Hey,
planning to brew again soon. Want to do a version of Biermuncher's "OktoberFast Ale".
I want to re-use some fruit from secondary sour beer fermentation for a second sour beer from the same mash. I don't want to have to do two mashes if I can avoid and would like to try this just to have some fun and do things a little differently.
I was planning to brew a 20 gallon batch, and brew 10.5 gallons (post boil volume) concentrated wort, diluting in fermenter to desired gravity with about 9.5 gallons of water. This is nearing my maximum capacity.
Here is the wrinkle though - I want the Oktoberfest style beer to have about 20 ibu, and the soured version, to have less ibu.
I don't think that Beersmith accurately reflects the IBU of finished beer when you go into the top off water under the VOL tab and add water to the fermenter/bottling section.
Also, my sparge water is only like 5.5 gallons, and wonder if that'll be enough to achieve similar extraction of sugars without adding DME to the BK.
I could always adjust bitterness with the iso alpha stuff in sold by hoptech, but would rather not have to if I can avoid.
It seems that I should probably make my wort, and split it like 70/30 or 60/40 - more wort going into the oktoberfast and less into the soured half - and the higher attenuation of the soured half will give it a similar % ABV even though there is a smaller OG. I know based on the first sour beer that its going to be getting close to 1.000 FG.
Once I decide how strong to make the wort and what fraction to split off to the OktoberFast to achieve desired volume and OG with dilution water I can get an estimated ABV for both beers.
What I don't want is problems with too many IBUs in the soured portion of the wort, and I don't really have a handle on how to calculate and plan it out.
Seeking advice. Another option I could do is a parti-gyle but don't know how to determine OG for first and second runnings. That would solve the IBU problem but I'd have to do a double boil which I'm not too crazy about.
Thanks
TD
planning to brew again soon. Want to do a version of Biermuncher's "OktoberFast Ale".
I want to re-use some fruit from secondary sour beer fermentation for a second sour beer from the same mash. I don't want to have to do two mashes if I can avoid and would like to try this just to have some fun and do things a little differently.
I was planning to brew a 20 gallon batch, and brew 10.5 gallons (post boil volume) concentrated wort, diluting in fermenter to desired gravity with about 9.5 gallons of water. This is nearing my maximum capacity.
Here is the wrinkle though - I want the Oktoberfest style beer to have about 20 ibu, and the soured version, to have less ibu.
I don't think that Beersmith accurately reflects the IBU of finished beer when you go into the top off water under the VOL tab and add water to the fermenter/bottling section.
Also, my sparge water is only like 5.5 gallons, and wonder if that'll be enough to achieve similar extraction of sugars without adding DME to the BK.
I could always adjust bitterness with the iso alpha stuff in sold by hoptech, but would rather not have to if I can avoid.
It seems that I should probably make my wort, and split it like 70/30 or 60/40 - more wort going into the oktoberfast and less into the soured half - and the higher attenuation of the soured half will give it a similar % ABV even though there is a smaller OG. I know based on the first sour beer that its going to be getting close to 1.000 FG.
Once I decide how strong to make the wort and what fraction to split off to the OktoberFast to achieve desired volume and OG with dilution water I can get an estimated ABV for both beers.
What I don't want is problems with too many IBUs in the soured portion of the wort, and I don't really have a handle on how to calculate and plan it out.
Seeking advice. Another option I could do is a parti-gyle but don't know how to determine OG for first and second runnings. That would solve the IBU problem but I'd have to do a double boil which I'm not too crazy about.
Thanks
TD