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Old 07-11-2013, 11:32 AM   #12
Warrior
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Quote:
Originally Posted by pjj2ba View Post
Uncle Bob's Old Timey Lager

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.7% 5.75 lbs. Pilsner Canada 1.037 2
18.2% 1.50 lbs. Flaked Corn (Maize) America 1.040 1
6.1% 0.50 lbs. Aromatic Malt Belgium 1.036 25
6.1% 0.50 lbs. Wheat Malt Germany 1.039 2

* caution * grain weights are based on 92% efficiency. Go by percentages and adjust for your efficiency

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Whole 20.50 31.1 First WH
18.00 g. Crystal Whole 4.60 3.4 15 min.
14.00 g. Crystal Whole 4.60 1.6 5 min.

protein rest 20 min at 122 F
sacch rest for 30 min. at 147 F
Dextrin rest for 15 min. at 160 F
Mash out at 168 F, no rest

Pitched and fermented at 50 F
It was great seeing you win that medal at Nationals! My voice was pretty shot most the next week from shouting after you won No doubt you brew some great beers!

 
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Old 07-15-2013, 12:14 PM   #13
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Thanks for posting this. It looks like a very nice recipe. I will be giving it a try.

 
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Old 07-15-2013, 07:43 PM   #14
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its a good one.. and thanks for letting us all taste it
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Old 08-20-2013, 11:32 PM   #15
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its a good one.. and thanks for letting us all taste it
It was a good one!

And it was great seeing your name in Zymurgy today! With "homebrewtalk.com" as your homebrew club- that's awesome.
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Old 08-21-2013, 01:29 AM   #16
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Watch the grain bill. My efficiency is through the roof (92-95%) so go by the percentages

Yup, the red ????? is the IBU's per hop addition
I could search your previous posts for clues but I'm lazy. Any tips on how you achieve such high efficiency?
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Old 08-21-2013, 03:14 PM   #17
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Quote:
Originally Posted by beernutz View Post
I could search your previous posts for clues but I'm lazy. Any tips on how you achieve such high efficiency?
Several reasons:

I mill quite finely - you need a good mash filter! I have a copper manifold with slots cut in it.
I carefully adjust my water pH for maximal enzyme activity. I treat my water to reduce the residual alkalinity (buffering capacity) and adjust the pH to ~5.4 - 5.5 with phosphoric acid - both mash water and sparge water

I mash a bit on the thin side (~1.75 quarts/lb). This gives me enough volume that I can get a nice runoff of the mash before adding any sparge water. After the mash is complete, I vorlauf and drain. Then I add 2.5 gal of sparge water, mix, vorlauf and drain. I add the final 2.5 gal, mix, vorlauf, and then drain. This last time is by gravity, the previous two drainings I use a pump to speed up the process.


Those three are the biggies. Below are some things that might make a little difference.

I use a protein rest - caution though, I use mainly pilsner malt. The endosperm is a martix of protein and starch. I believe doing a p-rest helps to break down the matrix (it is partially broken down during the malting process) which makes the starch more available to the enzymes

I also do step mashes. I think the benefit here is that I do the occasional mix of the mash as I heat
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Old 08-22-2013, 03:48 AM   #18
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Quote:
Originally Posted by pjj2ba View Post
Several reasons:

I mill quite finely - you need a good mash filter! I have a copper manifold with slots cut in it.
I carefully adjust my water pH for maximal enzyme activity. I treat my water to reduce the residual alkalinity (buffering capacity) and adjust the pH to ~5.4 - 5.5 with phosphoric acid - both mash water and sparge water

I mash a bit on the thin side (~1.75 quarts/lb). This gives me enough volume that I can get a nice runoff of the mash before adding any sparge water. After the mash is complete, I vorlauf and drain. Then I add 2.5 gal of sparge water, mix, vorlauf and drain. I add the final 2.5 gal, mix, vorlauf, and then drain. This last time is by gravity, the previous two drainings I use a pump to speed up the process.


Those three are the biggies. Below are some things that might make a little difference.

I use a protein rest - caution though, I use mainly pilsner malt. The endosperm is a martix of protein and starch. I believe doing a p-rest helps to break down the matrix (it is partially broken down during the malting process) which makes the starch more available to the enzymes

I also do step mashes. I think the benefit here is that I do the occasional mix of the mash as I heat
Thanks very much for filling in the details. I think at least initially I will start paying more attention to mash and sparge water pH as a new grain mill or new mash tun are not in the cards.
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Old 08-22-2013, 05:00 PM   #19
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Phil,

Got my PH meter and my water is at a 6.2 ph. Where do you buy your Phosphoric acid? I want to adjust the sparge water down to a 5.5 next brew and see if that helps me boost my effienceny some more I thought I was doing good at around 85% your getting great numbers! You used 8.5 lbs in the recipe, it would take me 9.5 lbs to get the same gravity as what your getting.

 
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Old 08-22-2013, 09:08 PM   #20
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Quote:
Originally Posted by Warrior View Post
Phil,

Got my PH meter and my water is at a 6.2 ph. Where do you buy your Phosphoric acid? I want to adjust the sparge water down to a 5.5 next brew and see if that helps me boost my effienceny some more I thought I was doing good at around 85% your getting great numbers! You used 8.5 lbs in the recipe, it would take me 9.5 lbs to get the same gravity as what your getting.
so you'll buy a $3 bottle of acid so you can save $1 on grain?
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