Recipe:Dark beer FAA - Revision history

Algoldor at 06:24, 9 February 2016

2016-02-09T06:24:55Z

← Older revision		Revision as of 06:24, 9 February 2016
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	* 14:30 back from the event, checked the temperature of the water and it was t=78°C, mash temperature was around 71°C		* 14:30 back from the event, checked the temperature of the water and it was t=78°C, mash temperature was around 71°C
	* 14:40 lautering started with water of t=76°C; mashing took from 9:40 till 14:40, which was five hours = 300 minutes		* 14:40 lautering started with water of t=76°C; mashing took from 9:40 till 14:40, which was five hours = 300 minutes
			* 14:56 carafa 2 steeped in 1.8 l of 100°C water for ten minutes after that strained through the straining bag to the brewing kettle
			* 15:20 40 l stainless steel brewing vessel (r=18 cm; h=18.5 cm) was filled up with 23 l of wort (15 cm from the top rim)
			* 15:26 rolling boil
			* 15:38 27 g of East Kent Golding (whole plug, 4.66 aa) and 7 g of East Kent Golding (pellet, 5.7 aa)
			* 15:56 9 g of East Kent Golding (pellet, 5.7 aa) added for ten minutes boil
			* 16:08 boiling stopped and strained and started to be cooled down (as in DB-1/2/2016) and let to sit aside for a bit
			* 17:50 the brew transferred to the 20 l fermentation vessel (green plastic, wide mouth), volume around 16-17 l, brought up to 19 l by water
			* aerating started by aquarium air pump, low intensity and aeration stone
			* 18:20 Salfbrew T-58 yeast strain rehydrated in cold water
			* 18:50 yeast suspension added to the water
			* 19:10 specific gravity of the final wort when brought to 20 l Vc at 18°C was 1.06, maybe a bit more (hard to measure exactly because of the foam in the graduation cylidner)
			* the batch was fermenting at 18°C in the water based incubator

Algoldor at 04:08, 9 February 2016

2016-02-09T04:08:30Z

← Older revision		Revision as of 04:08, 9 February 2016
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	=== Reality LOG data ===		=== Reality LOG data ===

			==== Dark Beer 8/2/2016 (DB-8/2/2016) ====

			'''Recipe and aims for this beer brewing session'''

			* Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 25 IBU

			* Brew size (culture volume Vc) - Vc = 20 l

			* Malts composition:
			**26.9% (w/v; 5380 g) of Pilsner malt
			**5.4% (w/v; 1080 g) of Munich malt
			**1.6% (w/v; 320 g) of caramunich 3
			**1.6% (w/v; 320 g) carafa 2 (steeped separately)
			**0.54% (w/v; 108 g) cara aroma

			* Hops composition:
			** 0.245% (w/v; 49 g) of East Kent Golding 4.66% of aa (whole plug, 35 g 90 min boil, 14 g 10 min boil)

			* Yeast type
			** Salfbrew T-58

			* Fermentation temperature 18°C (incubator)

			'''Notes of the brewing session'''
			* 8:00 starting to clean and prepare the kitchen and equipment
			* 8:30 13 l of water for mashing started to be heated up by gas stove using 40 l stainless steel vessel aiming for approximately 12.5 l of 95°C
			* 9:30 the water is ready t=96°C, mashing started in another 40 l stainless steel vessel without false bottom
			* water added to the malts creating mash at t=74°C, mashing tune transferred to our bed with electric heating pad switched on and vessel covered with blankets
			* 9:40 20 l of water started to be heated up to 75°C for lautering
			* 10:20 water reached over 50°C and transferred to the top of the wooden stove to keep it warm or even rise it further up (had to take a break went to the event)
			* 14:30 back from the event, checked the temperature of the water and it was t=78°C, mash temperature was around 71°C
			* 14:40 lautering started with water of t=76°C; mashing took from 9:40 till 14:40, which was five hours = 300 minutes


	==== Dark Beer 1/2/2016 (DB-1/2/2016) ====		==== Dark Beer 1/2/2016 (DB-1/2/2016) ====

