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o s brew log nate o s brew log pages home diy candi syrup wednesday december 26 2012 a better way to brew with raw wheat berries i love witbier i hate milling raw wheat sure i could use flaked wheat from my local homebrew store but i can buy raw wheat berries for less than half the price if you decide to grind them with a two roller malt mill you will regret every step in your life leading to that decision if you use a corona style mill you will be able to crush the raw wheat but not without a lot of elbow grease and a poor quality grind mine tends to pulverize part of the wheat to flour but leave some berries intact this is likely because the corona mill was not made for barley wheat rye it was made to grind corn into grits or masa masa is made by boiling raw corn in water with calcium hydroxide then grinding you then make tamales or tacos with it on an industrial scale they dry it and sell it as the instant masa mix just add water you may be familiar with how does this help us if we can boil corn to soften it then use our corona to get a nice uniform paste maybe we can boil our wheat berries to soften them making them much easier to grind evenly step 1 place wheat berries into a pot size of which depends on how much wheat you re using step 2 add enough water to cover with 2 3 of standing water above the submerged berries step 3 bring to a boil while stirring step 4 reduce to a simmer simmer for exactly 15 minutes step 5 strain off liquid step 6 crush the softened berries in your corona type mill left wheat berries that were boiled before milling right un boiled milled wheat berries both bags contain the same total amount of wheat berries the boiled and ground wheat berries you can see that the pericarp is mostly intact a close up of the boiled and ground wheat berries the pericarp is intact the endosperm has been ground to flour a close up of the unboiled ground wheat berries notice the poor irregular grind imaginary faq why boil for exactly 15 minutes 5 minutes is too short the berries will still be hard and a pain to grind 10 minutes is better but you ll shred most of the pericarp 15 minutes gave the best results wait what s a pericarp pericarp is the name for the outer covering of a fruit but isn t wheat a grain not a fruit a wheat berry is the fruit of a wheat plant in the broadest sense of a fruit barley and rye have husks covering their pericarp wheat lacks a husk this is one reason why barley and rye are easier to brew with the husk forms a natural filter bed for sediment during lautering why should i care if i shred the pericarp because wheat doesn t have a husk using large amounts of wheat in a mash can lead to a slow or stuck lauter if we can keep the pericarp of the wheat mostly intact the pericarp will act like a husk and help us filter the wort if the grain is wet won t that clog up my mill if you re using a two roller mill that is possible but it may not if you use a corona type mill it won t be sure to strain as much liquid as possible but don t worry if the grain is still damp ok so the wheat looks prettier but does it brew better when i use this method i see a faster lauter and clearer wort the intact pericarp will make rice hulls unnecessary even when using a large amount of raw wheat boiling the wheat has the secondary benefit of partially pre gelatinizing the wheat making conversion quicker and easier without the need for a cereal mash posted by nateo at 12 18 pm 1 comment email this blogthis share to x share to facebook share to pinterest sunday august 5 2012 triple decoction vs no sparge melanoidin malt i don t blog much anymore because i don t have a lot of free time and i ve decided i don t like posting low quality content i think this post might be interesting to some people so i m putting it out there this study was really easy to put together very hard to analyze i m providing my data so you can look at it for yourself to decide if i draw a reasonable conclusion if you disagree with my methods or results it s easy to find qualified people on the aha forum to serve as evaluators any study is useless if it can t be replicated so i encourage anyone interested in this topic to organize their own study latest version of results and summary pre taste questionnaire post taste questionnaire bjcp scoresheets 3x on the left 5 on the right chill haze on both big picture my conjecture based on this study and everything i know about brewing 1 decoction probably won t make your beer better 2 decoction mashing extracts more gravity from malt and it probably extracts more compounds that can be perceived as dry as well whether that s good or bad for a given recipe will depend on personal preference and your targeted beer profile 3 using melanoidin malt doesn t emulate decoction mashing 4 there were a lot of contradictory descriptions of the beers how people perceive aroma and flavor is complex and not easy to anticipate what the data supports 1 decoction increases