Originally Posted by allgrainpa
To answer your question. I dont have a themometer on keggle (as of yet). I do keep a vigourous boil and typical boil for 60minutes. My preboil OG was 1.042 and according to brewsmith it should have been 1.049. I almost hit my target after boil OG at 1.052 the target 1.053.
I bottled the beer (trying to make sierra nevada PA) and it seemed a little weak from the standpoint of bitterness and aroma.
Let me ask: I batch sparge and typically get 1.5-2 gallons on my inital sparge and then try to put enough water in to get 6.5 gallons. I realize i need to get more preboil wort from my mash. Can you over batch sparge? Im reading by leaving sweet wort behind in MT this could effect my hop utilization which i feel may be the cause of my low bitterness and aroma. Do you agree and what is everyone suggestions?
Thanks again for all the help
You don't need a thermometer for boiling.
Pretty much all recipes call for 60 minute boil, unless otherwise specified. Always boil for the entire length of time, and add hops additions as specified.
The boil is a function of reducing the wort (a known value) and hops isomerization.
"Original gravity" refers to the specific gravity just before pitching yeast.
"Starting gravity" is the specific gravity pre-boil.
Beersmith will figure your efficiency if you enter the numbers. It calculates it by how much pre-boil volume you collected, and what the SG gravity was. This is your "Mash house efficiency".
It will also calculate "brew house efficiency" when you enter the post-boil volume and OG.
Keg #1: Bourbon/Oak Vanilla Porter
Keg #2: Cascadian Stout
Keg #3: BMC West
Bottled: Mjolnir Mead, Lazy Daze Hefe, The Bollocks ESB, Dark Matter stout.