Firechicken
Member
Time to use the new brew stand I just finished! I downloaded BS and decided to tweak the NB Dead Ringer recipe for the first brew. I've tested the system with water and have done two boil off tests, but can you please double check my numbers and or give any tips or suggestions?
I have no clue what my efficiency will be so I figured go low with 65% to start. Think that is a good start point? Also is Rahr the same as Pale malt in Beersmith?
Boil off is 1 gal exactly with .5 gal dead space for trub and ball valve high etc. Dead space in mash tun is .19 gallons (3 cups )
Type: All Grain Date:
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Atomic Setup
End of Boil Volume 5.50 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 71.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 89.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.7 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 3 16.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 4 19.8 IBUs
0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 5 7.1 IBUs
2.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 6 13.1 IBUs
Still deciding on the dry hop, but it will be dry hopped as well.
Beer Profile
Est Original Gravity: 1.066
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.6 %
Bitterness: 56.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 9.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14 lbs
Sparge Water: 3.80 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Mash In Add 18.26 qt of water at 165.8 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 3.80gal) of 168.0 F water
Thanks!
I have no clue what my efficiency will be so I figured go low with 65% to start. Think that is a good start point? Also is Rahr the same as Pale malt in Beersmith?
Boil off is 1 gal exactly with .5 gal dead space for trub and ball valve high etc. Dead space in mash tun is .19 gallons (3 cups )
Type: All Grain Date:
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.50 gal Asst Brewer:
Boil Time: 60 min Equipment: Atomic Setup
End of Boil Volume 5.50 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 71.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 89.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.7 %
0.50 oz Centennial [10.00 %] - Boil 60.0 min Hop 3 16.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 4 19.8 IBUs
0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 5 7.1 IBUs
2.00 oz Centennial [10.00 %] - Boil 5.0 min Hop 6 13.1 IBUs
Still deciding on the dry hop, but it will be dry hopped as well.
Beer Profile
Est Original Gravity: 1.066
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 6.6 %
Bitterness: 56.4 IBUs Calories: 151.6 kcal/12oz
Est Color: 9.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14 lbs
Sparge Water: 3.80 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Mash In Add 18.26 qt of water at 165.8 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 3.80gal) of 168.0 F water
Thanks!