mash efficiency 2 there was no statistically significant correlation between the bjcp scores and recipe 3 57 of evaluators preferred the no sparge beer with 5 melanoidin malt 5 over the triple decocted beer 3x 29 had no preference and 14 preferred 3x 4 judges were significantly more likely to correctly identify duplicate beers than expected based on a random guess what the data probably supports 1 small difference with 3x leaning toward dry bitter 5 leaning toward malty balanced what the data might support 1 no difference other than color 2 small difference but no agreed upon difference 3 either no sparge or decoction had no effect and the only difference was due to melanoidin malt or vice versa what the data doesn t support 1 decoction makes a better beer 2 decoction makes your beer maltier than using melanoidin malt w no sparge 3 decoction makes a smoother beer 4 decoction makes a beer more people prefer problems with the study 1 small sample size 2 i only have room for two fermentors in my freezer so i could only make two beers at once to compare i could ve made smaller batches but i wanted them to be typical homebrew batch sizes 3 there were some issues with inconsistent carbonation from bottle priming i ve never noticed a difference in carbonation levels in my beer before so this was really interesting for me 4 a couple samples may have had a low level infection if i could consistently brew perfect beer i wouldn t spend so much time on the internet trying to learn about brewing 5 mixed variables i framed the study as a comparison of no sparge vs decoction because i wanted to confound evaluators expectations if decoction could provide some special je ne sai quoi beyond just darker color and increased maltiness in a way that melanoidin malt can t emulate that should have shown up in the results with more people preferring 3x or more people describing 3x in more favorable terms in any case it s possible the no sparge decoction or the melanoidin malt had no effect but i d say it s more likely that no sparge or decoction had no effect and melanoidin malt had some effect posted by nateo at 3 38 pm 1 comment email this blogthis share to x share to facebook share to pinterest tuesday may 1 2012 a couple brew day pics i m working on something special details coming soon in the meantime here s a couple pictures of my grist i think it looks pretty good waiting on some sparge water to heat up posted by nateo at 12 16 pm no comments email this blogthis share to x share to facebook share to pinterest friday april 13 2012 how to design a homebrew recipe pt 2 i brewed my brut on wednesday here is my finished recipe 19l batch size est og 1 090 5 25kg rahr pils 750g wheat malt 200g aromatic malt 700g dextrose secondary addition 300g date sugar secondary addition 20g magnum 60min for 19 4ibus 18g nelson sauvin 10min for 7 9ibus 18g nelson sauvin 0min for 0ibus 20g nelson sauvin dry hop for 3 days post ferment wyeast 3711 60 i want to keep fusels low so i ll start fermentation fairly cold 1 tablet whirlfloc 2tsp yeast energizer 50g french oak chips med toast mashed 19l of water 158 for a step temp of 149 45min ph was 5 5 sparged with 15 4l collected 12l 1 074 and 15l 1 036 27l 1 053 81 4 mash efficiency 90min boil pre ferment ph 5 7 total volume 20l 1 070 pitched 3711 9m ml 70 fermentation chamber set to 60 water profile mg l ca 61 6 mg 6 na 2 so4 6 cl 74 hco3 36 notes after a few days i ll add the simple sugars my yeast starter wasn t quite big enough to handle all the sugar at once posted by nateo at 9 19 am no comments email this blogthis share to x share to facebook share to pinterest labels brut how to recipe design how to design a homebrew recipe pt 1 here is a brief description of how i design my beer recipes when i started brewing my recipes were a hodge podge of ingredients without a clear idea of what kind of beer i wanted how do you know when you arrive if you don t where you re going i ve found it helpful to imagine the type of beer i want and design the recipe around that i suggest you actually write this stuff down on paper or back up remotely online i have a cheapo school notebook i use i lost all my recipes and notes when my last laptop died so while i use my computer for design i keep my notes and copies of my recipes in my notebook i ll start by looking at the bjcp style guide i think it s important to brew to taste not to style unless you re brewing for competition so don t feel beholden to the guidelines i recently made a recipe for a belgian brut a champagne like beer of which there are only a handful of examples that didn t give me much to go on but i felt what i wanted was close to a belgian golden strong ale with a few tweaks my desired beer profile aroma fruity esters prominent grapefruit aroma spicy phenols moderate hop aroma appearance golden to orange 4 6 srm highly effervescent rocky head good lacing moderate to high clarity flavor subtle but present malt flavor extreme attenuation moderate bitterness fruity