turfguy1969
Well-Known Member
i nailed the mash temps, then waited too long to sparge with my bottling bucket. i'm sparging now at 160ish. What will the results be in an ale? I'm doing a sam adams clone.
first full mash! -low sparging temps
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thebikingengineer
Well-Known Member
You should be fine at 160. You may get a bit less efficiency, but you certainly won't extract tannins. Batch or fly sparge?
Shouldn't affect much-- you might end up with lower effeciency, but that's it.
Make sure you sparge nice and long-- the longer the better-- minimum of one hour.
You must not have a direct fired HLT or a well insulated HLT if it dropped that quick.
BTW-- doing a Sam Adam's Clone as an ale probably won't end up tasting like
Sam Adam's== I'm assuming you're going for the Boston lager.
Make sure you sparge nice and long-- the longer the better-- minimum of one hour.
You must not have a direct fired HLT or a well insulated HLT if it dropped that quick.
BTW-- doing a Sam Adam's Clone as an ale probably won't end up tasting like
Sam Adam's== I'm assuming you're going for the Boston lager.
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turfguy1969
Well-Known Member
well, i'm new to this so i'm using phils sparge arm on top of the grain bed, slowly. the liquid is starting to run clear. is that good or bad?
Evan!
Well-Known Member
take a gravity reading of the runnings (cool the sample first!!!). If it's below 1.008, then you should stop sparging.
turfguy1969 said:
clear or colorless--
If it's clear, that's good-- if its colorless, you're not picking up your sugars.
Keep an inch or two of water on top of your grainbed at all times-- again-- sparge very slowly for maximum efficiency.
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turfguy1969
Well-Known Member
Biermann said:
doing a boston ale clone
turfguy1969 said:
You should be good then
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turfguy1969
Well-Known Member
there's color-light yellow that is getting lighter as we go?
How much sparge water do you have left?? You may be running your sparge too fast.
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turfguy1969
Well-Known Member
almost done, a gallon. i'm at about an hour right now
Sounds good to me.
To get the sparge temperatures up for the next batch, you could try a mash out by adding about 1g near boiling water at the end of the mash. This should raise the temperature up to 168 - 170. When I started doing this, I got a 10% increase in efficiency.
-a.
To get the sparge temperatures up for the next batch, you could try a mash out by adding about 1g near boiling water at the end of the mash. This should raise the temperature up to 168 - 170. When I started doing this, I got a 10% increase in efficiency.
-a.
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turfguy1969
Well-Known Member
thanks for all who helped me. So if the malt is a little low on sugar content, how can I push it up a bit? What sugars can be added before boiling?
I wouldn't add anything-- just accept a mild decrease in efficiency, and tweak some things next time to increase it a bit.
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turfguy1969
Well-Known Member
I finished up with an OG of 1.042 out of a preferred 1.046 all in all a long day with a positive end!
