Stewart Line Pub Ale - Tuesday, April 26, 2022 - ( Mr. Robobrew )

Definitely a pilot brew. Any harsh or grainy flavours with this beer and something is definitely wrong with my procedure. I am busy this summer and I need to get these off flavours under control. Nothing to hide in this recipe, either good or bad and that will be that.

Robobrew

Ingredients

11 lbs. OIO

8 ozs. Wheat

63.5 g  Tettnanger at 60 min.

Nottingham - ( decided to go with one sachet and didn't notice any difference )

6.25 gallons mash water

2 gallons sparge water

Mash Salts 

Gyp - 1.3 g

CI - 2.5 g

EP - 2.5 g

Lactic Acid - 2.2 ml

Boil Salts

Gyp - .4 g

CI - .8 g

EP - .8 g

Lactic Acid in Sparge - .1 ml

O.G. - 1.050 - 88%

F.G. -

% -

SRM - 3.2

BU - 25

                                                           BREW DAY NOTES

A ton on trub after it cooled. Not sure if that is a good sign or a bad sign. Will know in 2 weeks or so. This is the last time I will buy any malt from OBK. Yeast is fine, one of the few who sell White Labs.

                                                       NOTTINGHAM PITCHED @ 11:AM

Wort tasted just like it used to when I made great Kolsch beers. Next Kolsch will have German Pils Malt in the recipe so it will be even better I hope.

Day 1 - A thick layer of krausen next morning. Same as if I used 2 sachets instead of one here.

Day 2 - Still going strong. Temp is between 64 F and 68 F. Need a more accurate temp strip.

             The temp controller needs calibration and I can't do it.

Day 3 - Slowly chugging along.

Day 6 - Done or near it. Keg on May 11.

                                                      SAMPLED ON MAY 3

Normal beer for a change. Just the way my older Kolsch beers tasted a few years ago. Very light, not much of a malt taste since it is OIO base malt. Do not care. Should clean up nicely with gelatin and be a real nice beer with some aging of course. We have company coming on May 16, so aging this will not happen.

                                                          KEGGED MAY 9

Taste was okay considering all the beer I brewed and tossed out in the last month.

                                                     ADDED GELATIN ON MAY 11

I should be able to transfer to another keg on Monday, May 16. You will have to toss some in 2 L bottles as Jane is coming that same day. Carb up to the max as The Lake people are coming on Wed.

                                                             FINAL TASTING

Still tastes funny. No idea where this taste has come from. 40 years of brewing beer and I have never made beer so odd tasting like I have this year. Most, if not all the malt has come from OBK. I have to change something, so no more buying grains from them and I will see how it goes from there. I do think that I shouldn't blame them, but stale malt is stale malt. I don't trust them at all. Just look at the dates of my yeast, 110 to 130 days old, yea, like I guess you don't sell a lot of ingredients. 

                                                    STALE BEER UPDATE - JULY 1

Just kegged my Helles which I didn't use any grains from OBK and it seems to be normal. It wasn't after I carbed it up. It had a weird taste which I can't figure out where it came from. Cleared great, carbed up fine, but it had that odd taste.