NOOB...Wanting to brew my first all grain

[Mrcrowley269]

I hope this question isn't to dumb. What I want to do is try a Westvelteren recipe clone. I want to make a 5 gallon batch to get my feet wet. I have a four questions on the brew process.

My first question is the recipe I have calls for 17.5 lb Pilsner, 1 lb Cara, .44 lb Biscuit, .31 lb Aromatic, .25 lb Special B, .19 lb Chocolate. From what i gather, I should use 1.5 qt of water per lb for mash for normal mash, which equals about 7 gallons, and if I use 1.5 qt of water for sparging, both combined will equal over 14 gallons, that is 3 times more than I was wanting. Right now I only have 1 carboy.

My second question is, even if I cut it in 1/2, I would end up with about 6 gallons. My carboy may be a 6 gallon so this may work, but I gather both the mash and sparge water combined should equal the total anount.

The third question, and please forgive me on this one but I have no knowledge on yeast what so ever. The recipe calls for WLP530, would it make a big difference to use WLP500.

Last question is also on yeast. Would the yeast bought at a homebrew store be enough for 5 gallons, or would I need to do a starter on the yeast.

 

[paulster2626]

You sure that recipe isn't for 10 gallons? A lot of water will be absorbed by the grains. Until you become familiar with your boiloff rates and other ways water is "lost", just stick with the basic calculations.

Also yes, make a starter. Always with liquid yeast, at the very least just to make sure it's alive so you don't panic if fermentation doesn't take off right away. And try to keep your ferm. temps on the cooler side.

 

[LandoLincoln]

Water absorption is about a pint of water per pound of grain. That's what they say, anyway.

 

[Unibrow]

Also, you can boil away more wort if you keep it on the fire longer. Just make sure you account for hop utilization and a more concentrated wort when the boil is over.

 

[RM-MN]

I make 5 gallon batches of all grain and my base malt is never over 10 lbs and usually around 6 lbs which with the additions of the other malts ususally gets me at about 5.5% alcohol. 17 lbs of Pilsner sounds like a double batch, ie 10 gallons.

I'd suggest you start your all grain experience with a simpler recipe with fewer grains and learn the process. Once you have experience, then go for this recipe.

 

[Mrcrowley269]

Thanks guys...The recipe does not say how much it makes, that is why I questioned the amount of grain. I read, since the recipe did not provide the amount of water, that for normal, not thick or thin wort, to add 1.5 qt's per lb. for thick wart, 1qt, for thin 2qt. That is why I figured it was for a 10 gallon batch and I should concider cutting the grain in 1/2, along with the hops. Just wanted to make sure before I had 10 gallons and could only use 5, or ended up with a bunch of colored water.

 

[dcp27]

thats not for a 10gal recipe, westy is a pretty big beer and if it doesnt include sugar or is using 65% efficiency, then 17lbs is about right for pils. here's two clones
https://www.homebrewtalk.com/f73/pious-westvleteren-12-style-quad-multiple-147815/
http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_variation_006.pdf

1.5qt/lb sparge is usually not done with a bigger beer. the amount of sparge water is essentially whatever it takes to get you to pre-boil volume. so in this case about 3 gallons

500 will work, but itll produce a different brew. it'll be great either way.

 

[nebben]

Another thing to check before you commit to this is if you have room to mash that much grain with that much strike water. ~20 pounds of grain with 1.5qt water per pound will take up a lot of space. Check the Green Bay Mashers calculator ( Green Bay Rackers--Mash Calculators ) to see if it will work at that thickness. Either you may have to use a thicker mash or reduce the batch size if the calculator doesn't think it will fit in your mash tun.

Have fun and take it one step at a time!

 

[RM-MN]

I'd still say that you should start with a simpler beer. Learn the process, then go big.

 

[rebel80]

I'd still say that you should start with a simpler beer. Learn the process, then go big.

This. Also, brewing software is an essential when you go all-grain. If you don't want to shell out the bucks for promash or beersmith, hopville.com works great.

 

[OldWorld]

Just throw it all in and brew in the bag...No worries...You get less efficiency but the beer will come out fine.

a 6 gallon carboy is going to need head space for the kreuzen. My 5 gallon batches are almost always 4-4.5 gallons.

With that much grain your brew pot ought to be pretty large. Buy more carboys and your problems are solved.

One big brew day is often easier than multiple brew sessions. You can always brew in cheap plastic ale pales...

 

[BOBrob]

Wow thats a big beer to start with! You will need at least a 10 gal. (40qt) and I would fly sparge the addition water,as it won`t be much over the 7 gal. strike water to get the 6-6.5 gal. boil. Strike@ 7gal, absorbs 2.5/ fly spage 2gal. to get 6.5 pre boil @ 60min. That is just rough math. Unless you just figure for the grain & mix it thin without overflowing the MLT. let us know how things turn out. Cheers:rockin:

 

[DanaDana]

I have been doing a bit of all grain and I still do the math pen and paper style (it makes me feel Rustic). I agreed that its always wise to get more carboys, especially if you have a Belgian, lager or imperial, you don't want your carboy in use for so long without another home for your next batch!