Storey Steamer - Monday, Nov. 19, 2018
7.5 gallons
Going to do a step mash since it is very easy to do with the Robobrew.
MASH @ 145 F FOR 20 MIN. ( STRIKE TEMP - 154 F )
RAISE TO 158 F FOR 30 MIN.
RAISE TO 168 F FOR 10 MIN.
Same water profile as my Marzen and same yeast. Which one will be my go to beer? Stir plate broke and it is toast. No fuse that I can see. Will still make a starter, but it will take time. I have to shake it and step it up after it cools in the fridge. I am looking at next week sometime. Bought a new stir plate and it may come today but I can't use it until I crash cool the starter and decant it to a new starter.
Ingredients
11 lbs. UCM
1 lb. Carahell
1 lb. Munich
3 ozs, Pale Choc malt UK - 300 L
60 g Hallertauer - 4% AA at 60 min
30 g Hallertauer - 4% AA at 30 min.
30 g Hallertauer - 4% AA at 0 min
WLP833 - 3 L starter ( 52 days old, no stir plate. 02 with shaking )
Stepped up later when my new stir plate arrived with a 2 L starter.
O.G. - 1.054 - my yeast has it's work cut out for it...
F.G. - 1.016
% - 5
SRM - 8.6
BU - 35
Water Profile - Amber Full
CA - 50
MG - 5
NA - 4
S04 - 55
CI - 65
PH 5.40
1 ml Lactic Acid in mash
.4 ml Lactic Acid in sparge
I am not sure if I screwed up my starter. I decanted too much wort and when I stepped up I used more old wort than new wort. I wonder if it will still work. The next morning there are no bubbles coming from the bottom of the flask on the stir plate. The Robobrew is taking too long to ramp up using the 500 watt element only. I won't do it again.
FERMENTATION NOTES
Next day - No activity in the morning, however, it is slowly starting to ferment
after hockey. 52 F.
Nov. 21 - No activity at 5 am but at 7 am there is a full krausen going on. Good.
Nov, 22 - I hope I don't miss the D rest as I am going away today until Nov. 25.
Nov. 25 - Started the D rest on Sunday night at 7 pm.
Nov. 29 - Still bubbling away but slowly. Should be able to keg on Dec. 9.
Dec 8 - Sampled today to see where I am at. Keg today or tomorrow.
Tastes fine for using no pils malt. Slight pils malt taste, but low.
no dms, diacetyl at all. srm is lower than indicated. 7 is my guess. All
in all I am happy with this beer. Now to brew a 3-4 srm beer. That
will tell all. Haven't done a decent one yet with water salts.
Dec. 10 - Kegged today. Used the slurry on the same day for my Helles. If this
works I will do this for every brew as it is easy to do and don't have to
make a starter or wash yeast.
Dec. 19 - 1 week with gelatin. Haven't checked it for clarity as I don't think my
thumb tap is clean. Cleaning it now. Transfer on Sat Dec. 22 and carb
up for the holidays. Do not waste this beer as it is the only good beer
you have.
Dec. 20 - Not clearing. Carbed up a 2 L bottle today. Taste is fine, no funny
taste yet. Should be bright clear by now. Hate that. Not much of a
noble hop aroma, but I fixed that with the Maggie Helles. This
however is technically a good beer, that is what I am looking for. No
more recipe time wasting as 2019 is going to be all Maggie Helles. All
in all, this is an acceptable beer, just wish I had more of it.
Dec. 21 - Transferred to another keg and carbing up. Saw a lot of sludge in the
lines as I did this. Not sure what that was all about. The bottom of the
keg had a lot of trub, so I guess that was it. Clearer now.
Dec.23 - Up in pub room now. Seems to of lost most of the Pils taste and all of
the noble hop aroma. This is a yeast problem. I must of stressed it out.
I will give my Helles a lot of attention to see if that is better which I do
think is my best beer so far. I now have to working stir plates, so my
beer with be much better and more consistent.
ALMOST FINAL NOTES
This is still a drinkable beer. Very different than what I brewed before. Lighter than usual too, which I can't figure out. My Marzen was successful and this should of been similar but not even close. Still, move on and brew on. I should of decanted the yeast better than I did. I left too much extract in the starter when I stepped up. Always get most of it out, and if needed use your starter wort to get it out of the mason jar, etc. I stepped up my original SS to 15 gallons and will brew it in the spring when I can brew in the garage. I really liked that beer. This time, no "C" hops, just Magnum and lots of Hallertauer. Today is Dec 29. Clearing up nicely after 3 weeks. Keg must be near empty as it is tasting pretty good. A nice dark hue to it, I would say around 8, maybe higher but darker than it has been. I am at least glad it has come around but need to age my beers for 3 weeks before tapping the keg. That is why after the living room is painted I am going to double brew all of my batches to start to stock up for summer. 19 L every 3 weeks isn't doing it, especially when summer is going to be busy I can feel it. Lots to do around here, so brew more beer.
