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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through September 04, 2007 * Zum Uerige revealed < Previous Next >

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Denny Conn
Senior Member
Username: Denny

Post Number: 6406
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Thursday, August 02, 2007 - 05:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

We've had a lot of discussion about alts, in particular Zum Uerige, here over the last few years. I got the latest issue of New Brewer yesterday and there's an article on mastering altbier by none other than Dr. Frank Hebmuller, who is the brew master and executive brewer at Zum Uerige. Here's what he says...

Water can be relatively hard with a high carbonate level. This is pretty much what my water is like. Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt". Dunno exactly what that is. Mash schedule has rests at 125, 144, 158, and 169 (mashout). Boil time is 60-70 min. Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout. OG is 1.044-1.052. Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. FG should be 1.008-1.014. 4.3-5.5% ABV Here's the recipe he gives for 5 gal. ....

5.9 lb. Pils malt
.15 lb. Caramel malt (e.g. Weyermann Caramunich)
1.34 oz. Chocolate Roasted malt (e.g. weyermann Carafa Spezial Type 1)
.7 oz. Hallertau Mittlefruh - 6.5% - 60 min.
.46 oz. Perele - 7.5% - 60 min.
1.11 oz. Spalt - 5% - 20 min.

I intend to brew this as soon as it gets cool enough for alt season!

(Message edited by denny on August 02, 2007)
LIfe begins at 60...1.060, that is.
 

Paul Erbe
Advanced Member
Username: Perbe

Post Number: 907
Registered: 05-2001
Posted From: 67.153.37.2
Posted on Thursday, August 02, 2007 - 05:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

214 days.

Good post Denny.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6407
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Thursday, August 02, 2007 - 05:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

OOOPS! It's corrected now!
LIfe begins at 60...1.060, that is.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5000
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Thursday, August 02, 2007 - 05:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"chocolate roasted wheat malt". Dunno exactly what that is

Why, its chocolate roasted wheat malt.

http://www.weyermann.de/usa/produkte.asp?idkat=167&umenue=yes&idmenue=269&sprach e=10

I have some in stock...I will have to give this recipe a go...maybe Monday night! Thanks, Denny.

It makes me wonder, though, why Al Korzonas insists that when he visited Zum Uerige, they told him they use all Munich malt. Maybe a problem in the translation?
Skotrat feeds baby dolphins poisoned herring
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4685
Registered: 03-2004
Posted From: 65.27.158.31
Posted on Thursday, August 02, 2007 - 05:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Cool info! We intend to go there this fall. Maybe I should crank out one to compare?

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Chumley
Senior Member
Username: Chumley

Post Number: 5001
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Thursday, August 02, 2007 - 05:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good plan, Dan...even better would be to do one of your split batch experiments, and try the different European yeasts available, then report back to us which yeast bests matches Zum Uerige after your trip.
Skotrat feeds baby dolphins poisoned herring
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6408
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Thursday, August 02, 2007 - 06:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hard to say, Chumley. That was a long time ago. I guess either Al misunderstood or was misinformed, or they've changed things now. Thanks for the tip on the choc. roasted wheat, too!
LIfe begins at 60...1.060, that is.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4687
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Thursday, August 02, 2007 - 06:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good idea.

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Colby Enck
Intermediate Member
Username: Thecheese

Post Number: 433
Registered: 06-2003
Posted From: 70.44.68.25
Posted on Thursday, August 02, 2007 - 06:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, Denny. Now I won't have to make that crappy Zoom Alt recipe.
 

Michael Owings
New Member
Username: Tafkaks

Post Number: 13
Registered: 07-2007
Posted From: 67.101.224.156
Posted on Thursday, August 02, 2007 - 07:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

We were able to get ZU Sticke here for a while pretty fresh. Honestly, I wasn't that crazy about the Sticke. It was definitely a pils-malt base, though.
Skotrat feeds baby dolphins poisoned herring
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6409
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Thursday, August 02, 2007 - 07:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

In the article, Dr. Hebmuller mentions that the sticke is brewed to a higher, although unnamed, OG and dry hopped. The dopplesticke is 1.084 and 75 IBU.
LIfe begins at 60...1.060, that is.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4690
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Thursday, August 02, 2007 - 07:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Looking at hte recipe, it is hard to believe that it gets very dark with as little "farbmalz" as it has.

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Chumley
Senior Member
Username: Chumley

Post Number: 5003
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Thursday, August 02, 2007 - 07:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Does he state what IBUs the regular alt is brewed?

FWIW, when I plugged your recipe into StrangeBrew, at 100% efficiency I got an OG of 1.043, 35 IBUs. Looks like I will have to scale up for my system.

