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Old 10-27-2012, 02:05 AM   #11
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How different is Maris Offer from Rahr two row?

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Old 10-27-2012, 04:17 AM   #12
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http://en.wikipedia.org/wiki/Maris_Otter

http://www.homebrewtalk.com/f12/mari...51/index2.html

http://www.homebrewtalk.com/f12/mari...wo-row-291849/

....back to the LHBS!
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Old 11-01-2012, 01:30 AM   #13
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I "crushed" for a double batch, 16-3/4lbs for this last night. I use a corona style mill. It is sort of a course grind. I am mashing right now. I got a tad hot. I am at 160F with the mashtun lid open to allow any cooling that might happen.

I'm trying to run water calcs. It isn't coming out right. I want to end up with 14 gallons. I had 7 gallons on my first single batch.

I'm using 1.75 pints per pound. I'm only getting a tidge over 7 gallons. I collected that much on my first single batch.

Googled "all grain water to grain ratio". How to Brew came up on the top: http://www.howtobrew.com/section3/chapter18-4.html

It states: "

Quote:
At a water to grain ratio of 1.5:1, qt./lb."
, OK, that's easy and almost makes sense. 14-1/2 gallons. But what about loss for grain? I'm guessing about 3~4 gallons for that also.
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Old 11-01-2012, 03:35 AM   #14
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All Hallows Bitter?

...a better running log-book.
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Old 11-01-2012, 12:44 PM   #15
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Boddington's Bitter (Double Batch-Modified)

Concentrating on recording my mash temp this time! Shooting for 14 gallons of wort. (3) five gallon SS pots

Quote:
Boddington's Pub Ale (Double Batch-Modified)

Concentrating on recording my mash temp this time! Shooting for 14 gallons of wort. (3) five gallon SS pots

16lb Maris Otter
14oz Carabrown Malt (Briess Carabrown Malt #6461)
10oz Mild Malt (Ashburne Mild Malt #5355)
2-1/4oz Chocolate Malt (Briess Dark Chocolate Malt #5444)

Mash in at 158F with 4.5 Gallons water just shy of 166F, waited 10 minutes for heat to even out and took a temp.

I was in the 145F range - too cool. I added a couple gallons more water at 166F.

The thermometer came up to 158F, top of my target range.Let it set for 45 minutes. It dropped to 155F, just about right, after 20 minutes, I closed the lid to retain heat.

I drained the grain bed too dry. Put about 4-1/2 gallons of wort with first wort hop addition,1-1/2oz Northern Brewer, on to boil.

I placed the first sparge with about 4-1/2 gallons 170F water and it and came to rest at 155F. Wait about ten minutes. Drain. Start boil

I placed the first sparge with about 6-1/2 gallons 150F water and it and came to rest at 150F. Wait about ten minutes. Drain. Put on stove to boil. I added a little of the excess to top off the first two pots.

I only got the first pot to rolling boil. The other two were up to 208F and 195F in order of sparging. Not much loss of volume.

Amount 1-1/2oz Northern Brewer (60 min)
(First Wort Hop) Hops Place the hops into the collector pot.
-- Drain Mash Tun into collector.
Start to heat collected wort while finishing the sparges.
-- Batch Sparge Round 1: Sparge with 4gal of 180 F water.
(Sparge set in at about 154)
-- Batch Sparge Round 2: Sparge with 4gal of 180 C water.
(Sparge set in at about 158)
---------------Collected a boil volume of about _ gallons.
---------------Wort was running fairly clear toward the end.

Boil for 60 min.

Hopping schedule:
( ...Vs. Orfy's recipe, I substituted UK Fuggles 4.3% Alpha, and Euro Northern Brewer 9.8% Alpha)

__First Wort Hops were already placed it in the wort first pot.
__Second addition 2oz Fuggles AND 1-1/2oz Euro Northern Brewer (45 minutes)
(...this is the second as you already added hops in the first pot)
__Third 1oz UK Fuggles (0 minutes, AKA flame-out) Fourth addition.

The hops come out to even ounces. That is how I buy them.

I pour my pots back and forth to aerate the wort and make it homogeneous.

I let mine cool on the back deck. The low tonight will be in the twenties.
I think some of my aroma ends up heading into the bittering this way.

-- Cool wort to fermentation temperature.
-- Add water as needed to achieve correct Specific Gravity of wort for fermenting? No
Pour wort equal parts from the boil pots into the HDPE buckets to get the SG equal. Done at end of boil.

