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Hi,
I recently bottled another batch of weisse beer but this time around things did not go to plan, or rather not taste to plan.
Not sure what went wrong but a few things was adjusted unfortunately. All my previous batches came out beautifully.
First the brew batch was increased from 23litres (6gallons) to 35 litres (9 gallons) All ingredients were adjusted to 1.5 times accordingly.
Second, due to the size of the batch and my cooling capabilities, I let the wort cool down in atmospheric conditions. It was around freezing (32F) outside so in the entrance hall it was about 10degreesC (50F). It cooled down over 16hours or so after which I decanted to fermenter.
During decanting to fermenter some of the residual yeast and hops found its way through the filter, about half a cup's worth in the entire batch. I thought this would just settle to the bottom and would not make a difference.
Due to the size of the kettle and wort it took very long to reach each temperature target but I do not know how this will impact taste and what temperatures are more important than the other.
malts
Wheatmalt 3.75kg (8.25pounds)
PIlsner malt 2.25kg (5 pounds)
Crystal malt 0.3kg( 0.7 pounds)
lubelski hops
Procedure
Add crushed malts to 18l water at 47˚C (116F)
Mashed for 15 min at 46˚C,
Heated up to 63˚C and kept 25min. Took about 30min to reach 63C (145F)
Heated up to 72˚C and kept 40min. Took about 15min to reach 72C (160F)
Heated up to 78˚C for mash out, kept 5min (172F)
Sparge with 24L of water at 78°C. Took about 45min to get it to boiling temp.
Boil time: 60 minutes
Added 40g of Lubelski hop pellet. Added 10g hops just before end of boil.
Fermented between around 21°C for 21 days .A little too long but I was away from home and couldn't bottle earlier.
Added 6.5g of glucose (powdered sugar this time as I did not have glucose anymore) per liter of beer.
Bottled and left for 14 days before first opening.
Hope someone can identify a culprit. The beer is rather flat, some off tastes but very little and drinkable.
I recently bottled another batch of weisse beer but this time around things did not go to plan, or rather not taste to plan.
Not sure what went wrong but a few things was adjusted unfortunately. All my previous batches came out beautifully.
First the brew batch was increased from 23litres (6gallons) to 35 litres (9 gallons) All ingredients were adjusted to 1.5 times accordingly.
Second, due to the size of the batch and my cooling capabilities, I let the wort cool down in atmospheric conditions. It was around freezing (32F) outside so in the entrance hall it was about 10degreesC (50F). It cooled down over 16hours or so after which I decanted to fermenter.
During decanting to fermenter some of the residual yeast and hops found its way through the filter, about half a cup's worth in the entire batch. I thought this would just settle to the bottom and would not make a difference.
Due to the size of the kettle and wort it took very long to reach each temperature target but I do not know how this will impact taste and what temperatures are more important than the other.
malts
Wheatmalt 3.75kg (8.25pounds)
PIlsner malt 2.25kg (5 pounds)
Crystal malt 0.3kg( 0.7 pounds)
lubelski hops
Procedure
Add crushed malts to 18l water at 47˚C (116F)
Mashed for 15 min at 46˚C,
Heated up to 63˚C and kept 25min. Took about 30min to reach 63C (145F)
Heated up to 72˚C and kept 40min. Took about 15min to reach 72C (160F)
Heated up to 78˚C for mash out, kept 5min (172F)
Sparge with 24L of water at 78°C. Took about 45min to get it to boiling temp.
Boil time: 60 minutes
Added 40g of Lubelski hop pellet. Added 10g hops just before end of boil.
Fermented between around 21°C for 21 days .A little too long but I was away from home and couldn't bottle earlier.
Added 6.5g of glucose (powdered sugar this time as I did not have glucose anymore) per liter of beer.
Bottled and left for 14 days before first opening.
Hope someone can identify a culprit. The beer is rather flat, some off tastes but very little and drinkable.