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Depends on your system... But I would say 164-167 will get you close

I'm still trying to dial mine in. Barley Crusher and Fly Sparge my last three 5 gallon batches were between 80 and 87. The 10 gallon batch I'm currently chilling I got 87.

All of these are reasons I switched to metric.. Because I will be more accurate.. I didn't start this thread to convince other people to switch... I just wanted to know if there were any others doing the same thing... My scale is stupid... I will round less in grams.. Both are reason enough...

When I said that using metric was more accurate, I was referring to scaling some one else's recipe to my system or to new crop of hops... If I take an ounce of hops and adjust for a different AA I am much more likely to round the last decimal place... If I am using grams I'll still probably...

This is what spawned my change!

1 gram = .0353 ounces I guess your right about the accuracy (except I round more often with ounces) but its a lot easier to look at....

Who's with me???? I just realized how much easier it is if I change all of my measurements into metric. Especially hops, if I need to adjust for Alpha Acid content I scale it using beer smith and then it gives me a workable (and accurate) amount.

Yes, but my recipe called for 4 ounces of hops... I only have 4 ounces... Also it would change the character of the beer.. If I was only a few points high it would not have been a huge deal...

Thank You!!! How do you figure that our? For the next disaster....

Hey All, I'm Brewing an O-Fest for my wedding today. I just finished sparging and I hit 1.055 pre boil OG. I was shooting for 1.047 I need to dilute this to get the IBU's Correct. How much water do I need to add? (I'm going to run off the same amount....14 gallons in a 15...

I use a 10 gallon Rubbermaid drink cooler as my MLT. And a 50(ish) Qt rectangular cooler as my HLT. I normally do 5 gallon batches. As far as the gravity goes; when I was brewing extract I almost always brewed low OG beers. Now that I've switched I have brewed more higher gravity beers. The...

I understand that it will leave more un-fermentable sugar.. I just don't want to have a beer with OG1.040 and FG1.020 ... But I also don't want OG1.040 and FG1.007

I plan on brewing this recipe next weekend. I want it to finish at 1.010-1.012.. my OG will be 1.040-1.043 I was looking at Brewing classic styles, I see the Scottish ales are all mashed at 158. I'm thinking of trying a similar mash temp.... Any one have any experience mashing that high with a...

Yeah, I figure if it sucks I just have a big starter of 001 that I can use...

Update on my Partigyle brew day... First Batch: RIS 1.080 pre boil gravity. 1.102 post boil. 1.5 oz magnum @60, 2oz EKG @ 10, 2oz EKG @ 1.... Second Batch: 1.020 pre boil. 1.042 post boil (w/ 1 lb DME added). I just poured the second batch onto the previous batches hops.. Pitched WLP001...

Just finished my mash... I hit my normal efficiency... Just FYI if some one searches this...

Hey all, I'm starting to brew my RIS. Its my first high gravity all grain. Its Jamil's recipe. 23lbs of grain. I mash in a 10 gallon cooler with a CPVC manifold. I get between 70-75 on normal mashes. I'm not changing my process at all. Still mashing with 1.3 qt/lb ration. How...

I'm planning to mash at 154.. will the body still be an issue? Also I have some DME to add if the gravity is too low.

Hey all, I'm planning on brewing a Russian Imperial stout this weekend.. I'm thinking about trying to partygyle this batch. I've never done this before. Is there anything more to it than collecting another batch's worth or wort? Thanks Cranny

Nope, consistency is the key! That being said if your below 65% you are leaving a lot of sugar behind.