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Old 11-14-2011, 12:32 PM   #11
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Great book, I just started reading it a few days ago. It had to go on the back burner because I wanted to learn more about using casks.



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Old 11-14-2011, 04:11 PM   #12
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Originally Posted by EricCSU View Post
Is there a discrepancy with the rest of the recipes or just that one? You should email Greg if there are errors. I bet he would want to know about it.

Eric
That's a good question. I checked some of the others and here are the divergences:

13th = 0.6% ABV
9th = 1.3% (1.079->1.010 = 9.1% but they say 7.8%, on an imperial wheat)
8th = 0.1%
7th = 0.6%
6th = .4%
stone smoked porter = 0.3%
stone pale ale = 0.3%
stone levitation = 0.2%

So it's interesting that some recipes have effectively no divergence (<=0.3%), which means that their recipes are consistent with the ABV estimation formula, while other recipes have very high divergence (9th Anniversary, 12th Anniversary, both > 1%).

The FG on the 9th Anniversary is particularly questionable. My guess is the recipe is correct but the FG is overly aggressive. On a 1.079 imperial wheat there's no way my FG would get down to 1.010. It's english ale yeast, and there's no sugar in the recipe. Another odd thing is it calls for a 30 minute mash @148F - so highly attentuative wort, but at 30min you might not even get full conversion. Some other recipes call for 90min mash @148F, which makes more sense.

Maybe I will email him.


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Old 11-14-2011, 04:48 PM   #13
EricCSU
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Quote:
Originally Posted by agusus View Post
That's a good question. I checked some of the others and here are the divergences:

13th = 0.6% ABV
9th = 1.3% (1.079->1.010 = 9.1% but they say 7.8%, on an imperial wheat)
8th = 0.1%
7th = 0.6%
6th = .4%
stone smoked porter = 0.3%
stone pale ale = 0.3%
stone levitation = 0.2%

So it's interesting that some recipes have effectively no divergence (<=0.3%), which means that their recipes are consistent with the ABV estimation formula, while other recipes have very high divergence (9th Anniversary, 12th Anniversary, both > 1%).

The FG on the 9th Anniversary is particularly questionable. My guess is the recipe is correct but the FG is overly aggressive. On a 1.079 imperial wheat there's no way my FG would get down to 1.010. It's english ale yeast, and there's no sugar in the recipe. Another odd thing is it calls for a 30 minute mash @148F - so highly attentuative wort, but at 30min you might not even get full conversion. Some other recipes call for 90min mash @148F, which makes more sense.

Maybe I will email him.
The book is on my xmas list, so I have not seen it yet unfortunately. Does the recipe list the FG?

Don't underestimate the power of WLP007, that yeast is a monster. It is my house yeast so I have used it about 40 times. My IPA regularly goes from 1058 to 1009-1010 and I mash at 152F with an all malt wort. I made an extra pale ale that went from 1068 to 1010 when I mashed at 149F. I have wondered before how low that yeast could go if I used a 145F mash, then bumped it to 154F, then 168F.

Also, you are correct on the mash length. I would be surprised if you could get complete conversion at 30 minutes. When I go under 150F, I usually rest for 60 minutes, mash out to 158F, then 168F.

Eric
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Old 11-15-2011, 03:29 AM   #14
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Which recpies are in the book?

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Old 11-19-2011, 06:01 AM   #15
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I GOT THE BOOK!

I'm especially happy that it has food recipes in it as well. Overall, a great book (and an extremely beautiful book too!)



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