German Brewing

I was turned on to the method of endosperm mashing, once again from Nico and his blog here:


It really piqued my interest and once I started to comprehend I started to carry out some tests. This is one of those slowly progressing things. But where I sit now is that I have a proof of concept, and I am able to get good separation of the husks. I will show some pictures of where I am at:

Conditioned grain:



Husk Separation:




so thats basically where it sits at this point until I can get time to further explore and do a big batch. I will update.

For the endosperm mash, how bout doing a biab, then rigging up something like a wine press to approximate the pressing that happens with the mash filter?

Since you've already separated the husks, I don't think you have to worry about tannin extraction from excessive squeezing of the bag, correct?

Yea thats the thought, and you could always just twist the bag to squeeze if needed. Though I don't think it will be.

Updating this just to say I will be trying this tomorrow, full scale.

I am hearby staking claim to my method that I came up with as:

Die Beerery Kubessa Verfahren or Die BKV for short.

Brewday sheet for tomorrow.

Nice, looks like an interesting and fun brew day. Are you turning into a decoction Brewer? Also noticed only 15 IBU's, that seems low to me but maybe it's something I need to try.

I remember Nico talking about that but I'm not sure my taste buds agree.

How long is your actual hop total boil time (not the overall). BRD gives you that figure in the hop calculator. For me I use a BSAG of 28%. Thats how I got the number.

Bryan

My last two helles I shot for 20 IBU tinseth, and do a 60 and 30 min addition.