Just a quick update for anyone that may be paying attention. At 8:30pm this evening (23.5 hours after pitching the yeast) the air lock is slowly starting to bubble away in the basement.
Remember this yeast is from September 1, 2010 meaning that it has spent just over ten months in my fridge. Thank heavens for starters.
Monday, July 18, 2011
Sunday, July 17, 2011
Not Sure Rauchbier
So today was my first attempt at a mini-mash/partial mash/mash extract using a cooler as a mash tun and a grain bag. A lot of things went wrong too many to list in this quick post.
http://www.blogger.com/img/blank.gifhttp://www.blogger.com/img/blank.gifThe recipe was inspired by Papazian's clone of the Shlenkerla Rauchbier from Home Brewer's Gold but modified to meet my requirements:
- I buy my LME in 3.2Kg bins and I don't like to split them. I also don't like using DME.
- I like to brew 23L batches instead of 19L ones.
- I don't mind my O.G. being a few points higher.
- I don't have enough equipment to really go much higher then 2.5Kg of grains.
Here is the recipe:
| Recipe | Not Sure Rauchbier | Style | Classic Rauchbier | |||
| Brewer | Mark Mruss | Batch | 23.00 L | |||
| Partial Mash |
Recipe Characteristics
| Recipe Gravity | 1.064 OG | Estimated FG | 1.016 FG | |||
| Recipe Bitterness | 30 IBU | Alcohol by Volume | 6.3% | |||
| Recipe Color | 18° SRM | Alcohol by Weight | 5.0% |
Ingredients
| Quantity | Grain | Type | Use | ||||
| 0.23 kg | British chocolate malt | Grain | Mashed | ||||
| 3.20 kg | Light malt extract | Extract | Extract | ||||
| 2.00 kg | Rauch malt | Grain | Mashed | ||||
| Quantity | Hop | Type | Time | ||||
| 60.00 g | Hallertauer | Pellet | 60 minutes | ||||
| 10.00 g | Vanguard | Pellet | 30 minutes | ||||
| Quantity | Misc | Notes | |||||
Recipe Notes
Wyest 2124 Baviarian lager yeast from Sept 2010
Batch Notes
Brew Day: Sunday July 17th 2011
- Heated 5L of water to 65C
- Added water to grains temperature went to 57C
- Added 2.5L of boiling water raised temperature to 67C
- Another 2.5 L boiling to bring to around 73
- Another 2L boiling to bring to 75 or 80
- Drained cooler into one pot collected "first wort".
- Sparged with 8L of 80C water into another pot and then brought both pots to a boil.
- Brought to a boil and added 60g Hallertauer
- 10g Vanguard for 30 minutes
- Added yeast from starter at 21C (needed to get the beer out of the tub)
Taste:
- Not that smokey at all, a bit disappointed but we'll see how it turned out once the sweetness is taken down. Very very smooth, could be the low hops, but quite tastey (albeit sweet) already.
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