Going to do a step mash since it is very easy to do with the Robobrew.
MASH @ 145 F FOR 20 MIN. ( STRIKE TEMP - 154 F )
RAISE TO 158 F FOR 30 MIN.
RAISE TO 168 F FOR 10 MIN.
Same water profile as my Marzen and same yeast. Which one will be my go to beer? Stir plate broke and it is toast. No fuse that I can see. Will still make a starter, but it will take time. I have to shake it and step it up after it cools in the fridge. I am looking at next week sometime. Bought a new stir plate and it may come today but I can't use it until I crash cool the starter and decant it to a new starter.
Ingredients
11 lbs. UCM
1 lb. Carahell
1 lb. Munich
3 ozs, Pale Choc malt UK - 300 L
60 g Hallertauer - 4% AA at 60 min
30 g Hallertauer - 4% AA at 30 min.
30 g Hallertauer - 4% AA at 0 min
WLP833 - 3 L starter ( 52 days old, no stir plate. 02 with shaking )
Stepped up later when my new stir plate arrived with a 2 L starter.
O.G. - 1.054 - my yeast has it's work cut out for it...
F.G. - 1.016
% - 5
SRM - 8.6
BU - 35
Water Profile - Amber Full
CA - 50
MG - 5
NA - 4
S04 - 55
CI - 65
PH 5.40
1 ml Lactic Acid in mash
.4 ml Lactic Acid in sparge
I am not sure if I screwed up my starter. I decanted too much wort and when I stepped up I used more old wort than new wort. I wonder if it will still work. The next morning there are no bubbles coming from the bottom of the flask on the stir plate. The Robobrew is taking too long to ramp up using the 500 watt element only. I won't do it again.
FERMENTATION NOTES
Next day - No activity in the morning, however, it is slowly starting to ferment
after hockey. 52 F.
Nov. 21 - No activity at 5 am but at 7 am there is a full krausen going on. Good.
Nov, 22 - I hope I don't miss the D rest as I am going away today until Nov. 25.
Nov. 25 - Started the D rest on Sunday night at 7 pm.
Nov. 29 - Still bubbling away but slowly. Should be able to keg on Dec. 9.
Dec 8 - Sampled today to see where I am at. Keg today or tomorrow.
Tastes fine for using no pils malt. Slight pils malt taste, but low.
no dms, diacetyl at all. srm is lower than indicated. 7 is my guess. All
in all I am happy with this beer. Now to brew a 3-4 srm beer. That
will tell all. Haven't done a decent one yet with water salts.
Dec. 10 - Kegged today. Used the slurry on the same day for my Helles. If this
works I will do this for every brew as it is easy to do and don't have to
make a starter or wash yeast.
Dec. 19 - 1 week with gelatin. Haven't checked it for clarity as I don't think my
thumb tap is clean. Cleaning it now. Transfer on Sat Dec. 22 and carb
up for the holidays. Do not waste this beer as it is the only good beer
you have.
Dec. 20 - Not clearing. Carbed up a 2 L bottle today. Taste is fine, no funny
taste yet. Should be bright clear by now. Hate that. Not much of a
noble hop aroma, but I fixed that with the Maggie Helles. This
however is technically a good beer, that is what I am looking for. No
more recipe time wasting as 2019 is going to be all Maggie Helles. All
in all, this is an acceptable beer, just wish I had more of it.
Dec. 21 - Transferred to another keg and carbing up. Saw a lot of sludge in the
lines as I did this. Not sure what that was all about. The bottom of the
keg had a lot of trub, so I guess that was it. Clearer now.
Dec.23 - Up in pub room now. Seems to of lost most of the Pils taste and all of
the noble hop aroma. This is a yeast problem. I must of stressed it out.
I will give my Helles a lot of attention to see if that is better which I do
think is my best beer so far. I now have to working stir plates, so my
beer with be much better and more consistent.
ALMOST FINAL NOTES
This is still a drinkable beer. Very different than what I brewed before. Lighter than usual too, which I can't figure out. My Marzen was successful and this should of been similar but not even close. Still, move on and brew on. I should of decanted the yeast better than I did. I left too much extract in the starter when I stepped up. Always get most of it out, and if needed use your starter wort to get it out of the mason jar, etc. I stepped up my original SS to 15 gallons and will brew it in the spring when I can brew in the garage. I really liked that beer. This time, no "C" hops, just Magnum and lots of Hallertauer. Today is Dec 29. Clearing up nicely after 3 weeks. Keg must be near empty as it is tasting pretty good. A nice dark hue to it, I would say around 8, maybe higher but darker than it has been. I am at least glad it has come around but need to age my beers for 3 weeks before tapping the keg. That is why after the living room is painted I am going to double brew all of my batches to start to stock up for summer. 19 L every 3 weeks isn't doing it, especially when summer is going to be busy I can feel it. Lots to do around here, so brew more beer.
Comments