|
Title: Helles Bock |
|
|
| Boil Size: 39 Gal |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 02/06/2019 02:29 AM |
Notes: Each do a 4 L and 10L starter.
Pils is regular Weyerman, not floor malted.
Maris Otter is Warminster. I wanted to use Simpson's, Northern Brewer didn't have it, they had Crisp and Warminster, Erik went with Warminster.
Munich Light is Best
I wanted Weyerman, Erik substituted. I have Avangaard and Weyerman, so did a taste test. Weyerman is the nicest. Light sweet bread notes, malty sweetness. Best is similar, but more "crackery" not quite as sweet. Avangaard is different. "Rougher" edgier, still some maltiness, but more like lightly toasted bread flavors than bread.
Brew day: Saturday, Feb. 23.
Gonna mash at 152
Did 70% RO 30% well
Initial strike water pH 6.2. Calculator calls for 1.4 oz phosphoric acid 85%. Wanna bring it down to about 6. Added .5 ounce and it dropped it to 5.3! Added baking soda till I got it back up to 6.1.
Adjusted it to 6.1. We'll see if we hit 5.4. Recipe is fairly light, but darker than the German Pils. See German Pils for what I did there.
Heating strike water to 20 degrees above mash temp, so 172. That's what I did with Pils, and it was close, maybe a couple degrees warm, but it's colder in the garage today.
Pretty much hit our mash temp. Again, depending on where you measure with the long thermometer. Front thermometer says 150. Long thermometer mostly 152, pump probe 157!
Nailed mash pH of 5.4!
Boil gravity 1.062
Ran off exact amount, none left over in the mash.
Boiled down to exactly 35 gallons.
34 gallons at end, with gallon left behind 33 gallons into fermentor.
OG: 1.068
Pitched yeast at 4pm.
Fermenting nicely Sunday Feb. 24 at 4pm.
Temps held steady around 48-49 for a good 8-10 days. Garage has been cold, unusually cold outside. Trying to raise the temp for diacytel rest not working too well. Got it up to 54, only to have breaker trip and overnight went down to 51. Fixed that problem, only to have the power strip die a day later and it went back down to 50! So, it was a bit up and down during those two/three days. Seemed to keep fermenting when I did get the temp up above 50 a few degrees. Took first reading Monday, March 11. 1.014. Temp is at 59, trying to get it up to 65 for a couple days. Outside temps are more normal, highs in the 40s this week so maybe it'll get there. Color is very orangey. Hazy now, of course. Tastes nice!
Got it to 65-68 for a few days. Then started crashing. Slow crash down to 34.5. Chiller did a nice job keeping it there (we had swapped out the glycol for the more pure stuff, maybe that helped.
Carbed it by putting 20 lbs of pressure on for a day, but the sample valve developed an ever so slight leak. Then, I noticed the carb would go down. Ran out of gas on the big tank. Hooked up my little one and it gassed out overight! By the time of kegging a couple days later, the guage read no pressure. Not sure if there is any carb in the beer now or not.
Kegged it Friday the 5th. I had been carbing it up to then (or maybe not, see above) and forgot to take a sample. I pulled one that morning and then read it when I got home form work. It was 1.008, so that MIGHT be its FG, not sure how this carb thing might have affected it. Erik and I drank some Saturday during brewing. A nice light orangish color. Needs more carb, a bit less clear than I would like, I'm hoping it clears, I decided not to do any gelatine, want to see if I can male a clear lager without it.
7-7-19 Did a sample, FG is 1.008. Makes this a 7.9% beer. |
|