Hey, how about that! 5000 posts today! And only a thousand of them are baiting Dan...
Skotrat feeds baby dolphins poisoned herring
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6410
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Thursday, August 02, 2007 - 08:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley, he says that it "may be highly hopped (although the 25-35 IBU range is more normal for the majority of Altbiers from Dusseldorf). He doesn't relate this specifically to ZU, though. That's about it.
LIfe begins at 60...1.060, that is.
 

Brad Petit
Intermediate Member
Username: Voodoobrew

Post Number: 262
Registered: 06-2005
Posted From: 71.68.206.152
Posted on Thursday, August 02, 2007 - 10:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That's like 2.5 percent caramel malt... how much impact will that even have?
 

Steve Funk
Intermediate Member
Username: Tundra45

Post Number: 375
Registered: 06-2004
Posted From: 209.216.179.179
Posted on Thursday, August 02, 2007 - 11:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny, are you sure that recipe is for 5-gal? I didn't plug in the numbers like Chumley, but it seems a bit meager on the malt bill to me. Dopplesticke, now were talking. Perfect excuse to use up some Perle hops I have hanging around. WY1007 yeast I assume?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4695
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Friday, August 03, 2007 - 12:09 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Steve, you have a point. 5 gallons of 1.044 gravity wort made with 6 pounds of malt requires an extraction of better than 36 points per pound - a Milleresque extraction rate!

(Message edited by listermann on August 03, 2007)

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Mike G.
Member
Username: Mikeg

Post Number: 146
Registered: 04-2005
Posted From: 64.68.172.122
Posted on Friday, August 03, 2007 - 02:47 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Something else, the recipe didn't even call for the chocolate wheat malt.

Is the recipe just something to try, not necessarily the ZU recipe??
 

Michael Owings
New Member
Username: Tafkaks

Post Number: 14
Registered: 07-2007
Posted From: 74.167.105.151
Posted on Friday, August 03, 2007 - 03:56 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny: yeah -- a big part of my problem with the Sticke is that I'm not crazy about noble hops being used as dry hops. Still, even without the dry hops I think I'd take a pass -- although the Doppelsticke sounds intriguing.
Skotrat feeds baby dolphins poisoned herring
 

Tom Fries
Junior Member
Username: Tfries

Post Number: 43
Registered: 12-2003
Posted From: 70.41.212.122
Posted on Friday, August 03, 2007 - 05:16 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I ruined a batch of Denny's Santa's Helper by dry hopping it with Spalt. It was not intentional, more of a brain fart. Anyway, I tried to like the beer, but ended up dumping it. The Spalt is a really grassy hop for dry hoping. I suspect that most noble hops are that way.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5004
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Friday, August 03, 2007 - 03:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

After going through my stock on hand last night, and LOOSELY using the guidelines Denny extracted from the article, here's what I am going to brew this weekend(based my own efficiency of 70%)

8 lbs. Pils (I have a sack of Gambrinus)
1 lb. Munich (I know, not called for, but I like to add a pound of munich to make my bo-pils taste like the Czech version, so why not?)
6 oz. caramel wheat (no caramunich in stock)
3 oz. chocolate wheat

4 step mash as described

1.5 oz. Spalt bittering (60 min)
1 oz. Spalt flavor (20 min)
0.5 oz. Hallertauer Mittelfrueh (5 min) (because that's all I have in stock)

WLP011 European yeast cake (just racked a blonde ale last night, the yeast cake is sitting in my lagering fridge in a growler at 34F)

That should get me about 1.048 OG, 32 IBUs, 11.5 SRM.
Skotrat feeds baby dolphins poisoned herring
 

davidw
Senior Member
Username: Davidw

Post Number: 1754
Registered: 03-2001
Posted From: 65.163.6.62
Posted on Friday, August 03, 2007 - 03:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Seeing that recipe and noting the lack of Munich explains why I prefer my altbier over ZU. Good call to add some to your grist bill, Chumster.

Interesting mash schedule to say the least, considering that they are most likely using well modified maltz.
 

Paul Erbe
Advanced Member
Username: Perbe

Post Number: 910
Registered: 05-2001
Posted From: 67.153.37.2
Posted on Friday, August 03, 2007 - 04:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Alts are pretty Coppery in color. In promash I get about 9.4 SRM which seems right on.

Read Dornbusch's book on Alts and you will see that there is a very wide variance on grain bills for Alts.

My guess is that recipe was not scaled quite right from what ever it was reduced from. I am going to use the basic percentages and see what I get. 96% Pils, 2.5% Caramel, 1.5% Roasted Wheat.
 

Paul Erbe
Advanced Member
Username: Perbe

Post Number: 911
Registered: 05-2001
Posted From: 67.153.37.2
Posted on Friday, August 03, 2007 - 04:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So here it is with a reasonable extraction. I did not adjust the hops at all and ended up with 41 IBU's. Speaking of Munich I have about a pound of dark which would be nice in an alt.

