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Old 09-27-2013, 06:39 PM   #131
Tarks
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Anyone? I'm looking to brew this tomorrow and would appreciate the help. Cheers

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Kegged: Cascadian Pale Ale, Electric Pale Ale, Muddy Water Chocolate Oatmeal Stout, Captain Hooked Pale Ale, Moose Drool

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Old 09-28-2013, 03:50 PM   #132
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Quote:
Originally Posted by Tarks View Post
Anyone? I'm looking to brew this tomorrow and would appreciate the help. Cheers
This was my first decoction, so here's my lessons learned:
1. I repeatedly missed my step temps by about 5-10F, I think because I could have used a bit more quantity in my decoctions. My calculations appeared to be spot on, just needed more at higher temp
2. 10 gallons takes a long time to heat on gas and cool. Started 8pm, ended 5:30 in fermenter.

I ditched BeerSmith per recommendation from the BeerSmith forum. I only used it for Dough in and Sparge calcs. Manual calculations:

MashVolume = GrainWeight x (water/grain ratio + 0.32)

Then, for each decoction, I used the following forumula:
DecocVolume = MashVol x ( (target temp end - temp start) / (decoction temp - temp start) )

for example, with MashVolume of 48.72qts to calc mashout
48.72 x ((168-154) / (212-154)) = 11.76qts + 20% = ~14qts

For my water ratio, I had:
1. Dough In 34qts to hit 100F, rest 20min
2. Decoc 1 20qts, raise temp to 154, rest 20min
3. Added decoc back to raise mash temp to 133, rest 20min
4. Decoc 2 15qts, bring to boil, boil 20min
5. Added decoc back to raise mash temp to 154, rest 40min
6. Decoc 3 13qts, bring to boil
7. Added decoc back to raise mash temp to 168, rest 20min
8 Fly sparge at 168

I hit 1.056 on pre boil quantity of 12.5gallons.

Hope this helps.

PS. mash schedule calls for lots of resting...but my back is sore today.
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primary: "Hoppy Birthday" (IPA)
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keg: "Winter Blonde" (Blonde/Cream Ale)
planning: "OJ" (Orange/Peach Cream Ale)
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Old 10-01-2013, 04:37 AM   #133
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SUPER excited to taste this... especially out of the cask. The 3 day sample tastes/smells great. For those contemplating, DO the decoctions. Great learning experience and besides...it's tradition.

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