Another busy brew day from 07:00 to 14:30 today, starting my fourth ever all-grain brew and first ever Vienna Lager. Also using Kveik for the first time, specifically WLP518 Opshaug Ale Yeast. This time around I paid more attention to my vessel volumes at various stages and used the internal markings instead of a measuring jug to gauge initial fill. I’ve still not sussed out where I’m losing so much liquid but at least this time I waited until the end before adding more water to make up numbers, decanting just over two litres of cold tap water into the FV. Hope that’s not going to be a problem later …
Brew Day Notes
07:00 – Start heaters. Water was added last night to 28 litre mark using B40 internal scale, malt pipe fitted, chiller drained. All other pipes filled.
07:40 – Start dough-in
07:51 – Dough-in finished, but need to pat things down slightly to get all grains covered. Ready for 20 minute mash rest at 07:55, internal level reads 34 litres. Mash temp 60℃, MLT target temp 68℃.
08:15 – Rest finished, initial stir, levels now just below 34 litres. Nice consistency, slight foam building on stirring.
08:40 – First stir. Turn the centre pipe off while stirring so as to allow levels to equalise for first measurement. Looks like we’re about 33 litres now, so a loss of maybe 3/4 litre loss since mash start? Seems high – probably just slight level difference between inside and outside malt pipe. Mash temp after stirring is 69℃ in places, reducing MLT target to 65℃. Lid has been on for the whole mash (including rest) apart from occasional level checks.
09:00 – Second stir. Still looking good, levels slightly lower again after a few minutes with the centre pipe off – maybe 32.6 litres on the internal scale? Mash temp 65.1℃.
09:10 – 15 minutes left to run including mash-out, and since the liquid is flowing freely I’m not going to stir again. Previous sparges have been over too quickly for my liking, so I’m going to let the grain bed settle for the last 15 minutes and will try using aluminium foil on top with a couple of holes to distribute the sparge water flow evenly, ideally slowing it down in the process.
09:23 – starting to heat mash to 75℃. The mash tracker has stopped and offered a ‘continue’ button, so I guess I press that when I’ve reached target temperature. Heaters are in Mash (PID) mode so capped at 50% in case there’s grains to scorch the elements, but temperature is climbing very slowly.
09:34 – Taking too long, creeping up 0.1℃ at a time, currently at 70.4℃. Going full manual and increasing heaters to 60%. The pump is recirculating inside and outside, wort looks clear, hopefully anything in there won’t be scorching the heaters due to the extra 10%. Temp increasing slightly faster now. Maybe a neoprene jacket would help at times like this?
09:44 – Mash-out temp 75℃ reached, starting timer and reducing heat back to mash mode to see if it can actually hold this temperature. Noticed a change in foam with some lighter, bigger stuff being produced, probably as a result of the temperature increase. Protein?
09:48 – Halfway through mash-out, temperature holding just fine with heaters on auto and sitting at 20%. Mash temp perfect 75℃ – same as kettle. Wort wonderfully clear now.
09:54 – Mash-out complete. Turning off centre pipe in order to measure levels. 5 minute rest to equalise and I’m at 32.25 litres, having lost maybe 1.5 litres during mashing. SG is 1.047 at 60.9℃ but at 60.9℃ – equals 1.063. Getting ready to sparge.
10:15 – Tin foil deployed, starting sparge. Holes punched in using a fine pin make water distribution easier across the top of the grain bed, but I’m not happy with the slap-dash process of shaping two halves of tin foil – feels like it takes long time during which the grain bed is draining without new water being added, and I’m worried about the impact this will have when water does start to flow. One thing that tin foil does have going for it is the way you can adjust water distribution above the grain bed by pushing down in certain areas or adding more holes.
