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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Crappy homebrewers first AG attempt, please help!
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Old 04-04-2014, 05:13 PM   #21
rodwha
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Found Abbey there, which says it's even more intense than Munich.

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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

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Old 04-04-2014, 05:16 PM   #22
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Reread your recipe.

Since you are using Munich I'd say take a chance on the biscuit or Maris Otter.

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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 04-04-2014, 05:29 PM   #23
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I definitely wouldn't use biscuit as a base malt. Marris Otter would be much closer to Vienna.

As far as the IBU thing earlier, the idea is that the liquid becomes saturated somewhere around 100 IBU. So, if you're doing a partial boil and top off 50/50 wort to water, your max IBU of the diluted solution will be around 50 IBU. Obviously not a problem unless you're trying to make some hop monster.

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Old 04-04-2014, 05:44 PM   #24
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Quote:
Originally Posted by gr8shandini View Post
I definitely wouldn't use biscuit as a base malt. Marris Otter would be much closer to Vienna.

As far as the IBU thing earlier, the idea is that the liquid becomes saturated somewhere around 100 IBU. So, if you're doing a partial boil and top off 50/50 wort to water, your max IBU of the diluted solution will be around 50 IBU. Obviously not a problem unless you're trying to make some hop monster.
Im planning to boil around 75% of the finar volume, and then add boiling water to keep it around 75%(15 Liters). And then add the last 25% cold water before fermentation and also pu frozen water bottles in the wort to cool it... this could work, right?

7 1/2 Pounds - Pale Malt American 2-row, ( 1.036 - 2L ) - 65.2%
1 1/2 Pounds - Light Munich Malt ( 1.033 - 10L ) - 13%
1 1/2 Pounds - Vienna Malt ( 1.035 - 4L ) - 13%
1/2 Pound - CaraAroma ( 1.036 - 25L ) - 4.3%
1/2 Pounds - Cara-Pils Dextrine Malt ( 1.033 2-L ) # .5 - 4.3%


The author says that the caraAroma wasnt necessary so i changed it to:

8 1/2 Pounds - Pale Malt American 2-row, ( 1.036 - 2L ) - 65.2%
1 1/2 Pounds - Light Munich Malt ( 1.033 - 10L ) - 13%
1 1/2 Pounds - Vienna Malt ( 1.035 - 4L ) - 13%
1/2 Pounds - Cara-Pils Dextrine Malt ( 1.033 2-L ) # .5 - 4.3%


He's efficiency is like 80% and im doing my first AG and also BIAB so my efficiency is probably way much lower so I added 1 pound of pale ale malt..

Can i change the 1 1/2 pounds of vienna to 1 1/2 pounds of maris otter? like this

8 1/2 Pounds - Pale Malt American 2-row, ( 1.036 - 2L ) - 65.2%
1 1/2 Pounds - Light Munich Malt ( 1.033 - 10L ) - 13%
1 1/2 Pounds - Maris Otter P-A Malt ( 1.035 - 4L ) - 13%
1/2 Pounds - Cara-Pils Dextrine Malt ( 1.033 2-L ) # .5 - 4.3%
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Old 04-04-2014, 06:22 PM   #25
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I'm not sure why you'd want to add boiling water as part of the top-off. Without a wort chiller, I'd want all of my top off water as cold as possible.

Since they're both about 4L, I would think a 1 for 1 swap of MO for Vienna would be just fine.

There's probably nothing wrong with the recipe you came up with, but for future use, the right way to scale a recipe for efficiency is to keep the ratios of each grain the same and change the total amount rather than just adding more 2-row. That's why you'll see a lot of recipes formatted like:

2-Row 85%
Crystal 60L 6%
etc.

Also, I forgot what size pot you said you have, but 12 lbs grain plus the strike water takes up some room. You may want to use the "can I mash it?" calculator on this page:

http://www.rackers.org/calcs.shtml

You can change your mash ratio a little if you need to save some space, but I wouldn't go below 1 qt/lb.

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Old 04-05-2014, 11:48 PM   #26
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Quote:
Originally Posted by gr8shandini View Post
I'm not sure why you'd want to add boiling water as part of the top-off. Without a wort chiller, I'd want all of my top off water as cold as possible.

Since they're both about 4L, I would think a 1 for 1 swap of MO for Vienna would be just fine.

There's probably nothing wrong with the recipe you came up with, but for future use, the right way to scale a recipe for efficiency is to keep the ratios of each grain the same and change the total amount rather than just adding more 2-row. That's why you'll see a lot of recipes formatted like:

2-Row 85%
Crystal 60L 6%
etc.

Also, I forgot what size pot you said you have, but 12 lbs grain plus the strike water takes up some room. You may want to use the "can I mash it?" calculator on this page:

http://www.rackers.org/calcs.shtml

You can change your mash ratio a little if you need to save some space, but I wouldn't go below 1 qt/lb.
No the warm water was ment for the boil. i have a 5.5 galon pot so i cannot do like the recipe said and have 7.5 gallons of water for the boil so my plan was to add boiling water to keep the wort from getting dry due to vaporization...

anyhow, it turned out fine, my efficiency was horrible(51%) but it was my first all grain and first BIAB. I think I learned alot(didnt mill the grains enough, sloppy sparging and mash temp went from 67C to 63C in 80 min).

I made a smaller batch, added 3 liters top of cold water, think its like 4 gallons instead of 5 now..
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