EdWort
Well-Known Member
I did a batch of brown ale yesterday from a recipe from a friend. I tried his and it was very tasty. It was 13.75 pounds of grain. When I doughed in, I think I could only fit maybe 2.5 gallons of water in there. It mashed at 155 and then I batch sparged at 168. Each time I was lucky to get 2.5 gallons in, to it took me a few batches to get my 7 gallon preboil volume. I use the stainless braid and I only had to recirculate maybe a quart before it cleared. The stainless braid rocks!
I boiled it down to 5.5 gallons and chilled it. MY O.G. is 1.054 where my friends was 1.063 for the same recipe. He uses a keggle system and fly sparges.
I calculate my effeciency at 60%. Any ideas on how to improve it?
I'm wondering if I need to move up to a 10 gallon cooler if I'm going to do beers like this.
An another note, the White Labs WLP051 California Ale V yeast had a lag time of only 6 hours since I made a starter Friday night. Starters are the way to go.
I boiled it down to 5.5 gallons and chilled it. MY O.G. is 1.054 where my friends was 1.063 for the same recipe. He uses a keggle system and fly sparges.
I calculate my effeciency at 60%. Any ideas on how to improve it?
I'm wondering if I need to move up to a 10 gallon cooler if I'm going to do beers like this.
An another note, the White Labs WLP051 California Ale V yeast had a lag time of only 6 hours since I made a starter Friday night. Starters are the way to go.