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Old 03-08-2007, 01:04 AM   #1
Forrest
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Default The Count down is on........... For my first AG Brew

Ok, I have finished my mash tun, have developed my reciepe and have everything I need and am planning to make my very first AG Brew either this week end or the first day I have off next week.

But since the recipe is my own creation, and it contains a lot of Rye which is known for creating stuck sparges, I wanted to run through my Reciepe and AG routine before I attemp it just to get your opinions, comments, and conserns.

First here is my recipe, I first developed it with the help of "Designign Great Beers" by Ray Daniels. I have posted it on here before but since I have started using beersmith, I have modified the reciepe some based on what I learned after plugging my recipe into beersmith. The recipe is below:

Forrest's Rye Stout

8 lb British Pale Ale Malt (due to a shipping error I am using Belgian Pale Malt this time)
1 lb Rye Malt
12 oz Cara-Rye
10 oz Chocolate Rye
8 oz Black Patient Malt
8 oz Black Barley
8 oz Dark Crystal Malt
1 oz Kent Golding Hops (Pellets)
1 oz Fuggles Hops (Pellets)
1 oz Williamette Hops (Pellets)
2 oz Malto-Dextrin
1/2 tsp Irish Moss
1 package Nottingham Ale Yeast


So for my mash, I am going to heat 3. 75 gallons of water to 165 degrees then add it to the mash tun, then add my grains and stir breaking up all clumps.

Put the lid on my Mash Tun and let mas for 1 hour.

Drain liquid from mash tun recycling the wort back into the mash tun until it clears up.

Next for my Batch Sparge, I will heat 2.25 gallons of water to 175 degrees and pour it into the mash/lauter tun. Stir and let set for a minute or so and then drain, recycling until liquid clears up.

Next the Boil,

When the wort comes to a rolling boil, I will add my 1 oz of Kent Golding Hops for Bittering and my 2 oz of Malto-Dextrin.

30 minutes into the boil, I will add the 1 oz of Fuggles Hops for flavoring.

15 minutes before the end of the boil I will add the Irish Moss

5 minutes before teh end of the boil I will add the 1 oz of Williamette Hops for aroma.

I will boil the wort for 1 hour.

After the boil I will cool the wart quickly and transfer into my sanitized fermentor.

I will shake the fermentor and then add the Nottingham Ale yeast.

Then I will get to the really hard part...... Waiting.

When it is fermented, I will add 1/3 cup of corn sugar for priming and then bottle.

Anybody see any problems with what I have written above? Would anybody do anything differently?

Thanks in advance.

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Old 03-08-2007, 01:16 AM   #2
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Sounds like you've got the plan down. You might want to up your water vollume just a bit on the sparge. That much grain may soak up more water than you think and you want a full 6 gallons of wort to boil down to 5 1/2.

I like to end with about 5 1/4 to 5 1/2 gallons of post boil wort. You'll loose some volume to cold break and removing your hops.

Also, I like to take a preboil gravity reading. Not necessary, but kinda fun.

Instead of adding all water and then all grains, you may want to alternate, 3-4 inches water, 3-4 inches grain and repeat. THis will help to mix the mash and make strring a lot easier. 165 degrees will be fine if your grains are at room temp. If your mash temp comes in low, draw off some wort and heat it up and reintroduce it. More efficient than simply adding more hot water.

Your recipe doesn't look like it will be a stuck sparge problem. What kind of setup do you have?

Here is a pic of my wrapped manifold that helps avoid stickers.

manifold_filtered.jpg

Oh yeah...take pictures and share (see my link below). What day are you brewing?


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Old 03-08-2007, 01:27 AM   #3
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How much water would you recommend for the sparge? 3 Gallons?


I am glad you put that bit in there about alternating Grain and Wather, I ment to ask if I should pour water in first or the grain in first or if it even mattered at all.

Don't worry, I am going to take lots of pictures.

I am using a 5 gallon rubbermaid Gott cooler with a stainless steel false bottom, the cooler and the valve I put on it to dran the wort was given to me for free so I spent a little money and got a false bottom. I will try to post pictures of my set up before I attemp to make the beer. I am using an out door propane cooker with a 10 gallon kettle for my boil, and smaller 5 gallon pot to heat up the water.



I am not sure what day I am going to do it on yet, maybe Saturday. I am a chef but I feel like I doctor, always on call. I never know from day to day when my time off will be. I don't want to try to rush through this. I want to wait until I have plenty of time so that I can give the beer the attention that is so greatly deserves.

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Old 03-08-2007, 01:36 AM   #4
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Looks like you've got about 12 lbs of grain. I have a 5 gallon round as well. (See link below for pics). My last 12 pounder I ended up filling the initial mash to the top. I think I ended up doing almost the same with the sparge...near the top.

I'd guess about 3.5 - 4 gallons for initial strike and then 3 - 3.45 gallons for sparging. As long as there is color in that wort you're draining, there is flavor. You can always extend the boil time to get down to your volume.

Most important...have some freakin fun.

Kick on some music, crack open a cold one (I usually don't have a beer until the boil is under way...and even then, with moderation until my fermenter is secured with air lock) and enjoy the process.


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Old 03-08-2007, 02:03 AM   #5
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Quote:
Originally Posted by BierMuncher
Most important...have some freakin fun. [IMG]/images/smilies/wink.gif[/IMG]

Kick on some music, crack open a cold one (I usually don't have a beer until the boil is under way...and even then, with moderation until my fermenter is secured with air lock) and enjoy the process.
Oh Yeah, I have got the fever that is for sure. I have been dreaming about making this beer. I have actually had people say to me "Is Beer all you think about?"

You know, most chefs have dreams of opening up their own restaurants but not me. My story book dream is to open up my own brewery.

I am going to have a blast.
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Old 03-08-2007, 02:14 AM   #6
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Figuring 12 pounds of grain I would suggest 3 1/2 gallons for the mash and 6 gallons for sparging. You are going to end up with about 8 to 8 1/2 gallons of wort with this method so you might need an extended boil.
If you only want to sparge with 2.25 gallons your efficiency is going to suffer. If you have already calculated this then you are good to go. If not you might want to conceder the amounts I've listed.
What OG were you shooting for?

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Old 03-08-2007, 02:19 AM   #7
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Well, I have not really calculated anything, I was following what I was told was a good general all purpose starting point by the guy at my local home brew store.

I guess I would like to try to get as close as possible to the OG of 1.060. I think that should be a pretty realistic goal.

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Old 03-08-2007, 02:21 AM   #8
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I think you want to collect at least 7 to 7.5 gallons and then boil down. I loose about 2 gallons to boiling and straining out the hops. I like to end up with 5.5 gallons in the fermentor so that I have a good 5 at bottling time. Your grain will absob roughly .13 to .15 quarts per pound on the mash.

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Old 03-08-2007, 02:41 AM   #9
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Quote:
Originally Posted by Forrest
Well, I have not really calculated anything, I was following what I was told was a good general all purpose starting point by the guy at my local home brew store.

I guess I would like to try to get as close as possible to the OG of 1.060. I think that should be a pretty realistic goal.
To get 1.060 you will need to get about 70 percent efficiency. I would definitely go with 6 gallons for the sparge.
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Old 03-08-2007, 03:01 AM   #10
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Quote:
Originally Posted by RichBrewer
To get 1.060 you will need to get about 70 percent efficiency. I would definitely go with 6 gallons for the sparge.
I only have a 5 gallon mash tun. I am going to be doing a Batch Sparge so can I put in say 4 gallons, drain it and then add three more gallons basically doing a double sparge. Will that work?
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