BretBeermann

Scottish 80 Shilling (80/-) #1

17 L Batch Size

2.6 kg Pale Ale (Weyermann and Fawcett's Golden Promise)

205 g Caramel 20 L

205 g Caramel 80 L

165 g Caramel 120 L

100 g Munich I

30 g East Kent Golding (30 min)

FM12 W szkocką kratę (Startered)

Making a batch as a "starter" for a Wee Heavy. Startered FM12 at 1 liter for 24 hours. Mashed in with 12 L of water at 80 and overshot my mash temperature by 2 degrees. Added a little bit of cooler water to get down to 70, and mashed for 90 minutes due to a storm rolling through. Pulled 7 liters of 20 Plato runnings, sparged with 8 liters of cool water. Sparged one more time to volume. 22 liters of preboil volume, boiled for an hour and collected at 11.5 degrees Plato. Chilled and poured into sanitized keg to ferment. Let cool to 15 C in keg before pitching.

Brewed 03.05

Closed up the keg after 5 days of fermentation. Pressure when checked with spunding valve tight a few days later was 14 PSI. Should be around 2 volumes at the temperature it was in the cellar. First glass off showed it hazy due to how young it is, but with a beautiful malty profile. My wife would like me to carbonate it a bit higher so she'll sit on the gas for a few days then I'll probably let it sit for a bit while I work on my new apartment.

Dla mnie troche więcej (75 g na 16 litrów) jest idealnie. Jest trudny, bo każda osoba ma inny pomysł jak nagazować (ile CO2).

To nie dry stout, to tylko milk stout. Dry stout ma jęczmien palony, i nie ma laktozy.

Enzymów bedzie akytwny jak nie są denaturowane. Aktywność jest bardzo wolno jak jest zimno. Tylko na wysoka temperatura bedą denaturowane. Teraz coś po  Angielsku od ekspert enzymów jęczmien:

On cooling the mash, why you would bother(?), some enzyme may refold (?).  If it is limit dextrinase, it may reattach itself to its inhibitor (?).  The DP enzymes will be active at say 15-20°C because barley germinates and grows from the seed at this temperature.  The rate of the enzyme action will of course be slower at the lower temperature, and I would not rule out changes in the starch structure that might hinder hydrolysis.

To wygląda jak Strong Scotch Ale

http://www.wiki.piwo.org/Strong_Scotch_Ale

Białka na dole nie jest problem. To normalny po mech. Tu był eksperyment na ten temat:

http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/

Ja tam olałem totalnie mech irlandzki. Taki sam efekt uzyskuje bez jego zastosowania

Troche wiecej na mech, i jeszcze po żelatyna

lub zestaw był dla większej objętości

21 * 15 = 315 punktów

31:12 = 26.25

więc 26 litrów na 12 BLG jest tak samo jak 21 litrów na 15 BLG.

Belgian Abbey Ale II ma charakter od piwo Belgiskie. To nie jest RIS, ale jest dobry pomysł. Teraz BJCP mówi że esterów nie są problemów w RIS. Scottish Ale jest mocny, i ma dobry profil do RIS.

 

I assume you speak English due to the fact that you are watching American brewing videos. Denny Conn was the first brewer to begin advocating the batch sparge. This is what I do. My last brew looked like this (17 L batch):

 

Dough in with 9 L   

Batch Sparge with 10 L

Batch Sparge with remainder to hit boil volume

 

If you want to continuously sparge (fly sparge) you need ether a false bottom or a correctly designed manifold or you will get channeling and get terrible efficiency.

 

Many BIAB brewers are doing no-sparge brewing in larger kettles. This would require probably 50-70L of kettle space. They are adding their entire liquor at the start of the mash. This changes the pH and also the enzymatic efficiency but has shown to have no ill effects if you control pH and allow your mashes to complete.

Przepraszam bardzo, ale co to ma znaczyć, dlaczego piszesz po angielsku ??

 

Bo lepiej piszę po Agielsku, i pan mówi po Angielsku. Pytanie jest na temat piwowarów Amerykanskie.

I assume you speak English due to the fact that you are watching American brewing videos. Denny Conn was the first brewer to begin advocating the batch sparge. This is what I do. My last brew looked like this (17 L batch):

Dough in with 9 L   

Batch Sparge with 10 L

Batch Sparge with remainder to hit boil volume

If you want to continuously sparge (fly sparge) you need ether a false bottom or a correctly designed manifold or you will get channeling and get terrible efficiency.

Many BIAB brewers are doing no-sparge brewing in larger kettles. This would require probably 50-70L of kettle space. They are adding their entire liquor at the start of the mash. This changes the pH and also the enzymatic efficiency but has shown to have no ill effects if you control pH and allow your mashes to complete.

