03-23-2009, 03:30 PM   #1
HoppyDaze

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Dec 2008
Wilsonville, OR
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8.5 lb belgian pale
1.0 lb crystal 120l
1.0 lb belgian special B
0.5 ib american wheat

mash in 3.75 gallons
sparge 3.75 gallons

Total runnings 6.125 gallons
after boil 4.625 gallons (tons of boil off for 60 minutes eh??)

OG at 70F 1.065

any other info needed?

thank you!
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03-23-2009, 04:03 PM   #2
HoppyDaze

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Dec 2008
Wilsonville, OR
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or maybe someone could show me how?
I can't figure it out in BeerSmith
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03-23-2009, 04:23 PM   #3
SpanishCastleAle

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Jan 2009
Central Florida
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Quote:
 8.5 lb belgian pale 1.0 lb crystal 120l 1.0 lb belgian special B 0.5 ib american wheat mash in 3.75 gallons sparge 3.75 gallons Total runnings 6.125 gallons after boil 4.625 gallons (tons of boil off for 60 minutes eh??) OG at 70F 1.065
From the wiki malts chart (some of these are approximations):
Belgian Pale potential is 1.036 (actually that's Belgian Pils)
Crystal 120L potential is 1.034
Belgian Special B is 1.030
American Wheat malt is 1.038

So multiplying the potentials by the amounts and then dividing by the volume we have:
8.5 * 36 / 4.625 = 66.1
1 * 34 / 4.625 = 7.35
1 * 30 / 4.625 = 6.5
.5 * 38 /4.625 = 4.1

Add them all up to get 100% potential (i.e. max theoretical) @ 4.625 gal.:
66.1+7.35+6.5+4.1 = 84.05

Now divide your actual points by the max theoretical:
65/84.05=77.3% efficiency

That's your efficiency into the fermenter. People use different definitions for efficiency but using the info given the efficiency into the fermenter is about all we can calculate.
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03-23-2009, 04:43 PM   #4
HoppyDaze

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Wilsonville, OR
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Thank you very much SCA....I just could not remember how to do that calculation manually. I have read it a few times in the designing great beers book, but its amazing how easily I piss information away.

77.3 for my second AG...I was at 62 on my first one. I think the increase is mainly due to the fact that I did a longer sparge and used a bit more water in the mash. I also waited about three times longer while collecting runnings.

This was my first batch I used a yeast starter...it took all of eight hours to have an inch of krausen and a starsan foam filled airlock.

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03-23-2009, 05:13 PM   #5
SpanishCastleAle

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Jan 2009
Central Florida
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Quote:

If you pitch a decent amount and take good care of your yeast you'll have krausen within hours everytime. Even lagers pitched cold have krausen by next morning (pitched previous afternoon).
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03-23-2009, 05:44 PM   #6
Runyanka

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Dec 2008
Providence Village, Texas
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Now divide your actual points by the max theoretical:
65/84.05=77.3% efficiency

Where did you get the 65 from?
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03-23-2009, 05:53 PM   #7
HoppyDaze

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Wilsonville, OR
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"1.065" OG
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03-23-2009, 05:59 PM   #8
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I use this TastyBrew.com | Recipe Calculation to calculate my eff.

knowing the math can't hurt though.
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