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Old 01-23-2009, 03:05 PM   #81
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Originally Posted by humann_brewing View Post
Biggest suggestion I can give is to try out beersmith software and keep reading on this forum.

To address your questions though, the general rule of thumb for most cases would be to mash with 1.25 quarts of water to 1LB of grain. So if you have a 10LB grain bill, you would mash with 12.5 quarts.

For batch sparging, I drain the mash/tun before putting sparge water in so my dead space is already taken up from the initial amount. So I take the amount I got from the initial run and subtract that from my pre-boil volume.

For example if I need 7.5 gallons to boil and I got 2 gallons from my first runnings, I would batch sparge with 2.25G twice to get the remaining 5.5G needed. This way I maximize the gravity without leaving too much liquid in the mash/tun.

So for the recipe given, where there are no volumes given, how would I know what the volume is supposed to be? I admit, I'm confused, please bear with me!
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Old 01-23-2009, 03:14 PM   #82
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If it is a recipe you grabbed here it is most likely a 5-5.5 gallon recipe. The best way to know if you have the right volume is to enter the recipe and look at the projected OG. If it matches you're correct.

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Old 01-23-2009, 04:07 PM   #83
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So for the recipe given, where there are no volumes given, how would I know what the volume is supposed to be? I admit, I'm confused, please bear with me!
Ed bases his recipes or at least this one on a final ferment volume of 5.5G that way you have a little more to loose to trub and test with and hopefully get 5 gallons into the keg or bottled.

I still have a little of this on tap and it is quite good. It was also my first AG brew.
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Old 01-23-2009, 05:16 PM   #84
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Originally Posted by humann_brewing View Post
Ed bases his recipes or at least this one on a final ferment volume of 5.5G that way you have a little more to loose to trub and test with and hopefully get 5 gallons into the keg or bottled.

I still have a little of this on tap and it is quite good. It was also my first AG brew.

Cool, thanks. I'm looking for a not too heavy porter that has a decent hops finish. Is this one like that? See, I still really don't know enough to look at the grain bill and hopping schedule to tell!
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Old 01-23-2009, 05:35 PM   #85
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Cool, thanks. I'm looking for a not too heavy porter that has a decent hops finish. Is this one like that? See, I still really don't know enough to look at the grain bill and hopping schedule to tell!
This recipe is for a Robust Porter, not a brown porter. The recipe works out to somewhere in the 6.5% range for ABV. There is a good balance of hops to this recipe. It is mashed at 150 which will give you a lower final gravity or convert more of the sugars and give you a drier beer, but there is also Dextrose added to bring some of it back.

Here is what Beersmith says


BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Robust Porter
Brewer: Matt
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.066 SG
Estimated Color: 35.4 SRM
Estimated IBU: 34.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.65 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.24 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 7.24 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.62 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.81 %
0.06 lb Roasted Barley (300.0 SRM) Grain 0.43 %
0.50 oz Cascade [5.50 %] (60 min) Hops 8.4 IBU
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.8 IBU
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
8.00 oz Malto-Dextrine (Boil 20.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.81 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.26 qt of water at 161.4 F 150.0 F
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Old 01-27-2009, 06:30 AM   #86
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Hello Ed,

I have been eying this Porter from the first day I logged on to HBT. I am going to brew a porter in the next few months, and I would like to use this as my starting point.

I am going to brew this using all UK grains, and the Notty yeast.
Also I would like to make it a Coffee / Chocolate porter. Knowing your beer like no one else, what would you add to achieve this. Would you use coffee or coffee malt? And do you think there is enough chocolate in the beer already to balance with the added coffee.

Here is what I have worked up so far on Beer Alchemy.

Fermentables

UK Pale Ale Malt 9.00 lb
UK Pale Chocolate Malt 1.00 lb
UK Light Crystal 1.00 lb
UK Flaked Barley 0.50 lb
UK Black Malt 0.25 lb
UK Roasted Barley 0.10 lb


Hops

UK Golding 5.5 % 1.00 oz All Of Boil
UK Fuggle 4.5 % 1.00 oz 30 Min From End


Other Ingredients

Malto-Dextrine 8.00 oz In Boil
Whirlfloc Tablet 1.00 oz In Boil


Yeast
Danstar-Nottingham

Thanks for looking
Tim

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Old 01-28-2009, 02:08 AM   #87
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I used pearle in place in northern brewer, and honestly this is my best brew yet. I would like to enter this one in a competition.

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Old 01-28-2009, 02:26 AM   #88
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Also I would like to make it a Coffee / Chocolate porter. Knowing your beer like no one else, what would you add to achieve this. Would you use coffee or coffee malt? And do you think there is enough chocolate in the beer already to balance with the added coffee.
If you are going to add coffee, I would add cold extracted coffee, use a Brazilian bean, fresh ground. Steep 2 oz of ground coffee in 8 ounce of cooled previously boiled water for 24 hours in a french press.

Add 1 ounce of the coffee extract to your secondary or keg. You can bump the chocolate malt by 8 ounces your first try. Let me know how it goes.
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Old 01-28-2009, 04:42 AM   #89
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Thank you.

Tim

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Old 01-29-2009, 08:06 PM   #90
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I brewed this last weekend, mainly for my wife who likes porters (I am more of an ale guy but we must keep our wives happy) and you should have seen her salivating along every step of the process.. When she smelled me cracking the specialty grains she was over there grabbing whole kernels out of the grinder and commenting on how "yummy" it was.. the smell of the mash made her mouth water and when i drained the mash/lauter tun, she asked if we could poor milk over the grains and eat it like cereal.. Something tells me she is going to really enjoy this beer...

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