A few weeks ago I tried my hand at a form of All Grain Brewing. It’s a method called Brew In A Bag and it differs from regular All Grain brewing in that
- You don’t require as much equipment and therfore as much space
- It’s like a “no sparge” method, however I do I mirco sprarge just to help attenuation
- You use a giant bag that holds all your grains in the pot. When mashing is complete you simply remove the grain bag (after doing the mini sparge I mentioned above.
|Target Wort Volume Before Boil:||24.00 l||Actual Wort Volume Before Boil:||24.00 l|
|Target Wort Volume After Boil:||21.00 l||Actual Wort Volume After Boil:||18.00 l|
|Target Volume Transferred:||20.00 l||Actual Volume Transferred:||18.00 l|
|Target Volume At Pitching:||20.00 l||Actual Volume At Pitching:||20.00 l|
|Target Volume Of Finished Beer:||19.00 l||Actual Volume Of Finished Beer:||19.00 l|
|Target Pre-Boil Gravity:||1.043 SG||Actual Pre-Boil Gravity:||1.047 SG|
|Target OG:||1.049 SG||Actual OG:||1.043 SG|
|Target FG:||1.012 SG||Actual FG:||1.011 SG|
|Target Apparent Attenuation::||75.4 %||Actual Apparent Attenuation:||73.7 %|
|Target ABV:||4.9 %||Actual ABV:||4.2 %|
|Target ABW:||3.8 %||Actual ABW:||3.3 %|
|Target IBU (using Tinseth):||18.0 IBU||Actual IBU:||18.1 IBU|
|Target Color (using Morey):||7.4 EBC||Actual Color:||6.9 EBC|
|Target Mash Efficiency:||70.0 %||Actual Mash Efficiency:||77.3 %|
|Target Fermentation Temp:||18 degC||Actual Fermentation Temp:||18 degC|
|German Pilsner Malt||4.000 kg||86.0 %||2.5||In Mash/Steeped|
|German Munich Malt||0.350 kg||7.5 %||1.1||In Mash/Steeped|
|German Wheat Malt||0.300 kg||6.5 %||0.2||In Mash/Steeped|
|German Hallertauer Hersbrucker||4.7 %||30 g||18.0||Loose Pellet Hops||60 Min From End|
|Strawberry||4500 g||In Boil|
|Irish Moss||15 g||15 minutes before the end of the boil|
Yeast: White Labs WLP570-Belgian Golden Ale
As you can see I didn’t exactly hit my targets and I’m fairly sure this is because I was a bit lax with the water to grist rations. As in, I guessed it. Not far off but still a bit short.
Everything was as you would expect except I added the strawberries in to the wort at the end of the boil. I dropped the temp to 74C as suggested by Sam Calagione in Extreme Brewing. This helps keep a lot of the strawberry aroma and at the same time sterilises the fruit. It also pasteurises the fruit without boiling it, which would set the natural pectine and cast a haze in the finished beer.
The beer spent about 7 days in primary and then 2 weeks in secondary. For the first few weeks the ferment smelt strongly of sulfar and I was pretty certain I had stuffed it up. However a little bit of research and I discoverd that the strain of yeast I used does stink of sulfar for a little bit but that it naturally dissipates over time.
Steph and I have been drinking both the Regular Future and the Alternate Future for a few weeks and they are getting better and better by the day. Alternate future was a bit tangy at first, almost like fresh strawberries taste, but it’s mellowing out over time.
And the finished product: