Newest Threads

charless · 06-07-2011, 12:12 AM

So I just did my second AG batch yesterday. I made a couple of errors. First I ended up with 6 or so gallons of wort. Second I probably should have used a couple more lbs of 2-row. Long story short my gravity after boiling was 1.040. I don't really understand all the gravity calc.'s yet. How weak will this beer be assuming that it ferments fine?

I'm probably fine as long as it tastes fine. The wife is a 100 pounder and can used a lighter alchohol beer.

Go Red Sox,
cds

***Yooper*** · 06-07-2011, 12:14 AM

Well, without seeing a recipe and mash temps it's hard to say for sure but if it ferments to 1.010 (likely, depending on ingredients, yeast strain, and mash temps), it'll be a 4% or so ABV beer.

**el_kirk** · 06-07-2011, 12:18 AM

We need more information.
Batch size, grain bill, style you wanted, mash temps, etc...
The WHOLE recipe.

I make 1.040 beers on purpose; they get down below 1.010 or so and I've got a nice session beer.

**el_kirk** · 06-07-2011, 12:19 AM

Oops, Yooper beat me to it.
Yooper, I gotta say, it's a little creepy that your avatar looks so much like me.

***Yooper*** · 06-07-2011, 12:26 AM

Quote:

Originally Posted by el_kirk

Oops, Yooper beat me to it.
Yooper, I gotta say, it's a little creepy that your avatar looks so much like me.

Dreaming again, huh?

NWMOBrewer · 06-07-2011, 12:27 AM

name it the IRS beer, or Short Form Ale, Something like that

charless · 06-07-2011, 12:42 AM

9lbs 2-row
1lb caramel

5.5 gallons batch (supposed to be 5 and I didn't ferment about .5 gallon)
mashed at 152 for 1 hour.
boiled about 1:25

Thanks guys.

Go Sox,
cds

CPooley4 · 06-07-2011, 12:49 AM

You got about 61% efficiency and should have about 4% abv like Yooper said. Should be drinkable, but may taste a little thin depending upon your preferences.

charless · 06-07-2011, 12:54 AM

Alittle more base malt next weekend and less sparge water?

Go Red Sox,
cds

CPooley4 · 06-07-2011, 01:10 AM

Not necessarily.

Here is a post from another thread regarding this subject:

Couple of things I typically recommend with all grain:

1. If possible, get a fine crush on your grains. Some of us have our own mills which makes this easy. If the crush is not somewhat fine you'll have starches stuck inside of uncrushed grain. Essentially lost efficiency.

2. Drain your mash tun dry (relatively). This is in reference to both your mash and sparge (especially your sparge). Any liquid left in your mash tun is lost efficiency.

3. Have a plan for your volumes (mash water, sparge water, preboil, post boil, etc...) and measure/record each step of the way. This will allow you to plan for future brews better and give you options during brewday to make on the fly decisions that can help you produce the beer you set out to produce.

Many other hints etc..., but those two are very important to getting good/consistent efficiency.

In my signature below you'll find my brew chart. Could be a helpful resource for you. Covers batch sparge all grain brewing from grain to glass. Essentially does all the math for you (plus a whole lot more) and let's you concentrate on brewing and measuring (item number 3 above is easy when using it). Spent a lot of time researching the information around here and many other resources. If you have any questions please feel free to ask.

I think you can do better than 61% with better planning. Eventually you should be able to get to the point that you're consistently hitting in the 70 - 80% range. I personally am consistent at about 80% these days. Ultimately it's not about how high your efficiency is, but about consistently hitting a certain number. That way you can plan your brews with confidence going forward.

Download my brew chart. It will be a good starting point for you as it's going to take care of all the math/volumes for you (plus a lot more). All you'll need to do is brew and measure properly. I'm always willing to help with questions etc... So if you have any questions feel free to pm or post here.