Zum Uerige

A ProMash Recipe Report

AHA Style and Style Guidelines
-------------------------------

07-C Amber Hybrid Beer, Dusseldorfer Altbier

Min OG: 1.046 Max OG: 1.054
Min IBU: 35 Max IBU: 50
Min Clr: 13 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.31
Anticipated OG: 1.047 Plato: 11.69
Anticipated SRM: 12.1
Anticipated IBU: 41.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.040 SG 10.00 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Daniels


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
96.2 8.00 lbs. Turbo Pils Germany 1.046 2
2.3 0.19 lbs. CaraMunich Malt Belgium 1.001 48
1.5 0.13 lbs. Roasted Wheat Malt Germany 1.001 650

Exract represented as SG.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.70 oz. Hallertauer Mittelfruh Whole 6.50 16.4 60 min.
0.46 oz. Perle Whole 7.50 12.4 60 min.
1.11 oz. Spalter Spalt Whole 5.00 12.5 20 min.


Yeast
-----

White Labs WLP029 German Ale/Kolsch
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 2826
Registered: 03-2003
Posted From: 208.49.148.10
Posted on Friday, August 03, 2007 - 04:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Might have to give that a try next time. I'm brewing Denny's Milo's alt this afternoon. Using the WLP036 which he reports is not his fav but I picked up a tube to try while it was available a couple months ago.

The Milo's grain bill is very differnt. It's primarily Munich instead of Pils. The ZU recipe probably suffered in the metric to English measure translation. Paul's version keeping the % the same looks reasonable.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6411
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Friday, August 03, 2007 - 04:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, I'm sure the recipe was for 5 gal. If you have questions, I'd suggest writing to Jill Redding, the editor of the New Brewer, and asking her to get them clarified. Her email is jill@brewersassociation.org .
LIfe begins at 60...1.060, that is.
 

Joakim Ruud
Advanced Member
Username: Joques

Post Number: 897
Registered: 10-2005
Posted From: 84.208.70.198
Posted on Friday, August 03, 2007 - 05:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Could be as simple as a miscalculation from metric to pounds. I know most Europeans think that a pound is 0,5 kilos when in fact it is 0,45. That's a 10 % discrepancy right there.
For to accuse requires less eloquence, such is man's nature, than to
excuse; and condemnation, than absolution, more resembles justice.
-Hobbes, Leviathan
 

Sand
Intermediate Member
Username: Sand

Post Number: 311
Registered: 03-2003
Posted From: 209.173.170.10
Posted on Monday, August 06, 2007 - 02:31 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"chocolate roasted wheat malt" Would this comply with Reinheitsgebot?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4704
Registered: 03-2004
Posted From: 65.27.158.31
Posted on Monday, August 06, 2007 - 02:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If it is malted, it would.

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Martin Ostendorf
Junior Member
Username: Dutchie

Post Number: 68
Registered: 09-2003
Posted From: 192.87.3.14
Posted on Monday, August 06, 2007 - 07:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My personal favorite ZU Alt recipe (which I've brewed only once) has the following malt bill:

89% pilsner malt
9% caramunchener (120 EBC)
2% chocolate malt (900 EBC, debittered)

Calculated colour is 29 EBC (Morey)

The colour of this beer was equivalent to a fresh Uerige. The recipe I read hear uses much less cara120 (only 2.3%) and less dark malt. I don't think the Uerige colour is reached with this malt bill.

I brewed my alt with spalt only to 43 IBU. The original was clearly more bitter. My conclusion was that the Uerige alt has an approximate bitterness of 50 IBU.
 

Sand
Intermediate Member
Username: Sand

Post Number: 312
Registered: 03-2003
Posted From: 209.173.170.10
Posted on Monday, August 06, 2007 - 07:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Found the answer to my question.

"In addition to this, the absolute limitation to barley malt only applies to bottom-fermented beers. Top-fermented beers such as Koelsch may also contain malts from wheat or rye"
 

Bill Walton
Member
Username: Vladie

Post Number: 195
Registered: 06-2003
Posted From: 69.14.187.10
Posted on Wednesday, August 08, 2007 - 02:22 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I can say for certain that caramunich is used for one of the Uerige beers; I saw sacks of it being toted around the day I was there. I tried talking to the brewer working that day, but didn't have much (or any for that matter) luck.