Algoldor at 03:52, 9 February 2016

2016-02-09T03:52:53Z

Algoldor at 03:34, 9 February 2016

2016-02-09T03:34:58Z

← Older revision		Revision as of 03:34, 9 February 2016
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	* [http://www.brewersfriend.com/homebrew/recipe/calculator/ recipe calculator on brewers friend]		* [http://www.brewersfriend.com/homebrew/recipe/calculator/ recipe calculator on brewers friend]
	* [http://www.brewersfriend.com/ibu-calculator/ bitterness calculator on brewers friend]		* [http://www.brewersfriend.com/ibu-calculator/ bitterness calculator on brewers friend]
			* [http://www.calculatorsoup.com/calculators/geometry-solids/cylinder.php circular cylinder online calculator].

	=== Reality LOG data ===		=== Reality LOG data ===

	==== Dark Beer (DB-1/2/2016) ~~14/1/2016~~ ====		==== Dark Beer 1/2/2016 (DB-1/2/2016) ====

	'''Recipe and aims for this beer brewing session'''		'''Recipe and aims for this beer brewing session'''
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	**5.4% (w/v; 1080 g) of Munich malt		**5.4% (w/v; 1080 g) of Munich malt
	**1.6% (w/v; 320 g) of caramunich 3		**1.6% (w/v; 320 g) of caramunich 3
	**1.6% (w/v; 320 g) ~~carafa2~~ (steeped separately)		**1.6% (w/v; 320 g) carafa 2 (steeped separately)
	**0.54% (w/v; 108 g) cara aroma		**0.54% (w/v; 108 g) cara aroma

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	* the wort was collected into the bowls and transferred to the brew kettle which was being heated on max by gas to bring it to the rolling boil as quickly as possible		* the wort was collected into the bowls and transferred to the brew kettle which was being heated on max by gas to bring it to the rolling boil as quickly as possible
	* 15:35 the wort was 15-16 cm (24 l of wort) from the top rim of the vessel. Volume of the vessel - V (l): r=18 cm, h=38.5 cm, V=39.1 l was calculated used [http://www.calculatorsoup.com/calculators/geometry-solids/cylinder.php this online calculator].		* 15:35 the wort was 15-16 cm (24 l of wort) from the top rim of the vessel. Volume of the vessel - V (l): r=18 cm, h=38.5 cm, V=39.1 l was calculated used [http://www.calculatorsoup.com/calculators/geometry-solids/cylinder.php this online calculator].
			* 15:35 Carafa II. was mixed with 100°C of 1.5 l water and let to steep in stainless bowl for around 10 minutes before straining through the straining bag and added to the brewing kettle
			* 16:05 35 g of East Kent Golding (whole plug) added to the brewing kettle - rolling boil
			* 17:26 14 g of East Kent Golding (whole plug) added to the brewing kettle - rolling boil
			* 17:37 boiling stopped and the brew was strained through the straining bag to the another 40 l stainless steel vessel
			* 17:40 the temperature of the brew was cooling by circulating cold water (15°C) around the vessel which was placed on the sink into a big (20 l) stainless steel bowl)
			* 18:05 the temperature of the brew dropped to 30°C and it was transferred to the 20 l plastic fermentation vessel (green colour, wide mouth with air lock) and started to be aerated using the aquarium air pump with aeration stone (low intensity flux), the vessel was placed in 20 l stainless steel bowl to collect the foam which was forming and escaping the vessel
			* 18:30 yest strain Salfbrew T-58 was re-hydrated in cold water (around 200 ml)
			* 19:15 yeast added to the fermentation vessel, the volume brought to max, still over 1 l of wort did not fit and was excess
			* 19:20 the fermentation vessel was transferred to the water based incubator and let to ferment at 18°C

			'''Post Brewing Notes&Priming'''
			* based on the Co2 escaping through the airlock and bubbles in the brew the fermentation went on already on the second day vigorously
			* the fermentation slew down on the third to fourth day after the yest addition, by 7th day the brew did not show signs of fermenting, all the time kept at 18°C
			* the brew was taken out from the incubator on 8/2/2015 because it was not fermenting any longer and the place was needed for the next dark beer batch, the DB 1/2/16 was let to sit at +-10°C to make the yeast and other compound to sediment

