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Old 06-03-2013, 02:00 PM   #31
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H2o requirements all depends on your system so you might have to tweak it a little. I do 10 gal batches and here's the water measurements I used to make this.


Mash In/Strike Water:
8.75 gal (temps depend on the efficiency of your mash tun)
Mine is around 164f to get 151f

Sparge:
5.7 gal at 175 to 180f

Hopefully someone that's done a 5 gal run can post their water profile.
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Old 06-03-2013, 04:42 PM   #32
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Quote:
Originally Posted by hallucinaut View Post
How much initial water did you use in the wort? I want to know how much h20 I should expect to boil down...
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H2o requirements all depends on your system so you might have to tweak it a little.
Yeah, it's gonna depend on your system.

I mash with 5 gallons, lose about 2.2 to absorption/MLT loss, so my first runnings are ~2.8 gallons. I sparge with ~4 gallons so my pre-boil volume is ~6.8. Boil-off to about 5.5 gallons, and wind up with ~5.2 gallons into the fermenter.
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Old 06-03-2013, 06:58 PM   #33
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Sweet, thanks. This is my first time using beersmith as well, I didn't quite understand everything that I needed to set in order to get exact calculation on how much water I should be using, but I have a better understanding now.

AZ, you recommend mashing higher than 155* which is what you said you mashed at, so I was thinking I should set my mash temp to 160* in beersmith... is that a good idea?
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Old 06-03-2013, 07:03 PM   #34
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Originally Posted by hallucinaut View Post
Sweet, thanks. This is my first time using beersmith as well, I didn't quite understand everything that I needed to set in order to get exact calculation on how much water I should be using, but I have a better understanding now.

AZ, you recommend mashing higher than 155* which is what you said you mashed at, so I was thinking I should set my mash temp to 160* in beersmith... is that a good idea?
I mashed at 152*F, but would recommend ~155*F. 160*F is a bit too high. I try to never go above 158*F, but for this recipe, I think 155*F would be good.
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Old 06-04-2013, 12:34 AM   #35
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Sweet, I'm going to brew this up today, just returned from my local HBS and got my ingredients to do a scaled down, 3 gallon brew. My brew kettle is only 5 gallons so I guess I'm stuck doing 3 gallon brews until I get a bigger one.

This will be my first all grain, so I'm pretty excited.
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Old 06-04-2013, 12:39 AM   #36
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And also, one difference is that I am using s-04 yeast instead. We'll see how it goes..
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Old 06-04-2013, 05:18 AM   #37
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How did you brew night go hallucinaut?
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Old 06-04-2013, 07:06 AM   #38
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It's still going ha!

I messed up... not quite sure where.. I was supposed to end up with 4.4 gallons before boil and boil down to 3 gallons, but I ended up with 5 gallons before boil and had to boil out 2 gallons to get down to 3 gallons...

So my boil ended up lasting about 120 mins. That will probably effect my end product unfortunately, I guess next time I'll use a little less water in my mash than beersmith says.

Anyway my wort is chilling in an ice bath at the moment, it will be another 20-30 mins is my guess.
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Old 07-25-2013, 03:10 AM   #39
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I brewed this several weeks ago and just tapped the keg on it. I did make a few modifications, so I'll list those first:

Quote:
Originally Posted by AZ_IPA View Post
10lbs 2 row
1lb Munich
1lb Pilsner
1lb Crystal 60L
0.5lb Carapils
0.5lb Carastan

Mash @ 152*F

1.5oz Centennial (9.1%AA) @ 60
1.5oz Centennial (9.1%AA) @ 15
2oz Cascade @ 0

OG 1.060
FG 1.012

WLP005 with a starter
In the grain bill, I used 12oz of Crystal 60L and 12oz of Carastan. I don't remember why I did that now, but I did.

For the hops, on my initial tasting of Red Chair, I thought I picked up more Centennial, so I split the 15 minute addition and flame-out addition 50/50 Cascade and Centennial.

I used Wyeast 1968 rather than WLP005.

So, here are my notes...

Color: As close to dead-on as I can pick out with my eye

Aroma: Initially it was a little more present, but a bit more subdued/different in the actual aroma because of my increased Centennial/decreased Cascade. So, I'll definitely go back to the original hops schedule on the next batch.

Flavor: Again, a little more subdued due to the Centennial/Cascade change. Definitely less pronounced than Red Chair. The malt flavor seemed very close, though I feel like Red Chair may have a little more initial sweetness. As I said above, I'll go back to the original hops schedule next time as the Centennial definitely changed the overall hop flavor. For the sweetness, I'll probably go back to the original amounts of Crystal 60L. Also, as the OP said, mashing a little higher might help too.

I fermented about 68F or so and I didn't detect much in the way of esters. I see Wyeast says 1968 will produce some additional fruitiness at 70-74F. I'm not sure if I want much of that, but I might let it run around 70-72F next time and see.

I'm still undecided on dry-hopping. I think the aroma level was where it should be and maybe just didn't seem as "bright" because of the increase in Centennial and decrease in Cascade.
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Old 07-25-2013, 04:55 AM   #40
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Great feedback, thanks!
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