Feb 28, 2016

DAS Beer 2

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

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:

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

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?