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Old 11-21-2012, 09:29 PM   #21
907_fellow
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1 quart per pound of grains for mashing...

1 gallon of 165' F to sparge?

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Old 11-21-2012, 10:30 PM   #22
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I used 1.5G to sparge because I wanted 3G brew volume. But one gallon would be ok I guess.
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Old 11-22-2012, 12:40 AM   #23
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Well the mash + sparge will be added to my boil kettle for a full 6 gallon boil

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Old 11-23-2012, 05:17 PM   #24
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That's doable,accounting for some boil off.
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Old 11-24-2012, 07:11 AM   #25
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Quote:
Originally Posted by 907_fellow
5 minutes or 50 minutes of steeping?
Five minutes! I thought the same thing. Tested it last weekend: heated 3 qts of water on camp stove in small pot to 160. Added 3 lbs steeping grains in mesh bag. Gently agitated the grain bag every 1 minute. Sampled the water at 5, 10, and 15 minutes. I couldn't tell much difference between any of the samples. It was clear that most of the work had been done very quickly in the steep. Haven't tasted the beer yet, though...
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Old 11-24-2012, 07:14 AM   #26
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Quote:
Originally Posted by unionrdr
Not necessary to separate them.
+1. That's what I have always done - tossed 'em all in with the base malt for the whole mash.
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Old 11-24-2012, 07:19 AM   #27
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Quote:
Originally Posted by 907_fellow
1 quart per pound of grains for mashing...

1 gallon of 165' F to sparge?
I use a no-sparge method with a cooler (direct fire someday!) but I understand that there isn't a set amount of water for fly sparging: you sparge until you hit a certain gravity and pH. I want to say that you don't let the gravity thin below 1.010 and pH shouldn't go over 6.0? That may not be right...
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Old 01-19-2013, 01:25 PM   #28
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907_Fellow -

How did this turn out for you? I'm doing the exact same thing and am glad I found your post. My first full boil was an IPA. I'm using a 7.5 gallon kettle and a propane burner (standard Turkey Fryer). I figured out that I need to start with 6.25 gallons and after a 60 minute boil I'm left with 5 gallons. I steeped my specialty grains at 160 for 30 minutes in the full 6.25 gallons of water. I noticed when I went to bottle it, that it had an oily appearance.

After reading your post from BYO magazine I'm guessing that these were tannins, and that I should have steeped them in 3 quarts per pound of grain, THEN added that to my brew kettle, and then added water to top it off to 6.25 gallons before starting the full boil. I had never read or heard about this before. I also bounced the grain bag up and down constantly for 30 minutes while steeping at 160, so maybe I shouldn't do that either. Maybe that also extracts too many tannins and I should just leave it alone?

If you see this, let me know how it went for you if you don't mind! After 5 batches I'm getting frustrated with extract and am considering going All Grain on my next batch. But I'd really like to make a few good extract batches and know how to do it before making the move. I just haven't been happy with any of them so far.

Thanks!

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