I made a re-hydrated yeast origin with a little sugar, from dry Safale S-04 for
pitching tomorrow.

------------------------------------------

I set about 15 gallons on the deck to cool. I'm looking at it and think my head-space may be too little.

....NEXT DAY.

I added the yeast thingy this morning (it's not a real starter, starter light?).

------------------------------------------

I brought the wort off the deck this morning.

The wort was 64F and before pitching yeast the OG was 1.044.

It was cloudy - I think I was still too aggressive on my "crush".
I brought the wort off the deck this morning. I poured the buckets back and forth to try and get the SG homogeneous again. I added the yeast thingy this morning (it's not a real starter, starter light?).

EDIT - The Specific Gravity prior to yeast pitch - 1.044.
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Last edited by Dynachrome; 11-03-2012 at 03:19 AM. Reason: Thanks Yoop!
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Old 11-02-2012, 01:18 PM   #16
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I took a peek last night.

boddingtons_bitter.jpg   kreusen.jpg  
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Old 11-09-2012, 04:52 AM   #17
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We bottled 13 1/2 gallons tonight. There was loss due to trub.

Specific gravity of the pots ended up at 1.010, 1.015, and 1.012. The one with 1.015 had a little more bubbling going on. The other two looked finished.

I used 1/2 cup corn sugar for each pot.

The pot that had a higher S.G. I put in Rubbermade.

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Old 12-02-2012, 04:41 AM   #18
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I made a label for my modified recipe from the sticky n the labeling forum:

blackbird_bitter.jpg  
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Old 12-04-2012, 03:05 AM   #19
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TOO MUCH MALT.

(It's still good beer, but completely different)

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Old 02-09-2013, 05:55 PM   #20
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Quote:
Originally Posted by Dynachrome View Post
Here is the original thread:

http://www.homebrewtalk.com/f64/bodd...-bitter-21131/

I'm mashing a little hotter. I'm also worried I crushed too fine and am headed for a stuck sparge.


7-3/4lb Maris Otter
1/2lb Carapils
1/4lb Crystal Malt EDIT 60L
1-oz chocolate malt

Amount Item Type 3/4oz Northern Brewer [8.50%] (60 min)
(First Wort Hop) Hops Place the hops into the collector pot.
-- Drain Mash Tun into collector
Start to heat collected wort while fininshing the sparges.
-- Batch Sparge Round 1: Sparge with 2gal of 180 F water 10 minutes.
(Sparge set in at about 154)
-- Batch Sparge Round 2: Sparge with 3gal of 180 C water 10 minutes.
(Sparge set in at about 158)
-- Collected a boil volume of about 7 gallons.
Wort was running fairly clear toward the end.

Boil for 60 min

Hopping schedule:
...I substituted UK Fuggles 5%, and Euro Northern Brewer 9.8%
3/4oz UK Fuggles, First Wort Hops. Place it in the wort collector.
1oz Euro Northern Brewer (45 minutes)
_____(Really, this is the second addition as you already added hops in collector)
1/4oz (15 minutes) Third addition.
_____1oz UK Fuggles (0 minutes, AKA flame-out) Fourth addition.

I let mine cool on the back deck. I think some of my aroma ends up heading into the bittering this way. I think it will be reasonable though, because of the first wort hop procedure.

-- Cool wort to fermentation temperature
-- Add water as needed to achieve 6 gallons of wort for fermenting.
-- Siphon wort to primary fermenter and aerate wort.

I plan on making a re-hydrating yeast with a little sugar, from dry Safale S-o4 for pitching tomorrow.

...screwed up the hop additions anyway. I put in a whole 1-3/4ounces at 45 minutes.
....I added the 1/4 oz at flame out.
I entered it in two competitions. One was for a local micro-brewery. The winner get to have 750 gallons of it made and 5 gallons to take home AND it will be entered in GABF. I didn't win, but it got decent reviews for my methods.


I also set ti out for my local club last night. We are having a style contest for Mai Bocks. My last batch was to malty and I thought it might fit. It was fourth place and I couldn't tell which entry it was at all. It was an interesting experiment.

I got ingredients to do it again. I'm going to try to back it up to the first recipe. I noticed I had left off the 60L

The malty batch was a lot lighter than the first batch. I wish I'd have had a chance to taste the original.
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