I have just mashed 2.45kg of Pale malt in my old mini-mash Tun, 66c for 60mins, then added about 2-3L of cold water to bring the temp down to 49c with another 1kg of pale malt added to the mash to add some Lactobacillus to the Mash. I have put my little mash tun into my FV fridge set at 46c and i hope to keep the temperature above 35c as it says here http://beerandwinejournal.com/fossil-co ... xperiment/ I did as it states and I covered the mash with cling film and topped it off with a blanket of co2.
The Sour Mash:
My Main Mash is to be on Sunday and I'll update this more then.
Fermentables:
Lager Malt - 40%
Wheat Malt - 25%
Wheat Malt, Dark (Weyermann) - 25%
Carapils (Weyermann) - 5%
Melanoidin (Weyermann) - 5%
Hops:
NZ Hallertau Aroma Whole 8.2 % 60 mins 0 lbs. 0.7 oz 20 grams 20%
NZ Hallertau Aroma Whole 8.2 % 10 mins 0 lbs. 0.7 oz 30 grams 20%
NZ Hallertau Aroma Whole 8.2 % 0 mins 0 lbs. 1.1 oz 30 grams 30%
Pacific Jade Whole 15.1 % 0 mins 0 lbs. 1.1 oz 30 grams 30%
Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 22 EBU
Colour: 15 EBC
Mash: 75mins @ 69c
Boil: at least 75mins
Yeast: NBS Weiss, I assume this is Munich Wheat yeast.
I'm expecting a fair few spec-changes, I'm thinking of my combined Run-off / sparge to be no more than 30L, I may get more, I may boil down, I will no doubt have a gravity change which will also effect the bitterness....
**Sunday**
To start off with I prepared my malts while the HLT was heating:
Then Checked the Sour Mash, it was 33c in the center and smelled like the waste malt skip at work:
The top of the mash, even though it was covered in Cling-film had changed to a darker shade than the rest of the mash underneath:
I added about 3.8L of boiling water to the Sour mash and gave it a good stir before running off about 7L into the choper, these are the weirdest first runnings I've ever had:
The copper was pretty full with about 32L, I liquored back 3L as the boil progressed checking with my Refractometer:
I did a 10min & Flamout (90c Steep) additions, I'm hoping the Pacific Jade will give some Orange notes which i think will compliment the Wheat Beer yeast:
I liquored back 3L to 1048, 2 points above my original predicted OG:
AG#104 - NZ Sour Wheat, 1053.5 considering a liquorback but maybe not all the way to 1046. by pdtnc, on Flickr
I tasted the Sour wort after it had 15mins of boiling, it was very sour, I boiled it down to 5L with the hope of driving off some of the smell...! Things calmed down after todays mash was run to the copper with the wort ending up with just a subtle tang behind the malt sweetness, I'm told the sour will increase as the wort ferments and the sugars are used up.
Yeast was rehydrated and pitched at 20c in 30L.
!