| |
Main
Date: 25 Nov 2006 07:53:22
From: nasty milo
Subject: Beer Ramblings and one question (longish)
|
<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN" >
<html >
<head >
<meta content="text/html;charset=ISO-8859-1" http-equiv="Content-Type" >
<title ></title>
</head >
<body bgcolor="#ffffff" text="#000000" >
<big ><big>Hello All,<br>
I live in Albuquerque, New Mexico, and have been brewing on and off
since 1983. I recently took my third hack at making a smoked honey
porter, and it may have been the best yet. Here is the grain bill (
for a 5 gallon batch).<br >
7 lbs American 2 row<br >
3 lbs German rausch malt<br >
1 lb crystal, 60L<br >
1/2 lb chocolate malt<br >
1/2 lb black patent malt<br >
1/2 lb cara-pils<br >
<br >
Started the 80 minute mash at 154F. <br >
sparged with 180F water for 7 gl. and boiled for about 1 hour and 15
minutes.<br >
@ 60 minutes, 1 oz Cascades plugs and 1 oz Northern Brewer pellets<br >
@ 10 minutes 1 oz Cascades pellets and 2 lbs honey<br >
<br >
I boiled this down to 5 1/2 gallons, chilled with the immersion
chiller, and pitched Wyeast 1056 (no starter).<br >
<br >
The O.G. was 1.079 and it fermented down to 1.016, so you can see I had
a strong brew, however the taste belied the alcohol content.<br >
<br >
<br >
Now for the question: Last week I made a Celebration Ale clone, I
utilized an overnight mash in a heavily insulated and wrapped cooler.
The beginning temp was 153F, and in the morning it had cooled to 110F.
So what are your opinions of the benefit, if any of this temperature
swing in the mash tun? Does this convert all the starch, or am I
picking up tannins or other undesirables? I haven't tasted this yet,
but the O.G. was 1.067, so I'm guessing the mash did its thing pretty
well.<br >
<br >
Cheers, Ed<br >
<br >
<br >
<br >
</big ></big>
</body >
</html >
|
|
| |
Date: 25 Nov 2006 15:24:09
From: Bart Goddard
Subject: Re: Beer Ramblings and one question (longish)
|
nstymilo@yahoo.com wrote:
> I haven't tasted this yet, but the O.G. was 1.067,
> so I'm guessing the mash did its thing pretty well.
If you test the OG, then don't you have a small
sample to taste? If there were tannins, you'd
be able to taste them.
B.
--
The man without a .sig
|
| |
Date: 26 Nov 2006 07:40:44
From: Jeff
Subject: Re: Beer Ramblings and one question (longish)
|
> Now for the question: Last week I made a Celebration Ale clone,
> I utilized an overnight mash in a heavily insulated and wrapped
> cooler. The beginning temp was 153F, and in the morning it had
> cooled to 110F. So what are your opinions of the benefit, if any
> of this temperature swing in the mash tun? Does this convert
> all the starch, or am I picking up tannins or other undesirables?
> I haven't tasted this yet, but the O.G. was 1.067, so I'm guessing
> the mash did its thing pretty well.
I have done several overnight mashes, and I personally do not think the
tannins are a problem. Tannin extraction goes back to how you sparge it
in the end, just like with a standard mash. There is no question that
you got conversion at 153 cooling to 110. Even though you went for a
mid-range temperature initially, you probably have an extremely
fermentable wort on your hands because those enzymes keep working
through the night to break down the sugars further and further until
they are mostly all very simple and fermentable. IMO, overnight mashes
work excellent for for your lighter/thinner bodied beers. I would keep
the mash thick though.
--Jeff
|
|
