Philip1993
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- Jul 5, 2007
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Below I have copied the recipe and my working notes from BeerSmith. All look good to me, but I'm green to AG. If you guys wouldn't mind taking a look at it and tell me if it looks pretty normal for time, temperatures, etc.
Also, During the process it seemed like I was needing two boil pots and ended up juggling liquids a lot. For example, when I was draining the MLT, the pot was boiling water for the sparge. So I drained into a cooler. When I was sparging, the cooler filled up and I had boiling water in the pot to top up the boil with. So I poured the boiling water into another cooler, the 1st runnings (cooler 1) into the pot, and sparged into the cooler again. Finally, I poured the sparge water (cooler 1) into the pot and topped up with hot water from cooler 2. WHAT A PITA. Any insight into the best way to handle this? Do I need a HLT big enough for my boil volume (6g)? Do you boil/heat your kettle top off water? If so, what do you do with the hot water when you are putting the hot liquor into the kettle?
Thanks in advance.
------------------------------------------------------------------
Guinness Clone, Adapted from Clone Brews.
Dry Stout - 13A
Type: All Grain Date: 7/12/2008
Batch Size: 5.00 gal
Boil Size: 6.00 ga
Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
7 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 82.96 %
12.0 oz Roasted Barley (300.0 SRM) Grain 8.89 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 2.96 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.96 %
3.0 oz Acid Malt (3.0 SRM) Grain 2.22 %
0.50 oz Goldings, East Kent [3.00 %] (60 min) Hops 5.7 IBU
1.00 oz Phoenix [10.00 %] (60 min) Hops 38.2 IBU
0.25 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.21%
Actual Alcohol by Vol: 4.30 %
Bitterness: 43.9 IBU Calories: 194 cal/pint
Est Color: 21.7 SRM
Mash Name: Single Infusion,Full Body
Total Grain Weight: 8.44 lb
Sparge Water: 3.84 gal
Grain Temperature: 50.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 87.0 F
Step Time Name Description Step Temp
45 min Mash In Add 10.54 qt of water at 176.9 F 158.0 F
10 min Mash Out Add 4.22 qt of water at 198.0 F 168.0 F
Brew Notes
07/12/2008
3:30p Start heating water (6 gal)
3:35p water at 160F
3:45p Mash in (goal 45min @ 155) added ~ 10.5qts @ 175F
160F step temp. 155F after adding 1pt at 87F
4:15p mash at ~152F
4:30p Mash out. start temp 154. Added 4.5qts @ 198. Temp to low. Added
4.75 pts @ 198. (ttl 6.875qts) Rest temp 167F Hold for 10 minutes
4:40p Begin drain down.
5:00p flow at a trickle. 2.7gal or grainbed and liquor remain (2" liquor above
grain bed)
5:15p 1.25" liquor above grain bed.1.040 @ 142F (1.053adj)
5:25p Flow almost stoppped w/ 1" liquor above bed. took flat spatula and cut
3 straight slices 1/2" deep into grain bed. Flow resumed.
5:30p Runout completed. 3.5gal liquor (from 4.34gal = 0.84gal loss)
Gravity = 1.018 @ 140F (1.021adj)
5:30p Sparge with 4 gal water @ 168F
5:38p Gravity at 1.000 (1.013adj) Stopped sparge. Final volume 5.5 gallons
Approx 3 gals of h20 and grain remains in mash tun.
Add 0.5 gal water to make 6 gal. Pre boil gravity 1.030 (1.043 adj)
6:00p Rolling boil (over)
6:55p Added 1/2 1tsp Irish moss
7:05p Flame out.
7:30p Wort = 4.5gal in carbuoy @ 87F +0.50gal water to make 5 gal.
SG = 1.040 (1.044 adj)
Put carbuoy in deep freeze to finish cooling.
9:58p Pitch 1 activator pack of wyeast 1084 (no starter) and shook carbuoy
for 30 sec to aerate/mix.
