Home Brew Forum

As I am running Mar and Par about tonight ERGO No Beer for me
I decided to brew at about 3pm

Grains:
3 Kg Lager Malt
3 Kg Golden Promise
1 kg Micronised Corn
1 kg Torry wheat
.5kg Aromatic Malt

Hops:
10g Apollo 18.9% @ 60min
90g Apollo 18.9% @ FO


RIMS:
120 mins @ 66º
Mash out at 75º



NB: COLD WATER SPARGE TECHNIQUE WAS USED AGAIN

Just about to end the boil and chill and then HOP BOMB

Yeast= S04 and Mauribrew Lager 497 but going to make it a warm ferment well 19º, two sets of 13 Brix in the FV's

Cool Runnings well 75º



What is going on with my hands in that pic


Steeping the bad boy Spice orange hops


wanted it a bit lighter

Looks good Gary. What's the subliminal message about.

Dennis King wrote:Looks good Gary. What's the subliminal message about.

it says "Drink Beer" did that months ago and forgot about it

Why the Cold Sparge?

Its all a bit experimental at the moment as I have only made 80ltrs and none of it is ready.
I am interested if I notice any change in my brews as that side of my brew day has been static for a long time and read an article about the cold sparge and thought I would give it a try, and as my system allows me to raise the temp and mash out it should not be a problem fixing my mash profile.What I have noticed is a noticeable amount of what I expect are clumping protein / crud towards the end of the boil but before I add copper finings.

Article about cold sparge


http://www.homebrewtalk.com/f36/cold-wa ... ge-110856/

cheers

having read the first page of that thread, the real benefit of a hot sparge is the less time it takes to bring to the boil.
Something that a Hot sparge is supposed to do is to Halt the enzyme activity so no further conversion of starches takes place, this stopping will (or at least should) have an effect on the body of your beer... a bit like a Hotter Mash for more unfermentables... so in effect you are stopping the enzymes from snipping up the longer chain starches into simple sugars.
I have no idea what a colder temp would have on the enzymes, I dare say it would retard them but not halt them.

Interesting stuff.

After my sac rest, 66 this time, I raise my mash to 75 this as I understand halts the conversion so providing my mash is fully converted I can not expect to get any more from my mash, where as coolbox brewer's might get some more from their sparge as they raise the temp from the 60s to late 70s. Yes it takes a bit longer to heat but if I decide I can start the boil on the first running and get that maillard reaction working on the sticky wort whilst I recirculate the mash a bit if my style needs it

Gary with alpha amylaze denaturing around 77C it may have been better to raise above this before cold sparging especially with your low enzyme rabbit food addition.

Jachone as I understand it 76º is the point of denaturing but that depends on where you read it, some say 80º. I agree that its around 77º so 75º is good enough for me as the next stage for my normal sparge is to heat to a boil and thus passing 80º. yes I know that some wort is left in the mash tun waiting to be rinsed again but as long as I use the same process next time I can replicate my brews.
But I have taken this on board and will defo raise to 77º on my next cold sparge and if I'm lucky I will get to see how Clean or muddy my Beer is with this method.
In the past I have always mashed out at 75º and never suffered tanning extractions you have to remember with my RIMS I have the ability to step mash from 1º-100º the mash temp is there to be played with

looks a winner with apollo matey! awesome hop!

Have to say the last few days been taking a sneak peak (pint or 2) and its bang on the same colour as London pride / Marston's Pedigree.

Out of the 2 yeasts I used my fav is the S04( sets like a rock and its offspring is in a jar waiting to be re-deployed), not my fav yeast but ever the reliable and required as part of your Beer gear)


Aroma is disappointing its just a rich toffee malt no blast of Hops as expected but there is a slight orange spice and a hint of Grass to it but you have to search for it.

Great mouth feel zero carbonation but as expected it in a FV with an air lock.

Smooth rich grain and toffee malt flavors fill your mouth followed by a refreshing dry fuzz of hop bitters but not as hard hitting as I would like as I wanted to be at the hop side of malt hop balance but think I ended up in a middle.

Hey ho its a Good beer base that I can go play with 7/10 good enough to share with out any worries.

One thing I do notice is its a very soporific, turns you into a nodding dog 3 pints and I need to sleep, not drunk just very sleepy.

will be looking forward to this weekend brew day, expect Ill be turning up the IBU's in an effort not to add any SMIFFY extras

pdtnc wrote:I have no idea what a colder temp would have on the enzymes, I dare say it would retard them but not halt them.

Many may already be denatured anyway, they don't last forever in the mash. My guess is that you'd get less extract of flavours into the beer - the rate of taking solutes into the sparged liquor (at least in the realm of beer making) increases with temperature - though at the benefit of having less tannin extraction.

Well I did not manage to brew last week,but I have booked off a few days from work and with the Bank holiday a few beers will be created, one I hope to be a DARK.
so The ( ROCKET-SMIFF ) american yeast version is in the Kegerator and is hitting the spot.

It's not a clear as its English s04 brother/Sister(still in FV2) or as malty but has the mouth feel I like in a beer ( a long way from being pissy) Amber yes it is.

slight sulphur note but nothing like beers from BATH! it has an orange spice/clove note to it .

and its very moreish.


on my second pint and I know I have had a beer!!!!

still 7/10