How to do a BIG beer in a 20 litre Braumeister.

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

Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby Luis Coentrao » Sun Nov 01, 2015 10:19 am

Dicko wrote:Hi luis,

I am away from home at the moment and dont have the figures at hand.

I will check it up when I get home.

:cheers:


Hi Dicko,

Any news?
cheers
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby Dicko » Sun Nov 01, 2015 10:48 am

Luis Coentrao wrote:
Dicko wrote:Hi luis,

I am away from home at the moment and dont have the figures at hand.

I will check it up when I get home.

:cheers:


Hi Dicko,

Any news?
cheers

Hi Luis,

My records for that brew show that I got an FG of 1018 which is around 75% attenuation.
From memory 34/70 has about the same attenuation so you should have got around 1.020 or thereabouts.

I use oxygen for the fermentation when pitching and I used a starter that was based on almost 3 litres for a 20 litre batch.
If you check my mash schedule you may note that I mashed a 60 deg for 60 minutes which will provide a highly fermentable wort....I think this really helps.

:cheers:
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby Luis Coentrao » Sun Nov 01, 2015 1:04 pm

Hi dicko,
Thanks for the records.
Interisting you made a starter with 60g of S189!! With Stir plate? For how long and at what temperature? Your pitch rate was higher than 2millions/plato/ml!!!
I also use to make an"activation starter" with the w34/70 during the brewday.

My mash schedule included a beta rest at 63C for 75minutes.

I think w34/70 may not attenuate adequately with high ABV beers, just like a Bock.
Gonna try next week the S189.

cheers
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby Dicko » Sun Nov 01, 2015 9:47 pm

I have since done another dopplbock that I used 34/70 on but just pitched 44 gramms instead of a starter and it came down to the same FG.

My use of oxygen I think makes a difference.
Some dried yeast manufacturers say you don't need to oxygenate the wort at pitching but I do and rarely have an attenuation problem.

Let us know how you go!!

:cheers:
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby mashy » Mon Nov 02, 2015 5:39 am

My use of oxygen


Do you mean oxygen or air please. I ask because I found little gain.
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby Dicko » Mon Nov 02, 2015 7:40 am

Dicko wrote:I have since done another dopplbock that I used 34/70 on but just pitched 44 gramms instead of a starter and it came down to the same FG.

My use of oxygen I think makes a difference.
Some dried yeast manufacturers say you don't need to oxygenate the wort at pitching but I do and rarely have an attenuation problem.

Let us know how you go!!

:cheers:


Yep....oxygen

:cheers:
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby IPA » Mon Nov 02, 2015 8:13 am

Surely the easiest way to make a Big Beer is to double mash. That way you can have a grain bill of up to 11kg.
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby Dicko » Tue Nov 03, 2015 8:24 am

IPA wrote:Surely the easiest way to make a Big Beer is to double mash. That way you can have a grain bill of up to 11kg.



Yes definately another option.
Mash efficiency drops a bit but in theory you could use 12 kilogramms of grain or 2 mashes of 6 kilos each.

My OP wasnt meant to be absolute but just a suggestion......most bigger beers if brewed to style actually use an adjunct like candy sugar so can be done quite easliy by steeping the crystal grains, mashing the base grains and then adding the sugars.

I enjoy pushing the limits :)

:cheers:
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Re: How to do a BIG beer in a 20 litre Braumeister.

Unread postby Luis Coentrao » Thu Nov 05, 2015 7:49 pm

Other Doppelbock example:
- 7.5Kg grain.
image.jpg
OG

image.jpg
Batch size
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