Following on from Barry's thread on his brew day I decided to take a few snaps of my brew day today.
Recipe has a pretty simple malt bill.
4.00 kg Minch malt
0.5 kg Vienna
0.5 kg Vienna
21L 1.055
80% expected efficiency.
I mill this straight into my mash tun.
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/2882A80A-9F75-45C7-A4A2-BD43546AA0A2_zpszvqzovoe.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/2882A80A-9F75-45C7-A4A2-BD43546AA0A2_zpszvqzovoe.jpg.html)
HLT and boil kettle are brought upto temp.
I got with a protein rest of 55c for 10 mins before moving to sac rest of 65 after 10mins
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/34FF0364-0804-4100-AA66-8E53DA6C8C95_zpsyjiaypqx.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/34FF0364-0804-4100-AA66-8E53DA6C8C95_zpsyjiaypqx.jpg.html)
I underlet to fill the mash tun. Never a dough ball.
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/CD9D5F42-3C30-4A9E-9B3F-2EC91CC63BE7_zpspzju2s5v.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/CD9D5F42-3C30-4A9E-9B3F-2EC91CC63BE7_zpspzju2s5v.jpg.html)
After a good stir I start to recirculate the mash and get temps from the mash return.
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/B9B3004D-4460-4E9E-B817-E7F95600A5AC_zpsph074mtc.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/B9B3004D-4460-4E9E-B817-E7F95600A5AC_zpsph074mtc.jpg.html)
When the mash is up to sac rest I get the sparge water into the kettle andand adjusted.
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/617E3939-8894-412A-B6A5-8A7E4482B53F_zps8u9o1etc.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/617E3939-8894-412A-B6A5-8A7E4482B53F_zps8u9o1etc.jpg.html)(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/62488C9B-FB19-40E5-822F-0DEA32B27005_zpsapepxbgb.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/62488C9B-FB19-40E5-822F-0DEA32B27005_zpsapepxbgb.jpg.html)
I use phosphoric acid for this.
After the 60 min @ 65 I raise to 75 for 10 mins. I usually get 1c per min raise time.
I drain the first runnings to a bucket and transfer sparge water to mash and start recirculating again. Normally about 20 mins before transferring pump kettle. The bucket of first runnings is the only lift I have to do on my brew day. Handy.
Kettle takes about 40 mins to fill which give me loads of time to get hops all weighed out.
Just a few in todays batch.
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/AF644000-2E8C-4636-B8E4-6A0760B5A9CF_zpsxvbgvwfc.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/AF644000-2E8C-4636-B8E4-6A0760B5A9CF_zpsxvbgvwfc.jpg.html)
Magnum for bittering and lots of late Citra and Simcoe.
Chilled to 80 then whirlpool addition added for 10 mins before continuing to chill.
Once chilled to 20 I remove the immersion chiller and let whirlpool for another 10 or so mins. After this I let it settle out for about 20 before transferring to fermenter. Using temp controlled fast ferment for this brew. A good dose of pure oxygen before pitching yeast. Nottingham for this brew. It would be my go too dry yeast. Going to ferment at 17 for a nice clean beer.
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/646B64FE-5450-40F1-BE08-F7025F3E31EA_zpsivzjclej.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/646B64FE-5450-40F1-BE08-F7025F3E31EA_zpsivzjclej.jpg.html)
I made this recipe on beersmith and with an expected 80% efficiency that i get when using Weyermanns malts. This brew I used Minch and got a rather nice 91% efficiency from it. Have gotten higher then expected results from Minch malt before and have been really happy with the results.
Only clean up left. Gotta love the hop cone you get with a good whirlpool.
(http://i152.photobucket.com/albums/s180/nigerford/beerstuff/3A1EC492-2724-4DD4-A31A-B76BFFC00D2A_zps5j0wxrir.jpg) (http://s152.photobucket.com/user/nigerford/media/beerstuff/3A1EC492-2724-4DD4-A31A-B76BFFC00D2A_zps5j0wxrir.jpg.html)
Q: do you always use phosphoric or treat your mash ph?
Normally just the sparge water. Found the mash ph good most of the time.
Have you had issues with astringency in the past from excess sparging?
I used to stop sparging and leave a few liters in the bottom of the mash but after reading Gordon Strongs book he made the point that if the ph is below ph6 you can sparge as much as you like without extracting any tannins of astringancy that might come through in the final beer.
Never had any problems. Just more of a best practice step then anything.
More gadgets then anything else.
I love photos cheers :) Great way to borrow ideas
Very fancy electrical set up... its on my to...do list do do do do...
Can u explain your fv temp system pls. How do u chill to 17? Are u using a thermowell? Etc
Thread on chiller build.
http://www.nationalhomebrewclub.ie/forum/index.php/topic,9138.0.html
Thermowell bung is on its way. The probe is just in the brew at the moment through the airlock hole.
Quote from: nigel_c on July 09, 2016, 09:59:30 PM
if the ph is above the ph6 you can sparge as much as you like without extracting any tannins
I think you mean
below a pH of 6!
Great thread
Quote from: Dr Jacoby on July 11, 2016, 01:27:56 PM
Quote from: nigel_c on July 09, 2016, 09:59:30 PM
if the ph is above the ph6 you can sparge as much as you like without extracting any tannins
I think you mean below a pH of 6!
Well spotted