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Old 10-08-2006, 03:18 AM   #1
knewshound
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Default Maxed out my equipment today

I brewed a potentially tremendous beer today and tested the limits of my setup.

In a 48 Quart cooler with sparge arm and pickup, I brewed this;

Christmas Stout 2006

25 lbs Pale Ale Malt
3 lbs Choc Malt
1,5 lbs Roasted Barley
1.5 lbs Caramel 80L
1 lb Victory Malt
1 lb flaked barley
1/4 lb Black Patent

120 Minute Mash

My temp variation was 2 degrees.

Sparge 170 degrees gathering 14 1/2 gallons

3 oz Centennial at First Wort
1 oz Centennial at 30 minute
2 oz Cascade 5 minute
8 oz Dextrin 5 minute
Irish Moss 15 minute

120 Minute boil

Ran off 11 Gallons of delicious, complex wort into 3 carboys (2 - 6.5 gallon, 1 - 1 gallon).

Pitched with 3/4 gallon starter of White Labs WLP 001 Calif Ale and White Labs WLP715 Champagne yeast.

OG was 1.050 on the nose.

I have activity after 3 hours and am keeping my fingers crossed.


This is the maximum I can possibly brew with my existing setup and I am looking forward to a tasty, compicated beer with nice mouth feel and a uber clean finish.

Thoughts anyone?

I would love to know my efficiency if one of you happens to know it.

Cheers,

knewshound

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Old 10-08-2006, 03:59 AM   #2
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That's pretty impressive. 33 pounds of grain in a 48 quart cooler. I have a 48 quart Igloo IceCube cooler, and when I did 15 pounds of grain in it, it appeared to be roughly half full. Must have been a pretty tight fit.

Seems like a lot of hops, even for 11 gallons. But it sounds very interesting, for sure.

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Old 10-08-2006, 01:36 PM   #3
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A quick Pro Mash calc has you at 48%, but I could have done something terribly wrong

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Old 10-09-2006, 05:00 PM   #4
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Yup - 47.5% efficiency (based on promash defaults - for the american variety of each malt you listed)

Here's how you can calculate it:
Pale Malt (2-row) = 36 gravity points /lb (possible - 100% eff.)
Chocolate malt = 29 possible pts/lb
Roasted barley = 28 possible points/lb
Caramel 80L = 33 possible pts/lb
Victory = 34 possible pts/lb
Flaked barley = 32 poss pts/lb
Patent = 28 poss pts/lb

You used:
Pale malt = 25lbs * 36 pts = 900 poss. pts
Chocolate malt = 3lbs * 29 pts/lb = 87 poss. pts
Roasted barley = 1.5lbs * 28 points/lb = 42 pts
Caramel 80L = 1.5lbs * 33 pts/lb = 49.5 pts
Victory = 1lb * 34 pts/lb = 34 pts.
Flaked barley = 1lb * 32 pts/lb = 32 pts
Patent = .25lb * 28 pts/lb = 14 pts
TOTAL POSSIBLE GRAVITY POINTS = 1158.5

You got (from mash):
11 gallons * 50 gravity pts = 550 points.

Efficiency = 550/1158.5 = 47.5%

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Old 10-09-2006, 05:06 PM   #5
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I knew it was low efficency but DAMN thats low.

I suspect I just did not have enough sparge for the volume of grain I had.

On the plus side, it is not as bitter as I suspected it might be with so many speciality grains, which is a good thing.

Oh well, grain is cheap, right?

LOL

Thanks guys.

knewshound

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Old 10-09-2006, 05:57 PM   #6
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Why pitch the Champagne yeast? Won't that make it very dry with the 1.050 gravity?

Hope you have a blowoff tube on that sucker! That's a big starter!

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Old 10-09-2006, 06:07 PM   #7
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Adding the champagne yeats was to achieve exactly what you alluded to, a dry clean finish.

In some previous stouts, I ended up with a syrupy texture at the finish and I much prefer my stouts to have a dry, crisp finish.

And oh yeah, it was UBER active. Blew off a 6 1/2 gallon carboy with a foot of head room in 5 hours.

I dropped the temps into the mid 60's until it settled down and have raise it back to 70 now that it is a little less active.

It was a continous output of CO2, not bubbles but a stream of CO2 like a air hose.

Active enough you think ?

LOL

I cant wait for this to finish, it is one of the best tasting worts I have ever made in 250 batches.

I was going to bottle this for Chrstms presents but am re-thinking it now, this is too good to waste on Bud drinkers.

Cheers,

knewshound

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Old 10-11-2006, 03:48 AM   #8
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Are you using Dry yeast? I'm not sure I would have used champagne yeast for a beer, but hey... as long as it works. Just too many liquid yeasts that would be great for Stouts.

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Old 10-11-2006, 09:15 PM   #9
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I have heard of waiting for the beer yeast to finish and then adding champagne yeast to boost the alcohol/dryness afterwards, but 2 yeasts at the same time? I thought that was inadvisable due to yeast competition creating off flavors?

Also, to achieve maximum dryness, you could have just added crushed beano tabs or amylase to the fermenting wort. Champagne yeast would only be necessary to ferment past the beer yeast's alcohol tolerance level, which, with a 1050 SG I don't think you will reach.

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Old 10-12-2006, 03:00 AM   #10
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There was a recent article abotu Beano. I'll try to find the article, but I would not go there. There seems to be problems with excessive foaming. What happens is that the beano slows down the fermentation. You think it's done and its not. So it becomes excessivly carbonated. I'll try to find the article when I get back from NY for clarification.

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