madmanmau
Member
I'm planning to do my first AG, so far I've done 6 o 7 DME-specialty grains batches with a friend and s far so good. I wanted to step it up the ladder and go all grain. It seems I've chosen a particularly difficult style to start (witbier-ish type...will this grain bills give me that?)...but I've got the grains all ready and hell to it...I want to get into it right away.
I'm from Mexico so I've got little to no selection in the HBS...also some of the grain bill or water numbers may seem odd, I usually think in Kg and liters...so ill be converting those figures to Lb and Gallons so it would make more sense to you and maybe I can get some pointers or advice in advance...I think I've got everything planned out soo I'l try t describe it as best as I can.....so, here we go:
I like to mix things out a little and made a recipe from several Blue Moon Clones out there and adjusted it to what my HBS had on stock.....
Ingredients:
Fermentables:
Batch Size: 5.28 gallons
Boil Water: 6.34 gallons
Mashing Process
Protein Rest 122°F 15min
13.75 quarts with a 1.25 Lb/quart ratio
Saccharification Rest 152°F 45min aproximately or until conversion is completed
add 10.1 boiling water (199°F for me) to get a a 2.16 Lb/quart ratio
Then start the sparge until I get my 6.34 gallons.....batch sparging of course...i dont have anything build yet to do fly sparge
Then...get to boil for 60 min, add hops as planned, cool it down to 68°F that is almost my running water temperature (a little colder).
I've used the calculator with a 65% efficiency since I probably will be low in that field since it is my first batch and this is what I got:
I have made no attempts to correct the water profile since I don't know my actual profile yet neither the target I should be aiming for....
At last since I read witbiers need at least a third of carboy head space so a blow off wont happen I plan on fermenting in 2 separate carboys....I've got those to spare at least 20 of them (another thing an uncle was experimenting with)....
First I planned to use just Safale T-58 but then I managed to get a free package of Dankstar Munich - wheat beer yeast. So I thought maybe I can get one carboy with T-58 and the other one with the Dankstar Munich to taste the difference between those 2 in the same batch. But not sure if i get the complete pack in each carboy or just half of it in each and save the rest for making a starter and freezing it.....any suggestion?
Also I've got planned racking to a secondary fermentor....I know wits are supposed to be hazy but thats just the only problem the other beers we've made had: TOO MUCH HAZE....cant really get irish moss or anything else with at a good price....also I thought since im using coriander-chamomille-orange...this flavor will blend much better in a second fermentation..
How well do you see my batch planned? Any thing I should correct or you recomend I correct or do different? Am I stepping it up too fast? Everything is up to review, well maybe the grain bill not so much LOL.....
I'll thank you in advance: Thanks hehe
I'm from Mexico so I've got little to no selection in the HBS...also some of the grain bill or water numbers may seem odd, I usually think in Kg and liters...so ill be converting those figures to Lb and Gallons so it would make more sense to you and maybe I can get some pointers or advice in advance...I think I've got everything planned out soo I'l try t describe it as best as I can.....so, here we go:
I like to mix things out a little and made a recipe from several Blue Moon Clones out there and adjusted it to what my HBS had on stock.....
Ingredients:
Fermentables:
- 3.3 Lb of 2R
- 2.2 Lb of Pils
- 4.4 Lb of Malted Wheat
- 1.1 Lb of Flaked Oats
- 0.5 ounce Hallertau 4.1 AA 60min boil
- 0.5 ounce Hallertau 4.1 AA 30min boil
- 0.5 ounce Tettnanger 4.2 AA 5min boil
- 0.375 ounce Crushed Coriander Seed 10min boil
- 0.5 ounce Sweet Orange Extract 5min boil
- 0.53 ounce Chamomille Flowers 5min boil
Batch Size: 5.28 gallons
Boil Water: 6.34 gallons
Mashing Process
Protein Rest 122°F 15min
13.75 quarts with a 1.25 Lb/quart ratio
Saccharification Rest 152°F 45min aproximately or until conversion is completed
add 10.1 boiling water (199°F for me) to get a a 2.16 Lb/quart ratio
Then start the sparge until I get my 6.34 gallons.....batch sparging of course...i dont have anything build yet to do fly sparge
Then...get to boil for 60 min, add hops as planned, cool it down to 68°F that is almost my running water temperature (a little colder).
I've used the calculator with a 65% efficiency since I probably will be low in that field since it is my first batch and this is what I got:
I have made no attempts to correct the water profile since I don't know my actual profile yet neither the target I should be aiming for....
At last since I read witbiers need at least a third of carboy head space so a blow off wont happen I plan on fermenting in 2 separate carboys....I've got those to spare at least 20 of them (another thing an uncle was experimenting with)....
First I planned to use just Safale T-58 but then I managed to get a free package of Dankstar Munich - wheat beer yeast. So I thought maybe I can get one carboy with T-58 and the other one with the Dankstar Munich to taste the difference between those 2 in the same batch. But not sure if i get the complete pack in each carboy or just half of it in each and save the rest for making a starter and freezing it.....any suggestion?
Also I've got planned racking to a secondary fermentor....I know wits are supposed to be hazy but thats just the only problem the other beers we've made had: TOO MUCH HAZE....cant really get irish moss or anything else with at a good price....also I thought since im using coriander-chamomille-orange...this flavor will blend much better in a second fermentation..
How well do you see my batch planned? Any thing I should correct or you recomend I correct or do different? Am I stepping it up too fast? Everything is up to review, well maybe the grain bill not so much LOL.....
I'll thank you in advance: Thanks hehe