Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First A.G. recipe attempt looking for input
Reply
 
Thread Tools
Old 01-28-2010, 05:05 PM   #1
Zero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Columbus, OH
Posts: 38
Default First A.G. recipe attempt looking for input

Ok so I'm jumping into the all-grain world for the first time. I'm looking for some help on a couple points. I would like to learn how to answer these questions for myself, so if you can point me in the direction to how you arrive at the answers, that would be great so I don't have to keep bugging you guys

I'm going to try a Bell's Amber clone recipe found in this thread:
http://www.homebrewtalk.com/f12/look...recipe-130473/

Here's the relevant points:

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.056 Plato: 13.84
Anticipated SRM: 12.9
Anticipated IBU: 29.3
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes

So if I read correctly, I need about 3.5 gallons of water for mash, and about 5.5 gallons for sparging, right? How do I determine what temperature to bring the water to for mash and for sparge?

Mash at for 60 min @ 153 I'm using a converted cooler for this step. I assume the temperature discussed above will result in hitting the desired mash temp. For contingencies, if I see I have missed the temperature, I supposed it's easy enough to add cold/hot water as needed to hit the correct temp. As this would thin the mash, I assume I would have to add to the boil time to get the correct wort volume, or do I just reduce the sparge water accordingly?

0.50 oz. Cascade Pellet 7.50 17.9 60 min.
0.50 oz. Fuggle Pellet 4.75 11.3 60 min.
0.50 oz. Cascade Pellet 7.50 0.0 0 min.
0.50 oz. Fuggle Pellet 4.75 0.0 0 min.

From this it looks like the first hop addition is at the beginning of the boil. What I don't get is the addition for "0" minutes. Are these added to the primary for the duration of fermentation?

White Labs WLP001 California Ale
This looks to be a liquid yeast, which I have no experience with (yet). I'm considering a Wyeast 1272 because I like what I read about the flavor results from fermenting at the cooler end of the range. Will that substitute work?


Zero is offline
 
Reply With Quote
Old 01-28-2010, 05:23 PM   #2
shecky
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
shecky's Avatar
Recipes 
 
Join Date: May 2008
Location: Watertown, CT
Posts: 38,739
Liked 3588 Times on 3463 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Zero View Post
So if I read correctly, I need about 3.5 gallons of water for mash, and about 5.5 gallons for sparging, right? How do I determine what temperature to bring the water to for mash and for sparge?
You are correct but your sparge volume will be dictated largely by your boil off rate. I typically boil off 1.5 gallons per hour, so I shoot for a pre-boil volume of 7 gallons to have 5.5 gallons going into the fermenter for about 5 gallons of finished product. You can usually count on .5 gallons of trub.
So just subtract your first runnings volume from your intended pre-boil volume and you'll get your sparge volume.

Strike temp depends on your equipment, ie your MLT, and the temp transference when you mash in. I typically lose about 12 degrees at mash in. So to hit 153* I would heat strike water to about 167, preheat the tun for a few minutes or until it gets down to 165 and mash in.

Sparge water should be hot enough to stop enzymatic activity. I usually sparge at around 178. Does the trick for me.

Quote:
Originally Posted by Zero View Post
Mash at for 60 min @ 153 I'm using a converted cooler for this step. I assume the temperature discussed above will result in hitting the desired mash temp. For contingencies, if I see I have missed the temperature, I supposed it's easy enough to add cold/hot water as needed to hit the correct temp. As this would thin the mash, I assume I would have to add to the boil time to get the correct wort volume, or do I just reduce the sparge water accordingly?
Good idea to have hot/cold water on hand for your first few tries. And you can adjust sparge volume. Works for me.

Quote:
Originally Posted by Zero View Post
0.50 oz. Cascade Pellet 7.50 17.9 60 min.
0.50 oz. Fuggle Pellet 4.75 11.3 60 min.
0.50 oz. Cascade Pellet 7.50 0.0 0 min.
0.50 oz. Fuggle Pellet 4.75 0.0 0 min.

From this it looks like the first hop addition is at the beginning of the boil. What I don't get is the addition for "0" minutes. Are these added to the primary for the duration of fermentation?
0 minute addition is at flameout, as in turn off the flame and add the hops, or add the hops and turn off the flame.

