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Old 10-08-2008, 10:15 PM   #131
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Great post DeathBrewer. I've started to modify my approach to follow yours more closely.

One question though. How do you maintain the mash temperature steady?

I had a pretty hard time keeping my mash temp at 152 F on my last brew day.

John

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Old 10-10-2008, 08:16 PM   #132
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Let me make sure I have this straight.

If I'm partial mashing 2 lbs of grain, I should mash in about 2.5 quarts and sparge in 2.5 quarts? (h20)

Awesome post, DeathBrewer.

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Old 10-11-2008, 02:37 AM   #133
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I couldn't wait for an answer so I just went ahead and did it. Came out perfect. I used 6 lbs of pale extract, a pound of specialty and a pound of 2 row. I was shooting for 1.056 instead of 1.045 w/ extract only and it came out right on the money.

I knew I had conversion when I tasted the wort and it was sugary.

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Old 10-14-2008, 07:58 PM   #134
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sorry, i've been on vacation the last couple of weeks.

i generally mash in 1.25-1.6 quarts per pound of grain (usually 2 gallons with 5-6 lbs of grain)

with my sparge, i heat up as much as i want to boil. so if i want a full boil, i will fill the send vessel with about 5 gallons of h20. the 1.5 gallons of original wort plus the extract puts it about where i need it to boil off to over 5 gallons.

it really helps to reach your boil faster as the water is already heated and you don't have to top off.

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Old 10-14-2008, 08:04 PM   #135
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Quote:
Originally Posted by jcole View Post
Great post DeathBrewer. I've started to modify my approach to follow yours more closely.

One question though. How do you maintain the mash temperature steady?

I had a pretty hard time keeping my mash temp at 152 F on my last brew day.

John
sometimes i reheat if it drops, but generally i don't worry about it. try using a smaller pot with a nice lid...that works for me. the smaller headspace you have, the better it will hold heat.

i also like a drier beer, so i don't worry about my temp dropping too much. if you're really concerned about it, you could do like some and leave it in the oven at your desired temp.

if i really need to mash at a high temp (for dextrins in milds, etc.) i'll shoot a few degrees high.

also, once you have your mash at your desired temp, leave that lid on! don't stir too often, it's not necessary.
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Old 10-14-2008, 08:08 PM   #136
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Originally Posted by DeathBrewer View Post
sometimes i reheat if it drops, but generally i don't worry about it. try using a smaller pot with a nice lid...that works for me. the smaller headspace you have, the better it will hold heat.

i also like a drier beer, so i don't worry about my temp dropping too much. if you're really concerned about it, you could do like some and leave it in the oven at your desired temp.

if i really need to mash at a high temp (for dextrins in milds, etc.) i'll shoot a few degrees high.

also, once you have your mash at your desired temp, leave that lid on! don't stir too often, it's not necessary.
Cool. Thanks for the advice DeathBrewer!
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Old 10-14-2008, 08:08 PM   #137
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I want to make a Kolsch sometime soon - Deathbrewer, I see you have an Imperial Kolsch in primary - would you share the recipe? Have you made it before? Also, what about the Breakfast Stout? Do you have a favorite recipe for that one, too?
kolsch recipes are best (like most brews) when they are very simple. my last one was a single malt (pilsner) and single hop. it is imperial but is only 2.5 gallons. i actually intended to dilute it down to 5 gallons for a regular kolsch, but i'm finding this is not working as well with the lighter colored/flavored beers.

send me a pm and i'll get you the breakfast stout recipe (which was DAMN tasty)...i have it at home and i'm at work.
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Old 10-14-2008, 10:56 PM   #138
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I used your method and PM recipe for the dunkel last week. Things went o.k. Mash and sparge went perfect, but sparging with 3 gallons gave me about a 4 gallon boil...which was fine for my pot but not my stove. It took about 45 minutes to get it to a boil and I completely warped the top of my stove from the heat and weight. It was awesome.

Hit all my #'s and fermentation looks good....guess we'll see.

I'm getting one more brew started this weekend to fill the pipeline. I figure I'll only be sparging with 2 gallons so the SWMBO doesn't make me sleep in the garage. Also got my kegs this week.

Thought you might want to critique my recipe for my ESB.

5 lb. Maris Otter
.5 lb. Crystal 60L
.25 lb Biscuit
.25 lb Munich
3 lb x-light dme

1oz Fuggles(60)
.75 Goldings(60)
1oz Goldings(20)
.25 Goldings (5)

WLP 002 yeast

Thanks.

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Old 10-14-2008, 11:08 PM   #139
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Originally Posted by dale1038 View Post
Thought you might want to critique my recipe for my ESB.

5 lb. Maris Otter
.5 lb. Crystal 60L
.25 lb Biscuit
.25 lb Munich
3 lb x-light dme

1oz Fuggles(60)
.75 Goldings(60)
1oz Goldings(20)
.25 Goldings (5)

WLP 002 yeast

Thanks.
that looks damn tasty, but double check your hops (see below.)


one thing i would like to point out to all: i see a LOT of recipe formulations with quantities of hops but no Alpha Acid contents listed. remember that (especially for bittering hops) the alpha acid content can make a huge difference in the brew and you definitely don't want to go too high on the bitterness.

learn the math and be sure to know what the AA% of the hops is that you are purchasing. here's a good link: SBC: Calculating Hop Bitterness

compare this to your BJCP guidelines for the style: BJCP 2008 Style Guidelines - Index

using software helps a LOT, although i find it often calls for more than is needed when i use promash (i always stay on the low side)

Hoppy Brewing!
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Old 10-15-2008, 02:30 PM   #140
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Thanks for the post Deathbrewer! I'm going to make the jump to partial mash in my next batch.

Can you post your recipe for your Cream Ale? I'll be doing a 5 gallon batch with a 4 gallon boil.

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