BugleBrew
Well-Known Member
I've done 4 all grain batches (Stout, winter warmer, pale ale, and an Irish Red). They have all produced outstanding beer, but my efficiency was terrible (50-60%) and I always end up with 4-4.5 gallons. I'm doing my 5th all grain tomorrow, and I would like some help looking over my process to to give myself the best shot at getting the results I expect. It's not good enough for me just to have good beer. I've got a scientific mind, and need to figure out why I'm getting the results that I am.
Recipe is Yooper's Dogfish head 60 minute clone.
14 lbs 2 row
.4 lbs marris otter
(I added an extra pound of 2 row and an extra half ounce or so of maris otter, just in case efficiency is a problem again.)
.75 oz warrior 60 minutes
.5 oz amarillo 35 minutes
.5 oz simcoe 30 minutes
After 14 days, dry hop .5 ounce simcoe and 1 ounce amarillo for another 7 days, then bottle. (I'm not going to do secondary).
Yooper's notes say "Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes."
us-05 dry yeast
Grain and Mash Tun are at room temparature.
At 1.25 quarts/pound, add 18 quarts of 175 degree water to Mash Tun (converted cooler with SS braid)
Let sit for about 10 minutes to preheat tun. Once it gets down to 169 degrees, dough in.
Stir big time until I reach 152 or 153 degrees. Let it do it's thing for 90 minutes (I'm not screwing around with the starches not converting. I'm thinking about a good long Mash).
Meanwhile, heat 5 gallons of sparge water.
After 90 minutes, stir vigorously for 2-3 minutes, vorlauf, and drain into kettle.
(Up to this point I am usually right on with my temperatures. The sparge is where I have issues).
Add 2.5 gallons of 190 degree sparge water. Stir until it gets down to a/b 169, or add some boiling water to bring it up. Let sit for about 10 minutes, stir vigorously, vorlauf, drain.
Add another 2.5 gallons of water, this time at 168. Let sit about 10 minutes, stir vigorously, vorlauf, drain.
This should get me about 7 gallons into the boil kettle (my boil off rate is pretty steep, especially since I do it on a stove top and it takes it awhile to get all that wort to boiling.
Once the water is boiling, start adding hops. (Need some recipe specific help for those who have done this one.)
Just Warrior to start, continuosly. At 35 minutes left, mix ALL remaining hops together and continue hopping throughout the boil.
The rest of the process should be a breeze.
I'd appreciate any help you all could give me. Any tweaking of my process, especially in relation to the sparge, would help tremendously.
I did use beersmith, but I'm still getting the hang of it. I also looked at Bobby_m's directions and several other websites/calculators, but I really want this to go well. My biggest concern is with the sparge temperatures. The grains came crushed from Austin Home Brew. Hopefully their crush is good.
Okay, have at it.
Recipe is Yooper's Dogfish head 60 minute clone.
14 lbs 2 row
.4 lbs marris otter
(I added an extra pound of 2 row and an extra half ounce or so of maris otter, just in case efficiency is a problem again.)
.75 oz warrior 60 minutes
.5 oz amarillo 35 minutes
.5 oz simcoe 30 minutes
After 14 days, dry hop .5 ounce simcoe and 1 ounce amarillo for another 7 days, then bottle. (I'm not going to do secondary).
Yooper's notes say "Hops were added as continous- first warrior only for the first 25 minutes just a few pellets at a time, then remainder all mixed together and continuosly added, starting at 35 minutes."
us-05 dry yeast
Grain and Mash Tun are at room temparature.
At 1.25 quarts/pound, add 18 quarts of 175 degree water to Mash Tun (converted cooler with SS braid)
Let sit for about 10 minutes to preheat tun. Once it gets down to 169 degrees, dough in.
Stir big time until I reach 152 or 153 degrees. Let it do it's thing for 90 minutes (I'm not screwing around with the starches not converting. I'm thinking about a good long Mash).
Meanwhile, heat 5 gallons of sparge water.
After 90 minutes, stir vigorously for 2-3 minutes, vorlauf, and drain into kettle.
(Up to this point I am usually right on with my temperatures. The sparge is where I have issues).
Add 2.5 gallons of 190 degree sparge water. Stir until it gets down to a/b 169, or add some boiling water to bring it up. Let sit for about 10 minutes, stir vigorously, vorlauf, drain.
Add another 2.5 gallons of water, this time at 168. Let sit about 10 minutes, stir vigorously, vorlauf, drain.
This should get me about 7 gallons into the boil kettle (my boil off rate is pretty steep, especially since I do it on a stove top and it takes it awhile to get all that wort to boiling.
Once the water is boiling, start adding hops. (Need some recipe specific help for those who have done this one.)
Just Warrior to start, continuosly. At 35 minutes left, mix ALL remaining hops together and continue hopping throughout the boil.
The rest of the process should be a breeze.
I'd appreciate any help you all could give me. Any tweaking of my process, especially in relation to the sparge, would help tremendously.
I did use beersmith, but I'm still getting the hang of it. I also looked at Bobby_m's directions and several other websites/calculators, but I really want this to go well. My biggest concern is with the sparge temperatures. The grains came crushed from Austin Home Brew. Hopefully their crush is good.
Okay, have at it.