Recipe:Dark beer FAA

This section is dedicated to the development of the dark beer recipe by Algoldor

Reality LOG data

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

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 - change to previous batches

• Malts composition:
  • 30.4% (w/v; 6080 g) of Pilsner malt
  • 1.1% (w/v; 220 g) of Munich malt
  • 2% (w/v; 400 g) of caramunich 3
  • 2% (w/v; 400 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 22°C

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)
• 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
• 12:05 mashing started, the temperature of mash decreased from 73°C to 70-71°C,

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

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 = 13 l

• Malts composition:
  • 26.9% (w/v; 3500 g) of Pilsner malt
  • 5.4% (w/v; 700 g) of Munich malt
  • 1.6% (w/v; 210 g) of caramunich 3
  • 1.6% (w/v; 210 g) carafa2 (steeped separately)
  • 0.54% (w/v; 70 g) cara aroma

• Hops composition:
  • 0.32% (w/v; 42 g) of East Kent Golding 4.66% of aa

• Yeast type
  • Salfbrew T-58

• Fermentation temperature 20°C

Notes of the brewing session

• at 10:00, 8.5 l of water for mashing started to be heated up
• at 10:25 the water was boiling, 8 l transferred to the 14 l stainless vessel without false bottom, water temperature adjusted to 95°C
• at 10:30 the malt started to be added to the water with help of my girlfriend and stirred vigorously
• at 10:40 the wort was ready for mashing, the vessel was closed and transferred to the bed and covered by blankets
• at 11:10, 18 l of water started to be heated up to get ready for sparging (water level 18 cm from the rim of the vessel)
• at 13:25 mashing is finished by transferring the wort to the straining bag and another 14 l stainless steel vessel, the wort had temperature of 73°C.
• sparging started around 13:40, the wort was collected into bowls and transferred to the brewing kettle which was set on high fire
• after over 20 minutes of rolling boil at 14:30 the23 g of East Kent Golding hops (flowers, not pellets) were added to the brew and let to boil for 90 minutes
• around 14:35 close to 2 l of 100°C were added to the carafa 2 and let to steep for 10 minutes in the insulated stainless steel bottle, strained through the straining bag later on and added to the rest of the wort. The carafa 2 infusion was less bitter than in the last brews.
• at 15:55, 14 g of East Kent Golding were added to the brew and boiled between 5-10 minutes
• boiling stopped, wort strained through the straining bag to the 14 l stainless steel fermentation vessel placed in 20 l stainless steel vessel and started to be cooled immediately, sample taken, the specific gravity at 80°C was 1.036
• specific gravity of the same sample measured again at 29°C as 1.058
• the wort was aerated for around 50 minutes, the yeast Salfbrew T-58 was rehydrated at cold water for over 30 minutes (one package suitable for over 20 l brew) and 3/4 of the culture added to the wort
• 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

• Dark Beer Experiment 6/4/2015
• 

  Sparging process of the dark beer batch four.

Experiment Dark Beer (EDB-10/3/2015) 10/3/2015

Summary - Bitterness was decreased from 30 to 25 IBU, and hop type changed from Kent Golding (4-5% of aa) to East Kent Golding (4.66% of aa). The original gravity was bit higher 1.06 instead of 1.05. All steps of the brewing went well, no other major changes to the recipe and brewing manual.

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 = 13 l

• Malts composition:
  • 26.9% (w/v; 3500 g) of Pilsner malt
  • 5.4% (w/v; 700 g) of Munich malt
  • 1.6% (w/v; 210 g) of caramunich 3
  • 1.6% (w/v; 210 g) carafa2 (steeped separately)
  • 0.54% (w/v; 70 g) cara aroma

