New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > 20 gallons, 9 hours




Reply
 
LinkBack Thread Tools Display Modes
Old 07-11-2011, 11:49 PM   #1
strat_thru_marshall
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Oklahoma City
Posts: 1,679
Liked 25 Times on 22 Posts
Likes Given: 32

Default 20 gallons, 9 hours

I just wrapped up a double 10 gallon batch brew day, 10 of our house blonde ale (cant seem to make enough of this one) and 10 gallons of Belgian pale which I will pitch Brett B into 1 carboy of after primary fermentation.

9 Hours from start to finish, in the 100+ Oklahoma heat....I'm spent. Somebody pass me a beer.



__________________
strat_thru_marshall is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 12:13 AM   #2
D_Nyholm
Feedback Score: 8 reviews
Recipes 
 
Join Date: Mar 2011
Location: Sayville, NY
Posts: 1,066
Liked 61 Times on 50 Posts
Likes Given: 12

Default

Did 15 gallons on saturday, Fat Tire Clone, Milk Chocolate Stout, Pinocillo Brown Ale. Took us about 7 hours from start to finish, but i'm an extract brewer. Had some Dogfish Head Indian Brown Ale as we were brewing...GREAT day!



__________________
D_Nyholm is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 01:36 AM   #3
just2brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Shelton, CT
Posts: 123
Default

How do you guys pull off different recipes in that time. I did 15.5 gallons of hefenweizen last week and that turned into 8 hours. I only have one burner currently and an immersion chiller. Not to high jack, but I was curious what to purchase the shave an hour or so off my brew day?

__________________
just2brew is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 01:42 AM   #4
milldoggy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Pottstown, Pa
Posts: 1,904
Liked 48 Times on 40 Posts
Likes Given: 2

Default

Extract

You could look to have another burner, so while you are boiling one, you can heat strike water and mash the next.

__________________
My E-Herms

My hop stopper
milldoggy is online now
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 02:18 AM   #5
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 1,829
Liked 132 Times on 99 Posts
Likes Given: 59

Default

Awesome!! I am doing my first double batch tomorrow....22 gallons. 11 gallons of India Red Ale and 11 gallons of Belgian Wit. I am going to split the batch of wit and pitch traditional Belgian Wit yeast into one carboy and US-05 into the other. Always fun to experiment!!

__________________

Check out my nanobrewery!
http://www.facebook.com/#!/pages/Two-Trees-Brewing-Co/102323289804018

Phunhog is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2011, 11:52 PM   #6
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 1,829
Liked 132 Times on 99 Posts
Likes Given: 59

Default

Wow!! what a day!! first double batch went reasonably well other than that the sparge for my Wit was soooooo sloooow. I think the entire brew day was just over 9 hours. I just have to look at this this way...a single batch takes 6

__________________

Check out my nanobrewery!
http://www.facebook.com/#!/pages/Two-Trees-Brewing-Co/102323289804018

Phunhog is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 12:13 AM   #7
JonW
Feedback Score: 0 reviews
 
JonW's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Huntington Beach ☼
Posts: 1,414
Liked 78 Times on 48 Posts
Likes Given: 31

Default

Quote:
Originally Posted by just2brew View Post
How do you guys pull off different recipes in that time. I did 15.5 gallons of hefenweizen last week and that turned into 8 hours. I only have one burner currently and an immersion chiller. Not to high jack, but I was curious what to purchase the shave an hour or so off my brew day?
You need multiple burners. You need to be able to start your second mash while you're still working on the first boil. You need to overlap as much as possible.

Here's a chart I made prior to my first double day (done several now) so that I could estimate and see where I could overlap processes.

__________________
Surf City Brewing (TM)

My Single Tier, 3 Pump, BCS-462, Brutus Build: http://www.homebrewtalk.com/f51/single-tier-3-pump-bcs-462-automated-rig-204705/
My customized BCS-462 controller web interface: http://www.homebrewtalk.com/f51/hacking-bcs-add-customized-web-pages-done-209388/
My 8 tap, 11 keg, upright Keezer build: http://www.homebrewtalk.com/f51/upright-keezer-8-taps-11-kegs-371438/
JonW is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 12:14 AM   #8
JonW
Feedback Score: 0 reviews
 
JonW's Avatar
Recipes 
 
Join Date: Dec 2009
Location: Huntington Beach ☼
Posts: 1,414
Liked 78 Times on 48 Posts
Likes Given: 31

Default

Quote:
Originally Posted by strat_thru_marshall View Post
I just wrapped up a double 10 gallon batch brew day, 10 of our house blonde ale (cant seem to make enough of this one) and 10 gallons of Belgian pale which I will pitch Brett B into 1 carboy of after primary fermentation.

