All-Grain - Bee Cave Brewery Robust Porter - Page 4

**EdWort** · 10-23-2008, 08:14 PM

What are you going to use for a mash tun and what is your sparge method?

**humann_brewing** · 10-23-2008, 10:15 PM

Quote:

Originally Posted by EdWort

What are you going to use for a mash tun and what is your sparge method?

Here is the equipment that I will have to do so:

* 30 qt turkey fryer and gas burner
* 10 gallon rubbermaid mash tun converted over with flyguys help (Cheap & Easy 10 Gallon Rubbermaid MLT Conversion)
* Stainless steel false bottom (plastic tubing to go to spigot)
* copper wort chiller, the pool will also be cold which I dip into and have found that works really well too.
* 6.5 gallon glass carboy
* bucket with spigot
* hydrometer/thermometer
* stiring sticks
* PH 5.2
* cleaning solutions
* airlock
* little stuff I can't think of

I plan on Batch Sparging.

Beersmith says to mash in with 17.38 qt of water and sparge with 7 qt at 75% effeciency. I don't know if that means with each batch or what.

Also, what Mash profile should I be using for Batch sparging.

EDIT:

Just did some more math and if I initially mash with 17 qts of water or just over 4.25 gallons of water. That is 3.18 gallons into the pot at the first draining with 75% efficiency. I then need 4.3 gallons more.

Seems like doing 2 sparges to yield 2.15 each or 2.86 gallons of hot water in each batch. This should get me close to the 7.5 gallons to boil.

**EdWort** · 10-24-2008, 12:32 AM

You are on the right track. RDWHAHB.

You'll do fine. Just watch your temps. Use this site to help with your strike temp.

Green Bay Rackers--Mash Calculators

Soulive · 10-24-2008, 12:42 AM

Ed, you said this beer is chewy but you're mashing at 150F and using Notty. How are you getting that kind of mouthfeel?

**EdWort** · 10-24-2008, 12:51 AM

Quote:

Originally Posted by Soulive

Ed, you said this beer is chewy but you're mashing at 150F and using Notty. How are you getting that kind of mouthfeel?

That's where the 8 oz. of Malto Dextrin comes in.

Soulive · 10-24-2008, 12:52 AM

Quote:

Originally Posted by EdWort

That's where the 8 oz. of Malto Dextrin comes in.

Ah! I completely missed that ingredient...

**humann_brewing** · 10-24-2008, 02:59 PM

Quote:

Originally Posted by EdWort

You are on the right track. RDWHAHB.

You'll do fine. Just watch your temps. Use this site to help with your strike temp.

Green Bay Rackers--Mash Calculators

Thanks for the vote of confidence, but it's hard to relax and have a home brew when my keg is empty

But in all seriousness, thanks for you help Ed, I hope to do just fine with your help.

Soulive · 10-24-2008, 06:07 PM

Ed, I am thinking about brewing this one. My main goal is to achieve an aroma of roast and cocoa. Would you keep the same proportions to get that result?

**EdWort** · 10-24-2008, 06:08 PM

I get both with this recipe.

Soulive · 10-24-2008, 06:14 PM

Quote:

Originally Posted by EdWort

I get both with this recipe.

Good deal, thanks...