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Last minute brew

PostPosted: Wed Nov 26, 2008 9:33 am
by thebuddrik
I know guys; I should be planning out everything ahead of time but what the hell.
I was kind of thinking of doing an all grain wheat beer but I am not sure of the availability of the ingredients at Marcellos. I have looked at a couple of recipes but not dead set on any. If not a wheat maybe some suggestions about something else that I can just run and pick up over there.
Thanks

PostPosted: Wed Nov 26, 2008 11:26 am
by aleguy
Kevin should have everything you need on the shelves, but the wheat malt may be in one pound sacks. Very expensive. You might want to consider using wheat DME instead. I know he has plenty of that on hand. If you do go AG then don't forget the rice hulls to prevent a stuck mash.

PostPosted: Fri Nov 28, 2008 9:08 am
by thebuddrik
This is the recipe that I wanted to do:

Bastard Son Wheat

Type: All Grain
Date: 4/17/2004

Batch Size: 5.00 gal
Brewer: Colin M. Brougham
Boil Size: 6.94 gal Asst Brewer:
Boil Time: 80 min Equipment: 48-Quart MLT and Keggle (5.0 gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:


Ingredients

Amount Item Type % or IBU
5.00 lb Wheat Malt, UK (2.0 SRM) Grain 47.62 %
4.00 lb Pale Malt (2 Row) UK (2.0 SRM) Grain 38.10 %
0.75 lb Munich Malt (9.0 SRM) Grain 7.14 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 4.76 %
0.25 lb Wheat, Torrified (2.0 SRM) Grain 2.38 %
1.00 oz Hallertauer Hersbrucker [3.50 %] (60 min) Hops 11.5 IBU
0.50 oz Saaz [3.50 %] (60 min) (First Wort Hop) Hops 7.0 IBU
0.33 oz Hallertauer Hersbrucker [3.50 %] (25 min) (First Wort Hop) Hops 3.2 IBU
0.50 oz Saaz [3.50 %] (15 min) Hops 3.2 IBU
0.33 oz Saaz [3.50 %] (7 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale


Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.78 % Actual Alcohol by Vol: 0.65 %
Bitterness: 24.9 IBU Calories: 43 cal/pint
Est Color: 5.8 SRM Color:
Color


Mash Profile
Mash Name: Oberon Clone Mash Total Grain Weight: 10.50 lb
Sparge Water: 2.47 gal Grain Temperature: 60.0 F
Sparge Temperature: 180.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH


Oberon Clone MashStep Time Name Description Step Temp
30 min Mash In Add 10.50 qt of water at 158.5 F 140.0 F
30 min Step Add 4.40 qt of water at 211.6 F 158.0 F
10 min Mash Out Add 9.00 qt of water at 211.7 F 176.0 F

Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F


Is it just me or is the 211f too high?
And also, this is right off of the beer smith website and after I put it into my program it didnt change the water volume. Unless I am looking at something wrong it is not computing the grain absorption. This is why I bought this program, to figure this kind of shit out. :evil:

Any help is appreciated.
Thanks

PostPosted: Fri Nov 28, 2008 9:27 am
by aleguy
The 211 is to raise your mash to mash out temp. you want to raise your entire mash to 168-170 degrees and allow it to rest for 10-15 minutes before sparging. This reduces the viscosity of your gyle by denaturing the amylase enzymes and allows you to recover more sugars. I don't think Kevin has any Munich or caravienne malt on hand. But whatever you find, maybe someone else has something you can use. He should have gotten some more Munich, but I don't think he did. Keep us posted.

PostPosted: Fri Nov 28, 2008 1:01 pm
by thebuddrik
I gave up on the wheat and am gonna do a American Amber. It is a single infusion and sounds easy. I will do more homework before I try to do a wheat.
Thanks though

PostPosted: Fri Nov 28, 2008 1:20 pm
by aleguy
The best tip I can give you is to make sure you have all the ingredients together first. The last time I ordered stuff from Kevin, it took three weeks to get here.

PostPosted: Sat Nov 29, 2008 7:57 am
by yeastmeister
Of course, after you really get the infection for brewing, you eventually wind up with more grain at your house than most homebrew stores have. Ask me how I know this....

PostPosted: Sat Nov 29, 2008 1:53 pm
by aleguy
getting there myself . . .

PostPosted: Sat Nov 29, 2008 2:46 pm
by Imakewort
there is only 1 cure and that is to brew, and brew and brew

PostPosted: Sat Nov 29, 2008 3:03 pm
by aleguy
That's not the cure. That's the disease!

PostPosted: Sun Nov 30, 2008 5:02 pm
by thebuddrik
I got my fix Saturday night by brewing an Amber. I had a few hiccups but ended up with 5 gal with a 1.060. I pitched bout a liter starter and went to bed. I went check it this morning and the lid of the ail pail was domed out!! That was with a 1/2" blowoff tube!! I checked it out and the bubbler body wasnt plugged. The hose had a slight kink in it so I fixed that. I stuck a trash bag over the whole thing. Hope all is well, it is in my brothers closet! :oops:

PostPosted: Tue Dec 02, 2008 1:33 pm
by aleguy
If it hasn't blown the top off yet, it probably won't. If straightening out the hose didn't release the pressure, you've got a major problem. Take the lid off the bucket (carefully) and see what is going on. As long as the yeast is at high kreusen, you're unlikely to get an infection. A few homebrewers actually do their primaries in open fermenters. Even Sam Calagione has blown up at least one fermenter. At least your little five-gallon batch is unlikely to take a wall out.