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German Brewing The German Brewing Forum Welcomes You 2016-03-18T15:37:10-04:00 http://forum.germanbrewing.net/feed.php?f=13&t=213 2016-03-18T15:37:10-04:00 2016-03-18T15:37:10-04:00 http://forum.germanbrewing.net/viewtopic.php?t=213&p=1844#p1844 <![CDATA[Re: A Recent Brewday Export Helles]]>

Snuck a sample today:

Statistics: Posted by Bryan R — Fri Mar 18, 2016 3:37 pm

]]> 2016-03-17T09:50:50-04:00 2016-03-17T09:50:50-04:00 http://forum.germanbrewing.net/viewtopic.php?t=213&p=1810#p1810 <![CDATA[Re: A Recent Brewday Export Helles]]> Statistics: Posted by Guest — Thu Mar 17, 2016 9:50 am

]]> 2016-03-17T08:52:53-04:00 2016-03-17T08:52:53-04:00 http://forum.germanbrewing.net/viewtopic.php?t=213&p=1809#p1809 <![CDATA[Re: A Recent Brewday Export Helles]]> Placed in fermentation chamber Top. I have 3 fermentation chambers, all controlled by raspberry pi's that run brewpi with some custom tweaks.


Controller set to 47( I have it dialed in to about .1 variance.):


It sat there for about 4 days, then started stepping down.


On day 5, it had 1.3% extract left so it was transferred to a keg and spunded in the lager chamber. It there continued to step down, and held at 39f:


After 18hrs, I had about 10psi built:


As of this morning(3/17/16) FG was hit, and full pressure was hit:


It will now continue to slowly step to 31f an lager for the next 6 weeks.

Statistics: Posted by Bryan R — Thu Mar 17, 2016 8:52 am

]]> 2016-03-15T16:46:46-04:00 2016-03-15T16:46:46-04:00 http://forum.germanbrewing.net/viewtopic.php?t=213&p=1784#p1784 <![CDATA[Re: A Recent Brewday Export Helles]]> Statistics: Posted by Guest — Tue Mar 15, 2016 4:46 pm

]]> 2016-03-15T14:50:45-04:00 2016-03-15T14:50:45-04:00 http://forum.germanbrewing.net/viewtopic.php?t=213&p=1779#p1779 <![CDATA[A Recent Brewday Export Helles]]>
Recipe:
Batch Size: 5.50 gal
Boil Size: 8.04 gal
Boil Time: 90 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.00 gal
Date: 10 Mar 2016
Brewer:
Asst Brewer:
Equipment: The Beerery 4v No Sparge
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
AmtNameType#%/IBU
8 lbs 12.5 ozWeyermann Barke Pilsner (1.7 SRM)Grain181.3 %
1 lbsCarafoam (2.0 SRM)Grain29.3 %
8.0 ozMunich (Weyermann Barke) (10.0 SRM)Grain34.6 %
4.0 ozAcid Malt (3.0 SRM)Grain42.3 %
1.8 ozCarahell (Weyermann) (13.0 SRM)Grain51.0 %
1.8 ozCarared (Weyermann) (24.0 SRM)Grain61.0 %
0.8 ozCaramunich I (Weyermann) (51.0 SRM)Grain70.5 %
0.25 ozHallertauer Mittelfrueh [6.20 %] - First Wort 60.0 minHop85.9 IBUs
0.85 ozHallertauer Mittelfrueh [6.20 %] - Boil 60.0 minHop918.3 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining10-
1.00 tspIrish Moss (Boil 10.0 mins)Fining11-
1.00 tspYeast Nutrient (Boil 10.0 mins)Other12-
2.0 pkgSouthern German Lager (White Labs #WLP838) [35.49 ml]Yeast13-
Gravity, Alcohol Content and Color

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 24.2 IBUs
Est Color: 4.4 SRM
Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile

Mash Name: Narziss
Sparge Water: 0.00 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 10 lbs 12.8 oz
Grain Temperature: 65.0 F
Tun Temperature: 100.0 F
Mash PH: 5.20
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 9.43 gal of water at 149.6 F144.0 F40 min
Mash StepAdd 0.00 gal of water and heat to 162.0 F over 12 min162.0 F70 min
Mash StepAdd 0.00 gal of water and heat to 170.0 F over 6 min170.0 F10 min


Grains measured, conditioned and crushed and water heated.

As always the mash is underlet: https://www.youtube.com/watch?v=zEMYIaZzk4U

3 vessel configuration chosen, but in no sparge mode. Like this: https://www.youtube.com/watch?v=rVE1ST3-eFU

Desired mash pH locked in:


End of mash clarity:



FWH charge:


Filling the BK:


FWH rested and boil achieved:


Hot break:



Boil/Hotbreak video:
https://www.youtube.com/watch?v=-0vuN8i4COY

Chilled to 46( this picture shows 50f I know):


After whirlpool:


Post boil pH, no acid added other than 2% sauermalz:


Wort oxygenated:


Post boil/FFT sample:


Fermentation Vigor at 47f: https://www.youtube.com/watch?v=Erl1AylsjY4

To be continued.

Statistics: Posted by Bryan R — Tue Mar 15, 2016 2:50 pm

]]>