[foodhackingbase] dark beer experiment - first try

[Richard Conroy]

I would aim for a beer in the 4.5 - 5% ABV. It is a more forgiving range to
end up with a good beer.

If you undershoot your OG you still end up with a beer in the high 3%\low
4% which is still good for beer. Low 3% beers are very challenging to
balance as a recipe.

You won't make a lager without strict temp control, and the use of a lager
yeast. You may also need to know your water chemistry very well

On Saturday, January 17, 2015, Frantisek Algoldor Apfelbeck <
algoldor at foodhackingbase.org> wrote:

>  Hi to all,
> I'm finally ready to make my first batch of beer aiming for dark beer. I've updated the recipe and partly procedure which I want to fallow, you can find both on our fhb wiki
> https://foodhackingbase.org/wiki/Recipe:Dark_beer
> The aim is to make beer similar to Velkopopovicky Cerny Kozel http://www.beeradvocate.com/beer/profile/448/16273/ which is 10 degree plato, 3.8 ABV, caramel and chocolat flavour. It is nice beer to drink not too strong, good for the summer when working. The one which I am doing now will be definitely bit stronger of around 6 ABV not sure about the other diferences.
>
> I should mention that I can controll the temperature within 2C difference by having the brewing vessel (14 l of brew in stainless steel) in a water bath heated by aquarium heater aiming at 18C or so. So far Salfbrew T-58 is the yeast of choice and for the hop Kent Golding with (4-5% aa). For the malts if counted per 10 l batch (however I do 14 l) it fallows:
>
> 25% (w/v; 2500 g) of Pilsner malt
> 5% (w/v; 500 g) of Munich malt
> 1.5% (w/v; 150 g) of caramunich 3
> 1.5% (w/v; 150 g) carafa2 (steep separate?)
> 0.5% (w/v; 50 g) cara aroma
>
>
> I'm still not sure if 40 min aeration with the stone at the end is fine and if adding the carafa2 to other malts will work for mashing or if it should be steeped separately. The water should not be of any extreme type here, so hoping that would be fine. I will have to use a straining bag for the malts and maybe hops and I plan to apply phosphoric acid for sanitation. The stainless steel vessel is pot with wide top (as wide as bottom) with two entrances. I would like to fill it up with brew as high as possible and close it with water/air lock (entrance number one) and mechanical thermometer probe (entrance number two). The vessel is easy to seal air tight, it has silicon ring under the lid. The worth cooling should be done by cupper chiller which I still have to make, hoping I have the right tubing to connect it ...
>
> That would be all, I appreciate any comments, tomorrow should be the day of preparation, I'm just about to leave to grind my malts for first two batches, second being done in a week time  I hope it will not oxidize in the meanwhile too much. I will upload more photos etc. later on.
>
> Sincerely from Jeju,
>
> Frantisek
>
> --
> Frantisek Algoldor Apfelbeck
>
> biotechnologist&kvasir and hacker
> http://www.frantisekapfelbeck.org
>
> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
>
>
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