Zero
Active Member
Ok so I'm jumping into the all-grain world for the first time. I'm looking for some help on a couple points. I would like to learn how to answer these questions for myself, so if you can point me in the direction to how you arrive at the answers, that would be great so I don't have to keep bugging you guys
I'm going to try a Bell's Amber clone recipe found in this thread:
https://www.homebrewtalk.com/f12/looking-make-bells-amber-clone-anyone-have-ag-recipe-130473/
Here's the relevant points:
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.056 Plato: 13.84
Anticipated SRM: 12.9
Anticipated IBU: 29.3
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes
So if I read correctly, I need about 3.5 gallons of water for mash, and about 5.5 gallons for sparging, right? How do I determine what temperature to bring the water to for mash and for sparge?
Mash at for 60 min @ 153° I'm using a converted cooler for this step. I assume the temperature discussed above will result in hitting the desired mash temp. For contingencies, if I see I have missed the temperature, I supposed it's easy enough to add cold/hot water as needed to hit the correct temp. As this would thin the mash, I assume I would have to add to the boil time to get the correct wort volume, or do I just reduce the sparge water accordingly?
0.50 oz. Cascade Pellet 7.50 17.9 60 min.
0.50 oz. Fuggle Pellet 4.75 11.3 60 min.
0.50 oz. Cascade Pellet 7.50 0.0 0 min.
0.50 oz. Fuggle Pellet 4.75 0.0 0 min.
From this it looks like the first hop addition is at the beginning of the boil. What I don't get is the addition for "0" minutes. Are these added to the primary for the duration of fermentation?
White Labs WLP001 California Ale
This looks to be a liquid yeast, which I have no experience with (yet). I'm considering a Wyeast 1272 because I like what I read about the flavor results from fermenting at the cooler end of the range. Will that substitute work?
I'm going to try a Bell's Amber clone recipe found in this thread:
https://www.homebrewtalk.com/f12/looking-make-bells-amber-clone-anyone-have-ag-recipe-130473/
Here's the relevant points:
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.056 Plato: 13.84
Anticipated SRM: 12.9
Anticipated IBU: 29.3
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes
So if I read correctly, I need about 3.5 gallons of water for mash, and about 5.5 gallons for sparging, right? How do I determine what temperature to bring the water to for mash and for sparge?
Mash at for 60 min @ 153° I'm using a converted cooler for this step. I assume the temperature discussed above will result in hitting the desired mash temp. For contingencies, if I see I have missed the temperature, I supposed it's easy enough to add cold/hot water as needed to hit the correct temp. As this would thin the mash, I assume I would have to add to the boil time to get the correct wort volume, or do I just reduce the sparge water accordingly?
0.50 oz. Cascade Pellet 7.50 17.9 60 min.
0.50 oz. Fuggle Pellet 4.75 11.3 60 min.
0.50 oz. Cascade Pellet 7.50 0.0 0 min.
0.50 oz. Fuggle Pellet 4.75 0.0 0 min.
From this it looks like the first hop addition is at the beginning of the boil. What I don't get is the addition for "0" minutes. Are these added to the primary for the duration of fermentation?
White Labs WLP001 California Ale
This looks to be a liquid yeast, which I have no experience with (yet). I'm considering a Wyeast 1272 because I like what I read about the flavor results from fermenting at the cooler end of the range. Will that substitute work?