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Old 06-27-2012, 04:46 PM   #1
TTodd
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Default Beginner's question on following AG recipes

I am in the process of geting all my equipment ready for my first All-Grain batch. I found a recipe that I'm really interested in, it's an Orange Kolsch.

So I've taken an all-grain brewing class my local homebrew store and I'm familiar with the process of mashing and sparging. My question is that most of the recipes that I see don't explicitly specify how much volume to mash with and what to sparge with etc.

For the recipe I am interested in - I'm just going to paste it below. If the boil size is 13.54 Gallons, how much water should I use for mashing and sparging (assuming fly sparging). Maybe there's some standard percentage?

Any help would be greatly appreciated


Here's the recipe.......

10 – GALLONS AG

Batch Size: 11.00 gal
Boil Size: 13.54 gal
Estimated OG: 1.045 SG
Estimated Color: 4.9 SRM

Estimated IBU: 13.2 IBU
Brewhouse Efficiency: 67.0 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item
16.00 lb Pale Malt (2 Row) US (2.0 SRM
2.00 lb Wheat Malt, Ger (2.0 SRM)
1.00 lb Honey Malt (25.0 SRM)
1.00 lb Wheat, Flaked (1.6 SRM)
1.00 oz Hallertauer [3.00%] (60 min)
1.00 oz Hallertauer [4.10%] (20 min)
1.00 oz Cascade [5.50%] (10 min)
0.75 oz Dried Orange Peel, Bitter (Boil 10.0 min)
0.75 oz Dried Orange Peel, Sweet (Boil 10.0 min)
1.00 oz Coriander Seed (Boil 10.0 min)
1 Pkgs SafAle American Ale (DCL Yeast #US-56)

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Old 06-27-2012, 04:52 PM   #2
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I'd recommend getting some software like BeerSmith to calculate those things. The standard water to grist ratio for the mash is 1.25 qt/lb of grain, but that can vary. Sparging volumes will vary by recipe and equipment.

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 06-27-2012, 04:57 PM   #3
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I would use what he said 1.25 or 1.5 qts per pound to mash with. Let that drain into the kettle then fill it up again and drain into the kettle until you are at your desired volume

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Old 06-27-2012, 05:18 PM   #4
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I agree with the answer on volume of strike and sparge water from NordeastBrewer77 and thedude. If you now are looking for the software, check the brewing forum thread for software reviews here http://www.homebrewtalk.com/f84/
There are several free software pkgs reviewed. Beersmith is the best IMO but complex. Used brewpal on my Iphone for 3 years before that.

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Old 06-27-2012, 05:30 PM   #5
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There are several free software pkgs reviewed. Beersmith is the best IMO but complex. Used brewpal on my Iphone for 3 years before that.
Yep, software's really helpful. I started w/BrewPal, and it's great, but a little basic. Awesome for the ~$2 or something like that. I got BeerSmith 2 a little while ago, and can't say enough good things about it. You tune it to your personal equipment and process, it's really great for creating recipes or to input another recipe to your process. Makes brew day a lot smoother.
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Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 06-27-2012, 06:12 PM   #6
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Ok - so I guess the software was the missing piece of the puzzle. That makes sense. I'll look into some of the software to see of that fills in what I'm missing

Thanks!

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Old 06-27-2012, 07:30 PM   #7
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One thing I noticed in your recipe is that you are NOT using Kolsch yeast. A Kolsch isn't really a Kolsch without Kolsch yeast! The yeast is really the star of the show!!

I made almost that exact recipe two weekends ago that I just started lagering, but I did not use any flaked wheat, used 9 lbs of Pale Malt for a 5.5 gallon batch, and didn't have the Cascade addition, as Kolsch is technically supposed to be all noble hops as well. I used a Wyeast 2665 Kolsch yeast. This yeast is going to have the phenyol characters of an ale yeast, but clear like a lager yeast, which is the main characteristic that makes a Kolsch a Kolsch. Mash low (148-150F), Ferment at as close to 60F as you can, then after 2-3 weeks in primary do a pseudo-lager (don't have to do a D-rest or step down for a Kolsch yeast) at 32-34F for 2-3 more weeks.

Mine's not finished yet, but the post-fermentation sample was delicious!

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Old 06-27-2012, 07:51 PM   #8
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TopherM - Thanks for the insight on the Kolsch. I found this recipe under the following link http://www.homebrewtalk.com/f71/oran...h-ag-ex-30918/
and it looks like BierMuncher was purposely avoiding the Kolsch Yeast.

Since I'm looking for a relatively quick turnaround time on the beer - I'll probably use the ale yeast but will certainly consider your suggestions when I plan this out a little better and have a few more batches under my belt (they'll probably be hanging over my belt!)

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Old 06-27-2012, 08:25 PM   #9
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ok....this newbie has to jump in...so figguring 1.25 qts per lb of grain...wouldent that mean 16 lbs pf grain for a 5 gallon batch??...as in 20 qts divided 1.25 comes to 16..hmmm that seems a bit much, or do you figgure sparging just as much as the mash amount, and would come to 8 lbs of grain....and yes ill have beersmith someday..

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Old 06-27-2012, 08:35 PM   #10
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ok....this newbie has to jump in...so figguring 1.25 qts per lb of grain...wouldent that mean 16 lbs pf grain for a 5 gallon batch??...as in 20 qts divided 1.25 comes to 16..hmmm that seems a bit much, or do you figgure sparging just as much as the mash amount, and would come to 8 lbs of grain....and yes ill have beersmith someday..
No, it's 1.25 qt/lb of grain in your recipe. Not one lb of grain per 1.25 qts in your batch size.
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Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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