Shepherd5
Well-Known Member
Hi,
I have a few questions for my first AG brew, which will be a Stone Ruination clone, as follows:
Recipe Type: All Grain
Yeast: Pacman
Yeast Starter: Maybe, what do you'all think?
Batch Size (Gallons): 5.00
Original Gravity: 1.077
Final Gravity: 1.013
IBU: 103+
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 14 days at 62
Additional Fermentation: Time in the keg
Secondary Fermentation (# of Days & Temp): 1 week at 65 (dryhopping)
Tasting Notes: Very much like Stone Ruination, and it turned out really good!
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 93.33 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.67 %
1.75 oz Magnum [14.00 %] (60 min) Hops 73.2 IBU
1.00 oz Centennial [9.60 %] (30 min) Hops 22.1 IBU
1.00 oz Centennial [9.60 %] (10 min) Hops 10.4 IBU
1.00 oz Centennial [9.60 %] (1 min) Hops 1.2 IBU
2.00 oz Centennial [9.60 %] (Dry Hop 7 days) Hops -
1 Pkgs Pacman Yeast (Wyeast) [Starter 50 ml] [Cultured] Yeast-Ale
You could use any well-attenuating clean ale yeast. WLP001, or Wyeast 1056 come to mind, or S05 for dry.
Mash at 152.
My beers seem to attenuate really well- so use a lower mash temp if you've have attenuation problems in the past. I got about 82% attenuation with the pacman yeast.
Questions:
1.) Do I need to do a yeast starter on this? I would rather not have to but your thoughts?
2.) What other yeast options will produce good results other than Pacman, which my HBS does not carry, oddly enough!?
3.) Because I don't have beer software, how do I know how much water to use, considering grain absorption and boil-off. (I have a 15 gallon heavy duty brew kettle from morebeer with a blichmann burner) I was thinking .12 gal/lb of grain, but read that some used as much as .20.
4.) Batch Sparging: I will use a 10 gallon cylindrical cooler from Home Depot for a mash tun.
a. If I mash at 152, what temperature should my water be, before adding the grain?
b. How long of a mash time, 30, 60 minutes?
c. How often should I stir the mash?
d. Should I split the sparge water in half for two separate mashes?
e. What temperature should the water be for the second mash?
f. How long should I let the second batch sit before draining, or should I just stir, vorlauf, and drain right away?
g. Should the water temperature for each batch sparge be the same, in this case two separate runnings, the first after an hour, the second right after stirring?
The thing is, I have read many different procedures on how this process works, and everyone seems to have a slightly different take on it, depending on their personal preferences and setup.
I am sure I will have more questions, but can't think of them all now? Please excuse my insecurities about the process.
Thanks ahead of time!
I have a few questions for my first AG brew, which will be a Stone Ruination clone, as follows:
Recipe Type: All Grain
Yeast: Pacman
Yeast Starter: Maybe, what do you'all think?
Batch Size (Gallons): 5.00
Original Gravity: 1.077
Final Gravity: 1.013
IBU: 103+
Boiling Time (Minutes): 60
Color: 7
Primary Fermentation (# of Days & Temp): 14 days at 62
Additional Fermentation: Time in the keg
Secondary Fermentation (# of Days & Temp): 1 week at 65 (dryhopping)
Tasting Notes: Very much like Stone Ruination, and it turned out really good!
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 93.33 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.67 %
1.75 oz Magnum [14.00 %] (60 min) Hops 73.2 IBU
1.00 oz Centennial [9.60 %] (30 min) Hops 22.1 IBU
1.00 oz Centennial [9.60 %] (10 min) Hops 10.4 IBU
1.00 oz Centennial [9.60 %] (1 min) Hops 1.2 IBU
2.00 oz Centennial [9.60 %] (Dry Hop 7 days) Hops -
1 Pkgs Pacman Yeast (Wyeast) [Starter 50 ml] [Cultured] Yeast-Ale
You could use any well-attenuating clean ale yeast. WLP001, or Wyeast 1056 come to mind, or S05 for dry.
Mash at 152.
My beers seem to attenuate really well- so use a lower mash temp if you've have attenuation problems in the past. I got about 82% attenuation with the pacman yeast.
Questions:
1.) Do I need to do a yeast starter on this? I would rather not have to but your thoughts?
2.) What other yeast options will produce good results other than Pacman, which my HBS does not carry, oddly enough!?
3.) Because I don't have beer software, how do I know how much water to use, considering grain absorption and boil-off. (I have a 15 gallon heavy duty brew kettle from morebeer with a blichmann burner) I was thinking .12 gal/lb of grain, but read that some used as much as .20.
4.) Batch Sparging: I will use a 10 gallon cylindrical cooler from Home Depot for a mash tun.
a. If I mash at 152, what temperature should my water be, before adding the grain?
b. How long of a mash time, 30, 60 minutes?
c. How often should I stir the mash?
d. Should I split the sparge water in half for two separate mashes?
e. What temperature should the water be for the second mash?
f. How long should I let the second batch sit before draining, or should I just stir, vorlauf, and drain right away?
g. Should the water temperature for each batch sparge be the same, in this case two separate runnings, the first after an hour, the second right after stirring?
The thing is, I have read many different procedures on how this process works, and everyone seems to have a slightly different take on it, depending on their personal preferences and setup.
I am sure I will have more questions, but can't think of them all now? Please excuse my insecurities about the process.
Thanks ahead of time!