Algoldor at 03:14, 9 February 2016

2016-02-09T03:14:40Z

← Older revision		Revision as of 03:14, 9 February 2016
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	=== Reality LOG data ===		=== Reality LOG data ===

	==== ~~Experiment~~ Dark Beer (~~EDB~~-20/1/2016) 14/1/2016 ====		==== Dark Beer (DB-1/2/2016) 14/1/2016 ====

	'''Recipe and aims for this ~~experiment~~'''		'''Recipe and aims for this beer brewing session'''

	* Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 25 IBU		* Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 25 IBU
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	* Hops composition:		* Hops composition:
	** 0.32% (w/v; 64 g) of East Kent Golding 4.66% of aa		** 0.32% (w/v; 49 g) of East Kent Golding 4.66% of aa, whole plug (35 g 90 min boil, 14 g 10 min boil)

	* Yeast type		* Yeast type
	** Salfbrew T-58		** Salfbrew T-58

	* Fermentation temperature ~~below 20°C~~		* Fermentation temperature 18°C (incubator)

			'''Notes of the brewing session'''
			* at 10:00 starting to clean and prepare the kitchen and equipment
			* at 11:15, 13 l of water for mashing started to be heated up using 40 l stainless steel vessel aiming for approximately 12.5 l of 95°C
			* 12:10 the water is ready, mashing started (without false bottom, in another 40 l stainless steel vessel)
			* 12:20 all water added to the malts creating mash at t=75°C which was brought down to 71°C by adding cold water (t=15°C), mashing tune transferred to our bed with electric heating pad switched on and vessel covered with blankets
			* 20 l of water started to be heated up to 75°C for lautering
			* 14:50 (150 min of mashing) wort was transferred to another 40 l stainless steel vessel with false bottom and hose under it and straining bag on the top to prevent the mash entering the hose, the hose was attached properly to side to allow easy collection of wort, water of 75°C was added to the mash roughly 5 cm over the mash and the wort was sucked out to start to be collected sparging with he 75°C
			* the wort was collected into the bowls and transferred to the brew kettle which was being heated on max by gas to bring it to the rolling boil as quickly as possible
			* 15:35 the wort was 15-16 cm (24 l of wort) from the top rim of the vessel. Volume of the vessel - V (l): r=18 cm, h=38.5 cm, V=39.1 l was calculated used [http://www.calculatorsoup.com/calculators/geometry-solids/cylinder.php this online calculator].



	~~This is preplanning of the experiment which I would like to do in the third week week of January 2016 repeating the recipe and procedures of the more heavy dark beer brew which I developed last year.~~

	==== Experiment Dark Beer (EDB-31/5/2015) 31/5/2015 ====		==== Experiment Dark Beer (EDB-31/5/2015) 31/5/2015 ====

Algoldor at 08:23, 14 January 2016

2016-01-14T08:23:54Z

← Older revision		Revision as of 08:23, 14 January 2016
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	This section is dedicated to the development of the dark beer recipe by [[User:Algoldor\|Algoldor]]		This section is dedicated to the development of the dark beer recipe by [[User:Algoldor\|Algoldor]].

			I used some of these links for my calculations:

			* [http://www.brewersfriend.com/homebrew/recipe/calculator/ recipe calculator on brewers friend]
			* [http://www.brewersfriend.com/ibu-calculator/ bitterness calculator on brewers friend]

	=== Reality LOG data ===		=== Reality LOG data ===

Algoldor at 03:45, 14 January 2016

2016-01-14T03:45:19Z

← Older revision		Revision as of 03:45, 14 January 2016
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	=== Reality LOG data ===		=== Reality LOG data ===

			==== Experiment Dark Beer (EDB-20/1/2016) 14/1/2016 ====

			'''Recipe and aims for this experiment'''

			* Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 25 IBU

			* Brew size (culture volume Vc) - Vc = 20 l

			* Malts composition:
			**26.9% (w/v; 5380 g) of Pilsner malt
			**5.4% (w/v; 1080 g) of Munich malt
			**1.6% (w/v; 320 g) of caramunich 3
			**1.6% (w/v; 320 g) carafa2 (steeped separately)
			**0.54% (w/v; 108 g) cara aroma

			* Hops composition:
			** 0.32% (w/v; 64 g) of East Kent Golding 4.66% of aa

			* Yeast type
			** Salfbrew T-58

			* Fermentation temperature below 20°C

			This is preplanning of the experiment which I would like to do in the third week week of January 2016 repeating the recipe and procedures of the more heavy dark beer brew which I developed last year.

