[foodhackingbase] Dark beer recipe update 21/1/2015

[Frantisek Algoldor Apfelbeck]

Thanks a lot Richard!

I'll have to take some time to go through that, my next brewing day 
should be Monday 26th.

Talk to you soon,

Sincerely,

Frantisek

PS By the way this is my first message send under "Debian", I've 
switched from Ubuntu and Mint after some eight years to a new distro, 
well still Debian but ...

On 2015-01-21 23:42, Richard Conroy wrote:
> I would aim for 1.050 gravity, and mash at a higher temperature to
> make more unfermentables.
> At least 68C, possibly 70. The higher mash will balance hops and roast
> bitterness.
> 
> IIRC T-58 attenuates well.maybe too well, and it will add a phenolic
> spiciness that may or may not be desirable (I find it a bit harsh and
> one dimensional).
> 
> Bitter with challenger, and add both EKG and Challenger in your late
> 5/10 min additions, make sure you get your numbers right in your IBU
> calculator.
> 
> I would steep the carafa seperate, carafa 3 adds a lot of roast
> bitterness in a full mash that is undesirable
> 
> On Wed, Jan 21, 2015 at 12:34 PM, Frantisek Algoldor Apfelbeck
> <algoldor at foodhackingbase.org> wrote:
> 
>> Hi to all,
>> I've updated the dark beer recipe plus manual. Importantly I've
>> added the "LOG" for the last experiment. I'm interested in your
>> opinions
>> 
>> https://foodhackingbase.org/wiki/Recipe:Dark_beer [1]
>> 
>> I would like to decrease the amount of alcohol to roughly 4% alc.
>> for this beer still keeping the beer dark with full body and caramel
>> flavour. I've new package of "East Kent Goldings" 4.66 aa (200 g of
>> pelets) and Challenger 9.4 aa (200 g of pelets). I'm nearly out of
>> the original Kent Golding 5.6 aa so I would prefer to work with the
>> previous two for the next batches.
>> 
>> I wonder how can I change the recipe to keep to the promisses
>> above? I've also more speciality malts, can name them later on if
>> you like, the base malts being Pilsner Malt.
>> 
>> Thanks for any suggestions I will try to upload more pictures soon!
>> 
>> Below is the recapitulation of the basic ingredients,
>> 
>> Sincerely,
>> 
>> Frantisek
>> 
>> Basic conditions desired: alcohol per volume 4% (alc), original
>> gravity of 1.05 (still applies or probably lower if alc. conent
>> drops by 2%?), bitterness of 30 IBU (again probably lower)
>> 
>> Batch size (culture volume Vc) - Vc = 14 l
>> 
>> Malts composition (for last batch):
>> 25% (w/v; 3500 g) of Pilsner malt
>> 5% (w/v; 700 g) of Munich malt
>> 1.5% (w/v; 210 g) of caramunich 3
>> 1.5% (w/v; 210 g) carafa2 (steep separate?)
>> 0.5% (w/v; 70 g) cara aroma
>> 
>> Hops composition (for last batch):
>> 0.3% (w/v; 42 g) of Kent golding 4-5% of aa
>> 
>> Yeast type
>> Safbrew T-58
>> 
>> Fermentation temperature 20°C
>> 
>> --
>> Frantisek Algoldor Apfelbeck
>> 
>> biotechnologist&kvasir and hacker
>> 
>> http://www.frantisekapfelbeck.org [2]
>> 
>> "There is no way to peace, peace is the way." Mohandas Karamchand
>> Gandhi
>> 
>> Disclaimer - there are other people who have access to this email
>> account, please be aware of that it is part of the design. For
>> "highly private communication" use algoldor at yahoo.com
> 
> --
> 
> http://richardconroy.blogspot.com [3] |
> http://twitter.com/RichardConroy [4]
> 
> Links:
> ------
> [1] https://foodhackingbase.org/wiki/Recipe:Dark_beer
> [2] http://www.frantisekapfelbeck.org
> [3] http://richardconroy.blogspot.com
> [4] http://twitter.com/RichardConroy

-- 
Frantisek Algoldor Apfelbeck

biotechnologist&kvasir and hacker

http://www.frantisekapfelbeck.org

"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi


Disclaimer - there are other people who have access to this email 
account, please be aware of that it is part of the design. For "highly 
private communication" use algoldor at yahoo.com