DAS Beer 2
A - 1.045 - 1.007 / B - 1.045 - 1.012
35 IBU
5% ABV (A) / 4.3% ABV (B)
Adjustments from DAS Beer 1:
- Raising Gravity Slightly
- Calculating for collecting 16.5 gallons rather than 15
- Aroma additions whole leaf
- Water adjustments
The Malts:
23 lbs Weyermann Pilsner Malt
5 lbs Weyermann Dark Munich Malt
1 lb Weyerman CaraFoam
The Hops:
1.5oz Pilgrem (9.1% AA) -- 60 min
2.5 oz Mittelfrueh (2.7% AA) -- 30 min
2.5 oz Mittelfrueh (2.7% AA) -- 15 min
3 oz Mittelfrueh (4.7% AA) -- 5 min
2.5 oz Mitterfrueh (4.7% AA) - 0 min
Yeast:
S-04 Rehydrated dry package (one fermenter)
S-04 Culture (one fermenter)
Water:
29 lbs grain = 9.4 gallons strike water needed
Crawford Water:
Crawford Water:
Crawford Water
Cal 32
|
Mg 2
|
Na 12
|
Sulfate 25
|
BiCarb 36
|
Chloride 6
|
adding .25g Gypsum, .10g Epsom Salts, and .10g Calcium Cholride per gallon to create:
DAS Beer Water: Cal 54 | Mg 4.6 | Na 12 | Sulfate 73 | BiCarb 36 | Chloride 19
What it actually was after realizing error in reading water report:
DAS Beer Water: Cal 54 | Mg 4.6 | Na 12 | Sulfate 73 | BiCarb 36 | Chloride 19
What it actually was after realizing error in reading water report:
Sulfate:Chloride: 6.42
Third Keg: Ferris
Adding 1 lb Panella
Steeping Roasted Barley (More than last time) to change color
Fermenting with WL500
Small Glass Fermenter:
Collected about 2 gallons of 1.045 wort
Brewday notes (2.29.16):
Strike temp: 156 for 144
Mash Temp: 152+ (Start much lower next time -- 10 + degrees)
First Runnings: 1.084
Total Volume 19 / 16.5
Preboil Gravity Intended: 1.043 / Actual 1.045
Target O.G.: 1.048 to dilute to 1.045
Actual O.G. 1.054 diluted to 1.045 (18.25 gallons)
Mash temperature got ridiculously high for I am not sure for how long. I need to start my mash much lower than target (which is what I attempted today, but the 2 degrees lower was not enough at all -- next time +10). I also need to pay closer attention to the mash.
Fermentation Temps:
DAS Beer 2 = 58º Ambient
Ferris = 65º-75º Ambient
3.12.16 - DAS Beer A - 1.011 - 76% (-- Less floculant, more active, some diacetyl still present; DAS Beer B 1.013 71% -- much more clear -- starting diacetyl rest for both beers
3.16.16 - DAS Beer A - 1.007 (85%) / DAS Beer B - 1.012 (73%). Begin Dropping temperature:
3-16: 60s
3-17: 50s
3-18: 40s
3-20: 30s
5.17.16 - Tasting DAS Beer 2A and 2B at The Southern Brewing Company:
2A: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments
1. 4.3 | 2.5 | 2.9 | 3 | 3.2 | 3.18 Candy Corn, Slight Diacetyl, Slight hop aroma and taste
2. 2 (too dark) | 2 (diacetyl, corn) | 3 | 2 (bit watery) | 2.5 | Off smell, off color, Flavor decent, balanced bittering, but not crisp
3. 4 | 3 | 3 | 3 | 3 | oxidized, clean, grain forward, slight floral, little head retention / lacing, raspberry, butterscotch
4. 2 | 2 | 3 | 3 | 2 | Slightly oxidized? Butterscotch aroma
My takeaway: Diacetyl. US-05 may not be the best choice, though I thought it dried the beer out too much, but did not notice the off flavors until others did.
2B: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments
Small Glass Fermenter:
Collected about 2 gallons of 1.045 wort
Brewday notes (2.29.16):
Strike temp: 156 for 144
Mash Temp: 152+ (Start much lower next time -- 10 + degrees)
First Runnings: 1.084
Total Volume 19 / 16.5
Preboil Gravity Intended: 1.043 / Actual 1.045
Target O.G.: 1.048 to dilute to 1.045
Actual O.G. 1.054 diluted to 1.045 (18.25 gallons)
Mash temperature got ridiculously high for I am not sure for how long. I need to start my mash much lower than target (which is what I attempted today, but the 2 degrees lower was not enough at all -- next time +10). I also need to pay closer attention to the mash.
Fermentation Temps:
DAS Beer 2 = 58º Ambient
Ferris = 65º-75º Ambient
3.12.16 - DAS Beer A - 1.011 - 76% (-- Less floculant, more active, some diacetyl still present; DAS Beer B 1.013 71% -- much more clear -- starting diacetyl rest for both beers
3.16.16 - DAS Beer A - 1.007 (85%) / DAS Beer B - 1.012 (73%). Begin Dropping temperature:
3-16: 60s
3-17: 50s
3-18: 40s
3-20: 30s
5.17.16 - Tasting DAS Beer 2A and 2B at The Southern Brewing Company:
2A: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments
1. 4.3 | 2.5 | 2.9 | 3 | 3.2 | 3.18 Candy Corn, Slight Diacetyl, Slight hop aroma and taste
2. 2 (too dark) | 2 (diacetyl, corn) | 3 | 2 (bit watery) | 2.5 | Off smell, off color, Flavor decent, balanced bittering, but not crisp
3. 4 | 3 | 3 | 3 | 3 | oxidized, clean, grain forward, slight floral, little head retention / lacing, raspberry, butterscotch
4. 2 | 2 | 3 | 3 | 2 | Slightly oxidized? Butterscotch aroma
My takeaway: Diacetyl. US-05 may not be the best choice, though I thought it dried the beer out too much, but did not notice the off flavors until others did.
2B: Appearance | Aroma | Flavor | Mouthfeel | Overall | Composite and Comments
1. 4.3 | 3.7 | 3.5 | 4.1 | 4 | 3.92 Slight vinyl / rubber, cherry? med. finish
2. 3 | 2 | 3 | 3.5 | 3 | Similar aroma as [DAS 2A], lingering bitterness that isn't crisp & refreshing
3. 5 | 2 | 2 | 4 | 2.5 | odd metallic / chemical / herbal notes, good head / lacing
4. 4 | 3 | 4 | 3 | 4 | Good Pilsner malt aroma, nice dry finish
My takeaway: Better, but still not crisp enough. Do I re-examine the water additions? Different hop? I am not sure where the vinyl / rubber comes from. Maybe ferment a little warmer?
