Ok so I'm easily amused! Im a Master Brewer! Woot!
If only it were this easy. I have been brewing beer for better part of two years and I still have a stinker every now and then. I made a Single Malt and Single Hops (SMaSH) three months ago that started out fine but after it lagered for about two months it had a terrible fusile taste that makes me want to kick the keg and start over. Why waste the kegerator space and the keg right!
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BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: P.D. SMaSH II
Brewer: Preston Brown
Asst Brewer: Brown_Beer.gif
Style: Standard American Lager
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Estimated OG: 1.075 SG
Estimated Color: 5.2 SRM
Estimated IBU: 15.1 IBU
Brewhouse Efficiency: 79.30 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 83.33 %
1.00 oz Goldings, B.C. [5.00 %] (60 min) Hops 15.1 IBU
0.50 oz Goldings, B.C. [5.00 %] (0 min) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.50 tsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
50.00 gm Oak Chips (Secondary 7.0 days) Misc
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 16.67 %
8.00 gal Houston, TX (Filtered) Water
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: (PB) Double Infusion, Light Body
Total Grain Weight: 10.00 lb
----------------------------
(PB) Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.00 qt of water at 132.1 F 122.0 F
60 min Saccrification Add 8.00 qt of water at 187.9 F 150.0 F
10 min Mash Out Add 8.00 qt of water at 210.3 F 168.0 F
Notes:
------
Nailed mash temps. Added the Candi sugar at flame out. Oak chips soaked in Bourbon for 30 days (Measured dry)
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Any idea's why It went south on me? Did I push the limit on the candi sugar? Was it the bourbon?
Just when I thought I had a handle on things! Humbled again, and again, and again!
Cheers
Preston
If only it were this easy. I have been brewing beer for better part of two years and I still have a stinker every now and then. I made a Single Malt and Single Hops (SMaSH) three months ago that started out fine but after it lagered for about two months it had a terrible fusile taste that makes me want to kick the keg and start over. Why waste the kegerator space and the keg right!
-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: P.D. SMaSH II
Brewer: Preston Brown
Asst Brewer: Brown_Beer.gif
Style: Standard American Lager
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Estimated OG: 1.075 SG
Estimated Color: 5.2 SRM
Estimated IBU: 15.1 IBU
Brewhouse Efficiency: 79.30 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 83.33 %
1.00 oz Goldings, B.C. [5.00 %] (60 min) Hops 15.1 IBU
0.50 oz Goldings, B.C. [5.00 %] (0 min) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.50 tsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
50.00 gm Oak Chips (Secondary 7.0 days) Misc
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 16.67 %
8.00 gal Houston, TX (Filtered) Water
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: (PB) Double Infusion, Light Body
Total Grain Weight: 10.00 lb
----------------------------
(PB) Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.00 qt of water at 132.1 F 122.0 F
60 min Saccrification Add 8.00 qt of water at 187.9 F 150.0 F
10 min Mash Out Add 8.00 qt of water at 210.3 F 168.0 F
Notes:
------
Nailed mash temps. Added the Candi sugar at flame out. Oak chips soaked in Bourbon for 30 days (Measured dry)
-------------------------------------------------------------------------------------
Any idea's why It went south on me? Did I push the limit on the candi sugar? Was it the bourbon?
Just when I thought I had a handle on things! Humbled again, and again, and again!
Cheers
Preston