9 Hours from start to finish, in the 100+ Oklahoma heat....I'm spent. Somebody pass me a beer.
Yeah, double brew days make for a very long day.

Care to share your blonde recipe? I'm looking for another good one.
__________________
Surf City Brewing (TM)

My Single Tier, 3 Pump, BCS-462, Brutus Build: http://www.homebrewtalk.com/f51/single-tier-3-pump-bcs-462-automated-rig-204705/
My customized BCS-462 controller web interface: http://www.homebrewtalk.com/f51/hacking-bcs-add-customized-web-pages-done-209388/
My 8 tap, 11 keg, upright Keezer build: http://www.homebrewtalk.com/f51/upright-keezer-8-taps-11-kegs-371438/
JonW is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 02:19 AM   #9
strat_thru_marshall
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Oklahoma City
Posts: 1,679
Liked 25 Times on 22 Posts
Likes Given: 32

Default

Quote:
Originally Posted by just2brew View Post
How do you guys pull off different recipes in that time. I did 15.5 gallons of hefenweizen last week and that turned into 8 hours. I only have one burner currently and an immersion chiller. Not to high jack, but I was curious what to purchase the shave an hour or so off my brew day?
I use this. 10 gallon all grain batches.



I can have one batch on the boil while starting strike water, then mashing the 2nd batch. Gotta have multiple burners to do the multiple brew day all grain. Overlap, like JonW said, is key. Always have two things going at once when you can. Mill the 2nd batch while the 1st is sparging, mash the 2nd while the first is boiling, etc...
__________________
strat_thru_marshall is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 02:27 AM   #10
strat_thru_marshall
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Oklahoma City
Posts: 1,679
Liked 25 Times on 22 Posts
Likes Given: 32

Default

Quote:
Originally Posted by JonW View Post
Yeah, double brew days make for a very long day.

Care to share your blonde recipe? I'm looking for another good one.
Absolutely. This is a really simple recipe, and it all boils down to process and quality of ingredients. I use Wyermann Pils as the base which I love in lighter beers.

I step mash this with a protein rest, a beta rest at 149 to dry it out, and an alpha rest at 158 to make sure I get 100% conversion and further dry things out. This, combined with the German Pils malt, is really the key here as it gives you a really crisp dry beer, without being thin and watery. Be sure to boil for 90 minutes to drive off DMS, the first 30 has no hops. First hop addition at 60 mins left in boil.

Ferment this at 65F with a big pitch of WLP001 for 14 days (ramping up to about 70F a few degrees a day after the 3rd day) then cold crash for one week. I filter with a 5 micron plate filter after 1 week cold crash and it comes out looking like commercial beer. Between my wife and me, and taking 3gallon kegs to parties....I cant keep this beer on tap even doing 10 gallon batches. Really easy drinker.

Size: 12.0 gal
Efficiency: 78.0%
Attenuation: 79.0%
Calories: 157.69 kcal per 12.0 fl oz

Original Gravity: 1.048 (1.038 - 1.054)
|=================#==============|
Terminal Gravity: 1.010 (1.008 - 1.013)
|==============#=================|
Color: 5.18 (3.0 - 6.0)
|===================#============|
Alcohol: 4.94% (3.8% - 5.5%)
|==================#=============|
Bitterness: 25.2 (15.0 - 28.0)
|====================#===========|

Ingredients:
8.34 kg (85%) Pilsner Malt
0.98 kg (10%) Munich TYPE I
0.49 kg ( 5%) Caramel Malt 10L
45.0 g Cascade (5.9%) - added during boil, boiled 60 min
50.0 g Cascade (5.9%) - added during boil, boiled 15 min
50.0 g Cascade (5.9%) - added during boil, boiled 5 min


Dough in/ Protien rest - Target: 122.0 °F[/i] - 15 mins
Beta rest - Target: 149 °F[/i] - 45 mins
Alpha rest - Target: 158 °F[/i] - 20 mins


__________________
strat_thru_marshall is offline
JonW Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tell me I didnt just waste 4 hours!!!! breez7 General Beer Discussion 10 06-19-2010 01:46 PM
Left fermcap-s out of fridge for 18 hours. hukdizzle General Beer Discussion 7 03-01-2010 12:59 AM
13 hours of beer...... riverfrontbrewer General Beer Discussion 3 12-06-2009 04:53 PM
Warm Fermentation Termperature / First 24 hours gregblatz General Beer Discussion 10 09-24-2009 07:09 PM
No apparent yeast activity after 24 hours gwstevens General Beer Discussion 17 04-18-2005 01:57 AM