	==== Experiment Dark Beer (EDB-31/5/2015) 31/5/2015 ====		==== Experiment Dark Beer (EDB-31/5/2015) 31/5/2015 ====

Algoldor at 06:40, 4 June 2015

2015-06-04T06:40:23Z

← Older revision		Revision as of 06:40, 4 June 2015
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	* Hops composition:		* Hops composition:
	** 0.32% (w/v; 64 g) of East Kent Golding 4.66% of aa		** 0.27% (w/v; 53 g) of East Kent Golding 4.66% of aa

	* Yeast type		* Yeast type

Algoldor at 10:14, 31 May 2015

2015-05-31T10:14:27Z

← Older revision		Revision as of 10:14, 31 May 2015
Line 90:		Line 90:
	* around 17:00 the vessel was closed with sanitized air lock and thermometer and let to ferment at 20°C in the aquarium based incubator		* around 17:00 the vessel was closed with sanitized air lock and thermometer and let to ferment at 20°C in the aquarium based incubator
	* the brew was labeled EDB-6/4/2015		* the brew was labeled EDB-6/4/2015


			'''Post Brewing Notes&Priming'''
			* 12/5/2015 the beer was transferred from fermentation vessel leaving the yeast cake behind to stainless steel vessel where it was primed with 100 g of organic light brown sugar (dissolved in +- 200 ml of water) and bottled as EDB-6/4/2015, around 13 l - 24x of mixed 500 and 650 ml bottles
			* the beer was tasted later on resulting in a very nice flavour, fine fizines it was a success, best brew so far

Algoldor at 10:02, 31 May 2015

2015-05-31T10:02:33Z

← Older revision		Revision as of 10:02, 31 May 2015
Line 27:		Line 27:

	'''Notes of the brewing session'''		'''Notes of the brewing session'''
	* at 10:15, 13 l of water for mashing started to be heated up using water kettle (aiming for 12.5 l of 95°C)		* at 10:15, 13 l of water for mashing started to be heated up using water kettle (aiming for 12.5 l of 95°C)
	* water heated up around 11:00 had to take a break to buy and adjust bigger false bottom		* water heated up around 11:00 had to take a break to buy and adjust bigger false bottom
	* around 11:50 malt started to be added to the 95°C water, done in two halfs because of the ~~unsufficient~~ size of mashing tune, when first half was mixed it was transferred to the ~~mashing tune~~ with false bottom in the bottom, hose leading from it and cut straining bag on the top		* around 11:50 malt started to be added to the 95°C water, done in two halfs because of the insufficient size of mashing tune, when first half was mixed it was transferred to the mash tun with false bottom in the bottom, hose leading from it and cut straining bag on the top
	* 12:05 mashing started, the temperature of mash decreased from 73°C to 70-71°C,		* 12:05 mashing started, the temperature of mash decreased from 73°C to 70-71°C by adding extra 20°C water
			* 14:25 sparging started, water temperature around 72°C
			* 15:20 around this time rolling boil started, two brewing kettles used
			* 16:00 wort pulled together to bigger vessel (the below described brewing kettle), wort around 15 cm from the top rim = 25 l
			* 16:10 36 g of East Kent Golding added for 90 minutes boil, aiming to be removed at 17:40, at 17:35 aiming to add another 17 g of East Kent Golding
			* 16:40 108 g of carafa II. steeped in approximately 1.8 l of 100°C for 10 minutes, strained and wort added to the brewing kettle
			* 17:40 17 g of East Kent Golding added to the kettle
			* 17:45 Salfbrew T-58 mixed with room temperature water and let to hydrate
			* 17:50 rolling boil stopped and wort strained removing the hops, there were issues with straining bag - hard to filter the wort through it is very hot, big sieve had to be used, this step has to be improved
			* 17:59 started to cool down the brew with room water temperature
			* 18:25 the wort was transferred to the final fermentation vessel - 20 l wide mouth plastic, well sanitized in advance, ice was added to the vessel prior to the transfer, dropping the temperature to 22°C or so
			* 18:30 the wort started to be aerated



