Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > New to all grain
Reply
 
LinkBack Thread Tools
Old 11-22-2012, 02:18 AM   #1
Luke_M
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 8
Liked 1 Times on 1 Posts

Default New to all grain

I'm brewing my first all grain recipe this weekend and have a few questions. I ordered a kit from northern brewer and the recipe does not give any quantities for the Saach water or mash out water. What kind of ratios should I use to get to a 5 gallon end volume? Any advice would be greatly appreciated.
- Luke

__________________
Luke_M is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 02:22 AM   #2
steber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Kingston, Pennsylvania
Posts: 295
Liked 14 Times on 13 Posts
Likes Given: 6

Default

I assume you mean strike volume and sparge volume. These are dependent on your grain bill. Is it possible for you to post this so we can further help you? I prefer equal volume strike/sparge and there are several formulas to help you calculate this.

__________________
Quote:
This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!
steber is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 02:50 AM   #3
Luke_M
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 8
Liked 1 Times on 1 Posts

Default

Here is a link to the kit that I have already ordered

http://www.northernbrewer.com/docume...bouSlobber.pdf

__________________
Luke_M is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 03:09 AM   #4
sudbuster
This ain't my first rodeo....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sudbuster's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Western Arkansas
Posts: 4,068
Liked 273 Times on 215 Posts
Likes Given: 95

Default

Quote:
Originally Posted by Luke_M View Post
Here is a link to the kit that I have already ordered

http://www.northernbrewer.com/docume...bouSlobber.pdf
If it were mine, I would mash in with 16 quarts of water at a temp. to settle out at 152-153*F for 60-90 miin. Then batch sparge to obtain boil volume.
Hope this is what you need...
__________________
sudbuster is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 03:11 AM   #5
Hex23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Illinois, Lake County
Posts: 868
Liked 44 Times on 44 Posts
Likes Given: 47

Default

The other thing you have to take into account is the boiloff rate for your equipment. If you don't know it a decent guess is 15% per hour. If you want to be more accurate, it wouldn't take too long to run an experiment.

As far as the calculations I can give you a high level overview, but you may want to consider buying a program like Beersmith

__________________
Hex23 is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 03:27 AM   #6
Hex23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Illinois, Lake County
Posts: 868
Liked 44 Times on 44 Posts
Likes Given: 47

Default

Preboil volume is the volume you have collected at the end of the mash.

Preboil volume = volume into the fermenter / boiloff factor

You're going to want a volume into the fermenter larger than 5 gal to account for trub loss. I don't know what the NB recipe is written to, but 5.5 is probably reasonable.

So, assuming 15% boiloff per hour and a 1hour boil

Preboil volume = 5.5 / 0.85 = 6.47 gallons

__________________
Hex23 is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 03:42 AM   #7
Hex23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Illinois, Lake County
Posts: 868
Liked 44 Times on 44 Posts
Likes Given: 47

Default

Quote:
Originally Posted by Hex23
Preboil volume = 5.5 / 0.85 = 6.47 gallons
Then you work backwards from there:

Add on grain water retention to come up with your total mash water. I think a reasonable figure for that is 0.1 gal per lb grain. So for you that's about 1 gallon. So now you're up to 7.47 gallons.

Then subtract your strike (sacch) water to come up with your sparge water. As stated before 16 qts is good. So you'd need 3.47 gallons sparge water. Since this is your first AG, I recommend you batch sparge. You'll see lots of advice on how to split your sparge water, but 2 equal size batches is probably fine.
__________________
Hex23 is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 03:53 AM   #8
Hex23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Illinois, Lake County
Posts: 868
Liked 44 Times on 44 Posts
Likes Given: 47

Default

Assuming you're going to do single infusion mash with a cooler mash tun ... the other tricky thing is calculating your strike water temp. Beersmith can also help with that, but you need to know your mash tun thermal mass.

The other way is to preheat your mash tun to try to take its heat absorption out of the picture. Then you have to calculate heat loss to the grains.

__________________
Hex23 is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 11:41 AM   #9
Luke_M
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 8
Liked 1 Times on 1 Posts

Default

Thanks a lot for the information. I'll let you know how everything turns out

__________________
Luke_M is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2012, 03:41 PM   #10
steber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Kingston, Pennsylvania
Posts: 295
Liked 14 Times on 13 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Hex23 View Post
Assuming you're going to do single infusion mash with a cooler mash tun ... the other tricky thing is calculating your strike water temp. Beersmith can also help with that, but you need to know your mash tun thermal mass.

The other way is to preheat your mash tun to try to take its heat absorption out of the picture. Then you have to calculate heat loss to the grains.
don't get tooo caught up with thermal mass, I think its best to go over your expected strike water temp. So If I have 14 pounds of grain, I'll add 180 degree water to my tun, let it sit there for a few minutes. Stir like a mad man to get the heat down to 162ish, add my grain a bit at a time, stir until i'm saturated, until its all in. which should put me around 154. Last time I did this I droped 1/2 a degree over an hour mash.

I do all my calculations by hand. I just started using a website that does it by entering the numbers. Its the first one that actually comes close to the formula I use. If I can dig it up ill post it.
__________________
Quote:
This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!
steber 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
Hoppo's Rustic Motorized Grain Mill Cabinet and Grain Storage Bin Hoppopotomus Other 148 02-07-2013 09:30 PM
first all grain in awhile. I have questions. Mashing/grain ratio mistake Krausen89 All Grain & Partial Mash Brewing 5 10-02-2012 03:59 PM
Converting an all-grain recipe to extract+steeping grain Finn Extract Brewing 9 08-25-2010 12:55 AM
Convert this: All Grain Recipe to Extract/Specialty Grain Doc Robinson Beginners Beer Brewing Forum 3 10-13-2009 08:03 PM
Good Grain Absorption Factor and Water/Grain Ratio? Mr. Mojo Rising All Grain & Partial Mash Brewing 8 03-13-2008 06:28 PM



Newest Threads

LATEST SPONSOR DEALS