TwoHeadsBrewing
Well-Known Member
So, I recently upgraded my 5gal MLT to a 10 gallon this past weekend. At 5 gallons, my MLT pretty much maxes out with 12-13lbs of grain at 1.25 quarts or water per pound of grist. I've read in How to Brew and other books about how mash thickness will effect fermentability and efficiency, and therefore the final gravity of the end product. I was thinking on doing an experiment where I would take the exact same recipe, but mash each batch separately at two different temperatures. It would be a fun experiment, but if someone else has already done this, I'd love to hear of your experience and results.
I batch sparge, and get around 70% efficiency. I want to do one batch at 1.25 quarts/pound and then the other at 1.5 quarts/pound. For the following recipe, which is a simple Pale Ale I should end up with the following numbers:
Batch Size: 5.5 Gallons
OG: 1.053
FG: 1.013
ABV: 5.24%
IBU: 36.1
Simple 5 gallon West Coast Pale Ale recipe:
Grain Bill
9.0 lbs 2-row Pale Malt
2.0 lbs Vienna Malt
0.5 lbs Crystal 60L
Hops
.75 oz Centennial - 60 min
1.0 oz Willamette - 15 min
1.0 oz Willamette - 05 min
Wyeast 1056 Activator
Irish Moss (1/2 tsp last 15 minutes of boil)
I batch sparge, and get around 70% efficiency. I want to do one batch at 1.25 quarts/pound and then the other at 1.5 quarts/pound. For the following recipe, which is a simple Pale Ale I should end up with the following numbers:
Batch Size: 5.5 Gallons
OG: 1.053
FG: 1.013
ABV: 5.24%
IBU: 36.1
Simple 5 gallon West Coast Pale Ale recipe:
Grain Bill
9.0 lbs 2-row Pale Malt
2.0 lbs Vienna Malt
0.5 lbs Crystal 60L
Hops
.75 oz Centennial - 60 min
1.0 oz Willamette - 15 min
1.0 oz Willamette - 05 min
Wyeast 1056 Activator
Irish Moss (1/2 tsp last 15 minutes of boil)