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Tasting impressions #42: Hefeweissbier

April 22, 2013 Comments off

Hefeweizen only took four days again to fully carbonate and condition, after three days it was 80 per cent there:

IMG_2026

 

 

A bog-standard Hefeweissbier really, unfortunately I didn’t get that tartness I was after. Still, very drinkable. Oh yes.

 

 

 

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Categories: Tasting my brew

Brew #43: India Porter

April 15, 2013 Comments off

High*** OG (for me and BM) porter together with high AA% Columbus/Tomahawk hops.

I sparge (or rinse) the grain on an upside down-turned lid above two buckets:

IMG_2025

As soon as most of the wort after the mash has dropped into the kettle from the malt pipe, I lift the pipe to rest on the buckets, this way I can proceed with the boiling straight away. I circulate some wort into the pipe from the kettle, I find this helps to brighten the wort and get rid off any solitary grain floating around. Six litres of hot water gets poured on the grain very slowly and gradually. I keep rotating the malt pipe so the grain get an even distribution of rinse water. The rinsed wort from the bucket I pour into the kettle through a sieve. As for the timing, when the temp gets close to boiling the rinse is done.

***I had calculated for OG 1061, got 1056 instead, a bit baffled but I will appreciate the increased drinkability.

name India Porter
“style” Porter
brewlength 24 litres
IBU 93
EBC 200
OG 1056
brewing date 15-Apr-13
yeast Safale S-04
fermentables grain kg %
grain 1 Pale Ale 4.70 75.3%
grain 2 Chocolate 0.33 5.3%
grain 3 Crystal 0.25 4.0%
grain 4 Wheat 0.25 4.0%
grain 5 Black 0.21 3.4%
fermentable 1 Table sugar 0.35 5.6%
fermentable 2 Muscovado sugar 0.15 2.4%
total 6.24 100%
hops gram minutes ibu
Columbus 17.9% 25 FWH 39
Columbus 17.9% 25 25 27
Columbus 17.9% 25 15 19
Columbus 17.9% 25 5 8
total 100 93
mash schedule minutes degrees c
step 1 mash in 45
step 2 15 45
step 3 10 52
step 4 40 62
step 5 20 72
1.5 tsp Gypsum into kettle
Categories: Brewing

Brew #42: Hefeweissbier

April 6, 2013 Comments off

No-frills hefeweizen with some Weyermann’s acidulated malt added, hoping for that sour tart flavour evident in my first wheat beer. Mash efficiency at 81 per cent, always a bit low when brewing a wheat beer. Wort crystal clear.

IMG_2018

 

Overshot the gravity by 3 points, oh well.

 

name Hefeweissbier
“style” Hefeweizen
brewlength 24 litres
IBU 14
EBC 10
OG 1055
brewing date 6-Apr-13
yeast Safbrew WB06
fermentables grain kg %
grain 1 Wheat 3.03 51.4%
grain 2 Pilsner 1.57 26.5%
grain 3 Munich 0.80 13.6%
grain 4 Pale Ale 0.25 4.2%
grain 5 Acidulated 0.25 4.2%
total 5.90 100%
hops gram minutes ibu
Brewer’s Gold 6.45% 23 FWH-60 14
total 23 14
mash schedule minutes degrees c
step 1 mash in 45
step 2 15 45
step 3 10 52
step 4 40 62
step 5 20 72
Categories: Brewing