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Old 06-11-2012, 04:18 AM   #1
hulkavitch
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Apr 2012
Salt lake, Ut
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First AG recipe. Looking for direction/critics

I was thinking that I would treat the mash water with the equivalent amount of salts and then add the remainder to the brew kettle as per Jamil and Palmer in the Waterganza podcast.

Cream Ale All Grain
Batch Size (fermenter): 5.00 gal Boil Size: 8.22 gal
Boil Time: 75 min
End of Boil Volume 5.98 gal Fermentation: Ale, Two Stage
Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Brewhouse Efficiency: 68.00 % Est Mash Efficiency 79.2 %
9.40 gal RO water
2.50 g Calcium Chloride (Mash 60.0 mins)
2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins)
4 lbs 1.8 oz Pale Malt (2 Row) US (2.0 SRM)
4 lbs 1.8 oz Pilsner (2 Row) Ger (2.0 SRM)
13.2 oz Corn, Flaked (1.3 SRM)
1.00 oz Liberty [4.30 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
8.0 oz Sugar, Table (Sucrose) [Boil for 15 min](1.0 SRM)
0.50 oz Liberty [4.30 %] - Boil 0 min
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml]

Measured Original Gravity: Measured Final Gravity: 1.010 SG Actual Alcohol by Vol: 4.7 %
Sparge Water: 6.48 gal
Sparge Temperature: 170.0 F
Total Grain Weight: 9 lbs 8.7 oz
Mash @149 for 60 mins

Mash In Add 11.67 qt of water at 163.7 F 
Batch sparge: Drain mash tun, add 6.48gal of 170.0 F water stir resettle and drain.

Thanks



 
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Old 06-11-2012, 04:31 AM   #2
hulkavitch
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Apr 2012
Salt lake, Ut
Posts: 147
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One more thing. Calculated the salt additions on my own at 1 gram a piece but when i put it into Palmers water spreadsheet. Everything (Ca, mg, so4) came in really low and i had to adjust to 2.5 g??



 
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Old 06-11-2012, 01:21 PM   #3
hulkavitch
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Apr 2012
Salt lake, Ut
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Eh hem... Bump

 
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Old 06-11-2012, 04:41 PM   #4
BrewinHooligan
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Dec 2011
Mesa, AZ
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My cream ale was an almost identical recipe and came out great... An estimated mash efficiency of 79% is pretty high for your first go around, I think 70% is more realistic. Have some extra-light DME on hand in case you come in low. I can't really comment on the water treatment as I currently just buy spring water from the store. I will start using R/O water and trreating soon though.
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Old 06-11-2012, 04:47 PM   #5

Not commenting on the water treatment, that is either exactly or very close to the recipe Jamil Z. gave on his podcast for a cream ale. Seems like a good place to start.

 
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Old 06-11-2012, 06:56 PM   #6
hulkavitch
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Apr 2012
Salt lake, Ut
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Brew smith set that efficiency... I have no idea what it will be. This is pretty much the same Jamil recipe scaled down to 5 gal

 
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Old 06-11-2012, 07:18 PM   #7
hulkavitch
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Apr 2012
Salt lake, Ut
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I am a little worried about the water since what i calculated was totally different from what the spread sheet said.

 
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Old 06-11-2012, 07:25 PM   #8
mojo_wire
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Feb 2011
Milwaukee, WI
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Try the ez water calculator (search the forums). I thing it's simpler and more clear to use than Palmer's spreadsheet.

 
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Old 06-12-2012, 02:14 PM   #9
hulkavitch
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Apr 2012
Salt lake, Ut
Posts: 147
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Ez water is pretty good. Thing that bothers me is that between Palmer, EZ, and saqs the results are quiet different ( palmer 2.5 g CaCl, EZ 7g, saqs 4.5 g)?

 
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Old 06-12-2012, 03:27 PM   #10
BrewinHooligan
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Dec 2011
Mesa, AZ
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I brewed the exact recipe (from Brewing Classic Styles) and it turned out great using spring water. For your first AG I would suggest just buying some spring water and keep things a little simpler. If you are stuck on using the r/o water and playing with the chemistry, I would take the average of the three figures you have found so that you have something in the middle that will probably work very well. That's what I would do at least FWIW.


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