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Old 10-02-2009, 06:19 PM   #11
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I just got into all grain brewing about 5 batches ago, before that it was partial mash so I havnt done the calcs to get my efficiencies right yet, will convert to 82 as a start point tho.

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Old 10-02-2009, 07:07 PM   #12
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I just got into all grain brewing about 5 batches ago, before that it was partial mash so I havnt done the calcs to get my efficiencies right yet, will convert to 82 as a start point tho.
What has your efficiency been on your first 5? I would average them out, if you have any out liners that something went wrong don't include them in the average but you just want to use the same percentages and come out to 1.049 for your OG. Also, if you can check your ph of the mash, make sure it is about 5.2 or even a tad lower, not that this is a sour beer but I think they do mash at a low ph. If you use starsan, you can use a few drops of that to lower your ph.
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12

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Old 10-02-2009, 08:01 PM   #13
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YIKES! Just calculated my efficiencies on my last two batches... The stout came in at 78.1% and the Rye IPA at 71.8%

The stout was mashed for 90 min, the IPA for 60, guess at a minimum I am going to have to always mash for 90 min... Dont know what else I am doing wrong, use a cooler for mashing with a false bottom, check temps every 20 min and stir...Continuous sparge. hmmm wonder if I need to mess with my water, using just bottled water for now, no modifications.

I do use starsan and even use it in my mash tun, always have a bit left in there wonder what the PH is, never messed with it yet... I must have to high of a ph.

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On Tap - Mocha Oatmeal Stout (#2), Light, But Good


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Old 10-02-2009, 11:33 PM   #14
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YIKES! Just calculated my efficiencies on my last two batches... The stout came in at 78.1% and the Rye IPA at 71.8%

The stout was mashed for 90 min, the IPA for 60, guess at a minimum I am going to have to always mash for 90 min... Dont know what else I am doing wrong, use a cooler for mashing with a false bottom, check temps every 20 min and stir...Continuous sparge. hmmm wonder if I need to mess with my water, using just bottled water for now, no modifications.

I do use starsan and even use it in my mash tun, always have a bit left in there wonder what the PH is, never messed with it yet... I must have to high of a ph.
I don't think that a longer mash means a better conversion unless your below 151F, 90 is pretty long if you are in the middle to upper range. As you move along with more and more batches you will get to know your system and get consistent results. The number doesn't matter but consistency does so if you are 75% +/- 1 every time then you know what to base your recipes off of. I am between 82 and 86 so I set my recipes for 83 and go from there.
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12
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Old 10-03-2009, 05:47 PM   #15
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OK well I am definitely gonna grab some lactic acid or similar and some ph test strips for this, and all my next batches do you have to wait a certain amount of time before testing the mash to let it 'settle' to the ph that the grains themselves give?

I have been doing some reading on wheat beers in general and think I am gonna do a 30 min protein rest, and a 60 min mash on this recipe, along with lowering the ph to about 5.2 should give me much better results. Thanks again for all your help

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Old 10-03-2009, 06:18 PM   #16
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OK well I am definitely gonna grab some lactic acid or similar and some ph test strips for this, and all my next batches do you have to wait a certain amount of time before testing the mash to let it 'settle' to the ph that the grains themselves give?

I have been doing some reading on wheat beers in general and think I am gonna do a 30 min protein rest, and a 60 min mash on this recipe, along with lowering the ph to about 5.2 should give me much better results. Thanks again for all your help
dough in and mix really well, like normal right Then give it a few minutes for the ph to drop, test with your strips but be warned that those strips are calibrated for like 60-70 degrees not 152 so your mash ph should be more like 4.9 - 5. So if you still need to drop it, use the lactic acid but very very very sparingly, a little goes a long ways.

Good luck, it should turn out great!
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Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12
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Old 10-05-2009, 04:07 AM   #17
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Ya I was reading up and doing some calcs and even a teaspoon looks like it can move the PH a LOT

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Old 10-18-2009, 10:22 PM   #18
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Brewing it today will let ya know how it turns out and post the exact recipe I used

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Old 10-19-2009, 04:01 PM   #19
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Brewing it today will let ya know how it turns out and post the exact recipe I used
Sounds good, let me know how it turns out.
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On tap: #77 Perfect Porter, #78 Mild 1.038 > 1.009, Flanders, RIS, Barleywine
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12
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Old 11-15-2009, 09:37 PM   #20
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Well I gotta say I came close as well, it is slightly bitter since I didnt hit my efficiencies and forgot to adjust the hopping rates but still very good, and close to the taste of the real thing fresh from the tap in Portland

Heres the recipe I ended up brewing:


Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.94 gal
Estimated OG: 1.050 SG
Estimated Color: 5.1 SRM
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.34 lb Rice Hulls (0.0 SRM) Adjunct 3.29 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 48.31 %
4.03 lb Wheat Malt, Ger (2.0 SRM) Grain 38.94 %
0.70 lb Munich Malt - 10L (10.0 SRM) Grain 6.76 %
0.28 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.71 %
0.05 oz Horizon [10.90 %] (60 min) Hops 1.7 IBU
0.15 oz Warrior [15.40 %] (60 min) Hops 7.1 IBU
0.15 oz Magnum [13.60 %] (60 min) Hops 6.2 IBU
0.45 oz Cascade [7.10 %] (30 min) Hops 7.5 IBU
0.45 oz Cascade [7.10 %] (7 min) Hops 2.6 IBU
0.45 oz Williamette [4.50 %] (7 min) Hops 1.7 IBU
1.20 tsp Lactic Acid (Mash 90.0 min) Misc
1 Pkgs American Hefeweizen Ale (White Labs #WLP32Yeast-Wheat


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 10.35 lb
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.32 qt of water at 133.9 F 122.0 F
60 min Saccrification Add 8.28 qt of water at 197.0 F 153.0 F
10 min Mash Out Add 7.25 qt of water at 209.9 F 168.0 F

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On Tap - Mocha Oatmeal Stout (#2), Light, But Good

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