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So yesterday I went to work.
It took a while due to all kind of small things still needing to be done.
Finding fittings for cooling spiral, find right settings for fridge, testing malt crusher etc.
It didn't go too bad.
I made plenty of false assumptions though, like water retained by malt (much less in BIAB than I thought), evaporation rate while boiling (also a lot less), my own strength (15 litres water, 2.4 kg malt and weight of kettle is close to the limit of what I can carry), time it took to crush the grain etc.
Result is probably going to be a light alcohol beer.
Not as bad as I initially though as I put in a wrong yeast in brewtarget, with a lower attenuation percentage hjan the one I actually used (I used M41 and put in the figures of M47).
End SG should be 1008
The recipe is here: https://www.brewersfriend.com/forum/threads/recipe-help.11744/
I started with crushing the grain with my little grain mill called Marga. She's not a fast lady and it took about 1.5-2 hrs to crush everything by hand.
Everything went into the BIAB bag and into 15 liters of water straight from the hot tap, 70-71 oC. After pushing the grains around a bit, the temperature got to 66-67 oC, so pretty much on target.
I got to insulate the kettle better, as after an hour the temperature was close to 60 oC and that's too low.
Put the kettle on the fire and heated to about 77 oC and removed the grain bag and squeezed out most liquid. While heating the kettle, the bag was sitting on top of a ladle to prevent burning.
I took a sample when the liquid was close to burning and let it cool. The hydrometer gave a reading of 1020. pH was 5.5.
I boiled for an hour and added the hop according to schedule. I thought I was clever by putting the hop in a rice-egg, but first the thing opened up and besides that, the hop just disappeared through the holes.....
After an hour I started cooling with the cooling spiral and managed to bring the temperature down to about 36-37 oC. After, the effect was minimal and I moved the wort to the fermenter. I moved everything, so all hop bits and pieces as well. The I moved the fermenter to the fermentation fridge and pitched the yeast the next morning.
The refractometer reading was 7.5 - 8, which equates to 1030-1032. (obviously this reading was taken before the yeast was pitched).
pH was 5.0-5.5
Now the waiting game has begun.....
It took a while due to all kind of small things still needing to be done.
Finding fittings for cooling spiral, find right settings for fridge, testing malt crusher etc.
It didn't go too bad.
I made plenty of false assumptions though, like water retained by malt (much less in BIAB than I thought), evaporation rate while boiling (also a lot less), my own strength (15 litres water, 2.4 kg malt and weight of kettle is close to the limit of what I can carry), time it took to crush the grain etc.
Result is probably going to be a light alcohol beer.
Not as bad as I initially though as I put in a wrong yeast in brewtarget, with a lower attenuation percentage hjan the one I actually used (I used M41 and put in the figures of M47).
End SG should be 1008
The recipe is here: https://www.brewersfriend.com/forum/threads/recipe-help.11744/
I started with crushing the grain with my little grain mill called Marga. She's not a fast lady and it took about 1.5-2 hrs to crush everything by hand.
Everything went into the BIAB bag and into 15 liters of water straight from the hot tap, 70-71 oC. After pushing the grains around a bit, the temperature got to 66-67 oC, so pretty much on target.
I got to insulate the kettle better, as after an hour the temperature was close to 60 oC and that's too low.
Put the kettle on the fire and heated to about 77 oC and removed the grain bag and squeezed out most liquid. While heating the kettle, the bag was sitting on top of a ladle to prevent burning.
I took a sample when the liquid was close to burning and let it cool. The hydrometer gave a reading of 1020. pH was 5.5.
I boiled for an hour and added the hop according to schedule. I thought I was clever by putting the hop in a rice-egg, but first the thing opened up and besides that, the hop just disappeared through the holes.....
After an hour I started cooling with the cooling spiral and managed to bring the temperature down to about 36-37 oC. After, the effect was minimal and I moved the wort to the fermenter. I moved everything, so all hop bits and pieces as well. The I moved the fermenter to the fermentation fridge and pitched the yeast the next morning.
The refractometer reading was 7.5 - 8, which equates to 1030-1032. (obviously this reading was taken before the yeast was pitched).
pH was 5.0-5.5
Now the waiting game has begun.....
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