Will Crew for Beer
Brew day ! Turbid Mash - use for Lambic style or coolship Grain bill:- 5.25 lbs. German Pilsener - 2.75 lbs. White Wheat Hops Bill:- 3.00 oz. Hallertauer Select or Saaz @ 45 min Procedure: - Mash in 4 gallons spring water at 118°F to get to 113°F (2.0 quarts/lb) x 20 minutes- Pull off 3 gallons and heat to boil- Add back 4 quarts starchy wort to get to 136°F x 5 minutes- Add back 6 quarts starchy wort to get to 150°F x 30 minutes- Add back 5 quarts starchy wort to get to 162°F x 30 minutes- Add 5 quarts boiling water to get to 167°F- Heat sparge water to 185°F- Sparge over 90 minutes to ~9 gallons of 1.024 runnings collected - Boil wort with hops x last 45 minutes to target 6 gallons at SG 1.048 I plan to let this cool outside in an open vessel and sit for a couple days. Nights in the high 30s/low 40s. Spontaneous wild ale, baby! This turbid mash method will leave lots of complex starches for the wild ales that any sacch that hits it won't be able to touch. Ferment/age 1-3 years and then maybe fruit the stuff with a local fruit...
Brew day !
Turbid Mash - use for Lambic style or coolship
Grain bill:- 5.25 lbs. German Pilsener - 2.75 lbs. White Wheat
Hops Bill:- 3.00 oz. Hallertauer Select or Saaz @ 45 min
Procedure:
- Mash in 4 gallons spring water at 118°F to get to 113°F (2.0 quarts/lb) x 20 minutes- Pull off 3 gallons and heat to boil- Add back 4 quarts starchy wort to get to 136°F x 5 minutes- Add back 6 quarts starchy wort to get to 150°F x 30 minutes- Add back 5 quarts starchy wort to get to 162°F x 30 minutes- Add 5 quarts boiling water to get to 167°F- Heat sparge water to 185°F- Sparge over 90 minutes to ~9 gallons of 1.024 runnings collected - Boil wort with hops x last 45 minutes to target 6 gallons at SG 1.048
I plan to let this cool outside in an open vessel and sit for a couple days. Nights in the high 30s/low 40s. Spontaneous wild ale, baby! This turbid mash method will leave lots of complex starches for the wild ales that any sacch that hits it won't be able to touch. Ferment/age 1-3 years and then maybe fruit the stuff with a local fruit...
I'd drink that.
Rule number one of a gunfight, bring a gun. Rule number two of a gunfight, bring friends with guns.
Good Bad & The Monkey
I would not commit until we see what actually starts fermenting it...
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
I'm adventurous.
Come to me ye wild bugs...
We have krausen this morning!!
Prince of Fatness
No picture?
Not at it at all.
It is coming. I had to run out and get the kiddos to school. Should be able to get it shortly
So, now that something is in there working away, will you seal it or leave it open?
It is now covered, but the seal was not particularly airtight. Once the major foaming is done I will move it into a carboy with an airlock. Some folks indeed keep the entire primary fermentation open but at this point it is inside in the bathroom bathtub to catch in the runoff and I don't particularly feel like exposing it to whatever is in there.
I agree covered is fine. Honestly when vigorous fermentation is going on there really no need to seal it. Just covering it is fine. So much gassing off that it is nearly impossible for something bad to get down in there. Once it slows then there is the potential for stuff to get drawn in especially with temperature changes so sealing with an airlock makes sense then.
Agreed.
Feeling the growl again
It's standard practice in winemaking to do primary fermentation (~80% of sugar) in an loosely covered or cloth covered container, racking under an airlock just before rapid fermentation slows down. Biochemically you can end up with a better product by providing a bit of oxygen to the yeast this way as they stay healthier.
"If you want to be a bad a$s, then do what a bad a$s does. There's your pep talk for today. Go Run." -- Slo_Hand
I am spaniel - Crusher of Treadmills
I think this is truewith any type of traditional brewing, whether it be wine or beer. these days, most brewing starts in a large stainless steel tank.
Just took a reading, SG = 1.030 (from 1.058 after brew day) with active fizzing in the hygrometer tube, thick stable krazen over wort