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Old 10-23-2008, 08:14 PM   #31
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What are you going to use for a mash tun and what is your sparge method?
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Old 10-23-2008, 10:15 PM   #32
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Originally Posted by EdWort View Post
What are you going to use for a mash tun and what is your sparge method?
Here is the equipment that I will have to do so:

* 30 qt turkey fryer and gas burner
* 10 gallon rubbermaid mash tun converted over with flyguys help (Cheap & Easy 10 Gallon Rubbermaid MLT Conversion)
* Stainless steel false bottom (plastic tubing to go to spigot)
* copper wort chiller, the pool will also be cold which I dip into and have found that works really well too.
* 6.5 gallon glass carboy
* bucket with spigot
* hydrometer/thermometer
* stiring sticks
* PH 5.2
* cleaning solutions
* airlock
* little stuff I can't think of

I plan on Batch Sparging.

Beersmith says to mash in with 17.38 qt of water and sparge with 7 qt at 75% effeciency. I don't know if that means with each batch or what.

Also, what Mash profile should I be using for Batch sparging.

EDIT:

Just did some more math and if I initially mash with 17 qts of water or just over 4.25 gallons of water. That is 3.18 gallons into the pot at the first draining with 75% efficiency. I then need 4.3 gallons more.

Seems like doing 2 sparges to yield 2.15 each or 2.86 gallons of hot water in each batch. This should get me close to the 7.5 gallons to boil.

Last edited by humann_brewing; 10-23-2008 at 10:35 PM.
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Old 10-24-2008, 12:32 AM   #33
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You are on the right track. RDWHAHB.

You'll do fine. Just watch your temps. Use this site to help with your strike temp.

Green Bay Rackers--Mash Calculators
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Old 10-24-2008, 12:42 AM   #34
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Ed, you said this beer is chewy but you're mashing at 150F and using Notty. How are you getting that kind of mouthfeel?
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Old 10-24-2008, 12:51 AM   #35
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Ed, you said this beer is chewy but you're mashing at 150F and using Notty. How are you getting that kind of mouthfeel?
That's where the 8 oz. of Malto Dextrin comes in.
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Old 10-24-2008, 12:52 AM   #36
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Quote:
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That's where the 8 oz. of Malto Dextrin comes in.
Ah! I completely missed that ingredient...
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Old 10-24-2008, 02:59 PM   #37
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Quote:
Originally Posted by EdWort View Post
You are on the right track. RDWHAHB.

You'll do fine. Just watch your temps. Use this site to help with your strike temp.

Green Bay Rackers--Mash Calculators
Thanks for the vote of confidence, but it's hard to relax and have a home brew when my keg is empty

But in all seriousness, thanks for you help Ed, I hope to do just fine with your help.
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Old 10-24-2008, 06:07 PM   #38
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Ed, I am thinking about brewing this one. My main goal is to achieve an aroma of roast and cocoa. Would you keep the same proportions to get that result?
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Old 10-24-2008, 06:08 PM   #39
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I get both with this recipe.
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Old 10-24-2008, 06:14 PM   #40
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Quote:
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I get both with this recipe.
Good deal, thanks...
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