KLMtheReal
Active Member
Hello guys, 3 days ago I did my first BIAB brew after a year of prehopped kits, counting more than 13 batches of every style, except lagers/pilsners etc.
I brewed a double American IPA for the first competition in my city, just so I can test my luck, and for the fun itself!
But as every noob, I have some questions, so sorry for the long post.
The recipe I came up with goes like:
Batch size: 27 litres
7kg Pale ale malt
1kg Biscuit
1kg Munich I
0.5kg Wheat
50g magnum (for bitterness)
100g+100g citra/mosaic (for aroma)
100g+100g citra/mosaic (double dry hopping)
The yeast I used was Mangrove's M44 US West Coast
Now here's what we did and what happened..
-we added 44 litres (39+5 for sparge beforehand) in the kettle and heated it up to 71°C. We also added 1.5 tbsp CaCl2 and 1.5 tsp phosphoric acid 85% (the water tap has a chlorine carbon filter). After adding the grains the temp got around 66°C, mashed for 60' at this temperature.
- then we did a mashout for 10' @ 75°C and then strained the bag. We brought the wort to a boil, then we added 50g magnum for bitterness, with no other addition during the boil. 15' before flameout we added the immersion chiller in the wort for sanitation and 1 tbsp Irish moss.
-then, we wanted to add 100g + 100g citra/mosaic for aroma at 75°C for 30', but knowing so little we used our chiller for 5 minutes, resulting in a ~50ish °C wort. We heated it up again and added the hops.
-30' later we chilled the wort as fast as we could, in order to minimize as much DMS as possible. Brought the wort to 19°C and did some whirlpooling with the spoon. We let it rest for 10 minutes.
After sanitizing all of the equipment, we started siphoning the wort into the fermenter. The first 10 litres where clean as a kit wort, but then we saw flakes and haziness. We thought to ourselves that all of this can't be trub so we racked it anyway when we reached the 27 litre mark, the kettle still had around 10cm of stuff in it. The auto siphon stopped racking so we threw the rest away. It looked like wort at the time but the next day when it dried out it was full of hop matter and possibly grain trub.
The resulting OG was around 1068 instead of the estimated 1072. We pitched the yeast @ 19°C.
Today is Day 3 and the airlock bubbles away like crazy. The whole house smells from the hops, it's a really clean and strong aroma. It's like we dryhopped already haha. After the vigorous fermentation I intend to add 50g of citra and 50g mosaic in the primary, and after 5 days another 100 grams of the same addition in the secondary (that's a lot of hops lol). Then I will do a 4 day cold crash w/gelatin and bottle away. The contest is in early December.
My questions are:
1) Could the reheating of the wort for hop addition result in damaging the beer? Mainly for the proteins/DMS etc
2) Is there any chance we could've racked only trub in the end, throwing away wort? It would suck to have 10litres worth of trub in the fermenter, throwing away actual beer. I was really stressing about it.
Again, I apologize for this long post, but I wanted to be as detailed as possible about the procedure. Cheers!
I brewed a double American IPA for the first competition in my city, just so I can test my luck, and for the fun itself!
But as every noob, I have some questions, so sorry for the long post.
The recipe I came up with goes like:
Batch size: 27 litres
7kg Pale ale malt
1kg Biscuit
1kg Munich I
0.5kg Wheat
50g magnum (for bitterness)
100g+100g citra/mosaic (for aroma)
100g+100g citra/mosaic (double dry hopping)
The yeast I used was Mangrove's M44 US West Coast
Now here's what we did and what happened..
-we added 44 litres (39+5 for sparge beforehand) in the kettle and heated it up to 71°C. We also added 1.5 tbsp CaCl2 and 1.5 tsp phosphoric acid 85% (the water tap has a chlorine carbon filter). After adding the grains the temp got around 66°C, mashed for 60' at this temperature.
- then we did a mashout for 10' @ 75°C and then strained the bag. We brought the wort to a boil, then we added 50g magnum for bitterness, with no other addition during the boil. 15' before flameout we added the immersion chiller in the wort for sanitation and 1 tbsp Irish moss.
-then, we wanted to add 100g + 100g citra/mosaic for aroma at 75°C for 30', but knowing so little we used our chiller for 5 minutes, resulting in a ~50ish °C wort. We heated it up again and added the hops.
-30' later we chilled the wort as fast as we could, in order to minimize as much DMS as possible. Brought the wort to 19°C and did some whirlpooling with the spoon. We let it rest for 10 minutes.
After sanitizing all of the equipment, we started siphoning the wort into the fermenter. The first 10 litres where clean as a kit wort, but then we saw flakes and haziness. We thought to ourselves that all of this can't be trub so we racked it anyway when we reached the 27 litre mark, the kettle still had around 10cm of stuff in it. The auto siphon stopped racking so we threw the rest away. It looked like wort at the time but the next day when it dried out it was full of hop matter and possibly grain trub.
The resulting OG was around 1068 instead of the estimated 1072. We pitched the yeast @ 19°C.
Today is Day 3 and the airlock bubbles away like crazy. The whole house smells from the hops, it's a really clean and strong aroma. It's like we dryhopped already haha. After the vigorous fermentation I intend to add 50g of citra and 50g mosaic in the primary, and after 5 days another 100 grams of the same addition in the secondary (that's a lot of hops lol). Then I will do a 4 day cold crash w/gelatin and bottle away. The contest is in early December.
My questions are:
1) Could the reheating of the wort for hop addition result in damaging the beer? Mainly for the proteins/DMS etc
2) Is there any chance we could've racked only trub in the end, throwing away wort? It would suck to have 10litres worth of trub in the fermenter, throwing away actual beer. I was really stressing about it.
Again, I apologize for this long post, but I wanted to be as detailed as possible about the procedure. Cheers!
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