• Hops composition:
  • 0.32% (w/v; 42 g) of East Kent Bolding 4.66% of aa

• Yeast type
  • Salfbrew T-58

• Fermentation temperature 20°C

Notes of the brewing session

• brewing session started around 10 am, after the kitchen was cleaned with warming up the water for mashing
• at 11:00 around 8-9 l of 95°C water was added to the mashing tune and crashed malt (with exception of carafa 2 which was steeped separately) was slowly added with constant stirring, temperature not measured at the end
• the mash was transferred at 11:15 to the blankets in the bed, and let to mash for approximately 135 minutes
• approximately 18 l of water were heated up to boil (18 cm from the rim of the vessel) in the meanwhile
• at 13:30 started sparging with water of 76°C transferring the wort into the stainless steel pot heated on full power (usual kitchen gas stove)
• at 14:20 rolling boil reached, wort was 16 cm from the rim of the vessel, temperature therefore 100°C with original gravity 1.01
• at 15:20 the 23 g of East Kent Golding hops were added aiming for 90 minutes boiling time, at the time the wort was 18 cm from the rim of the boiling kettle
• at 16:42 14 g of East Kent Golding hops added for 5 minutes boiling time (took probably around 10-15 minutes before the cooling process started)
• at 16:47 the original gravity of 13 l of the wort at 100°C temperature was 1.03
• at 16:56 the cooling process started, the wort was transferred to the stainless steel fermentation vessel which was placed to the 20 l stainless steel pot arranged in the sink and cold water from the water tab was continuously added in between these vessels let to overflow. The temperature of wort at 16:56 was 100°C, at 17:05 53°C, at 17:11 36°C and 17:16 30°C
• the original gravity of wort measured at 68°C was 1.048
• at 17:20 the wort started to be aerated at the "lowest power level" of the aquarium air pump, the air lock and the thermometer were already in the place (all sanitized), the vessel was placed in the big bowl which was collecting he foam escaping because of the aeration
• at 18:00 after around thirty minutes rehydratation the Salfbrew T-58 yeast (package suitable for around 20-25 l brew, two thirds used for this brew) the vessel was transferred to the incubator (aquarium heater used to heat up the water - water bath) set at 20°C
• specific original gravity at 26°C was 1.061

Post Brewing Notes&Priming

• 2/4/2015 - the EDB-10/3/2015
• as before John Palmers "How to Brew" section "Priming and Bottling" was used for info, carbonation level was suitable for Porter and Staut therefore 1.9-2.3 BJCP (Beer Judge Certification Program), 70 g (0.64% (w/v) of sugar used for around 11 l of brew
• Priming and bottling - the brew was transferred from fermentation vessel to the another 14 l stainless steel vessel, the Vc (culture volume) of the brew was than around 12 l, first siphon was used but too slow so pured directly, leaving most of the yeast cake in the fermentation vessel. Organic light brown sugar was used for priming = 70 g dissolved in minimal amount of water +- 100 ml and poured to the mixing vessel before the brew was added, all mixed later on. The batch was bottled in to the brown glass beer bottles which were properly sanitized in advance by commercial phosphoric acid solution and capped (20x bottles = 10 l), plus one 2 l plastic bottle, so 12 l of brew in total.
• the bottles were left to secondary ferment at room temperature which was around 15-19°C.
• the beer was tasted for the first time (after bottling) on 6/4/2015 and taste 6 of 10 (10 the best). It was strong, had a decent head, nice hoppy flavour, not too bitter, suitable for drinking.

• Dark Beer Experiment 10/3/2015
• 

  Eunha in the bottling frenzy.

Experiment Dark Beer (EDB-8/2/2015) 8/2/2015

Summary - Most of the brewing session was carried out based on the original recipe. The concentrations of the ingredients planned for 14 l batch were kept but smaller 13 l batch was made therefore increasing the concentration of the ingredients slightly (by 0.93%). Mashing time at 70°C was prolonged from 60 to 80 minutes, carafa 2 was steeped separately, fermentation temperature for the beer was kept at 20°C.

