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Old 03-21-2013, 02:56 PM   #11
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I would tweak the grain bill a bit by cutting back on the Carapils (you only really need .5 pound) and adding some caramel malt (.5 pound would do). I personally add both 40L and 80L to my pale ales.


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Old 03-21-2013, 03:01 PM   #12
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Originally Posted by rklinck View Post
I would tweak the grain bill a bit by cutting back on the Carapils (you only really need .5 pound) and adding some caramel malt (.5 pound would do). I personally add both 40L and 80L to my pale ales.
I agree, SN uses 60L in their Pale Ale.


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Old 03-21-2013, 07:43 PM   #13
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that is exactly what i do. $8 for a 5 gallon bucket or $75 - $100 for another pot and burner. Difficult decision.
+1
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Old 03-21-2013, 08:10 PM   #14
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Originally Posted by rklinck View Post
I would tweak the grain bill a bit by cutting back on the Carapils (you only really need .5 pound) and adding some caramel malt (.5 pound would do). I personally add both 40L and 80L to my pale ales.
I just want to keep my SRM down. I am shooting for goldenish in color
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Old 03-21-2013, 08:52 PM   #15
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I just want to keep my SRM down. I am shooting for goldenish in color
You could easily add 4 oz. of caramel malt and have a goldenish beer.
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Old 03-21-2013, 09:08 PM   #16
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This beer has 2 oz of Caramel 40L in addition to 2 pounds of Munich 10L.
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Old 03-24-2013, 01:37 PM   #17
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Can anyone tell me an easy formula yo figure out batch sparge water temp?
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Old 03-24-2013, 01:46 PM   #18
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I don't batch sparge, so take this with a grain of salt. I would just add sparge water that is at 168-170 degrees. This is what BeerSmith tells me to do if I put in batch sparge.

If you do a mash out to get the temp to 168 before hand, this makes perfect sense. If not, the temp of the grain bed will be slightly lower during the sparge, but I think that should be fine.

EDIT: By the way, I would recommend that you get yourself a copy of BeerSmith to help with all the temps and calculations. It is relatively cheap.
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Old 03-24-2013, 05:41 PM   #19
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Originally Posted by dano1086 View Post
Can anyone tell me an easy formula yo figure out batch sparge water temp?
You don't need it. Just go for 185-190 F. It always works for me. it's been hundreds of batches since I've actually tried to work out a temp.
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Old 03-24-2013, 05:42 PM   #20
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Originally Posted by rklinck View Post
I don't batch sparge, so take this with a grain of salt. I would just add sparge water that is at 168-170 degrees. This is what BeerSmith tells me to do if I put in batch sparge.

If you do a mash out to get the temp to 168 before hand, this makes perfect sense. If not, the temp of the grain bed will be slightly lower during the sparge, but I think that should be fine.

EDIT: By the way, I would recommend that you get yourself a copy of BeerSmith to help with all the temps and calculations. It is relatively cheap.
Beersmith is a tool to help you brew. It is not brewing instructions. 168-170 is far too low a sparge temp for batch sparging.


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