A Recent Brewday Export Helles

[Bryan R]

Set out to make an Export Helles, its actually my 6th iteration of Ayinger Jahrhunert.

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
Amt Name Type # %/IBU
8 lbs 12.5 oz Weyermann Barke Pilsner (1.7 SRM) Grain 1 81.3 %
1 lbs Carafoam (2.0 SRM) Grain 2 9.3 %
8.0 oz Munich (Weyermann Barke) (10.0 SRM) Grain 3 4.6 %
4.0 oz Acid Malt (3.0 SRM) Grain 4 2.3 %
1.8 oz Carahell (Weyermann) (13.0 SRM) Grain 5 1.0 %
1.8 oz Carared (Weyermann) (24.0 SRM) Grain 6 1.0 %
0.8 oz Caramunich I (Weyermann) (51.0 SRM) Grain 7 0.5 %
0.25 oz Hallertauer Mittelfrueh [6.20 %] - First Wort 60.0 min Hop 8 5.9 IBUs
0.85 oz Hallertauer Mittelfrueh [6.20 %] - Boil 60.0 min Hop 9 18.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
2.0 pkg Southern German Lager (White Labs #WLP838) [35.49 ml] Yeast 13 -
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
Name Description Step Temperature Step Time
Mash In Add 9.43 gal of water at 149.6 F 144.0 F 40 min
Mash Step Add 0.00 gal of water and heat to 162.0 F over 12 min 162.0 F 70 min
Mash Step Add 0.00 gal of water and heat to 170.0 F over 6 min 170.0 F 10 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.

[Beersk]

Looks fantastic. Wish I could try it when it's done.

[Bryan R]

Fermentation on this beer:
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.

[Beersk]

Very cool. Do you plan to jump it over to a fresh keg once it's done or serve out of that keg?

[Bryan R]

I am not sure yet.


Snuck a sample today: