[BeerSmith] Varför blir mitt beersmith recept så konstigt?

[assistredo]

Jag är ingen expert på extraktbryggning (har bara använt extrakt 2 gångar), men jag skulle tro att man vid tillverkningsprocessen kokar till efter hot break samt att DMS inte ska vara ett stort problem även man bara kokar extrakt i kort tid. Tänk på att det finns ölsatser som är gjort för att jäsa utan att koka alls...

När jag använde Weyermanns flytande extrakt så utgick jag ifrån att den inte var gjord av kokt vört. Efter spädningen var vörten lite grumlig och vid kokningen betedde den sig precis som vört jag gjort själv d.v.s. jag fick utfällning av druv. När jag gör förkulturer av DME så verkar det också bli druvutfällning vid kokningen.

[jrm]

När jag använde Weyermanns flytande extrakt så utgick jag ifrån att den inte var gjord av kokt vört. Efter spädningen var vörten lite grumlig och vid kokningen betedde den sig precis som vört jag gjort själv d.v.s. jag fick utfällning av druv. När jag gör förkulturer av DME så verkar det också bli druvutfällning vid kokningen.

Det gjorde mig nyfiken... Det kanske bör vara en ny tråd detta, men ...

Jag har inte hittat något om Weyermanns LME, men i Muntons homebrew knowledge base hittade jag följande

Q: People in my home brewing community are saying that you no longer have to boil LME or DME for 60 minutes. Only 10-15 minutes. The claim is its not necessary since it already don't in manufacturing of the malt. The motivation is so they don't caramelize the malt any more than necessary which would make their beers darker than the desired color. Is this true? - Thanks!!

A: To be honest with you don't need to boil Muntons LME or DME at all as we pasturise our LME and the DME, by the nature of the process, will be pasturised. By not boiling you will maintain the delicate malt flavour in our products and obtain a far better beer.

Och från Coopers Brewing FAQs

Should I boil the kit to remove break?

We brew beer, malt extract and home brew worts in the same way. All worts are boiled and produce hot break, which is then removed in the whirlpool. Rather than being cooled down for fermentation, the malt extract and home brew worts are centrifuged and transferred to evaporators where all but around 20% of the water is removed. At this stage the malt extract and home brew is packaged then cools down but does not throw cold break material because the extract is too dense for it to precipitate.

Once you add water, the wort becomes thin enough for the break material to precipitate. This break material is completely harmless to the brew and will settle out during fermentation.

If boiled the break material may clump together giving the impression, incorrectly, that it is hot break. Boiling home brew (hopped malt extract) will only darken the brew and drive off hop aroma.

However, if you are following a specific recipe and using additional hops, you may like to boil some of the malt extract to achieve the expected hop utilisation for correct aroma, flavour and bitterness in the finished beer.

[Runo]

Hej
Har nu ändrat i receptet eftersom humle.se inte hade allt hemma och jag vill passa på att försöka mig på en lager medan mitt förråd håller rätt temperatur. Vad tror ni om humlen det blir inte en för blommig smak? Det jag är ute efter är en fyllig maltig lite knäckig smak med bra beska. Vad tror ni?

Type: Extract
Date: 2010-11-09
Batch Size: 16,00 L
Boil Size: 19,36 L Asst Brewer:
Boil Time: 60 min Equipment: Aluminiumkastrull
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
2,50 kg Munton Light Dry Extract (8,0 EBC) Dry Extract 79,37 %
0,50 kg Cara-Pils/Dextrine (3,9 EBC) Grain 15,87 %
0,15 kg Caraaroma (256,1 EBC) Grain 4,76 %
10,00 gm Brewers Gold 6,9% [6,90 %] (60 min) Hops 9,8 IBU
57,34 gm Saaz, 2009 (art. 420009) [3,00 %] (60 min) Hops 24,4 IBU
8,92 gm Saaz, 2009 (art. 420009) [3,00 %] (20 min) Hops 2,3 IBU
8,90 gm Saaz, 2009 (art. 420009) [3,00 %] (5 min) Hops 0,8 IBU
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Est Original Gravity: 1,059 SG
Measured Original Gravity: 1,054 SG
Est Final Gravity: 1,016 SG Measured Final Gravity: 1,015 SG
Estimated Alcohol by Vol: 5,52 % Actual Alcohol by Vol: 5,08 %
Bitterness: 37,3 IBU Calories: 511 cal/l
Est Color: 19,7 EBC Color: Color


Mash Profile

Mash Name: None Total Grain Weight: 4,54 kg
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -

Steep grains as desired (30-60 minutes)



Mash Notes: -
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2,4
Pressure/Weight: 90,6 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 11,1 C

[scaryeyes]

Har bryggt en liknande öl innan. Nu är detta efter ditt recept och mitt dåliga minne som grund. Gjorde detta efter min utrustning för all-grain

