lasvegasculture
Member
To start off my 1st post, hello everyone, thank you all for the information i have already read here.
I am about to do my 1st AG batch, have only done extract with steeping grains before.
I just splurged and got all new equipment, my extract brewing equipment happens to be on the other side of the country, and like anything you can never have too much stuff.
My equip consists of:
crankandstein 320D adjustable 3 roller mill
70qt 5day cooler
15 gal brewpot with siphon
therminator with march pump for whirlpool recirculation chilling
bayou classic turkey fryer kit for the burner....40-50k btu
well i think thats all the pertinent stuff anyways,
I am a BIG fan of HUGE beers, and don't really see much point in brewing under 10%.
Here is a recipe I came up with, merging Old Stoner, and The Jamil Show barleywine recipes, and using ingredients (hops) that i can find.
barley wine
American Barleywine
Type: All Grain
Date: 11/16/2008
Batch Size: 12.50 gal
Brewer: Luke
Boil Size: 16.21 gal Asst Brewer:
Boil Time: 90 min Equipment: my 1st setup
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
50.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
3.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.45 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.64 %
4.00 oz Nugget [13.00 %] (60 min) Hops 40.9 IBU
1.00 oz Nugget [13.00 %] (55 min) Hops 10.0 IBU
1.00 oz Nugget [13.00 %] (50 min) Hops 9.7 IBU
1.00 oz Nugget [13.00 %] (45 min) Hops 9.4 IBU
1.00 oz Nugget [13.00 %] (40 min) Hops 9.0 IBU
1.00 oz Nugget [13.00 %] (35 min) Hops 8.5 IBU
1.00 oz Nugget [13.00 %] (30 min) Hops 7.9 IBU
1.00 oz Nugget [13.00 %] (25 min) Hops 7.1 IBU
1.00 oz Nugget [13.00 %] (20 min) Hops 6.2 IBU
3.00 oz Centennial [10.00 %] (Dry Hop 9999 days) Hops -
3.00 oz Nugget [13.00 %] (Dry Hop 9999 days) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.135 SG Measured Original Gravity: 1.135 SG
Est Final Gravity: 1.029 SG Measured Final Gravity: 1.030 SG
Estimated Alcohol by Vol: 14.05 % Actual Alcohol by Vol: 13.88 %
Bitterness: 108.5 IBU Calories: 661 cal/pint
Est Color: 17.7 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 55.00 lb
Sparge Water: 9.06 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp
75 min Mash In Add 52.00 qt of water at 164.3 F 148.0 F
30 min Step Decoct 11.48 qt of mash and boil it 158.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 13.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith
OK, now here come the questions
1. What gap should I set my mill to, the 1st gap is fixed at .070, what should the adjustable one be set to?
I was thinking about .030-.035, but will have to do a few 1lb test runs.
2. will this fit in my cooler?
I used volume for 1KG grain = .652L
55lb/2.2=25Kilos*.652=16.3Liters of space that my milled grains will take up
hopefully leaving me with ~1/2 gal headspace in my cooler
3. how badly will my efficiency drop by only putting .95Qt/lb of water to mash in and only .73qt/lb sparge water? Also, how much more would i need to sparge to get to 85% efficiency?
4. Is this recipe even close to being realistic?, or tasty?....suggestions/additions?
5. Is it ok for me to boil ~13.5 gal of wort and add the remaining 3 gal as the kettle boils off?
6. how big of a starter should i make, and how long should i let it ferment?
7. Will a 240 min boil change the character of the wort?
Well, i'm gettin sick of typing, so thats all the ?'s for now....I'm sure i'll still have alot.
Thank you all for your help in advance,
Cheers,
Luke
I am about to do my 1st AG batch, have only done extract with steeping grains before.
I just splurged and got all new equipment, my extract brewing equipment happens to be on the other side of the country, and like anything you can never have too much stuff.
My equip consists of:
crankandstein 320D adjustable 3 roller mill
70qt 5day cooler
15 gal brewpot with siphon
therminator with march pump for whirlpool recirculation chilling
bayou classic turkey fryer kit for the burner....40-50k btu
well i think thats all the pertinent stuff anyways,
I am a BIG fan of HUGE beers, and don't really see much point in brewing under 10%.
Here is a recipe I came up with, merging Old Stoner, and The Jamil Show barleywine recipes, and using ingredients (hops) that i can find.
barley wine
American Barleywine
Type: All Grain
Date: 11/16/2008
Batch Size: 12.50 gal
Brewer: Luke
Boil Size: 16.21 gal Asst Brewer:
Boil Time: 90 min Equipment: my 1st setup
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
50.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
3.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.45 %
2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.64 %
4.00 oz Nugget [13.00 %] (60 min) Hops 40.9 IBU
1.00 oz Nugget [13.00 %] (55 min) Hops 10.0 IBU
1.00 oz Nugget [13.00 %] (50 min) Hops 9.7 IBU
1.00 oz Nugget [13.00 %] (45 min) Hops 9.4 IBU
1.00 oz Nugget [13.00 %] (40 min) Hops 9.0 IBU
1.00 oz Nugget [13.00 %] (35 min) Hops 8.5 IBU
1.00 oz Nugget [13.00 %] (30 min) Hops 7.9 IBU
1.00 oz Nugget [13.00 %] (25 min) Hops 7.1 IBU
1.00 oz Nugget [13.00 %] (20 min) Hops 6.2 IBU
3.00 oz Centennial [10.00 %] (Dry Hop 9999 days) Hops -
3.00 oz Nugget [13.00 %] (Dry Hop 9999 days) Hops -
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.135 SG Measured Original Gravity: 1.135 SG
Est Final Gravity: 1.029 SG Measured Final Gravity: 1.030 SG
Estimated Alcohol by Vol: 14.05 % Actual Alcohol by Vol: 13.88 %
Bitterness: 108.5 IBU Calories: 661 cal/pint
Est Color: 17.7 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 55.00 lb
Sparge Water: 9.06 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp
75 min Mash In Add 52.00 qt of water at 164.3 F 148.0 F
30 min Step Decoct 11.48 qt of mash and boil it 158.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 13.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith
OK, now here come the questions
1. What gap should I set my mill to, the 1st gap is fixed at .070, what should the adjustable one be set to?
I was thinking about .030-.035, but will have to do a few 1lb test runs.
2. will this fit in my cooler?
I used volume for 1KG grain = .652L
55lb/2.2=25Kilos*.652=16.3Liters of space that my milled grains will take up
hopefully leaving me with ~1/2 gal headspace in my cooler
3. how badly will my efficiency drop by only putting .95Qt/lb of water to mash in and only .73qt/lb sparge water? Also, how much more would i need to sparge to get to 85% efficiency?
4. Is this recipe even close to being realistic?, or tasty?....suggestions/additions?
5. Is it ok for me to boil ~13.5 gal of wort and add the remaining 3 gal as the kettle boils off?
6. how big of a starter should i make, and how long should i let it ferment?
7. Will a 240 min boil change the character of the wort?
Well, i'm gettin sick of typing, so thats all the ?'s for now....I'm sure i'll still have alot.
Thank you all for your help in advance,
Cheers,
Luke