flavor with subtle spice moderate hop flavor mouthfeel light body high carbonation but with decent structure and smooth finish misc high abv for extended cellaring ability very high carbonation will require champagne bottles how do i turn this into a recipe i start with appearance since that s the most straight forward use a program like beersmith or hopville to start plugging in your ingredients starting with your grains since i want a subtle light malt flavor i ll use pils malt for the bulk of my fermentables i want a little color and a little extra malt flavor so i ll use a small portion of belgian aromatic malt i want a dense rocky head so i ll need some kind of malt to increase head retention wheat malted unmalted or torrified is commonly used for this i could have used carapils to increase the head retention but since i want extreme attenuation i don t want to add any crystal type malt so my grain bill looks like this pils 84 wheat malt 12 1 aromatic 3 2 i want extreme attenuation so i ll need to add simple sugar there are many sugar options plain table sugar or dextrose would work fine for increasing attenuation i want a fruity flavor though so i ll use a percentage of date sugar sugar bill dextrose 70 date sugar 30 my fermentables bill is now pils 72 4 wheat malt 10 3 aromatic malt 2 8 dextrose 10 3 date sugar 4 1 i want moderate clean bitterness so i ll use magnum hops for bittering for the grapefruit and hop aromas and fruity flavors i ll use nelson sauvin for aroma and flavor additions i don t want a ton of hop flavor and aroma so i ll stick to around an ounce or so hop schedule 20g magnum 60min for 19 4ibus 18g nelson sauvin 10min for 7 9ibus 18g nelson sauvin 0min for 0ibus 20g nelson sauvin dry hop for 3 days for yeast i m looking for fruity esters and spicy phenols some british yeasts may give fruity esters but since i want spicy phenols as well that narrows it down to belgian style yeasts since i want extreme attenuation and a smooth mouthfeel i decided to go with wyeast 3711 the brasserie thiriez strain i want to make sure i have a solid mouthfeel even with the high attenuation for this i ll add 50g of oak chips to complement the spiciness from the yeast i ll choose french oak medium toast i m shooting for 10 11 abv so i ll scale my fermentables to a gravity of 1 090 posted by nateo at 7 56 am no comments email this blogthis share to x share to facebook share to pinterest labels brut how to recipe design sunday march 11 2012 paradigm shifts in my brewing philosophy i ve brewed beer wine mead and cider for about eight years now i still consider myself a newbie but along the way i ve picked up some knowledge when i first started i approached brewing like i was making a cake i got recipes online or at my lhbs followed the instructions and ended up with beer i was proud of but wasn t all that great soon i started formulating my own recipes they were a generally a muddled mess of ingredients i didn t fully understand how the flavors would interact i made mediocre beer the first big shift in my thinking happened when i started looking into water chemistry i think the importance of water chemistry is overestimated by most amateur brewers getting your mash ph in line is crucial and is related to water chemistry but trying to imitate historic brewing waters is a terrible idea from my experience the worst non infected beer i ve ever made was a pale ale with burton on trent water the next shift in my brewing philosophy was to pare my recipes down to make them as simple as possible plain old 2 row has a lot of flavor i started thinking about the types of flavors i wanted in the beer and adding ingredients with purpose my brews turned out much better the latest shift in my brewing philosophy came when i realized how important proper yeast health is to good fermentation more on that later posted by nateo at 9 25 am 2 comments email this blogthis share to x share to facebook share to pinterest saturday february 25 2012 brew shed pt 2 after several more days of cleaning it s starting to look like an empty box i found both water and termite damage so it ll take a bit more work before i m ready to finish the walls i pulled out all the insulation that was in really bad shape posted by nateo at 10 10 am no comments email this blogthis share to x share to facebook share to pinterest labels brewhouse older posts home subscribe to posts atom my blog list the mad fermentationist homebrewing blog why are brewing and winemaking so different 6 years ago ryan brews smoked scottish ale a review 9 years ago hopfentreader beyond the blog 10 years ago trillium brewing trillium brewing blog moving 14 years ago in hop pursuit 15 years ago la petite brasserie because beer matters market correction brewing for light lagers 16 years ago blog archive 2012 8 december 1 a better way to brew with raw wheat berries august 1 may 1 april 2 march 1 february 2 2011 8 september 2 august 6 about me nateo colorado native transplanted to missouri i like ...