On Sunday I brewed my first BIAB batch. I was wanting to make a hefeweizen, but I messed up the grains I needed to use.
Here is the recipe I used:
Batch Size: ~2.5 Gallons
Grains:
2.5 lbs Maris Otter
2.5 lbs German Pilsner
Hops:
~0.4 Oz. Hallertau Mittelfruh Pellets (60. Min.)
Yeast:
Wyeast 3068 Weihenstephan
Mashed around 160 degrees F. Ended up at 153 degrees after an hour in the oven.
Cooled after boiling to around 75-80 degrees F. Hydrometer read 1.049, which should be adjusted to 1.050 due to higher temp.
Now, I realize after the fact that I didn't use any wheat malt. So, my question is what style will this beer be? A pale ale?
Other than that, everything went smoothly and is fermenting now with no infections so far. This is my second time making beer and am really enjoying it. My first batch was a stout using DME which turned out pretty good. I can't wait to try out this one.
Post #2 made 9 years ago
Uhhh, yeah......a Hefe requires wheat malt. 
That said, I'd probably label it as a Pilsner. With any luck it will be one of the best beers you ever brew, please let us know how it turns out (I might try it myself). Some of my best beers ever were actually "mistakes".
---Todd
That said, I'd probably label it as a Pilsner. With any luck it will be one of the best beers you ever brew, please let us know how it turns out (I might try it myself). Some of my best beers ever were actually "mistakes".
---Todd
WWBBD?
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Post #3 made 9 years ago
You have a Pilsner with a british accent.
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Post #4 made 9 years ago
yeah, I felt kinda stupid after realizing that. Oh well, I'll just have to brew another.thughes wrote:Uhhh, yeah......a Hefe requires wheat malt.
Last edited by TheSeaWolf123 on 23 Jul 2015, 09:32, edited 1 time in total.
Post #5 made 9 years ago
there's the joy of brewing right there. No failures, just reasons to brew moreTheSeaWolf123 wrote: Oh well, I'll just have to brew another.
Last edited by Bellybuster on 24 Jul 2015, 23:20, edited 1 time in total.
Post #6 made 9 years ago
So, I have tested the gravity the past few days and it has been staying at around 1.018. Using a calculator, It seems I have gotten 63% apparent attenuation, which is a little bit low. Was mashing the grain at around 160 degrees to high? Could this be the problem?
Post #7 made 9 years ago
That does seem a little low.
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
What temp did you ferment at & is it at now?
The mash temp may have an effect, but it could also be temp & time in the fermenter as well.
Without the full picture it is hard to offer perfect advice, but I would try and raise the temp (if it is low) and leave it for a few more days and check the gravity again.
Also, how are you checking gravity? If it is with a refractometer you will need to use the SEAN TERRILL calculator to get anywhere near correct gravity readings.
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV
What temp did you ferment at & is it at now?
The mash temp may have an effect, but it could also be temp & time in the fermenter as well.
Without the full picture it is hard to offer perfect advice, but I would try and raise the temp (if it is low) and leave it for a few more days and check the gravity again.
Also, how are you checking gravity? If it is with a refractometer you will need to use the SEAN TERRILL calculator to get anywhere near correct gravity readings.
Last edited by mally on 29 Jul 2015, 14:54, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
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I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #8 made 9 years ago
The temperature is around 73 degrees, but I put it in a plastic tub full of water with a wet shirt around it. I took it out a couple days ago to try and warm it up, but nothing has changed. It's been 9 days in the fermenter.
Post #9 made 9 years ago
Got to say, I'm curious to see what the result ends up turning out like.
I don't think I'd call it a Pilsner because it is definitely an ale, not a lager. As much or more a pale ale as Pilsner, but not exactly one of them either. But yeah with attributes all over the board. A Continental Europe Ale...of your own concoction. Make sure you let us know how it turns out.
I don't think I'd call it a Pilsner because it is definitely an ale, not a lager. As much or more a pale ale as Pilsner, but not exactly one of them either. But yeah with attributes all over the board. A Continental Europe Ale...of your own concoction. Make sure you let us know how it turns out.
