Small brew

[sneezles61]

Simple...
5 lbs Pils
4 lbs Vienna..
3 oz (Lemonhead) hops/Lemondrop..12.2
S-189 Saflager
Mash at 158*F
pH=5.7
Predict 1.047 SG
I've not used this yeast, so FG is TBD.
Sneezles61

[ChrisR]

Sneezles, it looks like a nice simple recipe much to my liking. Curious if you have any conversion issues with a 158F mash temp.

[sneezles61]

I ended up1.045... but the volume was 5.75... a wee bit more than I projected... I'd say it was a good brew day.
Sneezles61

[sneezles61]

And it bubbling away nicely... Soon it'll be beer!
Sneezles61

[sneezles61]

!.020... 60*F...
Day 2
Sneezles61

[loopie_beer]

Amazing how quickly a happy healthy yeast population can ferment!

[sneezles61]

A little attention... This is a part of the hobby...
Sneezles61

[sneezles61]

OK, Temp at 61*F and 1.010 this AM... I unplugged the freez-mentor and open the lid... I'll check it in a few days... Now whats next? Same recipe, add 2 lbs rye?
Sneezles61

[sneezles61]

Temp up to 65*F... 1.009...
Sneezles61

[ChrisR]

Impressive FG. I read a lot of varying opinions on mashing too high. Lately I have tried to shoot for nothing north of 152 and have had great results, recently anyway. Personally 158 scares me a bit but your FG certainly puts some of that fear to rest.

[sneezles61]

I wouldn't worry about temps until you get into the low 160*f.. that when enzymes will "denature" (quit)...
I have for a long time did a half hour at 143 then ramp up to 158... Hoping to get the best of both worlds... But I can't tell if it actually tastes different... My ferments seems to end lower for sure...
Now for Rye... I just read an article about using Rye in a small brew.. X-beerment from 2018.. The thought is, giving a small brew more mouthfeel... So I'll give it a try...
4 lbs Pils
3lbs Vienna
2 rye...
Sneezles61

[voodoo_donut]

Rye is an interesting grain to use.......I always have to convince myself that I actually like it.....You're somewhere north of 20 percent there, so you'll get an idea of what it does.....Kind of a slick, astringent, dry, 'spicy' vibe.....but you've used it before I think....

[voodoo_donut]

Impressive FG. I read a lot of varying opinions on mashing too high. Lately I have tried to shoot for nothing north of 152 and have had great results, recently anyway. Personally 158 scares me a bit but your FG certainly puts some of that fear to rest.

I thought the same thing, but if he's(@sneezles61) doing 30 minutes at 143* first then he's going to get a very fermentable wort. 158* throughout would produce a dextrin rich sweet beer.

[sneezles61]

Yes, I used Rye before... had issues... I think its was with adding salts... Too much?...
I I will again, dabble me toe in the Rye...
The last brew, was one temp, not a stepped mash...
Now, I read that Rye should have a rest around 100*F... helps to prepare their really long sugar chain for Beta and Alpha amylase to break them down... How would I know if its a problem when using full volume BIABasket? I can not end up with a stuck sparge..
Sneezles61

[voodoo_donut]

I've not done a Beta glucan rest with rye....but they talk about it here https://www.morebeer.com/articles/brewwithrye#:~:text=When%20brewing%20with%20rye%2C%20it%20is%20a%20good,of%20rye%20in%20your%20recipe%20More%20items...%20
and there is always our old friend rice hulls for grains like wheat and rye that can gelatinize.

[ChrisR]

Voodoo, that's an excellent point. Since I do strictly BIAB, I've avoided step mashing since I don't want to risk scorching the grain (nor do I want to hold the bag off the bottom of the kettle!) I'm sure my efficiency suffers, but sometimes I cheat by adding a little DME if I'm not hitting my pre-boil gravity target.

[sneezles61]

Isn't there a pie rack thing-y that'll fit the bottom of yer kettle?
Sneezles61

[sneezles61]

Hey, tilt sez my gravity is down.. 1.007... 67*F... I'll need to wait a bit..
Sneezles61

[voodoo_donut]

I can't recall if I've used S-189 lager yeast before.......that's pretty good attenuation(Saflager says attenuation averages about 82 percent) especially if you didn't do a beta rest and simply struck at 166* or so and mashed at 158*.

[sneezles61]

Brew in a Basket... When my temp of the strike water (8 gallons) was at 158*F.... I put the basket in, stir well, and every 15 minutes... Pump recirculating all through the mash... I watch the temp, element is at 18% power and I may have to adjust it a bit to maintain my desired mash temp... My system is so simple... but powerful...
I suspect the CO2 is gassing off and let the Tilt lay down a whisker bit more...
Oh how I hope this turns out like beer...
Sneezles61