Recipe and aims for this experiment

• Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 30 IBU

• Brew size (culture volume Vc) - Vc = 13 l

• Malts composition:
  • 26.9% (w/v; 3500 g) of Pilsner malt
  • 5.4% (w/v; 700 g) of Munich malt
  • 1.6% (w/v; 210 g) of caramunich 3
  • 1.6% (w/v; 210 g) carafa2 (steep separate?)
  • 0.54% (w/v; 70 g) cara aroma

• Hops composition:
  • 0.32% (w/v; 42 g) of Kent golding 4-5% of aa

• Yeast type
  • Salfbrew T-58

• Fermentation temperature 20°C

Notes of the brewing session

• the brewing session was bit delayed because of the late start due to the cleaning, priming and bottling of the last batch of dark beer (DB-18/2/2015, bottled as DB-8/2/2015).
• 13 l of water measured in the brew kettle, distance from the top edge of the vessel equals 23 cm - helps a lot to achieve the proper amount of the wort (13 l) at the end of the rolling boil
• 12:20 mashing started, temperature of mash 70-71°C, left to mash for 80 minutes (so 20 min extra compared to the original recipe). Another change was steeping of carafa 2 was separately in approximately 800 ml of 100°C water for 10-12 minutes (in insulated thermal flask), strained through the straining bag and squeezed a bit which was maybe mistake because the flavour of the extract was quite bitter, very dark colour and coffee like taste and smell
• 13:40 the mash (of 68-69°C at the moment) was transferred to another 14 l stainless steel vessel with false bottom, siphoning hose and straining bag prepared already inside
• sparging was done with approximately 18 l of 73-77°C water, the wort collected had temperature around 60°C
• wort was being transferred immediately to the brewing kettle which was heated on a full flame, two kettles used later on to bring the liquid to the rolling boil
• around 16-18 l of wort collected, liquid 15 cm from the upper edge of the kettle
• original gravity before rolling boil at 60°C was 1.02
• the wort was left to boil off by rolling for around an hour (too large volume)
• 15:15 24 g of Kent Golding (4-5 aa) added, rolling boil planned for 90 minutes, wort distance from top edge was 18 cm at the time
• 16:40 rest of the hops, 14 g of Kent Golding added for 5 minutes, wort 24 cm from the edge
• 16:45 the wort was strained through straining bag into the 14 l stainless steel fermentation vessel and the rest of the liquid and hops squeezed a bit but lightly
• brew cooled down quickly to 27°C and left to aerate for approximately 40 minutes with aerating stone, with the lid on and the foam collected in a bowl
• dehydrated yeasts (Salfbrew T-58) were hydrated in 150 ml of approximately 15°C water for around 30 minutes, covered by tissue
• original gravity of 13 l of the wort at 24°C was 1.056, later on measured again and it was 1.06 at 12°C
• the yeast was added to the brew, water lock and mechanical thermometer inserted (all sanitized by phosphoric acid as all the equipment) and brew was transferred into the liquid based incubator and let to ferment at 20°C

• Dark Beer Experiment 8/2/2015
• 

  First and second batch of dark beer (DB-18/1/2015 bottled as DB-8/2/2015), EDB-8/2/2015 is in the 14 l stainless steel vessel, primary fermentation.

• 

  Close up, 2 l plastic bottles labeled as DB-8/2/2015 are the bottled DB-18/1/2015, secondary fermentation.

Post Brewing Notes&Priming

• 9/2/2015 - the EDB-8/2/2015 is fermenting vigorously however no brew escaping from the vessel
• the priming was done based on the text published by John Palmers "How to Brew" section "Priming and Bottling", I've chosen the carbonation level suitable for Porter and Staut therefore 1.9-2.3 BJCP (Beer Judge Certification Program)
• Priming and bottling - the brew was transferred from fermentation vessel to the another 14 l stainless steel vessel, the Vc (culture volume) of the brew was than 12 l, temperature 20°C. Organic light brown sugar was used for priming = 53 g dissolved in minimal amount of water +- 100 ml and added to the brew, mixed and the batch was bottled in the brown glass beer bottles and capped, 2 l plastic bottles and also several 500 ml clear glass swing top bottles, all bottles were sanitized by commercial phosphoric acid solution
• the beer was tasted at several occasions later on judged as OK but still too bitter, having bit low head, maybe bit low on carbonation and judged by females too strong concerning alcohol content
• based on the tasting I've decided for the next experiment/batch: to decrease the bitterness level from 30 IBU to 25 IBU and increase a bit the carbonation level during the priming

Experiment 1/2/2015

The brewing session did not happened run out of gas when the water for mashing was just right, so stopped the procedure before mashing because I would not be able to proceed with the rolling boil which would be a problem especially because of the need to evaporate quite decent quantity of liquid which was a major issue in 18/1/2015 experiment - I was left with extra 6 l of brew which distorted the original gravity and balance of the whole recipe.

