Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Completed 1st AG batch - process critique
Reply
 
LinkBack Thread Tools
Old 07-29-2011, 04:02 PM   #1
TheZymurgist
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheZymurgist's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Georgia
Posts: 1,230
Liked 211 Times on 160 Posts
Likes Given: 506

Default Completed 1st AG batch - process critique

Hey everyone! I completed my first AG brew day two weeks ago and I think everything went really well. The beer has been fermenting away for the last tow weeks, and I plan on bottling next weekend. Here's a link to the mash process I used to make sure the desired mash temperature was reached.

I decided to go with a SMASH recipe, which I will be doing two more times over the next month. The first reason for the duplication is to make sure I can consistently hit my efficiency numbers, but also I want to have a side-by-side comparison of the effect of different mash temperatures. The first batch was mashed at 154*, the second and third will be done at 158* and 150*.

Equipment:
10 gallon MLT with false bottom
7 gallon kettle on propane burner for boil

Here's the recipe:
10 lbs Maris Otter
3 oz Amarillo Hops (1 @ 60min, 1 @ 15min, 1 @ flame out)
White Labs WLP005 British Ale yeast w/starter (2 cups water, .5 cup Amber DME prepared 2 days prior)

The process:
Target Mash Ratio: 1.4qts/lb = 14qts, or 3.5 gallons
Target Mash Temp - 154*

Calculated Strike Temp to be 166.29* (according to one of the online calculators) based on tun and grain temp. Used 168* to be safe.
Heat 4 gallons of water to Strike Temp
Add 2 - 2.5 gallons of Strike Water to Tun (I screwed up here and only added 1 gallon, but no harm done)
Add grains slowly, constantly stirring
Continue stirring, adding Strike Water to reach 154* (ended up using 15qts for a ration of 1.5qts/lb)
Mash for 60min, stirring and taking temperature readings every 20 min. - Temp at the end of mash was 152.2*
During mash, heat 4 gallons of water to 175* for sparge
Vorlauf, and drain first runnings into kettle
Add 2 gallons of sparge water, stir, and sit for 10 min.
Vorlauf, and drain second runnings
Add remaining sparge water, stir, sit for 10 min.
Vorlauf, and drain to reach pre-boil volume of 6 gallons (would prefer 6.5, but even 6 is pushing the limits of a 7 gallon kettle)
Pre-boil gravity: 1.049 @ 70*
Bring wort to boil, boil for 60 min, adding hops at above intervals
Cool wort in ice bath to 70*, transfer to carboy
Collected 4.5 gallons of wort, added .5 gallons to achieve 5 gallons total
OG: 1.057 @ 70*
Aerated using "shake and pray" method (my next purchase is an o2 kit)
Pitched entire starter slurry, fermented in swamp cooler

__________________
TheZymurgist is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 04:06 PM   #2
TheZymurgist
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheZymurgist's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Georgia
Posts: 1,230
Liked 211 Times on 160 Posts
Likes Given: 506

Default

The first 24 hours of fermentation was somewhere between 75* and 80*, but I was able to bring that down to 70* using more ice. There are small hints of diacetyl, but not too bad. Hopefully some of it will mellow with age. Any thoughts on this are much appreciated. Also, if I'm calculating correctly I think I'm right at 75% efficiency, which I think is great for the first time.

Thanks!

__________________
TheZymurgist is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 07:26 PM   #3
slakwhere
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2009
Location: Salt Lake City, Utah
Posts: 755
Liked 20 Times on 19 Posts
Likes Given: 9

Default

that all looks pretty good! the only issues i'd mention are as follows:

-once you have liquid in the kettle you can start heating it. no use in trying to bring 6 gallons all to a boil at once. not sure if you turned on the heat after first runnings or waited, but there's time to be saved there.
-you could probably get away with a single sparge. it may drop your efficiency a bit but will also save you some time during the day. totally ok to keep 2 sparges tho.
-did you boil the top up water before adding it (or was it bottled water)?
-when possible you should let the yeast settle, decant all the wretched beer full of diacityl and such and pour in only the yeast. the "beer" you made in the starter is pretty hammered.
-temp control on the fermentation side will help a LOT!

__________________
slakwhere is offline
 
Reply With Quote Quick reply to this message
Old 07-29-2011, 08:57 PM   #4
TheZymurgist
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TheZymurgist's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Georgia
Posts: 1,230
Liked 211 Times on 160 Posts
Likes Given: 506

Default

Quote:
Originally Posted by slakwhere View Post
that all looks pretty good! the only issues i'd mention are as follows:

-once you have liquid in the kettle you can start heating it. no use in trying to bring 6 gallons all to a boil at once. not sure if you turned on the heat after first runnings or waited, but there's time to be saved there.
Thanks for the response!

That's a good idea on heating the first runnings while sparging, I'll definitely do that next time!

Quote:
-you could probably get away with a single sparge. it may drop your efficiency a bit but will also save you some time during the day. totally ok to keep 2 sparges tho.
I think I'll stick with two sparges for now, until I feel I have the whole process down, then I'll start trying other methods.

Quote:
-did you boil the top up water before adding it (or was it bottled water)?
The top up water was bottled water, actually all of the water was bottled water. I haven't gotten the water report from my county yet, so I'm a little afraid of using tap just yet. That's definitely a future venture, though.

Quote:
-when possible you should let the yeast settle, decant all the wretched beer full of diacityl and such and pour in only the yeast. the "beer" you made in the starter is pretty hammered.
The only reason I didn't let the yeast settle and decant is I wanted to pitch the yeast while it was active. I've read from others that they have good results with this. Although, for a pale ale of this nature, there probably will be a small effect on the taste of the beer. I think I will decant on the next two batches.

Quote:
-temp control on the fermentation side will help a LOT!
Yeah, I just figured out the swamp cooler method. I'll be using that from now on. At least until I have the room for a freezer in the garage.
__________________
TheZymurgist 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
Recipe/Process Critique, Please tonyolympia All Grain & Partial Mash Brewing 11 06-05-2011 08:05 AM
Critique My AG Process - 3rd AG Batch with pics headfullahops All Grain & Partial Mash Brewing 20 05-04-2011 07:37 PM
Completed first AG batch rollinred All Grain & Partial Mash Brewing 9 05-02-2011 10:53 PM
My First AG Batch - Here's My Process Eskimo Spy All Grain & Partial Mash Brewing 14 01-09-2009 10:55 PM
critique my mash / lauter process BeerAg All Grain & Partial Mash Brewing 31 09-18-2007 02:50 AM



Newest Threads

LATEST SPONSOR DEALS