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I thought i read in here that after anything after the first drain may be unnecessary(if you can mash in up to 1/2 your boil vol, counting in absorbtion). So you could measure first runnings and add sparge vol to make up the difference... or did I misread?

I agree... thats why I just found and read these today.. http://www.beersmith.com/forum/index.php/topic,5140.45.html Read reply 1,2 & 3... and associated files. They both say the profiles are a "starting point" for new brewers.... Read, read again, and take notes. Use the info from that...

So... with the plethora of info... how have you decided to proceed?

Yes yes...! Sorry, off topic! My bad...

See, the above exchange is where I was thrown.. I didn't see any temps mentioned for the ".6 addition" and already had the understanding that the quote below held true... And to throw more about mash temps into the mix for a new PM / AG brewer... Mash temps do matter...

Oh I agree with you 100% on that! Me to.. I have 1 for the HLT and 1 for the boil pot... I don't like to waste water. Good point to remember for new brewers... @mcfire12 This ^^^ means be patient, take lots of notes!

I thought mash out was at 170*F to stop the enzymes? Is it a mash out when adding water at 148-156*F?

You could do the dennybrew method this recipe, take gravity reading and do an iodine test on each drain and record the results. Next brew use another batch sparge method mentioned in this thread, take gravity reading and do an iodine test, record the results. YOU, decide which method works...

I'll be doing my first PM and Batch Sparge this weekend, so I'm following this thread..... I saw that also. I'm using the SI, LB, BS Profile, I edited the profile and checked the "Drain mash tun before sparging" and all the sparges were now equal. I'll be combining these 2...

Ive decided to go with a batch sparge for this one. I fiddled with the Mash Steps since my last post... 148*F Mash Temp and sparge water in the 150-157 range. Do you mean an extra 1-2# on top of the 3.3#? I may top off with DME if needed, thats what I have extra on hand. Yeah, I've noticed...

Sounds like a plan. I was thinking the same thing. Either way I may have to top off the boil kettle which BS2 takes into account anyway I think. I make 5 gal batches. I have my equipment set up as a 5 gal brew pot. My original brew pot is actually 6 gal. I topped off after the beer...

Sorry for the confusion, I attached a print out of the BS2 recipe. I'm looking at this as a Partial Mash. 4 lbs of Pilsner base grain with 1lb 4 oz of specialty. So the steps would be: 1) Mash In for 60-75 min. 2) Vorlof: slowly drain an amount into a container until big particulates...

Thanks for the in depth response! Ok, Thanks! Sub question: How do i raise the temp for mash out if 'm using an igloo and BS2 doesn't say to add any water to bring the temp up? That's what I had read also. I'm not really looking to boost the ABV for this batch. This will be the first...

GrogNerd, I did see the video on YouTube but would rather read, thanks for the link to the page! Thoughts on Question 1 and Question 3? Anyone else also? Thanks!

Hi, I,ve decided to try this recipe, the extract, but changed the grain bill a bit. http://byo.com/mead/item/3030-pilsner-urquell-clone My grain bill: 4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 46.8 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 5.8 % 8.0 oz Vienna...

@giraffe... ok, that's what I thought but wanted to make sure. Thanks!

My understanding is that lagers are fermented at lower temps then raised to 60-70 for the diacetyl rest. I though diacetyl is a product of high fermentation temps with those strains. No?

Hi All, I have decided to try out this recipe: https://byo.com/stories/issue/item/3030-pilsner-urquell-clone It will be the (5 gallons/19 L, extract with grains) recipe. The Laaglander replacement brand has yet TBD. I noticed that the instructions say to ferment at 70F... that goes...

It was the only one that they had in that flavor.... Plus, the receipt is gone.

Sooo.... Some family wanted me to show them how to brew. I decided to use a kit, instead of using one of my recipes or one from beersmith, so they could use one if they wanted to try themselves. I was hesitant to by one because of the age the kit could be. Aaaand my fears were confirmed. I...