07/13/2008
10:44a Temp = 68F Mild foam. No real krausen. Sediment ~ 1"
Swirled/agitated to rouse.
Forgot to fill airlock. Filled with StarSan.
Also, During the process it seemed like I was needing two boil pots and ended up juggling liquids a lot. For example, when I was draining the MLT, the pot was boiling water for the sparge. So I drained into a cooler. When I was sparging, the cooler filled up and I had boiling water in the pot to top up the boil with. So I poured the boiling water into another cooler, the 1st runnings (cooler 1) into the pot, and sparged into the cooler again. Finally, I poured the sparge water (cooler 1) into the pot and topped up with hot water from cooler 2. WHAT A PITA. Any insight into the best way to handle this? Do I need a HLT big enough for my boil volume (6g)? Do you boil/heat your kettle top off water? If so, what do you do with the hot water when you are putting the hot liquor into the kettle?
Thanks in advance.
------------------------------------------------------------------
Guinness Clone, Adapted from Clone Brews.
Dry Stout - 13A
Type: All Grain Date: 7/12/2008
Batch Size: 5.00 gal
Boil Size: 6.00 ga
Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
7 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 82.96 %
12.0 oz Roasted Barley (300.0 SRM) Grain 8.89 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 2.96 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.96 %
3.0 oz Acid Malt (3.0 SRM) Grain 2.22 %
0.50 oz Goldings, East Kent [3.00 %] (60 min) Hops 5.7 IBU
1.00 oz Phoenix [10.00 %] (60 min) Hops 38.2 IBU
0.25 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.21%
Actual Alcohol by Vol: 4.30 %
Bitterness: 43.9 IBU Calories: 194 cal/pint
Est Color: 21.7 SRM
Mash Name: Single Infusion,Full Body
Total Grain Weight: 8.44 lb
Sparge Water: 3.84 gal
Grain Temperature: 50.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 87.0 F
Step Time Name Description Step Temp
45 min Mash In Add 10.54 qt of water at 176.9 F 158.0 F
10 min Mash Out Add 4.22 qt of water at 198.0 F 168.0 F
Brew Notes
07/12/2008
3:30p Start heating water (6 gal)
3:35p water at 160F
3:45p Mash in (goal 45min @ 155) added ~ 10.5qts @ 175F
160F step temp. 155F after adding 1pt at 87F
4:15p mash at ~152F
4:30p Mash out. start temp 154. Added 4.5qts @ 198. Temp to low. Added
4.75 pts @ 198. (ttl 6.875qts) Rest temp 167F Hold for 10 minutes
4:40p Begin drain down.
5:00p flow at a trickle. 2.7gal or grainbed and liquor remain (2" liquor above
grain bed)
5:15p 1.25" liquor above grain bed.1.040 @ 142F (1.053adj)
5:25p Flow almost stoppped w/ 1" liquor above bed. took flat spatula and cut
3 straight slices 1/2" deep into grain bed. Flow resumed.
5:30p Runout completed. 3.5gal liquor (from 4.34gal = 0.84gal loss)
Gravity = 1.018 @ 140F (1.021adj)
5:30p Sparge with 4 gal water @ 168F
5:38p Gravity at 1.000 (1.013adj) Stopped sparge. Final volume 5.5 gallons
Approx 3 gals of h20 and grain remains in mash tun.
Add 0.5 gal water to make 6 gal. Pre boil gravity 1.030 (1.043 adj)
6:00p Rolling boil (over)
6:55p Added 1/2 1tsp Irish moss
7:05p Flame out.
7:30p Wort = 4.5gal in carbuoy @ 87F +0.50gal water to make 5 gal.
SG = 1.040 (1.044 adj)
Put carbuoy in deep freeze to finish cooling.
9:58p Pitch 1 activator pack of wyeast 1084 (no starter) and shook carbuoy
for 30 sec to aerate/mix.
07/13/2008
10:44a Temp = 68F Mild foam. No real krausen. Sediment ~ 1"
Swirled/agitated to rouse.
Forgot to fill airlock. Filled with StarSan.