SG of first runnings? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > SG of first runnings?

Reply
 
Thread Tools
Old 03-02-2009, 07:23 PM   #1
stephelton
Recipes 
 
Oct 2008
Colorado Springs, Colorado
Posts: 298
Liked 8 Times on 4 Posts



I brewed a brown ale yesterday with 13.16 lbs of grains, and (via ProMash) determined the pre-boil SG should have been around 1.048-ish (given 75-80%). My results were very disappointing (I hit around 57% efficiency, I was closer to 1.036 (I don't have my brewlog in front of me.))

My first runnings were 1.086 SG, and within 10 minutes (I was fly sparging) were running closer to 1.03 (and I was sparging very slowly, took nearly an hour.)

Since I was very close to my mash temp, I'm thinking my problem is my sparge temp. Does that first runnings SG look about right?

I sparged with about 177 F water, which is sprinkled atop the grain bed. At one point I measured that the water pooled above the grain bed was about 160 F. Is that a bit low?

Glad I used a lot of grain this time, my OG was 1.048, which will still produce some tastey beer




 
Reply With Quote
Old 03-02-2009, 08:02 PM   #2
brewmasterpa
Recipes 
 
Jan 2009
orange, ca
Posts: 804
Liked 4 Times on 4 Posts


the water pool on the grain should be above 170. if what you said about the sparge is
consistent, then it sounds like you may have had low mash efficiency, or your mash thickness is too thin for your grainbill. what temp did you mash at and for how long, and what was your mash thickness??


__________________
ill keep my money, guns, freedom, and religion......you can keep the change.

You like fishsticks, what are you, a gay fish?

 
Reply With Quote
Old 03-02-2009, 08:04 PM   #3
stephelton
Recipes 
 
Oct 2008
Colorado Springs, Colorado
Posts: 298
Liked 8 Times on 4 Posts


I ended up mashing at about 156, a bit higher than I anticipated, but oh well. Mashed for an hour. I mashed with 1 qt / lb, is that what you refer to by thickness?

Thanks.

 
Reply With Quote
Old 03-02-2009, 08:07 PM   #4
brewmasterpa
Recipes 
 
Jan 2009
orange, ca
Posts: 804
Liked 4 Times on 4 Posts


yeah, it was a bit thin. i would bump it up to between 1.33-1.5 qt/lbs next time. if youre too thin, youll have low efficiency. your temp is ok. the other thing to try is increase your mash time by 15 min or maybe 30. and also stretch out your sparge time to 20-30 mins. i think youll be better than expected next time. ive been getting about 85% efficiency with 1.5qt/lbs, 90 min mash, and 30 min sparge at 175. works out nice. i think your mash temp was probably ok for a brown ale, lower mash temps are used for pales, and lagers. youre good with 156.
__________________
ill keep my money, guns, freedom, and religion......you can keep the change.

You like fishsticks, what are you, a gay fish?

 
Reply With Quote
Old 03-02-2009, 08:23 PM   #5
stephelton
Recipes 
 
Oct 2008
Colorado Springs, Colorado
Posts: 298
Liked 8 Times on 4 Posts


Thanks a lot for the input. My sparge time was nearly an hour, I think it came in right at 50 minutes, not sure if I failed to mention that. You suggest shortening that?

I will add some water next time, I'll see what 1.33 qt/lb does for me. And get that sparge water a bit warmer.

I'm curious, though, what SG should I expect if my pre-boil should be about 1.048 and I expect to collect 6.5 gallons?

 
Reply With Quote
Old 03-02-2009, 08:32 PM   #6
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 127 Times on 73 Posts


If you would have converted all the starch in a 1 qt/lb mash your first running SG should have been ~1.120 but you got only 1.086 which is about 72%. This means 28% of the starches didn't even convert. Most likely a result of the overly thick mash. So try 1.5 qt/lb next time like it was already suggested.

If you already lost 28% during mashing you lost another 15% during lautering as you got 57% into the kettle. 15% loss in the lauter is ok, but with fly sparging you should be able to get closer to 10-5%. Otherwise you may as well try batch sparging which will give you the same lauter efficiency but more consistently and with less effort.

Kai

 
Reply With Quote
Old 03-02-2009, 08:34 PM   #7
Freezeblade
Recipes 
 
May 2008
Oakland, California
Posts: 1,415
Liked 26 Times on 14 Posts


Quote:
Originally Posted by brewmasterpodunkarizona View Post
yeah, it was a bit thin. i would bump it up to between 1.33-1.5 qt/lbs next time.
And by too thin you mean too thick, bumping it to 1.5 qt/# from 1qt/# is thinning the mash, not making it thicker. FWIW I do a mash right at 1.8-2.0qt/# which has actually improved my eff. compared to a 1.25qt/# mash by about 15% YMMV.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

 
Reply With Quote
Old 03-02-2009, 08:35 PM   #8
stephelton
Recipes 
 
Oct 2008
Colorado Springs, Colorado
Posts: 298
Liked 8 Times on 4 Posts


Quote:
Originally Posted by Kaiser View Post
If you would have converted all the starch in a 1 qt/lb mash your first running SG should have been ~1.120 but you got only 1.086 which is about 72%. This means 28% of the starches didn't even convert. Most likely a result of the overly thick mash. So try 1.5 qt/lb next time like it was already suggested.

If you already lost 28% during mashing you lost another 15% during lautering as you got 57% into the kettle. 15% loss in the lauter is ok, but with fly sparging you should be able to get closer to 10-5%. Otherwise you may as well try batch sparging which will give you the same lauter efficiency but more consistently and with less effort.

Kai

Thanks for the input. What's the math behind that?

 
Reply With Quote
Old 03-02-2009, 08:41 PM   #9
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 127 Times on 73 Posts


Quote:
Originally Posted by stephelton View Post
Thanks for the input. What's the math behind that?
Basically the definition of the Plato scale as weight % of sugar (or exract in our case): Plato = m_extract / (m_extract + m_water)

Understanding Efficiency - German Brewing Techniques

Kai

 
Reply With Quote
Old 03-02-2009, 08:44 PM   #10
brewmasterpa
Recipes 
 
Jan 2009
orange, ca
Posts: 804
Liked 4 Times on 4 Posts


that is infact exactly what i meant, too thick.


__________________
ill keep my money, guns, freedom, and religion......you can keep the change.

You like fishsticks, what are you, a gay fish?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
1st runnings for Barleywine / 2nd and 3rd runnings for light beer - Anyone done this? humann_brewing All Grain & Partial Mash Brewing 3 02-04-2009 06:25 PM
Has anyone used second runnings? redneckbeagle All Grain & Partial Mash Brewing 5 11-26-2008 08:42 PM
first runnings? aaronwillen All Grain & Partial Mash Brewing 13 11-18-2008 10:08 PM
In Reference to "Gravity points first runnings vs sparge runnings" banjopicker16 All Grain & Partial Mash Brewing 6 03-17-2007 11:41 PM
Gravity points first runnings vs sparge runnings javedian All Grain & Partial Mash Brewing 4 03-16-2007 04:09 AM


Forum Jump