Beerthoven
Well-Known Member
6.8 gallons of wort collected with a pre-boil gravity of 1.037. Target pre-boil gravity was 1.031. BeerSmith tells me this is a 96% efficiency into the boiler. I'm not entirely sure what to make of this result, or if it even makes sense.
Had I done nothing I would have overshot my OG by a large margin, so I added 1.2 gallons of water to the boil to bring the gravity down to target. (The BeerSmith Dilution Tool helped me figure out how much to add.)
I ended up with 6.25 gallons of wort (target was 5.75 gallons) at an OG of 1.038, which was my target. This is an 88% efficiency into the fermenter based on actual volume.
My previous AG batch was similar, but I thought it was a fluke. I need to increase my efficiency assumption when I plan AG brews.
22 hours later it has 1" of krausen, the yeast is swirling like crazy, and theres 1-2 bubbs/sec from the blowoff tube.
Recipe/Proceedure details:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: No Short Measure
Brewer: Beerthoven
Style: Standard/Ordinary Bitter
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.038 SG
Estimated Color: 10.2 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 89.29 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.14 %
4.0 oz Special Roast (50.0 SRM) Grain 3.57 %
1.00 oz Challenger [6.90 %] (60 min) Hops 25.6 IBU
0.50 oz Goldings, East Kent [4.00 %] (30 min) Hops 5.7 IBU
0.50 oz Goldings, East Kent [4.00 %] (1 min) Hops 0.3 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
All grains crushed with a Barley Crusher at factory settings.
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
45 min Mash In Add 8.75 qt of water at 164.2 F 152.0 F
10 min Mash Out Add 4.90 qt of water at 200.7 F 168.0 F
Single batch sparge with 4.42 gallons of water at 175 F.
Aerate for 1 min with O2.
Pitch yeast at 65 F, ferment at 67 F.
Notes:
------
Source: No Short Measure Ordinary Bitter, Jamil Z and John P, Brewing Classic Styles (1st Ed)
Had I done nothing I would have overshot my OG by a large margin, so I added 1.2 gallons of water to the boil to bring the gravity down to target. (The BeerSmith Dilution Tool helped me figure out how much to add.)
I ended up with 6.25 gallons of wort (target was 5.75 gallons) at an OG of 1.038, which was my target. This is an 88% efficiency into the fermenter based on actual volume.
My previous AG batch was similar, but I thought it was a fluke. I need to increase my efficiency assumption when I plan AG brews.
22 hours later it has 1" of krausen, the yeast is swirling like crazy, and theres 1-2 bubbs/sec from the blowoff tube.
Recipe/Proceedure details:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: No Short Measure
Brewer: Beerthoven
Style: Standard/Ordinary Bitter
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.74 gal
Estimated OG: 1.038 SG
Estimated Color: 10.2 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 89.29 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.14 %
4.0 oz Special Roast (50.0 SRM) Grain 3.57 %
1.00 oz Challenger [6.90 %] (60 min) Hops 25.6 IBU
0.50 oz Goldings, East Kent [4.00 %] (30 min) Hops 5.7 IBU
0.50 oz Goldings, East Kent [4.00 %] (1 min) Hops 0.3 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
All grains crushed with a Barley Crusher at factory settings.
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
45 min Mash In Add 8.75 qt of water at 164.2 F 152.0 F
10 min Mash Out Add 4.90 qt of water at 200.7 F 168.0 F
Single batch sparge with 4.42 gallons of water at 175 F.
Aerate for 1 min with O2.
Pitch yeast at 65 F, ferment at 67 F.
Notes:
------
Source: No Short Measure Ordinary Bitter, Jamil Z and John P, Brewing Classic Styles (1st Ed)
