Finalizing my first all-grain-Centennial Blonde - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Finalizing my first all-grain-Centennial Blonde

Reply
 
Thread Tools
Old 04-08-2009, 03:57 AM   #1
Q2XL
Recipes 
 
Feb 2009
Eastpointe, Michigan
Posts: 509
Liked 3 Times on 3 Posts



Here is a photo of my BrewSheet form Beersmith. I am really trying to get a lot of information about all-grain and Beersmith. I used 60% efficiency because this is my first and did not want to shoot too high. Anyways, here it is. Any suggestions or thoughts. Does this seem right?






 
Reply With Quote
Old 04-08-2009, 04:50 AM   #2
eggbeater59
Recipes 
 
Dec 2008
Posts: 70

just out of curiousity, why would you batch sparge 2x with 2 different amounts? if you were batch sparging twice, wouldn't you just divide by 2 for your water quantity?



 
Reply With Quote
Old 04-08-2009, 05:24 AM   #3
mkade
Recipes 
 
Nov 2008
Santa Barbara, CA
Posts: 172
Liked 8 Times on 8 Posts


Yeah, it looks nice. If it were me, I might up that last Cascade addition just a bit to get a little more aroma, though that might really not be to style. Best of luck.

 
Reply With Quote
Old 04-08-2009, 05:49 AM   #4
Blender
 
Blender's Avatar
Recipes 
 
Jan 2006
Santa Cruz, CA.
Posts: 3,106
Liked 8 Times on 5 Posts


Your strike water temperature seems low. I would go around 168- 170. It is easier to cool the mash than to heat the whole thing up a few degrees.

I always heat the first sparge to 180-185. This will raise the grain bed temp into the 160's.

Preheat the cooler in some way to avoid temp loss at mash time.
__________________
Gary

 
Reply With Quote
Old 04-08-2009, 11:27 AM   #5
Duster72
Recipes 
 
Oct 2008
Indianapolis, IN
Posts: 161
Liked 2 Times on 2 Posts


Yeah, BS defaults to 168 sparge temp and that weird batch sparge split.

I always take the total batch sparge amount and split it in half, and then heat the sparge water to 185.

Those two changes took my efficiency from 60% to 75%.

 
Reply With Quote
Old 04-08-2009, 02:20 PM   #6
jldc
HBT_LIFETIMESUPPORTER.png
 
jldc's Avatar
Recipes 
 
Nov 2008
Posts: 661
Liked 7 Times on 7 Posts


Quote:
Originally Posted by eggbeater59 View Post
just out of curiousity, why would you batch sparge 2x with 2 different amounts? if you were batch sparging twice, wouldn't you just divide by 2 for your water quantity?
Beersmith defaults to batch sparge the maximum the MLT will hold on the first round and the remaining water the second. You can change to equal volumes by adjusting the batch sparge options.

 
Reply With Quote
Old 04-08-2009, 02:27 PM   #7
Q2XL
Recipes 
 
Feb 2009
Eastpointe, Michigan
Posts: 509
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Duster72 View Post
Yeah, BS defaults to 168 sparge temp and that weird batch sparge split.

I always take the total batch sparge amount and split it in half, and then heat the sparge water to 185.

Those two changes took my efficiency from 60% to 75%.
Thanks for the input guys. I do like Beersmith but their default numbers seem strange to me most of the time.

Strike water at 161.4F...That doesn't make sense. But for some reason Beersmith keeps on giving me that temp.

The division of the sparge water in 2 different size batches. That is strange too.

I think Beersmith could be improved in many different ways.

 
Reply With Quote
Old 04-08-2009, 02:34 PM   #8
Q2XL
Recipes 
 
Feb 2009
Eastpointe, Michigan
Posts: 509
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Blender View Post
I always heat the first sparge to 180-185. This will raise the grain bed temp into the 160's.

What is the reason to raise the grain bed to temp to the 160's? I am sure that I have read the answer to that somewhere, but there is an awful lot of beer information in my head floating around. Soon enough all of that info will become understandable to me.

 
Reply With Quote
Old 04-08-2009, 02:56 PM   #9
mkade
Recipes 
 
Nov 2008
Santa Barbara, CA
Posts: 172
Liked 8 Times on 8 Posts


The wort becomes less viscous, and the sugars are most soluble, so you maximize efficiency. You can also perform a mash-out at that temperature to stop the enzymatic activity so you don't keep converting when you don't want to while sparging (more of an issue w/ fly).

 
Reply With Quote
Old 03-14-2016, 02:25 AM   #10
REJ
Recipes 
 
Oct 2012
Butte, MT
Posts: 25

I have learned to trust Beersmith. I used to question some of the numbers until I found out I was always wrong.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blonde Ale Centennial Blonde (Simple 4% All Grain, 5 & 10 Gall) BierMuncher Homebrew Ale Recipes 5144 Yesterday 09:36 PM
BM's Centennial Blonde -> Strawberry Blonde illin8 Recipes/Ingredients 9 05-15-2015 12:38 AM
Brewed First All Grain - Centennial Blonde - High Gravity just curious why Jewrican All Grain & Partial Mash Brewing 4 03-25-2009 02:03 PM
First All Grain - Centennial Blonde Questions BrewinHog All Grain & Partial Mash Brewing 4 12-11-2008 07:17 PM
Centennial Blonde/Columbus Blonde The Pol All Grain & Partial Mash Brewing 12 06-24-2008 01:14 AM


Forum Jump