			'''Notes'''
			Brewing kettle dimensions: diamter = 37 cm; highth = 38 cm; total volume = 40 l; 25 l = 15 cm from top rim; 19 l = 20 cm from top rim

			[http://www.brewersfriend.com/ibu-calculator/ Calculator used for the beer bitternes].

	==== Experiment Dark Beer (EDB-6/4/2015) 6/4/2015 ====		==== Experiment Dark Beer (EDB-6/4/2015) 6/4/2015 ====

← Older revision		Revision as of 03:52, 9 February 2016
Line 25:		Line 25:

	* Hops composition:		* Hops composition:
	** 0.32% (w/v; 49 g) of East Kent Golding 4.66% of aa, whole plug (35 g 90 min boil, 14 g 10 min boil)		** 0.245% (w/v; 49 g) of East Kent Golding 4.66% of aa (whole plug, 35 g 90 min boil, 14 g 10 min boil)

	* Yeast type		* Yeast type
Line 33:		Line 33:

	'''Notes of the brewing session'''		'''Notes of the brewing session'''
	* at 10:00 starting to clean and prepare the kitchen and equipment		* 10:00 starting to clean and prepare the kitchen and equipment
	* at 11:15, 13 l of water for mashing started to be heated up using 40 l stainless steel vessel aiming for approximately 12.5 l of 95°C		* 11:15, 13 l of water for mashing started to be heated up by gas stove using 40 l stainless steel vessel aiming for approximately 12.5 l of 95°C
	* 12:10 the water is ready, mashing started ~~(without false bottom,~~ in another 40 l stainless steel vessel)		* 12:10 the water is ready, mashing started in another 40 l stainless steel vessel without false bottom
	* 12:20 all water added to the malts creating mash at t=75°C which was brought down to 71°C by adding cold water (t=15°C), mashing tune transferred to our bed with electric heating pad switched on and vessel covered with blankets		* 12:20 all water added to the malts creating mash at t=75°C which was brought down to 71°C by adding cold water (t=15°C), mashing tune transferred to our bed with electric heating pad switched on and vessel covered with blankets
	* 20 l of water started to be heated up to 75°C for lautering		* 20 l of water started to be heated up to 75°C for lautering
	* 14:50 (150 min of mashing) wort was transferred to another 40 l stainless steel vessel with false bottom ~~and~~ hose under it and straining bag on the top to prevent the mash entering the hose, the ~~hose~~ was attached ~~properly~~ to side to allow easy collection of wort, water of 75°C was added to the mash roughly 5 cm over the mash and the wort was sucked out to start to be collected sparging with he 75°C		* 14:50 (150 min of mashing) wort was transferred to another 40 l stainless steel vessel fitted with false bottom, hose under it and straining bag on the top to prevent the mash entering the hose, the end of the house was attached to the outer side of the mashing tune to allow easy collection of wort
			* water of 75°C was added to the mash roughly 5 cm over the top of the mash and the wort was sucked out to start to be collected sparging with the 75°C
	* the wort was collected into the bowls and transferred to the brew kettle which was being heated on max by gas to bring it to the rolling boil as quickly as possible		* the wort was collected into the bowls and transferred to the brew kettle which was being heated on max by gas to bring it to the rolling boil as quickly as possible
	* 15:35 the wort was 15-16 cm (24 l of wort) from the top rim of the vessel. Volume of the vessel - V (l): r=18 cm, h=38.5 cm, V=39.1 l was calculated used [http://www.calculatorsoup.com/calculators/geometry-solids/cylinder.php this online calculator].		* 15:35 the wort was 15-16 cm (24 l of wort) from the top rim of the vessel. Volume of the vessel - V (l): r=18 cm, h=38.5 cm, V=39.1 l was calculated used [http://www.calculatorsoup.com/calculators/geometry-solids/cylinder.php this online calculator].
