My first ever brew.

Hi

Over the last week I have collected my brew bits and pieces. Now the time has come to figure out what beer to try to make.
I found one for Schwartzbier on this site. It is from PistolPatch.
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Style: Schwartzbier. This recipe can be brewed equally as well as a lager or an ale.
Name:
Yeast: If brewing as a lager use Saflager S23 (or a German or Bohemian liquid equivalent). If brewing as an ale use US-056.
Original Gravity: The Calculator = 1.048
Total IBU's: The Calculator = 23.2 IBU's
Colour (EBC):
Efficiency at End of Boil: 79%
Mash Length (mins): 90
Boil Length (mins): 90
Your Vessel Type (Pot/Keggle/Urn): Pot
Source/Credits: Various
Notes/Instructions/Comments: If fermenting with US-56, ferment on the low side of 16 C to 18C. Brewed as an ale, this beer can be fermented and ready for consumption in a very short time.

Volumes etc.

Your Vessel Volume (L or gal): 70
Your Vessel Diameter (cm or in): 45
Water Required (L or gal): 40.41 L
Mash Temperature (C or F): 66 C
Volume at End of Boil (L or gal): 26.84 L
Volume into Fermenter (L or gal): 23 L
Brew Length (L or gal): 21.3 L
Total Grain Bill (g or oz): 5356 g

Grains - Colours - Percentages and/or Weight (g or oz)

Grain 1: Munich 1 = 3000 g
Grain 2: Weyermann Pilsner Malt = 1900 g
Grain 3: Chocolate Malt = 200 g
Grain 4: CaraMalt = 150 g
Grain 5: Carafa = 100 g
Grain 6: Roasted Barley 100 g

Hops - AA% - IBUs - Weight (g or oz) at Minutes

(IBU's below are as according to The Calculator)

Hop 1: Hallertau - 4.0% - 16.5 IBU - 45 g at 80 min
Hop 2: Hallertau - 4.0% - 6.3 IBU - 30 g at 20 min
Hop 3: Hallertau - 4.0% - 0.3 IBU - 20 g at 1 min

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I was wondering if the recipe would work if I changed the following:

1. Grain 5: Carafa = 100 g --> Thomas Fawcet Roasted Wheat
2. Hop 1-3: Hallertau 4.0% --> Tettnanger pellet 3.8%
3 yeast : US-56 --> Danstar - Nottingham Ale

The reason for the change is that it seem hard to get the original ingredients here in Finland.

I will post my BIABacus summary when I get my pot so I can measure the diameter, hope tomorrow


-Yngve

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Hi.

Was putting my equipment together yesterday and also finished rebuilding my old refrigerate to a fermenting chamber. It keeps within +/- 0.5 deg C from 5C to a bit over ambient . Also filled in the BIABcaus.

I will test everything with just water and then try to make the Schwatzbier as in attachment. But sadly it has to wait will I take my family for vacation, the delay off pot did blow my schedule

Next "investigation" will be to fine out how to sanitizing my fermenting buckets taps (read the post that they may be a source of infections).

Anyway I again want to thank for the excellent forum and all the help.


Yngve

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Hi

Finally I got around to brew my first beer. The "outdoor sauna" I brew in smelled like my home town when they made beer there, I guess that is a good sign

I had some miss steps I will try to fix next time.

1. I was low on gravity into kettle (goal 1.035, measured 1.025-1.030) had some issue with the hydrometer sticking to the wall.
2. I used my potato masher inside and outside the bag (when rising the temp, it looks like I lost 1 C per 1/2 h), this transferred some grain to the outside of the bag.
3. I boiled for 20 min extra to compensate for the low gravity, but in the end I ended up with correct "EOBV-A" and a gravity of 1.042-1.046 (again some issue with the hydrometer).
4. I had a "LOT" of sediment in the beer and lost in total 7 liters before the worth was in the fermentor. I split the worth into two cubs of 10 liters and the next day both had more than 2 liters visible sediments in the bottom. The same was true in the kettle.

Is it normal that beer has that much sediment?

Anyway now the worth tasted good and is now bubbling away happy at 15C and I will bottle it in 14 days time.

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