Dwain
Well-Known Member
O.K., I just started AG a few batches ago. I’m brewing a full sail amber clone. My idea is to become proficient enough to be able to repeat the results each time. This is a long post but I wanted to be thorough. All comments/concerns are welcome. Thanks – Dwain
Here’s my recipe:
Style: American Amber Ale
Type: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.058 SG
Estimated Color: 15.4 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Great Western 2 Row (2.0 SRM) Grain 87.80 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.76 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.44 %
1.00 oz Mt. Hood [6.00 %] (60 min) Hops 18.8 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 8.6 IBU
.50 oz Mt. Hood [6.00%] (End) Hops 18.8 IBU
.50 oz Cascade [5.50 %] (End) Hops 8.6 IBU
1 Pkgs. Safale – 05 Dry Ale Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.25 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.81 qt of water at 165.9F 154.0F
I have been using 1 1/3 qt. of water per pound of grain for strike water. I heat it up to ~168F and dough in, the mash water temp. goes to 158F. I have been recircing the mash water during the mash step and maintaining the temp. between 150F and 160F. After 90 min(stirring during the 90 min.), I heat the mash water up to 168F for 10 min. and pump the mash water to the boil kettle. I then add 2 qt. of 168F water/lb. of grain from the HLT to the grains, stir and recirc. until there are no solids in the recirc. Next, I pump enough of the sparge water over to the boil kettle to make up the seven gallons for the boil. It doesn’t normally require all of the sparge water that I put on the grain to make up the 7 gal. Boil very hard for 30 min., to reduce the wort in order to end up with 5 gal. (recipe calls for 5.5 gal. but I use 5 gal.) and follow hop (pelletized) schedule. I chill the wort down to with a CFC and IM combination to ~68F in 10 min. and pitch the yeast. I put the fermentor (7.5 gal keg) in my ale room and keep the temp. in there from 65F and 70F.
Here are my questions:
Are my temps O.K?
Do I need to heat the mash to 168F for mash out?
Am I adding too much sparge water to my grains?
Here’s my recipe:
Style: American Amber Ale
Type: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.058 SG
Estimated Color: 15.4 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Great Western 2 Row (2.0 SRM) Grain 87.80 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.76 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.44 %
1.00 oz Mt. Hood [6.00 %] (60 min) Hops 18.8 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 8.6 IBU
.50 oz Mt. Hood [6.00%] (End) Hops 18.8 IBU
.50 oz Cascade [5.50 %] (End) Hops 8.6 IBU
1 Pkgs. Safale – 05 Dry Ale Yeast
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.25 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.81 qt of water at 165.9F 154.0F
I have been using 1 1/3 qt. of water per pound of grain for strike water. I heat it up to ~168F and dough in, the mash water temp. goes to 158F. I have been recircing the mash water during the mash step and maintaining the temp. between 150F and 160F. After 90 min(stirring during the 90 min.), I heat the mash water up to 168F for 10 min. and pump the mash water to the boil kettle. I then add 2 qt. of 168F water/lb. of grain from the HLT to the grains, stir and recirc. until there are no solids in the recirc. Next, I pump enough of the sparge water over to the boil kettle to make up the seven gallons for the boil. It doesn’t normally require all of the sparge water that I put on the grain to make up the 7 gal. Boil very hard for 30 min., to reduce the wort in order to end up with 5 gal. (recipe calls for 5.5 gal. but I use 5 gal.) and follow hop (pelletized) schedule. I chill the wort down to with a CFC and IM combination to ~68F in 10 min. and pitch the yeast. I put the fermentor (7.5 gal keg) in my ale room and keep the temp. in there from 65F and 70F.
Here are my questions:
Are my temps O.K?
Do I need to heat the mash to 168F for mash out?
Am I adding too much sparge water to my grains?