	* 15:35 Carafa II. was mixed with 100°C of 1.5 l water and let to steep in stainless bowl for around 10 minutes before straining through the straining bag and added to the brewing kettle		* 15:35 Carafa II. was mixed with 100°C of 1.5 l water and let to steep in stainless bowl for around 10 minutes before straining through the straining bag and added to the brewing kettle, bringing th total volume to over 25 l which has shown to be too much to boil off to the desired 20 l (brew ended with around 21-22 l at the end)
	* 16:05 35 g of East Kent Golding (whole plug) added to the brewing kettle - rolling boil		* 16:05 35 g of East Kent Golding (whole plug) added to the brewing kettle - rolling boil
	* 17:26 14 g of East Kent Golding (whole plug) added to the brewing kettle - rolling boil		* 17:26 14 g of East Kent Golding (whole plug) added to the brewing kettle - rolling boil
	* 17:37 boiling stopped and the brew was strained through the straining bag to the another 40 l stainless steel vessel		* 17:37 boiling stopped and the brew was strained through the straining bag to the another 40 l stainless steel vessel
	* 17:40 the temperature of the brew was cooling by circulating cold water (15°C) around the vessel ~~which~~ was placed on the sink into a big (20 l) stainless steel bowl)		* 17:40 the temperature of the brew was being brought down by cooling the vessel by circulating cold water (15°C) around it, the vessel was was placed on the sink into a big (20 l) stainless steel bowl)
	* 18:05 the temperature of the brew dropped to 30°C and it was transferred to the 20 l plastic fermentation vessel (green colour, wide mouth with air lock) and started to be aerated using the aquarium air pump with aeration stone (low intensity flux), the vessel was placed in 20 l stainless steel bowl to collect the foam which was forming and escaping the vessel		* 18:05 the temperature of the brew dropped to 30°C and it was transferred to the 20 l plastic fermentation vessel (green colour, wide mouth with air lock) and started to be aerated using the aquarium air pump with aeration stone (low intensity flux), the vessel was placed in 20 l stainless steel bowl to collect the foam which was forming and escaping the vessel
	* 18:30 yest strain Salfbrew T-58 was re-hydrated in cold water (around 200 ml)		* 18:30 yest strain Salfbrew T-58 was re-hydrated in cold water (around 200 ml)
	* 19:15 yeast added to the fermentation vessel, the volume brought to ~~max~~, still over 1 l of wort did not fit and was excess		* 19:15 yeast added to the fermentation vessel, the volume brought to final culture volume of 20 l, still over 1 l of wort did not fit and was excess
	* 19:20 the fermentation vessel was transferred to the water based incubator and let to ferment at 18°C		* 19:20 the fermentation vessel was transferred to the water based incubator and let to ferment at 18°C

	'''Post Brewing Notes&Priming'''		'''Post Brewing Notes&Priming'''
	* based on the ~~Co2~~ escaping through the airlock and bubbles in the brew the fermentation went on already on the second day vigorously		* based on the CO2 escaping through the airlock and bubbles in the brew the fermentation went on already on the second day vigorously
	* the fermentation slew down on the third to fourth day ~~after~~ the yest addition, by 7th day the brew did not show signs of ~~fermenting~~, all the time kept at 18°C		* the fermentation slew down on the third to fourth day since the yest addition, by 7th day the brew did not show signs of fermentation, all the time it was kept at 18°C
	* the brew was taken out from the incubator on 8/2/2015 because it was not fermenting any longer and the place was needed for the next dark beer batch, the DB 1/2/16 was let to sit at +-10°C to make the yeast and other compound to sediment		* the brew was taken out from the incubator on 8/2/2015 because it was not fermenting any longer and the place was needed for the next dark beer batch, the DB 1/2/16 was let to sit at +-10°C to make the yeast and other compound to sediment before priming and bottling