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 Home Brew Forums > Attention new all grain brewers!
06-03-2012, 11:57 PM   #291
Jakeintoledo
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Quote:
 Originally Posted by mcaustin Gotcha. Thanks for the insight! Austin
I just looked at your picture gallery. I am also a novice fabricator/welder, and I dearly wish to follow in your footsteps.

I shall also grow hops.
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10-30-2012, 04:34 AM   #292
mike_in_ak
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Two questions:

1) What's the rate of boil off?

2) iodine test vs mash time/temp: if my calculations or recipe says mash at 154 for one hour, how does the iodine test factor? If I still show starch present after an hour, should I keep mashing?

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10-30-2012, 04:46 AM   #293
mike_in_ak
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Scratch question number one. Google and hbt show no easy answer to that one.

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10-30-2012, 01:07 PM   #294
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Quote:
 Originally Posted by mike_in_ak Two questions: 1) What's the rate of boil off? 2) iodine test vs mash time/temp: if my calculations or recipe says mash at 154 for one hour, how does the iodine test factor? If I still show starch present after an hour, should I keep mashing?
1) easy answer. put 5 gallons of water in your kettle. boil for 1 hour. measure the amount left. that's your boil off.

2) if iodine shows starches present, keep mashing. the time given in a recipe is what the creator of that recipe used to achieve conversion. it might be longer for you.
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10-30-2012, 03:26 PM   #295
jtkratzer
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Quote:
 Originally Posted by Mysticmead 1) easy answer. put 5 gallons of water in your kettle. boil for 1 hour. measure the amount left. that's your boil off.
This changes with atmospheric changes. It may require more or less heat to achieve a boil depending on air temp and humidity which will change the boil off rate.

Running a test like you suggest will get you close, but without controlled conditions, it will be an estimate. Should be a close one, but it won't be exact.

10-30-2012, 03:39 PM   #296
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Quote:
 Originally Posted by jtkratzer This changes with atmospheric changes. It may require more or less heat to achieve a boil depending on air temp and humidity which will change the boil off rate. Running a test like you suggest will get you close, but without controlled conditions, it will be an estimate. Should be a close one, but it won't be exact.
as you said it changes with atmospheric conditions...which of course change all the time. there is no way to get an exact boil off rate even with controlled conditions because as soon as you leave those conditions, it will change. however, it will get you close enough to make beer . With time and many brews under your belt you will earn your equipment. Mine for instance I know I boil off more in the winter than the summer. This is because the air is less humid in the winter. so I account for that by adding a little extra to my boil volume.
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12-13-2012, 10:57 PM   #297
jrodskreet
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thanks

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12-17-2012, 04:30 AM   #298
mikescooling
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Lots of new AG brewers find low OG's (.030) so picking your first brew as an APA would be a good idea or at least adding 1 or2 extra pounds of two row to up the ABV. If it's a little high great, if it's not it will still be a good beer.

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12-24-2012, 04:35 PM   #299
kodyind
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Quote:
Rich,
I am new to AG and i have a quesion about a recipe that i want to try. It is a Bourbon Vanilla Porter and it has 16 lbs of grain is how much water would you use to sparge for a 5 gal batch
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12-24-2012, 04:53 PM   #300
redman67
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that question is not that easy to answer you need 1 1/3 to 1 1/4 quarts to each pound of grain
then to figure out sparge water you need to factor in absorbtion loss, dead space in your tun, your boil off rate loss to trub in boil pot and fermentor

add all that up and subtract mash water to get that answer

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