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Old 08-22-2012, 05:47 PM   #11
Jdaught
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7 gal should do it depending on your setup. Take the advice of getting beersmith. It's worth it and will do all the calculations for u. Good luck and congrats on moving to AG. Cheers!

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Old 08-22-2012, 05:51 PM   #12
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Also, 7 gal in a 7.5 -8 gal pot will likely boil over. Gonna need to watch it as u approach boil and throttle the heat as needed. Also scoop all the foop possible as it builds. This will also help, but it's gonna be close. Good luck

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Old 08-22-2012, 06:15 PM   #13
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Awesome thanks guys! I had beer smith 2 for the trial and I liked it in just a little short in money ATM, but I'm brewing northern brewers nut brown ale here in California! Im doing a traditional(?) AG, i don't know if my gear is quite "traditional" but I have a turkey fryer, 5 gal mash tun and a smaller pot for water in case I need more hot/cold. I'm super stoked to be doing it this way with no extracts, ever since I've started brewing extract I've been thinking " I want to make beer the way "they" did it! " and I hope my first AG comes out good! I'll post the recipe in a second I'm heating up my mash water right now

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Old 08-22-2012, 06:22 PM   #14
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Grains are
7.5. Lbs english Maris otter
.25 lbs English chocolate malt
.25 lbs Belgian special b
.25 lbs belgian biscuit
.25 lbs briess special roast

Hops
Us fuggle 1 oz at 60 minute
Alpha 4.2% beta 3.4%

I chose dry yeast, danstar Nottingham ale yeast

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Old 08-22-2012, 09:38 PM   #15
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Almost done with my 60 minute boil! 10 min left, I can't believe how much more enjoyable AG is! Thanks for answering all of my nooby questions, many thanks to homercidal, and revvy amongst many more for pushing me over the edge into this!! It took a little bit longer but I enjoy it a lot more!!!

Prost!

Sincerely,

Haley.

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Old 08-22-2012, 11:21 PM   #16
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So everything is finished now! Clean up and everything! I checked, rechecked and checked about 5 more times what my gravity was. I got 1.050 at about 100*F through room temp, and it was still 1.052. Ive been rereading the efficiency part in how to brew, because every ag thread ive seen people say "I got 57%" or "i got 70%" So I wanted to feel included in these talks about efficiency. So I found the equation to figure it out. and the gallons was ann estimate of how much I used w/out top off water, but counting boil off.
So, here goes please correct me if I'm wrong.

6gallons X 1.052(just the 52)=312
312/8.5lbs of grain= 36.7 so I round up to 37
37/37= 100%

In the mash efficiency section, it says to divide by 37 for the 3rd step. So I got 100% efficiency??? :O If that's true I'm so stoked! I kept thinking I did something wrong, I kept saying to my wife "there is NO WAY we got 100% on our first brew!! That's impossible!" So, if you guys see an error please correct it? I don't want to think I'm a super brewer if I'm not. Ill also copy and paste the things from the book so everyone can see what I'm talking about.

Heres the link http://www.howtobrew.com/section2/chapter12-5.html

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Old 08-22-2012, 11:33 PM   #17
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You probably did not get 100%. Nor should you want 100% efficiency. That is done by what is called a congress mash, and the wort it produces is not something you would want to drink. There is a podcast on the brewing networks brew strong series that talks about mash efficiency. Look it up. It's a good one.

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Old 08-22-2012, 11:50 PM   #18
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Quote:
Originally Posted by tonyc318
You probably did not get 100%. Nor should you want 100% efficiency. That is done by what is called a congress mash, and the wort it produces is not something you would want to drink. There is a podcast on the brewing networks brew strong series that talks about mash efficiency. Look it up. It's a good one.
Why is 100% bad? Does it change the wort bad with tannins?
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Old 08-23-2012, 12:18 AM   #19
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Also, I see zero signs of fermentation :/
Just kidding I had slow yeast. This is normal right? I'm sure to seeing super fast top starting yeast.

image-2574628528.jpg

And from this picture I saw like "solar flares" of stuff floating to the top is that like a yeast colony breaking off? It's pretty cool looking

image-3205433128.jpg  
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Old 08-23-2012, 01:37 AM   #20
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Quote:
Originally Posted by ahaley

Why is 100% bad? Does it change the wort bad with tannins?
Yup. You will get all the tannins from the husks. In a congress mash where the determine what the 100% yield of sugars from grains is, they practically grind the grain to flour. I highly recommend that brew strong podcast.
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