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Old 02-14-2008, 04:17 PM   #1
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Dec 2007
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Im doing my first all grain brew on Saturday , im doing Ed Wort's haus pale, and was hoping someone would check my brew sheet to see if it looks good. Also my first attempt with beersmith. The ibu's are a little different (Ed's are 35) I could only get 5.5% cascade, and a bag of 6.9% which I was going to use @60min. Also, do you stir the mash after dough in? I've read some do and some don't. Enough for now, thanks for the help.

Check Time Step
2/8/2008 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 8.34 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
8.33 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.08 lb Vienna Malt (3.5 SRM) Grain
0.52 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain
2 min Mash Ingredients
Mash In: Add 13.66 qt of water at 168.6 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 2.46 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 2.46 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.78 gal
-- Estimated Pre-boil Gravity is: 1.046 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 1.20 oz Cascade [6.90 %] (60 min) Hops
30 min 0.50 oz Cascade [5.50 %] (30 min) Hops
15 min 0.25 oz Cascade [5.50 %] (15 min) Hops
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
5 min 0.25 oz Cascade [5.50 %] (5 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.25 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
2/8/2008 Measure Original Gravity: ________ (Estimate: 1.054 SG)
2/8/2008 Measure Batch Volume: ________ (Estimate: 5.25 gal)
4 days Ferment in primary for 4 days at 68.0 F
2/12/2008 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
2/19/2008 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Bottle beer at 60.0 F with 4.0 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F
3/18/2008 Sample and enjoy!

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Old 02-14-2008, 04:24 PM   #2
Lil' Sparky
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At a quick glance, everything looks good.

Yes, stir VERY WELL when you dough in. This will ensure that all of your grain is completely saturated and is necessary to have consistent and stable temps throughout the mash.

I would suggest heating up your strike water to a little higher than your target. Add that to your mash tun and allow the temps to stabilize and drop to your target temp before you dough in. If you don't do this, your MLT may absorbe more heat than you anticipate and you'll be short on your mash temps.
Good luck!
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Old 02-14-2008, 04:34 PM   #3
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Originally Posted by Lil' Sparky
At a quick glance, everything looks good.

Yes, stir VERY WELL when you dough in.
I meant during the 60 min. Thanks.

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Old 02-14-2008, 04:35 PM   #4
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Jan 2006
Santa Cruz, CA.
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You can add a few more hops to get the IBU's up to the recipe specs and not just go by weight.

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Old 02-14-2008, 04:42 PM   #5
Sherpa FE
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Oct 2007
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I would also add, when you drain your mash tun, then add the sparge the water stir it alot, then repeat the process with the second sparge. Your efficiency will improve vs not stirring at all.
Took me 3 batches before I learned that one.

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Old 02-14-2008, 05:05 PM   #6
Feb 2008
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Another tip is to have a couple cups of boiling water on hand when you dough in. If you're a little low on your temp and don't want to thin out your mash with a large amount of strike water necessary to get there, a smaller amount of boiling water stirred in will raise your mash temp without thinning very much.

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Old 02-14-2008, 05:14 PM   #7
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Aug 2006
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I'll use this as another opportunity to pimp my long-winded all grain videos. In between the banter and useless musical interludes are some decent tips to running a batch sparge operation.


Note, in this second part I talk about adding hot water to "mash out", but I no longer recommend it. I go with 180F sparge water instead.
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Old 02-14-2008, 05:25 PM   #8
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Dec 2007
Richmond, VA
Posts: 190

Are you using a cooler MLT? If so, pre heat your MLT cooler with 2-3 gallons of 200*F water 15 minutes before you dough in. Let it sit in there until your ready to start. It will make hitting your mash temp a lot easier. Also, listen to the guys' advice above. They've been at this longer than I have.
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Old 02-14-2008, 06:02 PM   #9
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Originally Posted by Bobby_M
Note, in this second part I talk about adding hot water to "mash out", but I no longer recommend it. I go with 180F sparge water instead.
I've watched them a couple of times, good stuff. Im not going to do a mashout, why does beersmith give a seemingly low sparge temp (168f)?? Should I use 180f? Btw thanks for everyone's help, looks like im in for a long but fun day. And yes im using a square 52qt. cooler and I will pre-heat.

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Old 02-14-2008, 06:16 PM   #10
Feb 2007
Port Townsend, Washington
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Just my opinion, but you might want to try the mash tun pre-heat with hot tapwater rather than near boiling water. You can hit the temps pretty close that way. Adding really hot water to the coolers causes some interesting snap, crackle pops. Probably the inner plastic liner separating from the foam insulation in the wall. Not a big deal unless you crack the inner liner. I use ProMash now but have Beersmith as well. I can't recall for sure, but I believe Beersmith also allows you to set grain starting temps and mashtun thermal mass as well to help you hit the mash temp you want. It will take you a few brews to tweak all of your settings, so the advice on keeping some boiling water handy is right on. I would also add that you should have some chilled water or ice, in case you need to go cooler.
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