Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First AG brew coming up and I have some final questions...
Reply
 
Thread Tools
Old 12-31-2012, 02:53 AM   #1
brewkinger
AdirondacKinger
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
brewkinger's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Back Country Rd, Vermont
Posts: 2,082
Liked 289 Times on 237 Posts
Likes Given: 315

Default First AG brew coming up and I have some final questions...

At this point, I have read and re-read Palmer and I have decided to make switch over to AG, cuz I just want to make it that much more fun to brew.
I have a good to great deal of confidence in my process from all the reading, but the recipe building process and more specifically what each grain adds as far as fermentables and how that affects abv vs taste and that sort of stuff.

Buddy and I have decided to brew a burly brown ale that has a high 5 or preferably 6% abv.
I picked up a good recipe from Beersmith and off we go.

Grain bill is:
9# 2-row US
1# Caramel Malt 80L 6-row
0.5# Choc. Malt [350]
0.5# Special Roast [50]

1.5oz. EK Goldings (60)
0.25 tsp Irish Moss (10)
0.5oz EK Goldings (2)

At this point in the process of learning, my first question is:
1) What part of the bill gives it the higher abv potential? and Why?

The grains are providing the ppg like an extract.. yes, but what fermentables are giving it the abv boost and taste?

2) I have a package of Notty that expires 2/2013 and my experiences is that it is more suitable because with VT weather this time of year, my ferm temps will be 60's if I use a blanket or insulation.
Would i need 2 pkgs? (Recipe called for White Labs- California Ale btw)

3) Will 11# of grain fit into my 5 gal cooler with 3.5gallons of water?


__________________
Blackbird Brewing

PRIMARY: Centennial Blonde
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: SNPA Clone
KEGGED:
PLANNING: Blackbird Haus Pale Ale
PLANNING: A Lil' More Ordinary
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.
brewkinger is offline
 
Reply With Quote
Old 12-31-2012, 11:55 AM   #2
BadNewsBrewery
Basement Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BadNewsBrewery's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Severn, MD
Posts: 1,244
Liked 128 Times on 102 Posts
Likes Given: 64

Default

I'll take a crack for you...
1 - Your 2-row base malt is where you're going to get most of your fermentable sugars and thus your ABV potential. The 2# of other malts you have will have some fermentable sugars, but they are primarily for the flavor.

2 - If you're concerned about the viability of your yeast (and really, even if you're not) make a yeast starter. If it kicks off strong and really starts to floculate, then you're golden. If it is slow, you may have to boost it a few times, but you'll get off the ground and have something ready to pitch. If it doesn't kick off at all, well you've only wasted a yeast starter and not a whole batch.

3 - It's going to be very tight, if it fits at all. I've done 11# in a 10gal cooler and had plenty of room, but I'd guess it was more than half full.

Good luck!
-Kevin
__________________
Building a Bad News Brewery - eHERMS

2014 - 70gal
2015:
10gal American Pale Ale
5gal Wee Heavy
10gal Irish Red
10gal Hefeweizen
2gal Mead

Keg 1: Apfelwein
Keg 2: Irish Red
Keg 3: Hefeweizen
Fermenting: 1gal Joe's Ancient Orange Mead & 1gal Traditional Mead
BadNewsBrewery is online now
 
Reply With Quote
Old 12-31-2012, 01:27 PM   #3
diS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Croatia
Posts: 1,018
Liked 48 Times on 45 Posts
Likes Given: 12

Default

To get higher ABV use more base malts and mash on lower temperatures (around 145-150F).

Pitching rate depends on OG and volume, for ale's it is usual to pitch 750millions of cells / ml of wort / Plato degree. You can calculate it by yourself or use calculator like yeastcalc.com.

Rackers have great calculator for how big MLT you need:
http://www.rackers.org/calcs.shtml
__________________
We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer
diS is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Equipment is Coming in, and so are the questions. Justintoxicated Beginners Beer Brewing Forum 61 07-17-2012 08:47 AM
First brew day coming up, a few questions phenry Beginners Beer Brewing Forum 4 02-13-2011 08:08 PM
First brew tomorrow - final questions MooDaddy Beginners Beer Brewing Forum 13 01-23-2011 02:27 PM
Final questions before first brew bdaddy Beginners Beer Brewing Forum 2 04-05-2009 03:39 PM
First brew coming soon.. some questions now.. :) waskelton4 General Techniques 10 04-16-2006 09:46 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS