Making bigger beers with the BM.

How to get most out of brewing with your Braumeister? Help others and share your tips/best practices.

RE: Making bigger beers with the BM.

Unread postby Twonky » Sat Feb 15, 2014 11:13 am

Juhani wrote:We made an American Barleywine with our BM 50 using the double mashing method.
OG was 1.114 and we got about 33 liters to fermentor.

Nice ;-)
I was planning on doing a heft BW, and this is getting me inspired!

Juhani wrote:We mashed with 45 liters, We also added some boiled water to the boil as we overshooted the original gravity a bit.

I have also experimented with this, but I think circulation is hampered if you use so little water, if you have more water, the amount between the upper and lower level is less, so the pump needs to work less, I hope you can understand what I'm trying to say.
And if you added water in the end, it would be better to add that in front, and have it help extract the sugars ;-)

Juhani wrote:(1.060 after first mash)
Final runnings from the latter mash were at about 1.070 SG,

Curious, so the final running's were higher that the first mash result?
You could also brew two beers and use the sparge running's for a small beer ;-)

Thinking about this, maybe I'll try using the short malt pipe for the first mash, and the normal malt pipe for the second mash?
anybody tried this yet?

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RE: Making bigger beers with the BM.

Unread postby Dan » Fri Feb 21, 2014 4:42 am

I just started the boil on an AIPA. Very similar recipe to the last I did, but an extra 1/2 kg of grain to make up for losses from dry hopping (only got 17L into the keg last time).
There was 6.5kg grain in 27L mash water, and 10L sparge.
Next time I will drop the mash water by 2L and do a 12L sparge as it took a few very cautious stirs to fit the last bit of grain in. The mash level would've come within 10mm of the top of the malt pipe.
No issues with the pump or efficiency, just a slight bit out on preboil volume (I may still need to fine tune absorbtion figures in BS2).
Expected - 32.6L @ 1054
Measured - 32.0L @ 1054


Edit - I recalibrated my measuring stick and volumes and turns out I used 26.2L mash water, not 27. Still 6.5kg grain. Total mash volume was 30.5L
Last edited by Dan on Fri Feb 21, 2014 10:55 am, edited 1 time in total.
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RE: Making bigger beers with the BM.

Unread postby gert » Fri Feb 21, 2014 10:43 am

I also make 'bigger beers' with my BM 50 and using 25l-malt pipe
- 6,2 kg of malt (single mash)
- 28l of mash water
- 5 l of sparge water
- boil for 90 min
- add 1 kg of sugar

Result: 20 liter / SG 1085, and final beer of 9 à 9,5% alc.
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RE: Making bigger beers with the BM.

Unread postby Batz » Fri Feb 21, 2014 10:56 am

gert wrote:I also make 'bigger beers' with my BM 50 and using 25l-malt pipe
- 6,2 kg of malt (single mash)
- 28l of mash water
- 5 l of sparge water
- boil for 90 min
- add 1 kg of sugar

Result: 20 liter / SG 1085, and final beer of 9 à 9,5% alc.



Whoa!
Your not a real brewer until you own a Braumeister
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RE: Making bigger beers with the BM.

Unread postby whitegoose » Sat Mar 01, 2014 2:57 am

I'm keen to make a small batch barley wine, something that I can bottle and leave for a while... but I'm having trouble balancing the water and grain levels. Too much in one direction and the recipe starts needing > 6kg grain, too much in the other direction and the recipe dips below the 23L mash mark.

I'm not really interested in doing a double mash at this stage, maybe I will consider if the feedback on this recipe convinces me.

How do yo think I would go with this on a 20L BM:

5.577kg grain
23.4L mash
2L sparge

120 minute boil

Targets:
12.2L batch
Efficiency: 75%
OG: 1.100
FG: 1.025
ABV: 9.8%


So far on my 3 BM beers I've had an average efficiency of about 85% so I ahve reduced it for this bigger beer, but maybe not enough?

Is this a chance of being a success? All thoughts welcome.
Last edited by whitegoose on Sat Mar 01, 2014 2:59 am, edited 1 time in total.
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RE: Making bigger beers with the BM.

Unread postby niels » Sat Mar 01, 2014 9:36 am

whitegoose wrote:So far on my 3 BM beers I've had an average efficiency of about 85% so I ahve reduced it for this bigger beer, but maybe not enough?

I think the 75% extraction efficiency is a good starting point. When brewing my quadrupel I used 75% and went .002 over the target, but I could probably have get a better efficiency when I would have stirred the grains once or twice.

