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Old 01-29-2012, 02:29 PM   #11
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It was a Cream Ale kit from NB

http://www.northernbrewer.com/docume...G-CreamAle.pdf

8 pound grain

my grain and mash tun were both (53 degrees)

Beersmith recopied steps.

Pre boil volume needed was 6.78 Gallons I only ended up with approximately 6 gallons.

Should have Mashed in @ 152 (I was at 151.2) I let it sit for one hour. When I opened up the cooler I was still at the same temp.

I did my vorlof (about 8 quarts before is ran clear) I drained into my Kettle. I added the sparge water in @ 168.2 and didn't stir. I stopped sparging because my runnings where at ~1.001 and it was very light. (I read that if you keep sparging this low you'll have pH problems, not sure if that's correct or not)


I boiled for 1 hour and had a small boil over, less than a gallon I think.

I made up the lower water volume with 1 gallon of mineral water to = 5 gallons.

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Old 01-29-2012, 02:53 PM   #12
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Originally Posted by ArcaneXor View Post
You can sparge with 32 degree water if you want to - it's just not going to be as efficient and the beer will be drier (part of the reason for the 168-degree grain bed is to denature the enzymes).
32 degree water would be a block of ice. but your point is taken.
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Old 01-29-2012, 03:05 PM   #13
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32 degree water would be a block of ice. but your point is taken.
Totally depends on the pressure.
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Old 01-29-2012, 03:28 PM   #14
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Quote:
Originally Posted by NervousDad View Post
It was a Cream Ale kit from NB

http://www.northernbrewer.com/docume...G-CreamAle.pdf

8 pound grain

my grain and mash tun were both (53 degrees)

Beersmith recopied steps.

Pre boil volume needed was 6.78 Gallons I only ended up with approximately 6 gallons.

Should have Mashed in @ 152 (I was at 151.2) I let it sit for one hour. When I opened up the cooler I was still at the same temp.

I did my vorlof (about 8 quarts before is ran clear) I drained into my Kettle. I added the sparge water in @ 168.2 and didn't stir. I stopped sparging because my runnings where at ~1.001 and it was very light. (I read that if you keep sparging this low you'll have pH problems, not sure if that's correct or not)


I boiled for 1 hour and had a small boil over, less than a gallon I think.

I made up the lower water volume with 1 gallon of mineral water to = 5 gallons.
To end up with 5 gallons of 1.055 wort, you would have needed to pull a cool 93% efficiency. Considering the boil over, the top off, and the weak sparge (likely due to no stirring), that seems extremely unlikely. My guess is that you don't actually have 1.055 wort, and that you've got a faulty measurement on your hands. You might want to test your refractometer on a standard sugar solution of some sort.
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Old 01-29-2012, 03:38 PM   #15
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That's good to hear, thanks! I was reading that you need to sparge with water @ 185 to compensate for the mash temp. It's fermenting nicely this morning so I'm hoping in a few weeks I'll has some ok beer
Are you sure you didn't misread? Popular wisdom says that a sparge above 170 F can extract tannins from the grain husks.
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Old 01-29-2012, 04:16 PM   #16
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Are you sure you didn't misread? Popular wisdom says that a sparge above 170 F can extract tannins from the grain husks.
But 185º sparge water + 150º grain bed = 170º. Ish. As the previous poster mentioned, there are calculators to do the math on this.
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Old 01-29-2012, 04:18 PM   #17
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I sparge @ 170, send me your ruined beer. =). Also nb cream ale was one of the best beers I've made or tried, you are gonna love it.

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Old 01-29-2012, 04:27 PM   #18
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Are you sure you didn't misread? Popular wisdom says that a sparge above 170 F can extract tannins from the grain husks.
That statement shouldn't be popular, and certainly isn't wise.
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Old 01-29-2012, 04:55 PM   #19
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Tannins are an illusion for the homebrewer, only keeping you from no fear brewing.

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Old 01-29-2012, 05:05 PM   #20
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Quote:
Originally Posted by NervousDad
I stopped sparging because my runnings where at ~1.001 and it was very light. (I read that if you keep sparging this low you'll have pH problems, not sure if that's correct or not)
That's true to a point, and you should really be testing the pH to watch for this, but a gravity reading is an indicator. I'm assuming the low reading was from the sparge water running straight through the grain and not washing the sugars, as was mentioned above.
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