NWOKBrewer
Member
Sorry all...that's the best title I could think of. 
Here's my question:
I have a recipe for a 5.5g fermentor volume. I'd like to increase that to 7ish. Is there a calculator out there? I've looked, but can't find one that does that. Here are some stats on the recipe & equipment.
Keggles for all steps (HLT, mash, boil) HERMS setup with recirculating mash.
Fermentors - Primary-8gallon, Secondary-6gallon
Current grain bill (below) calls for 25lbs of grains
Limitations - Keggle will max out at/around 30lbs @ 1.5 mash thickness. I can play with the thickness a bit if needed, but 1.5 is desired.
Boil - Starting volume will need to be 12/13g to minimize boil-over mess.
Current recipe
17 lb - American - Pale 2-Row (66%)
3 lb - American - Munich - Light 10L (11.7%)
2.5 lb - American - Chocolate (9.7%)
1.25 lb - American - Caramel / Crystal 60L (4.9%)
1 lb - American - Roasted Barley (3.9%)
1 lb - Belgian - De-Bittered Black (3.9%)
Mash @ 154 for 90m
Boil Time: 190 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 10 gallons
Just in case anyone was wondering, the OG will be 1.127
I'll be making a 2.5L starter I will be using a 1 gallon glass container. The recipe is a bit confusing as it list 2 different types of yeast. Should I be using both of these strains, or are they stating you could use either/or?
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Pitch Rate: 1.25 (M cells / ml / deg P)
Additional Yeast: Wyeast 1728 Scottish
Any suggestions or recipes for a starter this large? How much water-DME?
Sorry for just dumping all this info out, but you guys are the #1 source for knowledge. AND...if you're anything like me, I love finding solutions to these problems. My chance to geek out a bit.
Here's my question:I have a recipe for a 5.5g fermentor volume. I'd like to increase that to 7ish. Is there a calculator out there? I've looked, but can't find one that does that. Here are some stats on the recipe & equipment.
Keggles for all steps (HLT, mash, boil) HERMS setup with recirculating mash.
Fermentors - Primary-8gallon, Secondary-6gallon
Current grain bill (below) calls for 25lbs of grains
Limitations - Keggle will max out at/around 30lbs @ 1.5 mash thickness. I can play with the thickness a bit if needed, but 1.5 is desired.
Boil - Starting volume will need to be 12/13g to minimize boil-over mess.
Current recipe
17 lb - American - Pale 2-Row (66%)
3 lb - American - Munich - Light 10L (11.7%)
2.5 lb - American - Chocolate (9.7%)
1.25 lb - American - Caramel / Crystal 60L (4.9%)
1 lb - American - Roasted Barley (3.9%)
1 lb - Belgian - De-Bittered Black (3.9%)
Mash @ 154 for 90m
Boil Time: 190 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 10 gallons
Just in case anyone was wondering, the OG will be 1.127
I'll be making a 2.5L starter I will be using a 1 gallon glass container. The recipe is a bit confusing as it list 2 different types of yeast. Should I be using both of these strains, or are they stating you could use either/or?
YEAST:
Wyeast - American Ale 1056
Starter: Yes
Form: Liquid
Pitch Rate: 1.25 (M cells / ml / deg P)
Additional Yeast: Wyeast 1728 Scottish
Any suggestions or recipes for a starter this large? How much water-DME?
Sorry for just dumping all this info out, but you guys are the #1 source for knowledge. AND...if you're anything like me, I love finding solutions to these problems. My chance to geek out a bit.
