HOMEBREW Digest #5697 Fri 11 June 2010

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Berliner Weisse more detailed ("T. Rohner")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 04 Jun 2010 Projected 2010 Budget $3305.65 Expended against projection $1066.11 Projected Excess/(Shortfall) ($940.36) As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Fri, 11 Jun 2010 12:31:10 +0200 From: "T. Rohner" <t.rohner at bluewin.ch> Subject: Berliner Weisse more detailed Hello again In my first post, i described how i made my first 3 batches of "Berliner Weisse" without my notes at hand. (My brewery notebook isn't networked, so i didn't have access to my most recent Promash receipes at the time of writing.) Since i got a couple of PM's, asking for a more detailed receipe and the Promsh file, i post it here. I wrote, that you can have my Promash file, but i don't think it makes much sense. Most of the important steps is in <Extras/Notes> and it's written there in my native language, which is german. Ingredients: Weyermann wheat malt 8.82 Lbs. Weyermann pilsner malt 6.61 Lbs. resulting gravity around 8 Plato or 1.032 SG (style calls for SG between 1.026 and 1.036) Tettnanger Hops (4.1 Alpha) 0.88 Oz. 60 minutes boil 6.7 IBU (style calls for 3-8 IBU) Resulting batch size 14.5 Gals. Water: our house mixture 50% of our pretty hard tap water and 50% demineralized water 2x 11.5g packet of DCL US-05 yeast (US ale) 2x 11.5g packet of DCL WB-06 yeast (Wheat beer yeast) Procedure: Since it was the first time, we had to improvise a little bit... but that's where the fun is. We measured the grain and wetted it with about 5 fl oz. of water before milling with our fixed gap JSP Maltmill. (wetting the grain makes a huge difference later on, especially for lautering) We mashed in 90% of the grist with about 3.5 Gals. of water at 145 F for 45 minutes. We raised the temperature to 160 F for 30 minutes. We have a 13.2 Gal. / 50 l insulated SS-Keg with a Easy-Masher as mash/lauter tun with a 10kW burner for heating. But i think you could do it with infusion as well, maybe with less water at mash-in. Then we cooled it down to around 120 F. We did this by adding 2 Gals. of cold water and by immersing water filled beer bottles tied on a string... this was a strange sight ;-) We only have a selfmade counterflow chiller, but next time i visit my HB-shop, i'll pick up a immersion chiller. Then we added the remaining 10% of the grist for innoculating the lactos present on the malt, into the mash. At that time the PH of the mash was at 5.4(friday 19:00) We put a insulating lid on the tun and left it alone. I was asked, why i let the sour-mash work for 14 hours. This is simply because we did the mash on friday after work and brewed on saturdays starting at 9:00. What i read on the net, people let their sour-mashes work for 12-18 hours. So 14 hours made sense to me Saturday at 9:00 the temperature of the mash was at 95 F and it smelled quite unusual...for a mash. It was kinda "milky", like in a milk processing or cheese making plant. It wasn't smelling cheesy, but more like whey, if you know it. The PH was at 4.4 at that time. We did another saccarification rest at 145 F for 30 minutes. Then 30 minutes at 160 F. I don't know if this is really needed, for the remaining 10% of the grist. I should have made a iodine test... Next time, i will check it. I'm pretty sure this second mashing is overkill Then we heated to mashout at 170 F for 10 minutes. We lautered and sparged to collected some 10.5 Gals. of wort. We diluted it to get 15 Gasl. pre-boil. After it started to boil, we added 0.88 Oz. Tettnanger pellets (4.1 Alpha) for 60 minutes. We cooled it down to 65 F with out counterflow chiller and collected around 14 Gals. Then, we added the rehydrated yeast mixture and oxygenated the wort with medicinal pure oxygen with a SS diffusion stone. We put the fermenter into our "fermentation freezer" set at 65 F. The next day when i checked, it was foaming over and i reduced the temp to 60 F for two days, then i increased it to 68. Judging from the bubbling activity in the air lock, i would say that fermentation was complete in 4-5 days. But we left it for 2 weeks, because of our brewing schedule. After two weeks we added beet sugar for bottle conditioning. Carbonation should be on the higher side. We used to use DME for carbonation for almost 10 years. But one time, we were out of DME and we used plain table sugar. I asked my brew buddies to tell me the difference between DME and beet sugar carbonated beer in a little blind test. Like me, they weren't able to. That's why we use beet sugar now. It's much cheaper and readily available everywhere. I choose this way of souring, because i don't need to have living lactos in the fermenters. It seems to be a quite bulletproof way. We have HDPE 16 Gal. fermenters and use them for over 12 years without infections. One of my brew buddies is in Berlin at the moment. I told him to grab a couple of Schultheiss bottles for commercial calibration... Cheers Thomas Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 06/12/10, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96