brewbama
Well-Known Member
- Joined
- Sep 20, 2013
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I learned a ton on my first all grain. All in all my 71.9% brew house efficiency calc by Brewer's Friend wasn't too bad for the first shot. I definitely have corrections to make next time based on my notes. Thanks to all here including Denny and Yooper, and a few guys on You Tube such as Don Osborn and the guys at AHA with the Batch Sparge videos.
I missed my expected 1.052 OG by 6 points (1.046) but I believe I know the reasons why: (1) I calculated a 10*F loss in strike water temp after dough in but in actuality it was a 12*F loss. (2) I also calculated a 1*F loss over the hour sacc rest but I again lost 2*F. So I was 4*F off total. I could have added some DME to make up the lost points but I decided to take what I get by going grain to glass without any alterations.
I also lost 2*F between my 170*F sparge water temp in the time it took to vorlauf and lauter the mash. I only have one kettle so I heated the sparge water and held it in my bottling bucket until I needed it for my batch sparge. I'll account for that next time as well.
However, I did hit my volumes dead on. My calc for dead space in the mash tun and brew kettle as well as grain absorption, predicted first runnings, and sparge water volume to ensure equal runnings all dead on.
So, I know what I need to do next time. I think I'll call it Ersten Fasan Alt (First Pheasant Alt). Here's a few photos to document the event.
Here's my ghetto set up.
10 lbs of grain
my mash tun heating up with strike water
dough in
sparge runnings
startin the boil
had a pheasant visit during the brew
coolin the wort
I missed my expected 1.052 OG by 6 points (1.046) but I believe I know the reasons why: (1) I calculated a 10*F loss in strike water temp after dough in but in actuality it was a 12*F loss. (2) I also calculated a 1*F loss over the hour sacc rest but I again lost 2*F. So I was 4*F off total. I could have added some DME to make up the lost points but I decided to take what I get by going grain to glass without any alterations.
I also lost 2*F between my 170*F sparge water temp in the time it took to vorlauf and lauter the mash. I only have one kettle so I heated the sparge water and held it in my bottling bucket until I needed it for my batch sparge. I'll account for that next time as well.
However, I did hit my volumes dead on. My calc for dead space in the mash tun and brew kettle as well as grain absorption, predicted first runnings, and sparge water volume to ensure equal runnings all dead on.
So, I know what I need to do next time. I think I'll call it Ersten Fasan Alt (First Pheasant Alt). Here's a few photos to document the event.
Here's my ghetto set up.
10 lbs of grain
my mash tun heating up with strike water
dough in
sparge runnings
startin the boil
had a pheasant visit during the brew
coolin the wort