I'd just written a lovely post, but the eejits at Lenovo decide to place a close tab button next to the volume button, so that particular piece of prose is lost, forever. Here is a slightly ****ter version.
This will hopefully be my last brew on my current plastic equipment as I am currently converting 2 33l pots and a 20.5l thermopot.
I wanted to brew something a bit stronger for the New Year (unfortunately my stout brown porter seems to have developed an infection, resulting in massive over-carbonation that I don't think I'll be able to correct) and with a recent penchant for Schneider Weisse Aventinus and Mathilda Soleil a Weizenbock seemed to fit the bill.
This is the first time I've made a starter. I tried three different pitching calculators all gave different advice, so I plumped for 250g of DME in 2.5l of water, to which I added my swollen package
of yeast. I wanted to avoid overpitching as I've read this can lead to either muted or completely absent banana esters. I prefer the banana over clove so hopefully this starter will achieve this.
Let's get this farting started
I took advantage of Get Er Brewed's custom grain kit. An excellent idea and one I believe The Malt Miller will be offering soon. It will be good to compare the two. The sack of malts looked good and smelled fresh. They also included a free bag of oxi-cleaner which was a nice touch.
I've been working on this recipe for a while, although the original had a bit of CaraMunich for colour. I didn't order any as believed I had some in stock. Needless to say, when I came to getting everything together, there was no CaraMunich so the recipe was thus:
Batch size: 13l
Estimated Efficiency: 65%
Estimated OG: 1.077
Estimated FG: 1.018
Estimated ABV: 7.8%
Estimated IBU: 20.8
1.5 kg Munich I (30.4%)
1.5 kg Wheat Malt (30.4%)
1.07 kg Dark Wheat (21.7%)
0.43 kg Vienna (8.7%)
0.26 kg CaraWheat (5.2%)
0.13 kg Melanoidin (2.6%)
0.04 kg Carafa Special III (0.9%)
11g Magnum (Ger) - 60 minutes: 20.8 IBU
Wyeast 3638 Bavarian Wheat
Mash at 66úc for 60 minutes.
Obligatory Grist Shot
I think these are all Weyermann malts. Due to the high wheat content, I also added a large handful of oat husks to the grist.
I could neither be arsed, nor had the belief my equipment/hungover brain could deal with decoction mashing, so hopefully a single infusion will be ok. I'd read a great article recently where a brewer had made two weissbiers, one with decoction and one with single infusion. The testers preferred the single infusion, so hopefully this will be ok. I added the melanoidin as hopefully this will promote the mouthfeel and uncloying sweetness as weizenbock needs.
I have recently moved and have a different water supply. I e-mailed Sutton & East Surrey Water and got a very helpful e-mail from a lady there who gave me all the necessary details. I had also bought some Ashbeck and the two are very similar. I ended up going for 15l Ashbeck and 11l of Caterham's finest. I input the details into Brewers Friend water calculator and the untreated mix was good for amber beers, so I left as it was. Water treatment confused the Hell out of me, but is something I want to explore.
Due to recent experience of slightly cooler mash temps than intended, I upped the liquor temp by two degrees. Sod's Law has dictated that I was above my intended mash temp by a degree.
Mashed in
Will update later on.
****, forgot to add the filter to the boiler. Good job it's not a hoppy one. Will add to a bag
This will hopefully be my last brew on my current plastic equipment as I am currently converting 2 33l pots and a 20.5l thermopot.
I wanted to brew something a bit stronger for the New Year (unfortunately my stout brown porter seems to have developed an infection, resulting in massive over-carbonation that I don't think I'll be able to correct) and with a recent penchant for Schneider Weisse Aventinus and Mathilda Soleil a Weizenbock seemed to fit the bill.
This is the first time I've made a starter. I tried three different pitching calculators all gave different advice, so I plumped for 250g of DME in 2.5l of water, to which I added my swollen package
of yeast. I wanted to avoid overpitching as I've read this can lead to either muted or completely absent banana esters. I prefer the banana over clove so hopefully this starter will achieve this.Let's get this farting started
I took advantage of Get Er Brewed's custom grain kit. An excellent idea and one I believe The Malt Miller will be offering soon. It will be good to compare the two. The sack of malts looked good and smelled fresh. They also included a free bag of oxi-cleaner which was a nice touch.
I've been working on this recipe for a while, although the original had a bit of CaraMunich for colour. I didn't order any as believed I had some in stock. Needless to say, when I came to getting everything together, there was no CaraMunich so the recipe was thus:
Batch size: 13l
Estimated Efficiency: 65%
Estimated OG: 1.077
Estimated FG: 1.018
Estimated ABV: 7.8%
Estimated IBU: 20.8
1.5 kg Munich I (30.4%)
1.5 kg Wheat Malt (30.4%)
1.07 kg Dark Wheat (21.7%)
0.43 kg Vienna (8.7%)
0.26 kg CaraWheat (5.2%)
0.13 kg Melanoidin (2.6%)
0.04 kg Carafa Special III (0.9%)
11g Magnum (Ger) - 60 minutes: 20.8 IBU
Wyeast 3638 Bavarian Wheat
Mash at 66úc for 60 minutes.
Obligatory Grist Shot
I think these are all Weyermann malts. Due to the high wheat content, I also added a large handful of oat husks to the grist.
I could neither be arsed, nor had the belief my equipment/hungover brain could deal with decoction mashing, so hopefully a single infusion will be ok. I'd read a great article recently where a brewer had made two weissbiers, one with decoction and one with single infusion. The testers preferred the single infusion, so hopefully this will be ok. I added the melanoidin as hopefully this will promote the mouthfeel and uncloying sweetness as weizenbock needs.
I have recently moved and have a different water supply. I e-mailed Sutton & East Surrey Water and got a very helpful e-mail from a lady there who gave me all the necessary details. I had also bought some Ashbeck and the two are very similar. I ended up going for 15l Ashbeck and 11l of Caterham's finest. I input the details into Brewers Friend water calculator and the untreated mix was good for amber beers, so I left as it was. Water treatment confused the Hell out of me, but is something I want to explore.
Due to recent experience of slightly cooler mash temps than intended, I upped the liquor temp by two degrees. Sod's Law has dictated that I was above my intended mash temp by a degree.
Mashed in
Will update later on.
****, forgot to add the filter to the boiler. Good job it's not a hoppy one. Will add to a bag
