Last minute brew

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Last minute brew

Postby thebuddrik » Wed Nov 26, 2008 9:33 am

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
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Postby aleguy » Wed Nov 26, 2008 11:26 am

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.
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Postby thebuddrik » Fri Nov 28, 2008 9:08 am

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
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Postby aleguy » Fri Nov 28, 2008 9:27 am

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.
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Postby thebuddrik » Fri Nov 28, 2008 1:01 pm

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
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Postby aleguy » Fri Nov 28, 2008 1:20 pm

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.
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Postby yeastmeister » Sat Nov 29, 2008 7:57 am

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....
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Postby aleguy » Sat Nov 29, 2008 1:53 pm

getting there myself . . .
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Postby Imakewort » Sat Nov 29, 2008 2:46 pm

there is only 1 cure and that is to brew, and brew and brew
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Postby aleguy » Sat Nov 29, 2008 3:03 pm

That's not the cure. That's the disease!
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Postby thebuddrik » Sun Nov 30, 2008 5:02 pm

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:
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Postby aleguy » Tue Dec 02, 2008 1:33 pm

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.
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