10, 25, 40 and 55 min of a 60 min boil.
Now to where i really screwed it up (well the beggest screw up), i Used an american lager smack pack, no starter, pitched into the fermentor at 60 degrees. Note i had smacked the smack pack around 2pm, i ended up adding it at 1am problem with it sitting to long before adding it?
Fermented around 50-60 degrees over the course of the next week, usually around 52-55 a few swings. I was very suprised how active the ferment was considering it was a lager, it had a good 4 inch krausen for the last two days i let the temp rise to 60 before i transfered the beer to a secondary and put it in my frige.
Did i take a gravity reading, haha no, the first time i haven't. What i am worried about is that my beer will be to sweet, other than the other various factors, can this beer be saved with a long time in the fridge? repitching of yeast and warming it into the low 50s?
I learn best from failure, things i plan to do from now on for any beer, lager or ale;
Use a starter of a good yeast (problems hitting f.g. with ales as well)
always collect gravity readings
make smaller batches when experimenting
don't be stupid in general and plan better.