Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Brewing tomorrow, advice needed.

Reply
 
LinkBack Thread Tools
Old 04-07-2012, 02:01 AM   #1
l3asturd
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
l3asturd's Avatar
Recipes 
 
Join Date: Dec 2011
Location: Visalia, CA
Posts: 464
Liked 8 Times on 7 Posts
Likes Given: 2

Default Brewing tomorrow, advice needed.

Well I'm brewing tomorrow. My first AG batch. I'm a little concerned about my recipe kit though. I thought it would come with more specific instructions, such as mash temps, sparge temps, etc. It's the B3 Belgian Pale Ale. If anyone has any suggestions I'd appreciate it. If I don't hear from anyone I'm probably going to mash in at 155F and sparge at 168F.

They base their recipe on a 70% Mash efficiency (Haha I laugh at 70%).
Here are the ingredients (10 gallon batch):
20LB 2-Row
8oz Caramunich
8oz Special B
1LB Carapils
1LB Corn Sugar (For drying out)
2oz Perle Hops
2oz Mt Hood Hops

Beersmith corrected the grain bill for 70% efficiency and it's significantly smaller. I put the unedited MoreBeer recipe in beersmith and it said my OG was over 1.062 which is way over target. I'm wondering if there's something in my beersmith settings that's wrong or maybe I should just trust MoreBeer's recipe.

__________________
l3asturd is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 02:20 AM   #2
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,278
Liked 101 Times on 85 Posts
Likes Given: 130

Default

Make sure your batch volume is right in beersmith. That can greatly affect your OGs. I'd mash in at 152F and sparge at 168F. 155F is just fine also, bu if you're using some sugar to dry it out, you can also mash at a lower temp (148-149F) to help it out. You'll get a thinner beer because the lower temp gets fewer dextrines into the wort.

__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Octoberfest (ECY15), Sour Brown (ECY01) Souring: Oaked Brett Blended Saison On Deck: Pale ale, Ginger Beer On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/08/23
Untappd: barrooze
barrooze is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 02:47 AM   #3
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,431
Liked 243 Times on 216 Posts
Likes Given: 2

Default

Mash 147 to 149 F. The corn sugar is in there for a reason. You need to mash low and long to get a very fermentable wort.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 05:17 PM   #4
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 1,875
Liked 140 Times on 105 Posts
Likes Given: 66

Default

+1 on mashing on the lower end. I would mash @ 148-150...you want it to be on the dryer side. 155 will leave too many fermentables.

__________________

Check out my nanobrewery!
http://www.facebook.com/#!/pages/Two...02323289804018

Phunhog is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 06:45 PM   #5
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,278
Liked 101 Times on 85 Posts
Likes Given: 130

Default

Quote:
Originally Posted by Phunhog View Post
+1 on mashing on the lower end. I would mash @ 148-150...you want it to be on the dryer side. 155 will leave too many fermentables.
You meant to say "non-fermentables", right?
__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Octoberfest (ECY15), Sour Brown (ECY01) Souring: Oaked Brett Blended Saison On Deck: Pale ale, Ginger Beer On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/08/23
Untappd: barrooze
barrooze is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 07:13 PM   #6
KevinW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Gladstone Oregon, Oregon
Posts: 1,132
Liked 6 Times on 6 Posts
Likes Given: 1

Default

Looks like the mash/sparge temps are OK, are you using liquid or dry yeast?

If using liquid I would highly recommend a starter, 2L minimum if you can. If you are using dry yeast then do not use a starter!

If you can control ferment temps then try to pitch your yeast at ~70°F then keep it about 72° or so to get some of those nice esters (banana or clove), I am assuming you are using a Belgian yeast of course!

__________________

“I don't drink beer all the time but I can drink (a) beer anytime" - Me

KevinW is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 11:48 PM   #7
Phunhog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 1,875
Liked 140 Times on 105 Posts
Likes Given: 66

Default

Quote:
Originally Posted by barrooze View Post
You meant to say "non-fermentables", right?
yep...exactly....what he said.
__________________

Check out my nanobrewery!
http://www.facebook.com/#!/pages/Two...02323289804018

Phunhog is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Going to brew tomorrow...Need some advice AleFred All Grain & Partial Mash Brewing 1 10-02-2011 11:29 PM
Brewing tomorrow. Any and all critiques/advice welcome. GryphonBrew All Grain & Partial Mash Brewing 18 05-03-2011 12:32 AM
first AG batch tomorrow checklist inside advice appreciated Dziuggy All Grain & Partial Mash Brewing 18 08-26-2010 05:37 AM
Trying BIAB Tomorrow - need advice mrduna01 All Grain & Partial Mash Brewing 14 08-24-2010 05:06 PM
First AG tomorrow, looking for advice ColoradoXJ13 All Grain & Partial Mash Brewing 13 02-19-2007 07:54 PM