Please note: my example here of a 80°L crystal malt was a bad example since specialty malts have no diastatic power. However the same holds true for any base malt I looked for: I cannot find where their Linterns are listed anywhere. I'm trying to calculate the diastatic power of my recipe which requires me to know the numerical "Lintners" rating of each grain in the bill. So I go to my local homebrew store and ask them what the …
To begin with, my understanding of a "thin" mash is a mash that is more watered down than it "ought" to be; and that a "thick" mash is one that is not diluted with enough water. My understanding of the grist ratio (water:grain ratio) is that it attempts to set a mash thickness/viscosity that is desirable, and I typically see it set in the range of 1.25 to 1.5 quarts per pound (qt/lb). Therefore I conclude that a thin mash …
I'm wondering if anybody is knowledgeable about grain/malt Diastatic Power, its scale and how to interpret its scale. I've seen a few references that essentially say: if DP >= 70 Lintners, there is plenty of DP to allow starch conversion into sugars else if 30 < DP <= 69, then you will need to mash longer to achieve the desired starch conversion else (DP < 30 Lintners), there will not be enough DP to convert starches into sugars Can anybody …
For mashing, I have kettle and steel grain basket. Heat is provided via a gas stove. I heat the water to a few degrees above mash-in temperature and then ease in the grain basket. When I measure temperature of my mash I find there is temperature variance between the bottom, middle and the top of the grain basket. It varies by a good five to six degrees between the top and bottom of the basket Now, if I have to …
I recently did two experimental all-grain gluten-free batches, and got some strange results; so much sediment that it looks like milk! Initially, looked about the same, and I thought about running through a filter, but decided to see if it would settle at all. After 5 days, this was the result. These do not have yeast in them, as I decided that I might filter and re-boil. To the left is Batch 2, the shorter mash with the longer cereal …
I am new to homebrewing, I made only 2 BIAB batches. I am using a 25l keg and a burner. My pre mash batch is 21-23l since I don't want the wort to overflow when boiling. In a biab method since there is no recirculation and sparging, I think we loose 3-5l until the fermentation bucket. Due to that loss and that I can't chill the wort to the desired temp (I brew for 2 hours and try to chill …
I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so they are finer particles for the amylases (alpha amylase and gluco-amylase) to do its work in the liquid. I have been adding the amylases at the beginning of blending of the whole oats (at a temperature of about 35 centigrade) because I thought it would help the enzyme process, …
my first mash. Combined all the ingredients in a "recipe" I followed. Added the yeast and it started working rather quickly. My airlock is due to come in the mail in 2 days. So I did the whole balloon/condom topper until it arrives. But after I put it on top and poked the small holes for the gas release the balloon still filled with foam and thankfully I was still awake. I removed the balloon and cleaned it well. Put …
I know the alpha-amylase enzyme works between 66-71°C (150-160°F) and beta-amylase between 55-66°C (130-150°F). But, beta uses the dextrins produced by the alpha enzyme activity. I want to produce a highly-fermentable wort, so I want to activate alpha first and beta later, when the alpha is done. Is that doable? Is it common practice to heat the wort to alpha-optimum level then wait for it to drop down to beta-optimum level? I know enzymes don't stop working, rather their level …
Can theatre buttered and salted popcorn be used for brewing brewing at home? A friend of mine has access to leftover popcorn from a movie theatre and I was wondering if it could be used for brewing at home? I do not know enough about home brewing to know if this is even possible, given the particular circumstances. The popcorn is already buttered and salted, so I do not know if these would interfere with the brewing process. If it …
I am first time distiller, my first mash is seven days in. The mash started out foamy and bubbling now today the foam is gone and no more bubbling. I checked TR but it’s ready 0, I am wondering what to do next, add more yeast,yeast nutrient, heat I’m not sure if this is how it should be or if it is ruined. Any help would be greatly appreciated
I did my first homebrew a fortnight ago, an american IPA BIAB-style on the stovetop. I ended up with a low OG (~1.045 - target was 1.075) and now after two weeks of fermentation a high FG too (~1.026). I have tried readded some dry yeast but a day later the gravity has not changed. After a little reading it looks like one of two things went wrong: I forgot to shake the carboy to aerate it & maybe I …
I have an enzyme preparation (powdery form) with an activity of 1045 U/g which I would like to use in mashing a 70 g of grain whose starch percentage is at 67%. How do I determine the quantity (in grams) of the enzyme preparation needed? Thanks
I'm looking at brewing an all-grain barley wine in the near future, and I'm aiming for a high ABV (13%-14% ABV). From what I've heard in discussions elsewhere, by single-infusion mashing at a lower temperature (I'm shooting for 148 for about 90 minutes), I am extracting more fermentable sugars and achieving a dryer taste (both of which I want for this style ale). What are the less than desirable qualities in a barley wine that I will suffer as a …
I'm putting together my own brewing calculations spreadsheet to develop a good understanding of the ins and outs of building a beer recipe. For my malt/mash calculations, I've chosen to use the degrees Plato scale because it makes sense to me. Can someone smarter than I please check my assumptions/calculations? They are as follows: Degrees Plato = Extract Weight (in kg) / Total Wort Weight (in kg) * 100 Where, Total Wort Weight = Total Extract Weight (in kg) + …
I ask this as a Russian born person of which would like to show off to friends and family. As a Russian born US citizen who occasionally gets playfully teased about our stereotypes, I would like to prove to them how stereotypical I can be.
I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
So, I'm brewing an all-grain batch of the Rogue Chocolate Stout Clone based on this recipe (https://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/). I divided the recipe by 5 to get proper amounts for a smaller, 1 Gal batch, as this is my second brew, and I figure there's less to throw out if it's bad. My OG reading was 1.022, which way undershot the expected OG of 1.069. For the first three days, it was going like gangbusters, lots of airlock activity and happy yeast, …
I'm brewing two batches of grain mash, since im using a small pot. Anyways, half is cooling outside right now, the other half is on the stove, I plan to combine the two afterwards then get it to 70°F to add the yeast. How cold can the half outside get? It's -30°F (-34°C) outside (no yeast is added yet).