Brew Log : Mai - August 2, 2009

Brewlog: Mai - August 2, 2009

Brewday Brewday Print

Brewed:	August 2, 2009	Bottled/Kegged:	(Not Available)	Status:	Ready

Values:

Volume to fermenter[ltr (gal)]:	23.00	Alcohol by volume:	7.51%	Apparent Attenuation:	68.29%

Original Gravity[SG]:	1.082	Final Gravity[SG]:	1.026	Colour [SRM(EBC)]:

BU/GU ratio:	0.30	Balance:	0.55

Recipe Values:

Expected Mash Efficiency:	75.00%	Expected Bitterness[IBU]:	25.00
Actual Mash Efficiency:	94.62%

Expected Values >>

		Alcohol by volume:	6.53%

Original Gravity[SG]:	1.065	Final Gravity[SG]:	1.016	Colour [SRM]:	9.63

BU/GU ratio:	0.385	Balance:	0.799	Apparent Attenuation:	75.00%

Comments:

The plan for this Maibock, is to do a single decoction mash. As there are only lighter malts, and no specialty malts used, hopefully this will help in developing some color and some firm malt character.
A fresh WYeast packet will be used, and re-pitched in BockBock Bock when this beer comes out of primary. Will also plan another brew to re-pitch with the other half of the yeast cake.
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Brewday.
Sunday-2-August-2009
- mash in 23L at 43 degC, good stir at this point.
- a 15 minute rise to 52 degC - 10 minute rest here.
- further rise to 68 degC
- infusion mash @ about 67 degC at the beginning, going to 66 degC at the end of the long rest.
- single decoction, decoction taken after 60 minute rest, 3-5 minutes boiling around 5-7 litres of mainly grain.
- didn't really impact on the temperature of the mash at all, when joined up the decocted grains to the mash
- Ended up with 19.5L of wort at FG 1.082, didn't have enough sparge water to get more wort, and ended up quite strong.
- Need to get another pot to allow preparation of more sparge water in the future.
- pitched @ 11:00 am next day, Monday, was down to 11 deg overnight
- saved some yeast for pitching again, perhaps in 2 weeks to keep the fermentation going, will be interesting to see if it will go down the whole way with this beer.
- used two hop additions, however ended up using different weights of hops due to looking at the wrong screen.
- 1st addition 30 grams superpride @ 60 minutes
- 2nd addition 17 grams halletau @ 30 minutes

Log entries:

Attenuation(points) vs Time(days)

Wed December 23, 2009 03:17	Gravity reading[SG]: 1.026, Atten: 68.29%, ABV: 7.51%	- this beer turned out to be badly infected and undrinkable
Sun August 30, 2009 17:29	Gravity reading[SG]: 1.026, Temp[C (F)]: 14.00 (57.20), Atten: 68.29%, ABV: 7.51%	- still has a strange taste - seems to be still fermenting quite well, hope it will continue
Sun August 23, 2009 09:56	Gravity reading[SG]: 1.040, Temp[C (F)]: 14.00 (57.20), Atten: 51.22%, ABV: 5.63%	- thick creamy espresso cap krausen - loads of sweet ferment gasses - not sure about the taste though, currently the brew is very active, and the sample vessel had plenty of actively fermenting yeast - i thought the taste could be a little - sour, something unpleasent there. Hope this is just because of the active fermentation
Sat August 15, 2009 18:14	Gravity reading[SG]: 1.082, Temp[C (F)]: 13.00 (55.40), Atten: 0.00%, ABV: 0.00%	- took a reading a couple of days ago, and gravity had not changed one bit. I guess I expected this as there was really no sign of fermentation. - Today, good signs are appearing of the start of proper fermentation - after a very long lag period. There is a krausen starting to form. Will be interesting to see how this lag period affects the beer. - about 5 days ago started growing up extra yeast to pitch in this beer. - ~1L + 100gms malt extract + about 1 tsp muntons yeast (for nutrient) before boiling mixture for 20minutes., after 2 days no real sign of activity - added 1L + 100 gms malt extract, and after 1 day good signs of active fermentation - 3 days later, another 1L + 100gms malt extract (today) - not sure what I will do with this yeast now that fermentation is progressing. I may keep growing it up and use it to pitch in the beer half way through fermentation, or after another 2 weeks when it may get tired - This shows how important pitching a good sized starter in a high gravity beer
Mon August 03, 2009 13:10	Gravity reading[SG]: 1.082, Temp[C (F)]: 11.00 (51.80), Atten: 0.00%, ABV: 0.00%	- pitched pack of Wyeast, without starter, in 19.5L of wort @ 1.082 - according to the yeast calculator, for this OG I need about 6 packets of Wyeast, so i'm really pushing it not doing a starter for this one.