Quote:
Originally Posted by Zero View Post
White Labs WLP001 California Ale
This looks to be a liquid yeast, which I have no experience with (yet). I'm considering a Wyeast 1272 because I like what I read about the flavor results from fermenting at the cooler end of the range. Will that substitute work?
It will work fine, if that's what you want. It's not too much of a deviation from 001.


shecky is offline
 
Reply With Quote
Old 01-28-2010, 06:05 PM   #3
Palefire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: SF, CA
Posts: 1,130
Liked 12 Times on 9 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Zero View Post
So if I read correctly, I need about 3.5 gallons of water for mash, and about 5.5 gallons for sparging, right? How do I determine what temperature to bring the water to for mash and for sparge?
Google "strike water calculator." There are lots of them around; they'll have you input the mash thickness and grain temp and tell you what temp the strike water should be. A good idea is to heat up your water ~10 degrees above your strike temp, pour it into the cooler, let it sit for 15 min or so so that the cooler absorbs all the heat it's going to, then open and stir until you hit your strike temp. Add grain, stir really well until you hit your mash temp.


Quote:
White Labs WLP001 California Ale
This looks to be a liquid yeast, which I have no experience with (yet). I'm considering a Wyeast 1272 because I like what I read about the flavor results from fermenting at the cooler end of the range. Will that substitute work?
WLP001 is the same strain as Safeale 05 (the dry yeast). I'd personally go with the dry for your first AG - there's enough other stuff to worry about!

Good luck!
Palefire is offline
 
Reply With Quote
Old 02-06-2010, 08:14 PM   #4
Zero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Columbus, OH
Posts: 38
Default

For sparge water temp, you said you "shoot for around 178." Is that the rest temp, or the water temp before you add it to the MLT?

For a single infusion/batch sparge, once the sparge water is added, do you give it a stir, vorlauf, and drain away, or should it sit a few minutes?
Zero is offline
 
Reply With Quote
Old 02-06-2010, 08:29 PM   #5
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 4 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,754
Liked 1301 Times on 855 Posts
Likes Given: 35

Default

Your sparge water temp can be 185F assuming you're batch sparging. It will bring your grainbed up to about 165.
__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is offline
 
Reply With Quote
Old 02-06-2010, 09:11 PM   #6
Palefire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: SF, CA
Posts: 1,130
Liked 12 Times on 9 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Zero View Post
For a single infusion/batch sparge, once the sparge water is added, do you give it a stir, vorlauf, and drain away, or should it sit a few minutes?
Personal preference - I've tried it both ways and it hasn't seemed to make a difference for me. Some people here have reported big increases in efficiency (5+ points) by letting it sit for 10-15 min, however.

I'd say just choose one and go for it, then do it differently the next time!
Palefire is offline
 
Reply With Quote
Old 02-07-2010, 03:32 PM   #7
Schwind
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Richmond, VA
Posts: 193
Default

+ 1 on US-05 for the yeast. It is the dry version of california ale. I use it for the majority of my american style beers.

Also, this is just my opinion but, if you have 20 bucks to spend, buying BeerSmith was one of the best things I did for all grain brewing. All of the calculations you were asking about are done for you and you can create or modify recipes in a snap. It really is awesome.

Good luck brewing this beer and with your adventure in all grain. It will be a lot of fun. I never thought I would go jumping around the garage because I increased my efficiency by 5 points one day. The little things make it that much more fun.


__________________
Tanglewood Brewing Co.
primary: Off the Wagon IPA,
secondary:
5 Turns Vienna Lager
bottled:

Kegged: Barleywine, Lawn Chair Pilz
Schwind is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I need input on this recipe blowmax10 Recipes/Ingredients 2 01-27-2009 04:47 PM
Input on attempt to create partial mash needed bell0347 Recipes/Ingredients 1 12-02-2008 08:08 PM
Recipe Input Axegod All Grain & Partial Mash Brewing 1 11-24-2006 01:23 PM
Recipe input Dude Recipes/Ingredients 8 04-28-2006 06:41 PM
All Grain to Extract Conversion...First attempt. Need your input anthrobe Extract Brewing 6 04-24-2006 03:33 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS