Got a week off coming up and I plan on taking a day to do my first AG. So I wanted to run my recipe by you guys on the forum to make sure I'm on the right track. It is going to be an American IPA in a 6 gallon batch. I am using a 10 gallon round rubbermaid cooler(stainless braid) as a MLT. My biggest uncertainty lies within the water volumes needed. I am using Beer Smith for calculations but I'm not all that familiar with it. Well here goes, please point out any trouble spots you may see or offer up any advice you may have.
Ingredients:
11.5 lb Maris Otter
1.0 lb Munich Malt
.75 lb Crystal Malt 40L
1.0 oz Warrior (60min)
.5 oz Cascade(60min)
1.5 oz Cascade(15min)
1.0 oz Cascade(5min)
1.0 oz Cascade(Dry hop in secondary)
Yeast: White Labs California Ale V
OG Estimate 1.062
FG estimate 1.016
IBU 63.5
Ok here is where I get confused... I believe I am attempting to do what Beersmith is calling a Single Infusion, Medium Body, Batch Sparge. So I understand initially that at 1.25 gallon/pound of grain that I add 4.14 gallons of water at 170 degrees to achieve a step temperature of 154 degrees. I hold this for 60 mins, vorlauf and drain.
Now for the batch-sparge I used Beer Smith to calculate the water needed. It is saying, if I'm doing it right, that 1.59 gallons will be absorbed by the grain, that I should sparge with 4.97 gallons to achieve my pre-boil volume of 7.5 gallons.
As for the temperature for the sparge I can't find where that is calculated?? I am guessing about 180 degrees to achieve 168 degrees, hold for ten minutes, vorlauf and drain. Should that give me a preboil volume of 7.5 gallons??
Shooting for an optimistic 75% eff. Boiling off about a gallon, 6.5 gallon into the primary and 6 gallon into the secondary.
I guess my real trouble lies in the mash/batch sparge area and getting those calculations from Beer Smith or whatever is the best way.
Thanks for any help, much appreciated.
TheBug
Ingredients:
11.5 lb Maris Otter
1.0 lb Munich Malt
.75 lb Crystal Malt 40L
1.0 oz Warrior (60min)
.5 oz Cascade(60min)
1.5 oz Cascade(15min)
1.0 oz Cascade(5min)
1.0 oz Cascade(Dry hop in secondary)
Yeast: White Labs California Ale V
OG Estimate 1.062
FG estimate 1.016
IBU 63.5
Ok here is where I get confused... I believe I am attempting to do what Beersmith is calling a Single Infusion, Medium Body, Batch Sparge. So I understand initially that at 1.25 gallon/pound of grain that I add 4.14 gallons of water at 170 degrees to achieve a step temperature of 154 degrees. I hold this for 60 mins, vorlauf and drain.
Now for the batch-sparge I used Beer Smith to calculate the water needed. It is saying, if I'm doing it right, that 1.59 gallons will be absorbed by the grain, that I should sparge with 4.97 gallons to achieve my pre-boil volume of 7.5 gallons.
As for the temperature for the sparge I can't find where that is calculated?? I am guessing about 180 degrees to achieve 168 degrees, hold for ten minutes, vorlauf and drain. Should that give me a preboil volume of 7.5 gallons??
Shooting for an optimistic 75% eff. Boiling off about a gallon, 6.5 gallon into the primary and 6 gallon into the secondary.
I guess my real trouble lies in the mash/batch sparge area and getting those calculations from Beer Smith or whatever is the best way.
Thanks for any help, much appreciated.
TheBug