Urquell test
Brew Type: All Grain Date: 06/11/2010
Style: Bohemian Pilsner Brewer: Mange
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 26.33 L Boil Time: 60 min
Brewhouse Efficiency: 75.00 %

Brewing Steps Check Time Step
06/11/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 32.02 L water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
5.05 kg Viking Pilsner Malt (1.9 SRM) Grain
0.63 kg Cara-Pils/Dextrine (2.0 SRM) Grain

-- WARNING: Estimated mash size: 32.13 L greater than mash tun volume of 20.00 L
2 min Mash Ingredients
Protein Rest: Add 10.66 L of water at 56.2 C
30 min - Hold mash at 50.0 C for 30 min
2 min Saccrification: Add 9.48 L of water at 92.3 C
30 min - Hold mash at 67.8 C for 30 min
2 min Mash Out: Add 8.29 L of water at 96.7 C
10 min - Hold mash at 75.6 C for 10 min
-- Sparge with 3.59 L of 75.6 C water.
-- Add water to achieve boil volume of 26.33 L
-- Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 25.00 gm Northern Brewer, 2009 (art. 410009) [8.00 %] (60 min) Hops
60 min 25.00 gm Saaz, 2009 (art. 420009) [3.00 %] (60 min) Hops
40 min 25.00 gm Saaz, 2009 (art. 420009) [3.00 %] (40 min) Hops
20 min 25.00 gm Saaz, 2009 (art. 420009) [3.00 %] (20 min) Hops
5 min 25.00 gm Saaz, 2009 (art. 420009) [3.00 %] (5 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 23.00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Urquell Lager (Wyeast Labs #2001) Yeast-Lager

06/11/2010 Measure Original Gravity: ________ (Estimate: 1.057 SG)
06/11/2010 Measure Batch Volume: ________ (Estimate: 23.00 L)
7 days Ferment in primary for 7 days at 9.0 C
13/11/2010 Transfer to Secondary Fermenter
20 days Ferment in secondary for 20 days at 0.0 C
03/12/2010 Measure Final Gravity: ________ (Estimate: 1.014 SG)
-- Keg beer at 9.0 C at a pressure of 122.8 KPA
4.0 Weeks Age for 4.0 Weeks at 11.1 C
31/12/2010 Sample and enjoy!

Taste Rating (50 possible points): 35.0

[scaryeyes]

Här har jag skalat och konverterat till extrakt. Sen drog jag i ytterligare en giva Saaz på 40 min i mitt recept, samt bytte till Northern brewer som bittergiva

Den jag gjorde fick jäsa i nästan 3 veckor i kylskåpet efter att min fru åkt till mexico Men använde S-23 jäst i den, vilket ölen inte hade någon fördel av tyvärr.... Annars var den otroligt ren och god, tog slut först av alla jag hade på gång samtidigt.....

Copy of Urquell test
Brew Type: Extract Date: 06/11/2010
Style: Bohemian Pilsner Brewer: Mange
Batch Size: 16.00 L Assistant Brewer:
Boil Volume: 18.32 L Boil Time: 60 min

Brewing Steps Check Time Step
06/11/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 18.32 L water for brewing
-- Steep Specialty Grains
Amount Item Type
0.43 kg Cara-Pils/Dextrine (2.0 SRM) Grain

-- Add water to achieve boil volume of 18.32 L
-- Estimated Pre-boil Gravity is: 1.046 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 0.75 kg Light Dry Extract (8.0 SRM) Dry Extract
60 min 1.50 kg Extra Light Dry Extract (3.0 SRM) Dry Extract
60 min 17.39 gm Northern Brewer, 2009 (art. 410009) [8.00 %] (60 min) Hops
60 min 17.39 gm Saaz, 2009 (art. 420009) [3.00 %] (60 min) Hops
40 min 17.39 gm Saaz, 2009 (art. 420009) [3.00 %] (40 min) Hops
20 min 17.39 gm Saaz, 2009 (art. 420009) [3.00 %] (20 min) Hops
5 min 17.39 gm Saaz, 2009 (art. 420009) [3.00 %] (5 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 16.00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Urquell Lager (Wyeast Labs #2001) Yeast-Lager

06/11/2010 Measure Original Gravity: ________ (Estimate: 1.052 SG)
06/11/2010 Measure Batch Volume: ________ (Estimate: 16.00 L)
7 days Ferment in primary for 7 days at 9.0 C
13/11/2010 Transfer to Secondary Fermenter
20 days Ferment in secondary for 20 days at 0.0 C
03/12/2010 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Keg beer at 9.0 C at a pressure of 122.8 KPA
4.0 Weeks Age for 4.0 Weeks at 11.1 C
31/12/2010 Sample and enjoy!

Taste Rating (50 possible points): 35.0