What are you brewing?
Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens
Replies to This Discussion
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Permalink Reply by MrC on
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What was your strike water temp?
I've been struggling to get my initial mash temp right lately, do you allow you strike water to go above 77c?
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Permalink Reply by JoKing on
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I had it at 69 for about a minute... I thought I'd leave it there - but chickened out! I think it would leave a very very chewy mouthfeel if I left it there for the duration of the mash. I'm just hetting used to the change in climate - as my grains are about 15 degrees, I've been trying to find the right strike temp. This one was LGR 2.5:1 @ 76 degrees. My sparge water is 78 degrees, and I didn't mash out. I generally go a bit higher than I need, as it's easier to cool it down than what it is to heat it up.
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Permalink Reply by Mike Neilson on
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Pussy!! Should of tried it!! But your are going for 78% Attenuation
I Keep my grist/grains in and AIRTIGHT bag in my chest freezer which is at 20deg anyway, so I dont have to fart arse around struggling for the sweet spot of strike water. I still Strike @ 75 for a 2.5L/G for 67 deg and dont preheat the tun.
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DUDE!!!! I just fucked up!!!! I just weighed out 25g of Amarillo insted of Cascade! Oh well.
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Same Same but Diffrent!! Its not a crutial bittering hop addition like the extra 2% AA could come back and wack you on the enamel but I think you have teeth like mine which are all IBU stripped!!
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Permalink Reply by jt on
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Do you calculate strike temp for each batch based on grain temp etc etc or just make an estimate for "warmer" or "colder" ?
I calculate it each time & usually go spot on
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I don't calculate. My plan is always to have my strike water at 77c and use enough to get to 67c. I then play with the hot & cold to get the mash thickness that I'm after.
My problem at the moment is that with all of my strike water at 77c I'm only just getting to 66-67c. I've started doing quick little decoctions to get the temp up without affecting the mash thickness.
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I calculate each time, because I want the LGR to be consistent - so I try to wait long enough for the thermometer to equalise in the malt but sometimes........ No big deal - a little bit of cold water and the LGR hasn't been affected too much - I only needed a pint in the mash (20L).
On another note - who's been getting massive efficiency with Maris Otter? I just hit an all time with 88% which isn't a big deal - but I was actually trying to make a beer below 6%... now I have to cross my fingers the attenuation stops at 1.014 (6.5%abv) otherwise I'll be looking at a 7% Porter!
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Yeah I get 83% off it 80% any thing else!!
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What about you Stu - do you notice any difference in efficiency between Maris Otter and other base malts you've used?
Or anyone else?
I'm trying to work out if I need to factor this in to the following brews that I do with it... I'd hate to assume 88% in a recipe where S.G is vital, and get lower.
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