Webinar on Hot Side Oxidation

Making the beer

Moderator: Brandon

User avatar
lupulus
Apprentice Brewer
Posts: 205
Joined: Wed May 11, 2016 8:35 pm

Re: Webinar on Hot Side Oxidation

Postby lupulus » Thu Sep 14, 2017 5:22 pm

Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
wobdee
Assistant Brewer
Posts: 331
Joined: Thu Oct 15, 2015 5:25 pm
Location: Western WIS

Re: Webinar on Hot Side Oxidation

Postby wobdee » Thu Sep 14, 2017 5:34 pm

Well done Lupulus! Question, you mention dough in temps due to LOX should be 64c, how critical is this? Doesn't the oxygen scavangers help with this so we can mash in lower temps and maintain optimum Beta?
User avatar
lupulus
Apprentice Brewer
Posts: 205
Joined: Wed May 11, 2016 8:35 pm

Re: Webinar on Hot Side Oxidation

Postby lupulus » Thu Sep 14, 2017 5:49 pm

Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
User avatar
lupulus
Apprentice Brewer
Posts: 205
Joined: Wed May 11, 2016 8:35 pm

Re: Webinar on Hot Side Oxidation

Postby lupulus » Thu Sep 14, 2017 5:59 pm

Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
Techbrau
German Brewing
Posts: 409
Joined: Thu Oct 15, 2015 1:45 pm

Re: Webinar on Hot Side Oxidation

Postby Techbrau » Thu Sep 14, 2017 9:11 pm

If you always do what you've always done, then you'll always get what you've always gotten.
User avatar
Ancient Abbey
German Brewing
Posts: 1194
Joined: Tue Dec 22, 2015 8:23 pm

Re: Webinar on Hot Side Oxidation

Postby Ancient Abbey » Thu Sep 14, 2017 10:07 pm

Indeed. I suspect that's why German bocks and doppelbocks tend to be lower in alcohol than American versions.
- The best do the basics better -
Techbrau
German Brewing
Posts: 409
Joined: Thu Oct 15, 2015 1:45 pm

Re: Webinar on Hot Side Oxidation

Postby Techbrau » Thu Sep 14, 2017 11:18 pm

I should also mention that the offending melanoidins are destroyed in highly roasted malt like carafa. So roasted malt doesn't have the tendency to create soy sauce flavors - the worst offenders are Munich malts and melanoidin malts.

By my reckoning, the most flavor-stable malts appear to be pilsner malt, caramel malts, and roasted malt.

Not that any of this is a huge deal unless you are planning on letting beer sit around for 4+ months. Personally I like to start drinking my lagers at the 3 week mark (5-7 days primary, 5-7 days spunding, then a week or so of sitting cold).
If you always do what you've always done, then you'll always get what you've always gotten.
User avatar
lupulus
Apprentice Brewer
Posts: 205
Joined: Wed May 11, 2016 8:35 pm

Re: Webinar on Hot Side Oxidation

Postby lupulus » Fri Sep 15, 2017 12:49 pm

Thanks Tech !!
A very interesting hypothesis.
A keg of soy sauce is very appealing, personally. Need to learn how to make a keg of sashimi and another of wasabi and my life will be set :-)
I am a fan of umami (soy sauce) flavor in some beers, notably old ale, quads and weizenbock; have not had any aged dopplebocks yet. I have not noticed the umami flavor in a just finished keg of dunkel (8 months old) but I did notice it (only) recently in a keg of dopplebock that is 9 months old. I do like how the dopplebock is evolving so I will monitor the evolution.
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
wobdee
Assistant Brewer
Posts: 331
Joined: Thu Oct 15, 2015 5:25 pm
Location: Western WIS

Re: Webinar on Hot Side Oxidation

Postby wobdee » Tue Sep 19, 2017 10:26 am

User avatar
lupulus
Apprentice Brewer
Posts: 205
Joined: Wed May 11, 2016 8:35 pm

Re: Webinar on Hot Side Oxidation

Postby lupulus » Tue Sep 19, 2017 11:07 am

Recipe as provided. I adapted it to my system.

for 30 L
5 kg Munich Malt
1 kg Pilsner Malt
0,3 kg Weizenmalz (hell)
0,2 kg Caradunkel (120 EBC)
0,15 kg Röstmalz - add to 200ml of water at pH 5,4 and let sit for 12 hours, then filter through a coffee filter.

Strike water 20 L = Munich tap water adjusted to mash pH of 5,3 using 10 ml of a 33% CaCl liquid solution and 13 ml of 80% lactic acid
Sparge water 25L adjusted to pH of 6,1 using 6 ml of 80% lactic acid

Step Mash
52° for 10 min
63° for 30 min
72° for 30 min
78° for mash out, no rest

collect 37 Liters of 14°P wort and boil for 60 minutes

Hops - all Hallertauer Perle 8,9% alpha
10 g first wort hopping
22 g at 30 minutes after start of boil
25 g at 5 min before flame out
19 IBU

starting gravity 16°P

Yeast from Schweiger brewery
pitch at 7°C
ferment at 8,0 - 8,5°C until gravity is 4,0 - 4,5°P (about 7 days)
then raise temp to 10°C until gravity is 3,5°P (about 2 days) then transfer to keg
(ending final gravity will be 3,0°P)
after racking, hold beer at 14°C for one week, then drop to 0°C
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs

Who is online

Users browsing this forum: No registered users and 1 guest