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Old 09-11-2012, 04:22 PM   #511
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Alright, I’ve finally purchased all the supplies and am just about ready to start my first all-grain. I chose this one for my first because it seemed pretty straight forward and it seems like a beer I will enjoy.

That being said, I’m having a bit of trouble understanding the ‘Mash Schedule’.

Given 5.5 lbs of grain and 1.35 qts water/lb grain gives me 7.43 qts as listed in the schedule. What I don’t understand is where does the ‘Total Mash Volume Gal: 2.30’ come from?

Using this link for a calculator http://www.brewersfriend.com/mash/ it says I will need to add 6.5 qts of boiling water to reach 175. None of these numbers add to 2.3 gallons.

Thanks for any help you guys/gals can provide.
Use calculator here http://www.rackers.org/calcs.shtml "Can I Mash It?"
Adding the volume that the grains will occupy and the volume of water equals 2.3 total gallons (grains + water). Your mash tun needs to be at least that big.
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Old 09-11-2012, 07:25 PM   #512
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Input the recipe into Brewer's Friend, then click 'Brew'. It will produce a full water breakdown for you. You may need to tune some of the equipment settings to dial it in.

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Old 09-11-2012, 08:46 PM   #513
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Originally Posted by normnmiles View Post
Use calculator here http://www.rackers.org/calcs.shtml "Can I Mash It?"
Adding the volume that the grains will occupy and the volume of water equals 2.3 total gallons (grains + water). Your mash tun needs to be at least that big.
Ah that makes a lot more sense! Thank-you.
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Old 09-24-2012, 07:27 PM   #514
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So I finally ended up brewing this on Saturday. I took Schlenkerla's advice and used Hallertauer hops. My OG was 1.031 so I would consider it a success so far. I checked at lunch at it already is slowing down so it looks like it fermented pretty quickly. I plan on kegging and force carbing this and I'm really excited to try it. I'm looking for something exactly like this to keep on tap at all times both for myself and when friends and family come over.

For a mash tun I am using a converted 5 gallon rubbermaid cooler. I hit the mash temperature right on. After the 90 minute mash I quickly checked the temperature and it seemed to read low at 143. Is it possible that one of these coolers could lose that much heat? When doing this recipe do you guys bother to check the temperature during the mash or just let it do its thing? I had the mash tun covered in a thick blanket too in an effort to minimize heat loss.

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Old 09-30-2012, 01:50 AM   #515
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For a mash tun I am using a converted 5 gallon rubbermaid cooler. I hit the mash temperature right on. After the 90 minute mash I quickly checked the temperature and it seemed to read low at 143. Is it possible that one of these coolers could lose that much heat?
Had a similar problem with my cooler. You might want to look into insulating the top of the cooler by drilling some holes in the top and filling it with some spray foam. Also a false top made of insulation will help.

When I first used my mash tun I lost about 10 degrees over 60 minutes but insulating the top and using a false top I am able to keep loses to 1-2 degrees over the 60 minutes.
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Old 10-02-2012, 07:13 PM   #516
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Had a similar problem with my cooler. You might want to look into insulating the top of the cooler by drilling some holes in the top and filling it with some spray foam. Also a false top made of insulation will help.

When I first used my mash tun I lost about 10 degrees over 60 minutes but insulating the top and using a false top I am able to keep loses to 1-2 degrees over the 60 minutes.
Perfect, thanks for the advice. I have since done a second brew and I covered the top with a towel and then a blanket and it seemed to hold the heat much better. Insulating the top seems like a better long term solution.

At the one week point I racked to a secondary while adding the AE. I don't see much airlock activity but I do notice the small bubbles that have been mentioned before. I'm pretty excited to try this one out when it finishes.
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Old 12-18-2012, 01:58 PM   #517
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I finally got around to brewing this one, too. I had a holiday party this past weekend and blew through the two kegs I had on tap. I kegged this when it really had about 5 more days to go in secondary, but when I sampled it I determined it was "close enough." There is still the faint corn thing going on, but the Sorachi dry hopping helps detract from that. I have another batch of this going that will get to run the full fermentation time, and based on how good this one tastes being pulled early I'm excited about the next batch.

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Old 01-02-2013, 01:38 AM   #518
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Any BIABERS out there done this recipe? How much water did you start with? Did you do a mashout or just do full volume from the start? using this calculator i get 7.19 gal total strike water http://beerreviewdude.com/biab-calculator/
but using this calculator i get 8.28 gal to start http://www.simplebiabcalculator.com/
The second one seems like a hell of a lot of strike water considering the recipe pre-boil wort size is 6.85 gallon. I think the first calculator is based on squeezing and the second is no squeeze! I use a 13.5 gallon keggle and it boils off around 1 gallon per/hr. Let me know what you have done, thanks!

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Old 01-02-2013, 09:07 PM   #519
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So I am a BIABER and you basically just have to scale it to your boil off and grain absorption. I have done this recipe 30 times now with a few slight adjustments. It's my all day drinker around here.
I do 11 GAL batches (5.5 per bucket). My latest process is to start with 13 GALS for the mash and then to get to 15 GALS I do a custom sparge using a 30 QT mixing bowl with a hole in the middle sitting on top of the kettle. Once I get to 15 GALS I boil that down to 12.5 which takes 90 minutes. After cooling shrinkage and hop trash I can usually get 5.5 GALS in each bucket from that.
So I guess the bottom line is that you need to just tweak your numbers to get what you want in the end. The last batch I did I was using my new refractometer (Merry Christmas) to monitor my numbers during the mash and am able to hit them spot on. Once in the bucket I'm at 1.030 and get to 1.001 or 1.000 before bottling. I adjusted the recipe over time to the following but it's still pretty close.
4# 2 row
3# 6 row
3# flaked corn
1# flaked rice

Like Schlenkerla said:

"Note the flavor is very minimal. Were talking light beer here!! "


It beats the crap out of any commercial light beer and for half the price (or less).

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Old 01-03-2013, 12:14 AM   #520
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Now I just need to figure out where the hell to get Amylase Enzyme. 5 brewstores and nobody's heard of it.

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