Also... I could have made a small beer with the second runnings as I stopped sparging a little too soon (although I hit the volume of 20L fermented beer exactly!).

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RE: Making bigger beers with the BM.

Unread postby bhe » Thu Mar 13, 2014 1:49 pm

I tried to do a large beer (imperial stout) with my BM20 using double mash.

The mash schedule looked something like this:

Start with 20l water.
30 degrees C Add 5,25 kg grain
52 C 20 minutes
63 C 35 minutes
72 C 35 minutes
78 C 10 minutes
Sparge with 4,5 l 78 C water
Add about 5 l cold water to lower temp (think i will use this water for spargeing next time and use the chiller instead)
Clean maltpipe + filters
Add 5,25 more grain
52 C 20 minutes
63 C 35 minutes
72 C 35 minutes
78 C 10 minutes
Sparge with 4,5 l 78 C water.

Then boil 120 min

The expected OG was 1.094 and i reached 1.079 for a little more than 21 litres. Efficiency about 60%

Anyone has some good advice what to modify to reach higher efficiency?
Last edited by bhe on Thu Mar 13, 2014 1:52 pm, edited 1 time in total.
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RE: Making bigger beers with the BM.

Unread postby paddye » Thu Mar 13, 2014 7:44 pm

whats the usual SG you get from one of these things? I am about to buy a 50L version but the beer i usually make has an estimated SG of 1.066, will i be able to make this on one of these without having to mess about doing double mashes?
Code: Select all
63.16 l   Distilled Water                                    Water   1  -

6.37 kg   Pilsner (2 Row) Ger (3.9 EBC)                      Grain   2  62.9 %
1.06 kg   Belgian Diastatic Amber (50.0 EBC)                 Grain   3  10.5 %
1.06 kg   Wheat Malt, Ger (3.9 EBC)                          Grain   4  10.5 %
0.42 kg   Caragold (13.0 EBC)                                Grain   5  4.2 %
0.21 kg   Aromatic Malt (51.2 EBC)                           Grain   6  2.1 %
1.00 kg   Corn Sugar (Dextrose) (0.0 EBC)                    Sugar   7  9.9 %

50.94 g   Hallertauer Tradition [6.90 %] - Boil    60.0 min  Hop     8  19.6 IBUs
47.66 g   Hallertauer Mittelfrueh [4.00 %] - Boil  14.0 min  Hop     9  5.0 IBUs

2.11 tsp  Irish Moss (Boil 10.0 mins)                        Fining  10 -

2.1 pkg   Belgian Abbey II (Wyeast Labs #1762) [124.21 ml]   Yeast   11 -
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RE: Making bigger beers with the BM.

Unread postby bhe » Thu Mar 13, 2014 8:33 pm

1.058-1.060 is quite normal without adding sugar or DME for a single mash.
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RE: Making bigger beers with the BM.

Unread postby paddye » Thu Mar 13, 2014 8:52 pm

but i would be on the upper limits? even for the BM50? does anyone know what the max is without having to dump in extract or double mash?
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RE: Making bigger beers with the BM.

Unread postby niels » Fri Mar 14, 2014 8:43 am

paddye wrote:but i would be on the upper limits? even for the BM50? does anyone know what the max is without having to dump in extract or double mash?

I made a 1.084 beer with 9.5% candi syrup (so a little less fermentable than sugar) with room to spare!

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RE: Making bigger beers with the BM.

Unread postby gert » Fri Mar 14, 2014 9:23 am

Look at my post above: you can easily make stronger beers, but you have to add (more) sugar and boil longer (90 min.). You won't get 50l of beer (but max. 40).
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RE: Making bigger beers with the BM.

Unread postby bhe » Fri Mar 14, 2014 9:35 am

And if you choose to go for all grain you control the OG with the boiling time (and lose some volume).
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RE: Making bigger beers with the BM.

Unread postby paddye » Fri Mar 14, 2014 8:46 pm

Thanks. I'll give the recipe i posted a go on the bm as soon as it arrives and let you know how it goes.
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RE: Making bigger beers with the BM.

Unread postby whitegoose » Fri Mar 14, 2014 11:53 pm

Hey guys I have read a few different places that when people are brewing bigger beers with a thick mash, they will stir the mash a few times throughout... how do you do that? Is there a way to pause the system? I've heard mention of people stirring during the pump break but I'm afraid of taking too long and the pump cranking up again before I've got the filters back in place etc...
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