Greenglass
Active Member
All went pretty smoothly, considering; just had a 2 minute break during the boil when I had to switch out the gas cylinder .
Anyway, I think I should at least have a baseline to work from, now I know how everything went and what kind of efficiency I'm getting. I'd be grateful if somebody could audit my math, though...
Started with:
11 lbs 2-row
8 oz 80L crystal
8 oz dextrin
4 gallons mash water, heated to 168F before adding to cooler mash tun (10 gallon) to get mash temperature of 152F. Mashed for 60 minutes, then batch sparged with additional 2x 2.5 gallons of sparge water at 180F.
Extracted 7.5 gallons of wort at gravity of 1038.
After 30 minute pre-boil, 60 minute boil with hop schedule, reduced to 4.5 gallons of wort at gravity of 1048.
If I have this right, I think the potential points of the grain should be about 37 per pound per gallon, which makes my extraction efficiency about 65% and brehouse efficiency about 50%. That sounds low, but I'm not sure exactly what to expect...
I didn't add additional water to bring the final volume up to 5 gallons. I wasn't very keen on the idea of adding tap or spring water to the wort after carefully boiling it all for 1 1/2 hours. 4.5 gallons of IPA will be more than enough if it turns out ok .
One other thing: I didn't use the chiller in the way that I've seen suggested here, but I don't think it makes any difference. Rather than put the immersion chiller in the boil pot for the last 10 minutes, I put it in the plastic fermenter. When I sanitized the fermenter beforehand by filling to the brim with idophor, I submerged the whole chiller (including the hoses) in it, and never removed it when I dumped out the sanitizer. I then strained the wort into the fermenter still hot, and chilled it in place.
Anyway, any thoughts or suggestions much appreciated!
Anyway, I think I should at least have a baseline to work from, now I know how everything went and what kind of efficiency I'm getting. I'd be grateful if somebody could audit my math, though...
Started with:
11 lbs 2-row
8 oz 80L crystal
8 oz dextrin
4 gallons mash water, heated to 168F before adding to cooler mash tun (10 gallon) to get mash temperature of 152F. Mashed for 60 minutes, then batch sparged with additional 2x 2.5 gallons of sparge water at 180F.
Extracted 7.5 gallons of wort at gravity of 1038.
After 30 minute pre-boil, 60 minute boil with hop schedule, reduced to 4.5 gallons of wort at gravity of 1048.
If I have this right, I think the potential points of the grain should be about 37 per pound per gallon, which makes my extraction efficiency about 65% and brehouse efficiency about 50%. That sounds low, but I'm not sure exactly what to expect...
I didn't add additional water to bring the final volume up to 5 gallons. I wasn't very keen on the idea of adding tap or spring water to the wort after carefully boiling it all for 1 1/2 hours. 4.5 gallons of IPA will be more than enough if it turns out ok .
One other thing: I didn't use the chiller in the way that I've seen suggested here, but I don't think it makes any difference. Rather than put the immersion chiller in the boil pot for the last 10 minutes, I put it in the plastic fermenter. When I sanitized the fermenter beforehand by filling to the brim with idophor, I submerged the whole chiller (including the hoses) in it, and never removed it when I dumped out the sanitizer. I then strained the wort into the fermenter still hot, and chilled it in place.
Anyway, any thoughts or suggestions much appreciated!