Summary - experiment did not take place because I run out of gas in at the opening stages of the procedure.

Recipe and aims for this experiment

• Basic conditions desired: alcohol per volume 6% (alc), original gravity of 1.05, bitterness of 30 IBU

• Brew size (culture volume Vc) - Vc = 14 l

• Malts composition:
  • 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:
  • 0.3% (w/v; 42 g) of Kent golding 4-5% of aa

• Yeast type
  • Salfbrew T-58

• Fermentation temperature 20°C

Experiment Dark Beer (DB 18/1/2015) 18/1/2015

As a preludium I can say that whatever could go wrong, well ...

Main issues during this experiment:

• double amount of hops was added compared to the original recipe (42 g), 84 g in total, 56 g for the bittering part resulting in a very bitter wort. Somehow I have done fundamental mistake during calculations, still not sure how it could happened.
  • calculate hops properly and use given amount

• the original gravity of the brew was 1.03 compared to the aimed 1.05 due to the both excessive usage of liquid during the sparging and consequently insufficient evaporation during the rolling boil of hops in the brew kettle
  • use maybe less liquid for sparging and definitely more intensive or longer rolling boil to evaporate more liquid

• during the rolling boil the water condensation build up on the surface of the exhaust hood and dropped back to the brew kettle with some dissolved compounds build up during the usage of the exhaust hood
  • either boil the wort in a different location or protect the top of the brew kettle against the drops, complete cleaning of the exhaust hood is not really possible

• final brew when aerated started to foam excessively escaping from the vessel into the incubator
  • aerate the wort on the table or bench being able to clean up the foam easily

Less important things to improve:

• "boil" just such amount of water which is needed for mashing not too waste too much time with larger volumes which can be boiled later on
• boil the wort originating from lautering directly so it reaches quickly the rolling boil, this time it took nearly extra hour after sparging was complete before the wort started to boil
• make or buy wort chiller in advance, this time it took around 25 min to cool the wort to 26°C
• get digital thermometer for more easy measuring of the temperature

What has been done

The original recipe and manual was fallowed if not stated otherwise (as noted partly in "the main issues section"):

• nylon style brewing bag was used for the mash to avoid debris in the wort
• mashing was done at 70-71°C
• wort after hops addition and rolling boil was transferred by the measuring 1 l plastic beaker to fermentation vessel and filtered during this step from hops residues through straining bag
• wort was cooled in the fermentation vessel by placing it into a bigger pot full of cold water with constant flow of cold water mixing the wort more or less constantly, dropping the temperature to 26°C within 25 minutes

Some of the new or refreshed vocabulary to remember: grain bill, infusion mashing, grist, lautering and brew kettle

Few questions: what should be the temperature of water added to the wort when starting to sparge and the sparging temperature

Summary: Next time I need to avoid the mistakes which I did during this experiment being extra careful about the amount of hops added, amount of water for sparging and sufficient rolling boil to evaporate it reaching proper volume and original gravity of 1.05 and about condensation of liquid on the exhaust hood during the rolling boil. The batch was labeled as DB-18/1/2015 (dark beer), final name after priming and bottling DB-8/2/2015.

Post Brewing Notes

• 31/1/2015 - DB-18/1/2015 tasted 4/10 (10/10 best), too bitter, not very alcoholic, 200 g of dark brown sugar (excellent quality from Philippines) added, 250 g of dark date molasses added and whole batch left to ferment at 20°C.

• 8/2/2015 - DB-18/1/2015 tasted 5/10, taste has improved, the bitterness subsided a bit but still too bitter.

Priming and Bottling - 12 l of brew harvested (extra 2 l already bottled on 31/1/2015) into six 2 l plastic bottles. To each bottle 0.5% (w/v; 10 g) of organic light brown sugar added dissolved in 20 ml of total water, after that beer was siphoned by tube, last bottle with murky because of the sediment was labeled with extra star "*" sign. All bottles were labeled as DB-8/2/2015 and let secondary ferment at 20°C.