26 replies to this topic

[SchwanzBrewer]

Let's do this.

 

 

50% Vienna Malt

40% Munich 9L

10% Caramunich III

 

OG - 1.080

FG - 1.020

 

Yeast WLP833/WYeast 2206

 

Nugget @ 60 - 22 IBU

??? @ 30 - 3 IBU

 

I don't know what I have in the freezer right now for german hops. I used up most of my hallertau on the O-fest. I know I have spalter. Might use that.

 

[SchwanzBrewer]

Any druthers here?

[neddles]

Im a know-nothing WRT the style so cant add much. I can say though that 833 and 2206 are not believed to be equivalents. 833 is Ayinger, 2206 is not as far as I know.

[3rd party JKor]

I wonder about the 10% CMIII in a grain bill that big. Too much? I don't know, but that's something that jumps out at me.

[BlKtRe]

I use WY2206 for my Doppelbock. I go 60/20 on the hops. I will also omit Vienna in favor of Pilsner malt on occasion. I've done it both ways with excellent results. Im also at 10% using CM 60. 

Edited by BlKtRe, 25 September 2015 - 07:48 AM.

[SchwanzBrewer]

I use WY2206 for my Doppelbock. I go 60/20 on the hops. I will also omit Vienna in favor of Pilsner malt on occasion. I've done it both ways with excellent results. Im also at 10% using CM 60. 

 

I have 40lb of vienna from the hefe I just made.

[SchwanzBrewer]

Im a know-nothing WRT the style so cant add much. I can say though that 833 and 2206 are not believed to be equivalents. 833 is Ayinger, 2206 is not as far as I know.

 

I'm looking for fermentability and yeast characteristics based on what I read on the sight. I haven't worked with either yeast, but a higher attenuation would be necessary for this beer.

[SchwanzBrewer]

So here's what the malt bill is looking like...

 

45# Vienna

38# Munich 9L

8# Caramunich III

1.5 # Dehusked Carafa III

 

I'll have to mash thick to make it work with about 37 gallons of mash space. Gonna work out those muscles!

[SchwanzBrewer]

Got the go ahead, so Ima make this beer in 2 weeks. I'm gonna have to start making yeast for this batch the monday before the weekend I brew. I'm gonna have to get another 5L flask to make enough yeast. Basically 3 big double starters according to the calculator.

[neddles]

Make a smaller lager first and pitch cake?

[SchwanzBrewer]

Make a smaller lager first and pitch cake?

 

Still not enough and I don't have a small batch set up. Calc says I need around 3500B cells. A 20L beer will only make about 1700 if made from a 5L starter.

[positiveContact]

I wonder about the 10% CMIII in a grain bill that big. Too much? I don't know, but that's something that jumps out at me.

 

I agree.  it's going to be hard enough as it is to get this beer to attenuate.

 

wait, FG of 1.020?  might be okay if that's the goal.

Edited by Evil_Morty, 28 October 2015 - 03:18 AM.

[positiveContact]

Regarding the yeast, try an ayinger beer and that will give you an idea what 833 is like.  it's one of the more distinct lager yeasts I've used.  easily recognizable.

[neddles]

Still not enough and I don't have a small batch set up. Calc says I need around 3500B cells. A 20L beer will only make about 1700 if made from a 5L starter.

I wasn't clear... but maybe make a smaller lager (gravity-wise) at your normal volume with the yeast first. Something where you wouldn't have to build up such large starter first and when done would give you plenty of yeast for a re-pitch.

[positiveContact]

I wasn't clear... but maybe make a smaller lager (gravity-wise) at your normal volume with the yeast first. Something where you wouldn't have to build up such large starter first and when done would give you plenty of yeast for a re-pitch.

 

if he can swing it schedule and equipment wise this is a pretty good idea.  this is how I handled making a maibock a few years back.  first I made a lower gravity dunkel and then the higher gravity maibock.

[SchwanzBrewer]

I don't have time to brew another beer first. I have too much going on in the next couple weeks.

[positiveContact]

I don't have time to brew another beer first. I have too much going on in the next couple weeks.

 

I still say you should try an ayinger beer if you've never had one.  that will help you make the yeast decision I think.  If you can get your hands on some celebrator that would obviously be a good choice for this brew.

[positiveContact]

So here's what the malt bill is looking like...

 

45# Vienna

38# Munich 9L

8# Caramunich III

1.5 # Dehusked Carafa III

 

I'll have to mash thick to make it work with about 37 gallons of mash space. Gonna work out those muscles!

 

just curious - what is the final volume into the fermentor?

[SchwanzBrewer]

just curious - what is the final volume into the fermentor?

 

32 gal. I rack from a higher port on the cone and it leaves about a gal of yeast and beer in the cone. I haven't tried to harvest yeast from the fermentors yet. I'd need to get a 1.5" tube that I could sanitize and attach that went into a sanitized container. Then I need to get a microscope and do some cell counts to see what kind of pitch rate I'd have.

 

I'll end up making two starters and doubling them up. That should give me enough yeast. Takes a few days to make all the yeast though is all.

[neddles]

32 gal. I rack from a higher port on the cone and it leaves about a gal of yeast and beer in the cone. I haven't tried to harvest yeast from the fermentors yet. I'd need to get a 1.5" tube that I could sanitize and attach that went into a sanitized container. Then I need to get a microscope and do some cell counts to see what kind of pitch rate I'd have.

 

I'll end up making two starters and doubling them up. That should give me enough yeast. Takes a few days to make all the yeast though is all.

Are you selling beer yet?