10:40 – Damn, forgot to time the exact finish of the sparge. Anyway, the grain bed has been draining and seems to have given up all its juice now. Internal scale reads 29 litres but to be fair that’s with the malt pipe raised, and previous measurements had it lowered. BF thinks I should be at 30.94 litres after sparging, so I’m two litres short. Gravity at 59℃ is 1.042 which equates to 1.057. Pre-boil gravity should be 1.051 so I think I can safely add 2 litres and re-measure, but I’m going to leave it until later and do a fermenter top-up instead.
10:50 – Malt pipe removed, steam hat and condenser fitted, heaters set to 100%. Currently at 68.8℃.
11:25 – Hot break came and went around 96℃ with quite a bit of foam. 60 minute additions are now in, boil timer running. Had enough time while approaching boil to empty and rinse the grain pipe and have a sandwich. Next stage is 15 minute boil additions in 38 minutes. Noticing for the first time a small amount of bubbles on the way to the pump. Is that normal?
11:48 – Still boiling just fine. I’m alternating between 65 and 70% heating power since that keeps things going without going too vigorous or stalling, so I should minimise boil-off while not getting a high-tide mark of hops that add little value. Opshaug Kveik has been warming to room temperature for about 90 minutes now, and I opened the packet and transferred it to a sanitised glass jar ahead of pitching.
12:07 – 15 minute addition Protafloc added. I also cut in the chiller for sanitisation (pumps paused, then heater to 100%) and judging from the difference in levels there’s about 2.25 litres in the chiller which I’ll recover at the end, but which I can’t measure for post-boil volume with the pumps off. Maybe should have done that before cutting the chiller in – can’t change much in 15 minutes thereafter. On a positive note, when the temperature briefly dropped as a result of adding the chiller the bubbles on the R/H tube also stopped, which means they’re a result of boiling rather than a leak of some kind.
12:11 – 10 minute additions are in; 2.5g yeast nutrient and 22g Hallertauer Mittelfrueh.
12:21 – End of boil, heater off, pump to 25% for a little whirlpool while things settle down enough to read the levels. Steam hat off and to one side, lid back on. Looks like we’re at 26.8 litres hot, plus the 2 litres in the chiller. Wow. This might call for a second FV. Let’s see how things look when I start to chill and transfer.
12:27 – Chiller on, pump to 25%. Tank temperature 95.1℃.
13:06 – Emptied into FV, 24 litres including scavenged contents from chiller. Post-boil gravity 1.062 / 21.6℃ = 1.062. BF was expecting 28.54 litres and 1.056, so I’m topping up the FV with 2 litres otherwise I’m looking at 7.2%! Added just over 2 litres, bringing volume to 25.5 and OG to 1.058. This will be 6.2% which isn’t too bad. Not sessionable, but not bad.
12:21 – added one level teaspoon Opshaug Kveik, just stirred it in as per David Heath video. Seems ridiculously small amount. Rest in jar back to the fridge, fit airlock and floating dip tube to Fermzilla, deploy blue Tilt. Once it’s at 50% attenuation I’ll top-crop some yeast and will swap the airlock for spunding valve.
14:30 – Clean-up finished. Not having aerated the wort today (didn’t seem necessary with so much foam) saved time as I had less to clean, CIP kit worked very well. Brew is in the ferment fridge wearing heat belt dialled to 25℃, presently it’s 21.5 and no signs of activity yet. Hope that was enough yeast, just doesn’t seem possible.
19:40 – Absolutely no activity yet. Isn’t Kveik supposed to be up for it from the word go? Double checked my quantities against the video, and yes, one shallow teaspoon does 25 – 30 litres of wort. So I’m adding another 1.5 teaspoons, just in case the yeast isn’t as healthy as that in David’s YouTube instructions.
23:00 – Still nothing. The new yeast has joined it’s sibling in the bottom of the Fermzilla’s trub jar. If it’s still the same by morning I’m racking to a new FV and pitching US-05. Reducing temperature by 1 degree in preparation … and the desperate hope that it might start something. Good night, Vienna.