Hi All,
I'm on my third batch of all grain brewing. The first I'm pretty sure I messed up (being a noob) but I have learned from my mistakes
Anyway, I have this recipe that I would like to attempt but I obviously don't understand all the concepts and would really appreciate it if you could help me out? The recipe is as follows but it's the fermentation part of it that I'm not sure about: (eg.Allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal and Lagering: 2 days at 12 oC and 2 weeks at 0-1 oC. Once fermentation is done, tap off and bottle/keg). I have no idea what either of those concepts are or what to do and trying to google it has proved unsuccessful. All my other brews just required to ferment for 2 weeks and then bottle.
Ingredients
4.2kg Pilsen Malt
0.25kg Pale Ale Malt
15g Saaz (50 Min)
8g Mittelfruh Hops (5 Min)
1 x T-58 yeast sachet.
Mash
Add 11 litres of water at 76°C to the mash tun and allow to cool to 71°C.
Add all grains.
Temp should drop to 63°C (Add cool/hot water to reach this temp).
Steep for 60 min. Temp should remain constant.
Raise mash temp to 67°C by applying heat or adding roughly 2 liters of boiling water to the mash tun. Rest at 67°C for 15 min.
Sparge
(2-Step Batch Sparge)
Step 1: Add 6.5 litres of water to the mash tun at 78°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 6.5 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot.
Boil (75 min):
Boil Size: 20.5 litres.
Add 15g Saaz at 50 min. Add a pinch of coriander here too.
Add 8g Mittelfruh Hops at 5 min.
Ferment
Cool wort to 26°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.065 SG. Ferment between 25-28 degrees. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.010
Allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Lagering: 2 days at 12 oC and 2 weeks at 0-1 oC. Once fermentation is done, tap off and bottle/keg.
I'm on my third batch of all grain brewing. The first I'm pretty sure I messed up (being a noob) but I have learned from my mistakes
Anyway, I have this recipe that I would like to attempt but I obviously don't understand all the concepts and would really appreciate it if you could help me out? The recipe is as follows but it's the fermentation part of it that I'm not sure about: (eg.Allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal and Lagering: 2 days at 12 oC and 2 weeks at 0-1 oC. Once fermentation is done, tap off and bottle/keg). I have no idea what either of those concepts are or what to do and trying to google it has proved unsuccessful. All my other brews just required to ferment for 2 weeks and then bottle.
Ingredients
4.2kg Pilsen Malt
0.25kg Pale Ale Malt
15g Saaz (50 Min)
8g Mittelfruh Hops (5 Min)
1 x T-58 yeast sachet.
Mash
Add 11 litres of water at 76°C to the mash tun and allow to cool to 71°C.
Add all grains.
Temp should drop to 63°C (Add cool/hot water to reach this temp).
Steep for 60 min. Temp should remain constant.
Raise mash temp to 67°C by applying heat or adding roughly 2 liters of boiling water to the mash tun. Rest at 67°C for 15 min.
Sparge
(2-Step Batch Sparge)
Step 1: Add 6.5 litres of water to the mash tun at 78°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 6.5 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot.
Boil (75 min):
Boil Size: 20.5 litres.
Add 15g Saaz at 50 min. Add a pinch of coriander here too.
Add 8g Mittelfruh Hops at 5 min.
Ferment
Cool wort to 26°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.065 SG. Ferment between 25-28 degrees. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.010
Allow the dyacetil to rest for 24 hours at the end of fermentation prior to yeast removal.
Lagering: 2 days at 12 oC and 2 weeks at 0-1 oC. Once fermentation is done, tap off and bottle/keg.
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