Bezza's Brewdays

[-Bezza-]

A four hour rest? Crickey! I am new to the game. I was impressed with myself for trying a single step decoction....

Honestly, it's for no reason other than I can start the mash in my lunchbreak and continue the brewing once the kids are in bed. That said, I get pretty good efficiency from my mash

 

[-Bezza-]

All this talk of patersbier made me decide to re-brew this one tonight. Slight change in recipe as I had 500g old bohemian going spare so swapped that for the same amount of pilsner, plus adjusting for lower AA in hopes.

7 hour mash meant I massively overshot on efficiency. Probably about 1% stronger than last time with an extra 1.5litres.

I should probably make a note of my efficiency now that I've got a few brews under my belt. Would be good to dial in on the consistency.

Notes to follow.

 

[d.carey]

I just tried my first California common and forgot to take an OG reading. Doh. My third grain BIAB. Efficiencies have been low in the first two. I am learning though!

 

[-Bezza-]

I just tried my first California common and forgot to take an OG reading. Doh. My third grain BIAB. Efficiencies have been low in the first two. I am learning though!

I did one of those a while back and a really good beer. There are a few guys on here who are fans.

BIAB isn't as efficient as the all in one systems but being under efficient isn't necessarily a problem. As long as you've got the right flavours, being a bit lower on abv can be a good thing. My lower alcohol beers always go a lot quicker than the higher ones - you can just drink more of them.

 

[d.carey]

I think my prerference for ABV is 4 to 5% anyway. Brewing my own has made me start to taste beers much more carefully. I thought I was an IPA person but I am starting to get put off excessive citrus.

 

[-Bezza-]

​

Spoiler

#24 Patersbier Repeat​

Belgian Single (26 A)


Type: All Grain
Batch Size: 20.00 L
Boil Size: 24.37 L
Boil Time: 45 min
End of Boil Vol: 22.50 L
Final Bottling Vol: 18.50 L
Fermentation: Ale, Two Stage

Date: 28 Apr 2023
Brewer:
Asst Brewer:
Equipment: Grainfather_18.5L Keg (20l batch)
Efficiency: 73.00 %
Est Mash Efficiency: 78.8 %

Prepare for Brewing​

• Hydrate yeast with 341.07 ml warm water and add optional 17.1 g of GoFerm
• Clean and Prepare Brewing Equipment
• Total Water Needed: 27.71 L
• Mash Water Acid: None

Water Prep

Amt​	Name​	Type​	#​	%/IBU​	Volume​
27.71 L​	-MY WATER- 11.2CRS 0.5Camp​	Water​	1​	-​	-​
1.60 g​	Gypsum (Calcium Sulfate) (Mash)​	Water Agent​	2​	-​	-​
0.55 g​	Epsom Salt (MgSO4) (Mash)​	Water Agent​	3​	-​	-​
0.50 Items​	Campden Tablets (Mash)​	Water Agent​	4​	-​	-​

Mash or Steep Grains​

Mash Ingredients

Amt​	Name​	Type​	#​	%/IBU​	Volume​
3.50 kg​	Pilsner (2 Row) Ger (3.9 EBC)​	Grain​	5​	87.5 %​	2.28 L​
0.50 kg​	Bohemian Pilsner (3.5 EBC)​	Grain​	6​	12.5 %​	0.33 L​
1.50 g​	Gypsum (Calcium Sulfate) (Sparge)​	Water Agent​	7​	-​	-​
0.52 g​	Epsom Salt (MgSO4) (Sparge)​	Water Agent​	8​	-​	-​

Mash Steps

Name​	Description​	Step Temperature​	Step Time​
Protein Rest​	Add 14.30 L of water at 53.0 C​	50.0 C​	30 min​
Saccharification​	Heat to 64.0 C over 15 min​	64.0 C​	400 min​
Mash Out​	Heat to 76.0 C over 10 min​	76.0 C​	10 min​

• Sparge Water Acid: None
• Fly sparge with 13.41 L water at 75.6 C
• Add water to achieve boil volume of 24.37 L
• Estimated pre-boil gravity is 1.040 SG

Boil Ingredients

Amt​	Name​	Type​	#​	%/IBU​	Volume​
46.00 g​	Saaz [2.70 %] - Boil 45.0 min​	Hop​	9​	15.1 IBUs​	-​
1.00 Items​	Whirlfloc Tablet (Boil 15.0 mins)​	Fining​	10​	-​	-​
23.00 g​	Saaz [2.70 %] - Boil 10.0 min​	Hop​	11​	4.2 IBUs​	-​

• Estimated Post Boil Vol: 22.50 L and Est Post Boil Gravity: 1.045 SG

Cool and Transfer Wort​

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 20.00 L

Pitch Yeast and Measure Gravity and Volume​

Fermentation Ingredients

Amt​	Name​	Type​	#​	%/IBU​	Volume​
1.0 pkg​	Belgian Abbey (Mangrove Jack's #M47)​	Yeast​	12​	-​	-​

• Measure Actual Original Gravity _______ (Target: 1.045 SG)
• Measure Actual Batch Volume _______ (Target: 20.00 L)

Fermentation​

• 28 Apr 2023 - Primary Fermentation (14.00 days at 22.0 C ending at 22.0 C)
• 12 May 2023 - Secondary Fermentation (7.00 days at 3.0 C ending at 3.0 C)
• 
  

Dry Hop and Bottle/Keg​

• Measure Final Gravity: _________ (Estimate: 1.008 SG)
• Date Bottled/Kegged: 19 May 2023 - Carbonation: Keg with 0.86 bar
• Age beer for 30.00 days at 10.0 C
• 18 Jun 2023 - Drink and enjoy!

So this is what I brewed on Friday. Slight tweak to the previous recipe given there was a bit of older bohemian knocking about.

22.5L @ 1.050 into the FV which must be a mistake as that would be higher than 100% Brewhouse Efficiency which I would assume isn't possible! Suggests ABV could hit 6.3% but I'm hoping it's a bit lower than that really.

Last time I brewed it was 21.5L @ 1.047 so a slightly more feasible 81% efficiency.

Efficiency on other pale beers are: 86.4%, 74.1%, 73.3%, 75.7%, 74.3%, 73.5%, 72.5%, 86.3%. All a bit too variable to draw any real conclusions I guess.

Equipment profile updated to 75% efficiency and added in 10m whirlpool to get more accurate bitterness.