17 replies to this topic

[Steve Urquell]

Gonna brew this tomorrow. Based off a recipe from the brewery I found awhile back. May have to sub some grains after I see what I have on hand. Gonna ferment with a slug of harvested W34/70, step mash 135F/10, 144F/30,  168F/30

[positiveContact]

Columbus and saaz, I like it! As much as I'd like to keep it real with floor makes malt I'm not sure I'd be able to easily pull off a step mash with infusions. I really have no interest in doing a decoction either. I'm kind of a lazy Brewer I guess.

Edited by Evil_Morty, 27 November 2014 - 05:24 PM.

[Steve Urquell]

Columbus and saaz, I like it!

As much as I'd like to keep it real with floor makes malt I'm not sure I'd be able to easily pull off a step mash with infusions. I really have no interest in doing a decoction either. I'm kind of a lazy Brewer I guess.

Step infusions are easy. Just add boiling water till you hit your temp. I step infuse in a cooler tun. I use this to calculate it: https://www.brewersfriend.com/mash/

This one looks like this:

[positiveContact]

the few times I've tried to do it it took a lot more boiling water than predicted.  not sure what the deal is with my setup.

[Steve Urquell]

the few times I've tried to do it it took a lot more boiling water than predicted.  not sure what the deal is with my setup.

It usually hits right on for me for the protein and beta rests, the alpha always takes more than predicted and I sometimes just give up and leave it a few degrees short. One thing that helps is to take a temp reading before the next infusion and adjust the calculator for the inevitable temp drop.

[Genesee Ted]

I love the real beer.  Interested to hear your results.  

[Steve Urquell]

I love the real beer.  Interested to hear your results.

This one will anything but similar. Had to sub, sub, sub. At least I cleaned out several partial grain bags.

[Steve Urquell]

Here's one for Ken. My water build is for all RO and calcium chloride, I added 2G of CaCl2 for the mash to keep pH up, 6G for the sparge. Beta rest checked in at pH 5.2. I wanted it a bit higher, so I added 2G of lime. pH sitting at 5.4 now.

[ChicagoWaterGuy]

Recipe looks good. I may have to brew up something similar when I get the 2308 going

[Steve Urquell]

Recipe looks good. I may have to brew up something similar when I get the 2308 going

Thanks. Get that yeast a-runnin'. I flubbed that last mash rest temp. Supposed to be 162F. Don't know where I came up with 168F. I was having one of those off days yesterday--nothing went right.

[Steve Urquell]

Finished up at 1.055, 92% efficiency. It's always ridiculous high when I use floor malt and a 3 step mash. I normally get ~80% efficiency with any other malt but floor malt. Don't know why it's so high, but I like it

[positiveContact]

Finished up at 1.055, 92% efficiency. It's always ridiculous high when I use floor malt and a 3 step mash. I normally get ~80% efficiency with any other malt but floor malt. Don't know why it's so high, but I like it

 

do you think maybe they under spec the potential?  if anything it should be harder to get great efficiency with the floor malt right?

[Steve Urquell]

do you think maybe they under spec the potential?  if anything it should be harder to get great efficiency with the floor malt right?

It has 38ppg, so on par with other malts. I've noticed that the kernels are a little more brittle than other malts and they mill finer b/c of that. It's also the only malt I do a 3 step mash on too. I tend to get better efficiency from step mashes, so it may be a combo of the finer grist and extra stirring during the mash. Not sure if attacking alpha and beta separately has anything to do with yield.

[Brauer]

Is that a variation on Horst Dornbusch's recipe from his article about his visit to the brewery?  It makes a decent U Fleku clone, but I think the recipe is thought to be bunk by Ron Pattinson. There is at least one apparent factual error on the OG, which is thought to be 1.052, not 1.048, and the amount of CaraMunich seems over the top. The OG discrepancy might be a pre- vs. post-boil mix-up, but I have to wonder if he just took a guess at the amount of CaraMunich. That said, I liked the beer a lot when I made it. However, on re-brews I made some cuts.

[Steve Urquell]

Is that a variation on Horst Dornbusch's recipe from his article about his visit to the brewery?  It makes a decent U Fleku clone, but I think the recipe is thought to be bunk by Ron Pattinson. There is at least one apparent factual error on the OG, which is thought to be 1.052, not 1.048, and the amount of CaraMunich seems over the top. The OG discrepancy might be a pre- vs. post-boil mix-up, but I have to wonder if he just took a guess at the amount of CaraMunich. That said, I liked the beer a lot when I made it. However, on re-brews I made some cuts.

It is. I changed some things though. It had an excessive amt of Carafa in the recipe which I don't think was the same from the text of the article and the recipe with the percentages. I wasn't able to find that article and thus didn't check my recipe against it. I made that recipe a year or so ago and this is the first time I've brewed it.

[Big Nake]

Here's one for Ken. My water build is for all RO and calcium chloride, I added 2G of CaCl2 for the mash to keep pH up, 6G for the sparge. Beta rest checked in at pH 5.2. I wanted it a bit higher, so I added 2G of lime. pH sitting at 5.4 now.

I just saw this. I have to say that I'm a stranger in a strange land when it comes to mash pH and dark beers. In the other Munich Dunkel thread, I think I mentioned that this might be one of the darkest beers I had made and what would happen if enough dark grains were used that I would require no acid or [gasp!], I had to raise pH? I have never had to raise mash pH on one of my beers. Ever. I do have calcium carbonate to raise pH but noticed that some people say baking soda is more efficient. As far as the beer goes, I had the U Fleku dunkel when I was in Prague and I liked it. I preferred the Munich versions better (Augustiner and Hacker Pschorr specifically) but the Czech version was very good. It was darker and more opaque than the German versions and I want to say that it was "drier" although I'm not sure I can remember it well enough to know. The Master Dunkel I had at U Vejvodu was similar to the U Fleku version. This is not a great pic but it shows the head and color of the U Fleku dunkel...

[Steve Urquell]

This beer has just become carbed and, although very young, is already damned tasty. It's very mild to be black. Malt comes thru well and roast is mild to nonexistent. In a couple more weeks it'll be hard to leave alone. Already is. I'm a beer pedo/PedoBeer?

[positiveContact]

looks awesome.  dark lagers are freakin' tasty as hell.