Mam kuchenka indukcyjna Stalgast 3500 W, i gotuję warki 15-17 L. Jest bardzo szybko. Używam kegi do fermentacja z krótsze diptube-y. Są solidny, od stal, i mogę rozlewac do keg bez O2. Mam lodówka turystyczna i torba BIAB i cała warka była 2,5 godziny. Jestem zadowolony że zmieniłem do 15 L warki.

Belgian Dark Strong Ale #1

15 L Batch Size

3 kg Pale Ale (Weyermann)

500 g Carapils/Dextrine Malt

1 kg Homemade Amber Brewer's Caramel

15 g Hallertau (60 min)

FM26 Belgijskie Pagórki (Startered)

Wanted to try out this yeast and made some brewer's caramel to mimic Candi syrup in a Belgian-style ale. My efficiency was a lot higher than expected, so I added additional brewer's caramel to bump it up to Dark Strong Ale levels. Fermented it at high ambient (24 C) to check out the yeast at high temperatures. Came out hot and will age it as long as possible. After having some issues with adjusting my gear, and drinking a portion out of the keg, ended up with only about 8 x 750 mL bottles for aging.

Brewed 07.11

Amber Ale #3

15 L Batch

3 kg Pale Ale (Weyermann)

60 g Pale Chocolate

125 g Caramel 60L

250 g CaraGold

170 g Caramel 10L

53 g Centennial (7 min)

Hothead Ale by Omega (Startered)

Mashed in with 12 L of water to hit a 66.5 C target mash temperature. Mashed for 30 minutes. Sparged once. Boiled for 30 minutes before chilling and putting into the keg to ferment. Fermented it at ambient for 7 days primary before racking to keg. Force carbed for one day at 30 PSI, then dropped to 20 PSI until carbonated.

Hoppy Blonde #1

17 L Batch

2,9 kg Pale Ale (Weyermann)

450 g Vienna (Weyermann)

50 g Amarillo (7 minutes)

Aiming to use up some Amarillo with a quick brew, I mashed in with 9 L of water to hit 65 C target temperature for a 40 minute mash. Drew off first runnings, and did two sparges with cold water to hit 20 L into the kettle. Boiled for 40 minutes before chilling and putting into the keg to ferment.

Brewed 04.04

Time to brew: 150 Minutes

Bottled 23.04

Picture before and after adding gelatin for 5 days.

Tak. Corona jest blisko do American Lager, ma kukurydza i proste receptury. Może troszeczka cukier też.

Witam   Warka 20 Litrów (wg BJCP 2015 kategoria 13A)

Są dużo receptury tutaj;

http://www.homebrewtalk.com/forumdisplay.php?f=67

Najlepsze mają troche ciemny słód karmelowy (black patent, carafa, czekoladowy), i troche jasnieszy karmelowy (jak 60 L) i Pale Ale. Są proste.

Ile litrów?

monachijski II - 1,4 kg

pszeniczny - 200 g

karmelowy600 - 200 g

barwiący - 125 g

Dlaczego? Lepiej byc słód Pale Ale, troche karmelowy, troche czekoladowy i to tylko.

Zrób lager na słód pilzenski i 1 kg flaked maize (płatki kukurydziany - ale nie "corn flakes"). Chmiel - Tettnanger i Saaz, Daj kawałek limonka do kieliszek.

Na MrMalty mozesz pisac ile litrów i ile BLG (Plato)

http://www.mrmalty.com/calc/calc.html

Kalkulator mówi że 1,4 saszetki, ale prawdopodobne 1 jest dość.

 

36+ litrów w stylu "Tadar" jest lepszy. Najlepsze garnki są wysoki.

Wygląda solidnie. Jaka jest jego przewaga nad tureckim i ronnerem?

 

Solidny, stal, konstrukcja dna typu "Sandwich", dobra proporcja Średnica:Wysokość. To tylko, moze byc tanszy jak tureckie ale bez "sandwich" nie bedzie dobra na indukcja i na start powinna byc wiecej w garnku.

36+ litrów w stylu "Tadar" jest lepszy. Najlepsze garnki są wysoki.

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html?10539609#tag+ trochę doświadczenia

Nie mozesz uzywac kalkulator do refermentacji w kegu. Jest okolo 1% objetosc pod piwo w kegu, i 6-8% w butelkach. Lepiej dac mniej niż na kalkulator (do 50% cukier).

w NHC 2014 najlepszy English Barleywine byl 100% Marris Otter. Tak, na pewno moze byc.

Tanio 3500 W indukcja

http://olx.pl/oferta/kuchenka-indukcyjna-bartscher-ik-35s-CID628-IDemg63.html#3cb2447ded

Tylko kwasowki są dobrym pomysłem