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Post #10 made 9 years ago
HOLD ON!!!!
Mashing at 160 F / 71 C is too high a temperature for pretty much all beer styles. So that will cause an attenuation problem straight away.
Secondly, even if you mashed at say 66 C, as a mash (all-grain) brewer your mash thermometer is a critical tool. It is so important that you really need several of them as many thermometers are inaccurate at mash temps. They can be 5 degrees out. So you actually might have been mashing at 79C!
....
You also can't really trust the measurements on a single brew, let alone a single reading from a single brew. However, in saying this, 1.018 is not unusual. It could be for many reasons but my money is obn your 71 C mash temp.
...
So, next brew aim for a recipe that requires a mash temp of about 66 C / 151 F, make sure you have a few thermometers on hand or have pre-tested your mash thermometer against several others.
If you continue to get high final gravities over several brews, then closer examination will be warranted. For now, forget it. Instead, study the Clear Brewing Terminology thread. Terms like "batch size", while still universally used are pretty much useless as there is no common definition. Also run your next recipe by this forum first and the guys here will make sure that you are on the right track.
Good stuff though on your first BIAB
. It's great to make a few errors on your first brew/s as you see how forgiving all-grain brewing is. Your beer will tast great ,
PP
Mashing at 160 F / 71 C is too high a temperature for pretty much all beer styles. So that will cause an attenuation problem straight away.
Secondly, even if you mashed at say 66 C, as a mash (all-grain) brewer your mash thermometer is a critical tool. It is so important that you really need several of them as many thermometers are inaccurate at mash temps. They can be 5 degrees out. So you actually might have been mashing at 79C!
....
You also can't really trust the measurements on a single brew, let alone a single reading from a single brew. However, in saying this, 1.018 is not unusual. It could be for many reasons but my money is obn your 71 C mash temp.
...
So, next brew aim for a recipe that requires a mash temp of about 66 C / 151 F, make sure you have a few thermometers on hand or have pre-tested your mash thermometer against several others.
If you continue to get high final gravities over several brews, then closer examination will be warranted. For now, forget it. Instead, study the Clear Brewing Terminology thread. Terms like "batch size", while still universally used are pretty much useless as there is no common definition. Also run your next recipe by this forum first and the guys here will make sure that you are on the right track.
Good stuff though on your first BIAB
. It's great to make a few errors on your first brew/s as you see how forgiving all-grain brewing is. Your beer will tast great ,PP
Last edited by PistolPatch on 31 Jul 2015, 20:31, edited 1 time in total.
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Post #11 made 9 years ago
Okay, I'll buy another thermometer to double check my temperature next time. I was hoping that adding the grain would lower the temp enough, but next time I won't heat the water as much.Mashing at 160 F / 71 C is too high a temperature for pretty much all beer styles. So that will cause an attenuation problem straight away.
Secondly, even if you mashed at say 66 C, as a mash (all-grain) brewer your mash thermometer is a critical tool. It is so important that you really need several of them as many thermometers are inaccurate at mash temps. They can be 5 degrees out. So you actually might have been mashing at 79C!
Will do.Also run your next recipe by this forum first and the guys here will make sure that you are on the right track.
I bottled the batch with 2.0 oz of priming sugar and ended up with 24 bottles of beer. I tasted a little bit of the leftover beer and it tasted pretty good.
Last edited by TheSeaWolf123 on 02 Aug 2015, 06:54, edited 1 time in total.
Post #12 made 9 years ago
Check out the BIABacus software, Section E Mashing Instructions. It estimates the temperature drop after adding grain. You have to list the temperature the grain is at before adding. For me at my last brew session last spring it was very minor, less than a degree - 0.8 degrees Fahrenheit... No reason to wing it...
So just use the BIABacus software like PP says, and post it for review. There are some really smart cookies that hang out on this site, and will be able to help.
So just use the BIABacus software like PP says, and post it for review. There are some really smart cookies that hang out on this site, and will be able to help.
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