The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Making the All Grain jump

Reply
 
LinkBack Thread Tools
Old 03-21-2013, 02:56 PM   #11
rklinck
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rklinck's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Washington, DC
Posts: 665
Liked 66 Times on 55 Posts
Likes Given: 49

Default

I would tweak the grain bill a bit by cutting back on the Carapils (you only really need .5 pound) and adding some caramel malt (.5 pound would do). I personally add both 40L and 80L to my pale ales.

__________________
rklinck is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 03:01 PM   #12
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 3,069
Liked 171 Times on 155 Posts
Likes Given: 39

Default

Quote:
Originally Posted by rklinck View Post
I would tweak the grain bill a bit by cutting back on the Carapils (you only really need .5 pound) and adding some caramel malt (.5 pound would do). I personally add both 40L and 80L to my pale ales.
I agree, SN uses 60L in their Pale Ale.
__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary:
Brite Tank/Lagering:
Kegged: Hefeweizen, Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 07:43 PM   #13
dano1086
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 12
Default

Quote:
Originally Posted by darwin18 View Post

that is exactly what i do. $8 for a 5 gallon bucket or $75 - $100 for another pot and burner. Difficult decision.
+1
__________________

Primary: empty
Bottled: Pony Boy IPA, Broken Wand IIPA
Kegged: Breakfast of Champions Coffee and Cream Imperial Stout
Upcoming: Heartbreak Rx doppelbock (fresh hops), Nugget/Citra IIPA

dano1086 is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 08:10 PM   #14
dano1086
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 12
Default

Quote:
Originally Posted by rklinck View Post
I would tweak the grain bill a bit by cutting back on the Carapils (you only really need .5 pound) and adding some caramel malt (.5 pound would do). I personally add both 40L and 80L to my pale ales.
I just want to keep my SRM down. I am shooting for goldenish in color
__________________

Primary: empty
Bottled: Pony Boy IPA, Broken Wand IIPA
Kegged: Breakfast of Champions Coffee and Cream Imperial Stout
Upcoming: Heartbreak Rx doppelbock (fresh hops), Nugget/Citra IIPA

dano1086 is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 08:52 PM   #15
rklinck
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rklinck's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Washington, DC
Posts: 665
Liked 66 Times on 55 Posts
Likes Given: 49

Default

Quote:
Originally Posted by dano1086 View Post
I just want to keep my SRM down. I am shooting for goldenish in color
You could easily add 4 oz. of caramel malt and have a goldenish beer.
__________________
rklinck is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2013, 09:08 PM   #16
rklinck
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rklinck's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Washington, DC
Posts: 665
Liked 66 Times on 55 Posts
Likes Given: 49

Default

image-1161573089.jpg

This beer has 2 oz of Caramel 40L in addition to 2 pounds of Munich 10L.
__________________
rklinck is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2013, 01:37 PM   #17
dano1086
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 12
Default

Can anyone tell me an easy formula yo figure out batch sparge water temp?

__________________

Primary: empty
Bottled: Pony Boy IPA, Broken Wand IIPA
Kegged: Breakfast of Champions Coffee and Cream Imperial Stout
Upcoming: Heartbreak Rx doppelbock (fresh hops), Nugget/Citra IIPA

dano1086 is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2013, 01:46 PM   #18
rklinck
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rklinck's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Washington, DC
Posts: 665
Liked 66 Times on 55 Posts
Likes Given: 49

Default

I don't batch sparge, so take this with a grain of salt. I would just add sparge water that is at 168-170 degrees. This is what BeerSmith tells me to do if I put in batch sparge.

If you do a mash out to get the temp to 168 before hand, this makes perfect sense. If not, the temp of the grain bed will be slightly lower during the sparge, but I think that should be fine.

EDIT: By the way, I would recommend that you get yourself a copy of BeerSmith to help with all the temps and calculations. It is relatively cheap.

__________________
rklinck is offline
 
Reply With Quote Quick reply to this message
Old 03-24-2013, 05:41 PM   #19
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,205
Liked 412 Times on 313 Posts
Likes Given: 466

Default

Quote:
Originally Posted by dano1086 View Post
Can anyone tell me an easy formula yo figure out batch sparge water temp?
You don't need it. Just go for 185-190 F. It always works for me. it's been hundreds of batches since I've actually tried to work out a temp.
__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny is offline
old_hydrotech Likes This 
Reply With Quote Quick reply to this message
Old 03-24-2013, 05:42 PM   #20
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,205
Liked 412 Times on 313 Posts
Likes Given: 466

Default

Quote:
Originally Posted by rklinck View Post
I don't batch sparge, so take this with a grain of salt. I would just add sparge water that is at 168-170 degrees. This is what BeerSmith tells me to do if I put in batch sparge.

If you do a mash out to get the temp to 168 before hand, this makes perfect sense. If not, the temp of the grain bed will be slightly lower during the sparge, but I think that should be fine.

EDIT: By the way, I would recommend that you get yourself a copy of BeerSmith to help with all the temps and calculations. It is relatively cheap.
Beersmith is a tool to help you brew. It is not brewing instructions. 168-170 is far too low a sparge temp for batch sparging.
__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny 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
Making the jump mhobs126 All Grain & Partial Mash Brewing 3 03-13-2013 09:23 PM
Making the jump to the All-Grain Big League jstanaland Introductions 5 12-08-2010 05:38 PM
All Grain Brewing, Making the jump and how YOU found it Graeme All Grain & Partial Mash Brewing 28 12-02-2009 01:14 AM
Thinking about making the jump to all grain - several questions Auspice Beginners Beer Brewing Forum 21 07-01-2009 04:13 AM
Partial Mash Brewer-Making the jump to all grain keelanfish All Grain & Partial Mash Brewing 3 09-20-2008 03:54 AM