claphamsa

Recipes 

I happen to have a keg of brekfast stout! we can make sure its available

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I collect magnetic bottle openers... so if you see something nice......

Ryan_PA

Recipes 

Fixed that for you

jezter6

Recipes 

Most excellent!!!!

That and some mead and I'll be the guy sleeping during the boilover.

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MD Dec Brewday 12/11/10 - http://www.homebrewtalk.com/f20/md-pa-de-dc-winter-brew-day-195534/

jezter6

Recipes 

Ok, just doing some quick calcs...1.25 quarts of strike water per pound of grain is ....34 gallons of strike water.

Which means we're gonna be sparging with close to 120+ gallons.

Obviously we'll have to split that up into 2 or even 3 batch sparges...Anyone have a fly sparging rig we can use? I'd hate to have this be our first ever attempt at fly sparging, but I have some concerns about how this is all going to work out...

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I am a member of the Maryland Brewday Group - http://www.homebrewtalk.com/groups/md-brew-day/

MD Dec Brewday 12/11/10 - http://www.homebrewtalk.com/f20/md-pa-de-dc-winter-brew-day-195534/

Ryan_PA

Recipes 

Come on, has there ever been a single issue with one of our brew days?

I can ask around for a fly sparge arm, or we can just make one with a temporary rig job. Some soft copper and a drill and we are golden, but you have to keep in mind this is not a traditional mash/sparge. We have to do a funky schedule, similar to pulling many decoctions to convert the wheat.

Bokonon

Recipes 

One of the commercial stands that recirculates just has a piece of silicone tubing sitting on top of the mash. I just use a piece of tubing pouring onto a piece of foil. As long as you keep 1-2" of water on top of the mash I don't see what benefits there are for a sparge arm (other than the liquor cooling as it goes through the air)

Ryan_PA

Recipes 

So for my 5G batch, I stole the mash sched from Mike (Oldsock) blog - Link.

Here is the schedule:

5.25 Gallon Batch Size Mash Schedule
Step 1 - 5 Gallons of water heated to 144*
Step 2 - 2.5 Quarts of heated water mixed with grist - grain should rest at 113*
Step 3 - Boil remaining water
Step 4 - Rest mash 20 minutes
Step 5 - 4 Quarts added of boiling water - rest at 136*
Step 6 - Rest 5 minutes
Step 7 - 1 Quart of mash liquid pulled after vorlauf (first turbid)
Step 8 - 6 Quarts of boiling water added to mash - rest at 150*
Step 9 - Rest mash 30 minutes
Step 10 - Raise temp of 1 quart turbid liquid to 176*
Step 11 - 4 Quarts of mash liquid pulled after vorlauf (second turbid), add to first turbid
Step 12 - 5 Quarts of boiling water added to mash - rest at 162*
Step 13 - Heat turbid 1 and turbid 2 to 176*
Step 14 - Heat sparge water to 185*
Step 15 - Add 176* turbid liquid back to mash to rest at 165-167*
Step 16 - Rest 10 minutes
Step 17 - 9 gallons collected from sparge

I took this same logic and multiplied each infusion/pull by ~11.43 (60G/5.25G) and then converted quarts to gallons to make it US friendly. At a glance there appears to be a huge volume difference between what ProMash calculated and the turbid mash process (ProMash = 150G pre boil, calculation=103G pre boil):

60 Gallon Batch Size Mash Schedule
Step 1 - 57.1 Gallons of water heated to 144*
Step 2 - 7.1 Gallons of heated water mixed with grist - grain should rest at 113*
Step 3 - Boil remaining water
Step 4 - Rest mash 20 minutes
Step 5 - 11.4 Gallons added of boiling water - rest at 136*
Step 6 - Rest 5 minutes
Step 7 - 2.9 Gallons of mash liquid pulled after vorlauf (first turbid)
Step 8 - 17.1 Gallons of boiling water added to mash - rest at 150*
Step 9 - Rest mash 30 minutes
Step 10 - Raise temp of 2.9 Gallons turbid liquid to 176*
Step 11 - 11.4 Gallons of mash liquid pulled after vorlauf (second turbid), add to first turbid
Step 12 - 14.3 Gallons of boiling water added to mash - rest at 162*
Step 13 - Heat turbid 1 and turbid 2 to 176*
Step 14 - Heat sparge water to 185*
Step 15 - Add 176* turbid liquid back to mash to rest at 165-167*
Step 16 - Rest 10 minutes
Step 17 - 102.9 gallons collected from sparge

Does anyone know if there is a fatal error in my simple calculation?

I have added the calculation spreadsheet.
Lambic Sched.zip

Oldsock

Recipes 

I think the problem is that you would not get the same boil off percentage from the larger kettle (it seems like even "just" 40 gallons would take considerably more than 4-5 hours to boil off). That is because as volume increases the surface area of the kettle does not increase proportionally. You might want to do a wet run and see how much water you can boil off in an hour before brewday.

Also you may want to up the grain from my recipe as I came in under gravity a bit and had to add a bit of DME to get it on target. You may also want to aim for more than 60 gallons so you have extra for topping off, loss etc...

I feel like you said somewhere that you are brewing this in Maryland. Where/when are you doing it? I’m in DC, so if timing/location works out I'd be happy to lend a hand (and some beer) if you guys toss me a six pack of the finished product.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

Ryan_PA

Recipes 

Stefin will have to post the actual town, but it is right outside of DC. The brew date is 10/10.

You are right, boil off is what I am missing. I believe the MD Brewday crew had this issue with a previous group brew. I will have to make some adjustments and repost.

jezter6

Recipes 

Looks like the mash part is funky, but so far - the sparge just seems to be "sparge"....with no funky steps.

120g of sparge is going to be...a nightmare.

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I am a member of the Maryland Brewday Group - http://www.homebrewtalk.com/groups/md-brew-day/

MD Dec Brewday 12/11/10 - http://www.homebrewtalk.com/f20/md-pa-de-dc-winter-brew-day-195534/