BW
 

Chumley
Senior Member
Username: Chumley

Post Number: 5033
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Thursday, August 16, 2007 - 03:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So yesterday I racked this alt:

8 lbs. Gambrinus Pils
2 lb. Weyermann Munich
6 oz. Weyermann caramel wheat
3 oz. Weyermann chocolate wheat

Mashed in at 154F for 4 hours

2 oz. Spalt bittering (60 min)
1 oz. Spalt flavor (20 min)

Fermented with WLP011 European ale yeast for 8 days at 62F. OG 1.054....FG 1.008! 38 IBUs...the hydrometer sample tasted great! The use of the specialty wheat malts really add a unique taste to the alt. I can hardly wait for the beer to finish cold-conditioning (I am going to let it go for 6 weeks).
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6434
Registered: 01-2001
Posted From: 63.114.138.2
Posted on Thursday, August 16, 2007 - 04:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the report, Chumley....I've gotta get some of that chocolate wheat malt.
LIfe begins at 60...1.060, that is.
 

gregory gettman
Advanced Member
Username: Gregman

Post Number: 579
Registered: 03-2003
Posted From: 70.138.14.19
Posted on Thursday, August 16, 2007 - 05:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"chocolate roasted wheat malt"

Yeah it has kind of a nutty wheatness to it. It adds a slightly sweet and grainy flavor. I like to use it for Dunkle weizens, and once in a porter. I never thought of an alt though, good idea.
 

Brian Miller
Junior Member
Username: Bj_mill

Post Number: 44
Registered: 01-2004
Posted From: 69.225.43.81
Posted on Friday, August 17, 2007 - 01:28 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley,

Did you really mash for 4 hours?
 

Chumley
Senior Member
Username: Chumley

Post Number: 5034
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Friday, August 17, 2007 - 03:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes....I have been on a Monday brewing kick as of late. I mash-in when I go home for lunch, then sparge when I get home from work. I am usually able to finish brewing around 9 p.m. Since I like dry, crisp beers, it seems to work pretty well.
 

Greg Brewer
Member
Username: Greg_r

Post Number: 116
Registered: 03-2005
Posted From: 76.209.235.90
Posted on Saturday, August 18, 2007 - 04:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What I find amazing is that Chumley got 85% attenuation from a yeast with an average attenuation of 67.5%, and at a temperature below the recommended range of 65-70F, after mashing at a temperature that should yield a very dextrinous wort.

Consensus around here probably would predict a much higher FG with that mash. Does the length of the mash trump all the other variables?
 

Chumley
Senior Member
Username: Chumley

Post Number: 5036
Registered: 02-2003
Posted From: 63.227.169.136
Posted on Saturday, August 18, 2007 - 11:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Greg, I think it way more has to do with using a yeast cake than the mash schedule. A fresh healthy yeast cake is just amazing.

I used the yeast cake of the alt for a CACA....I brewed it Wednesday....OG 1.056....three days later it is finished. I will have to go measure the final gravity and see what it is....I may have to use that yeast cake on a big ole barley wine.
 

Chet Nunan
Member
Username: Chet

Post Number: 125
Registered: 06-2004
Posted From: 64.179.41.70
Posted on Monday, August 20, 2007 - 03:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So a large enough yeast cake can ferment unfermentable dextrins created by a relatively high mash temp?

Seems to fly in the face of established brewing science.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5038
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Monday, August 20, 2007 - 05:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ummm....I don't think 154F is all that high. Plus, I mashed in a 10-gallon Gott, so I doubt it stayed at 154 for the entire 4 hours.

Brewing science aside, results are results. I was a bit surprised it went that low, too....not because of the mash temperature, but because of the munich malt.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 4753
Registered: 03-2004
Posted From: 216.23.59.245
Posted on Monday, August 20, 2007 - 06:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It has always been my suspicion that worts fermented on a yeast cake attenuate more than conventional yeast supplies. I have never set up a test, but am frequently surprised at the FGs of beers fermented on yeast cakes. How or why, I can't say.

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Chumley
Senior Member
Username: Chumley

Post Number: 5039
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Monday, August 20, 2007 - 07:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

That is my experience as well....This year I have brewed a 1.090 barley wine with a WY1968 yeast cake, which has a reputation as being an underattenutive yeast...and got 78% attenuation. I also brewed a doppelbock, 75% Munich malt, with Staropramen yeast cake...it took 1.087 OG down to 1.018 FG at 52F.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 2853
Registered: 03-2003
Posted From: 208.49.148.10
Posted on Monday, August 20, 2007 - 08:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You don't mention the mash schedule for the doppelbock but that is very impressive attenuation for that much Munich. Although I know you usually mash a little lower when you use Munich.
 

Chumley
Senior Member
Username: Chumley

Post Number: 5044
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Monday, August 27, 2007 - 07:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Alrighty, last night I racked my cream ale...OG 1.056, FG 1.006! 89% attenuation! That beer will be dry as dust!
 

Mike
Intermediate Member
Username: Macker

Post Number: 446
Registered: 03-2003
Posted From: 151.151.21.103
Posted on Monday, August 27, 2007 - 09:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You got anything to drink, buster?


Buster's the one
with the red ass.

Come on, buster.
I'm as dry as dirt.



Hark, fair Juliet speaks.