I just switched to all grain brewing and I am having issues hitting the proper numbers. I do a batch sparge with a DIY converted 10gal igloo water cooler and a 10gal kettle.
1st batch was a Brown Porter
Grain Bill:
9 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
4.0 oz Black (Patent) Malt (500.0 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
Mash
heated 3 gal water to 169 deg,
poured into mash tun
covered and let set
grain temp 72 deg
poured in grains and 1tbs 5star 5.2, when water was 162 deg, stirred well
temp now 150 and falling, added 1gal boiling water, raised temo to 153
let sit for 60 min, after 60 min mash temp was 150
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total water in 4 gal total water out 3.1gal
poured in 3.5 gallons of 168 deg sparge water let sit 20 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total sparge in 3.5 gal, total sparge out 3.5 gal
Total volume to kettle 6.6 gal
Total volume to fermenter 4.6 gal (before pitching yeast starter)
sg 1.042 @ 85 deg (estimated 1.046)
og 1.052 @ 75 deg (estimated 1.056, before yeast starter)
yeast starter was 800ml
conversion efficency of 72%, brewhouse of 62%
2nd batch is a Saison
Grain Bill
5 lbs 8.0 oz Pale Malt (2 Row) Bel (3.0 SRM)
3 lbs 4.0 oz Red Wheat (4.1 SRM)
1 lbs Wheat, Flaked (1.6 SRM)
Mash
heated 3.5 gal to 171 deg
poured into mash tun, closed lid, let set till temp was 168
grain temp 72
poured in grain and 1tbs 5star 5.2, mixed well
temp 157
let sit 60 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total water in 3.5 gal, total water out 1.5gal
poured in 3.5gal sparge water at 168 deg, let sit 20 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total sparge volume in 3.5, total sparge volume out 3.5
total volume in kettle at this point 5gal
not quite to my estimated pre boil volume of 6.5gal
heated 1.5 gal water to 168, pourerd in mash tun mixed well let sit 20 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total volume out 1.5 gal
total boil volume 6.5 gal
total volume to fermenter 4.5gal (before yeast starter)
sg 1.034 (estimated 1.044)
og 1.044 (estimated 1.050, before yeast starter)
calculations conv efficiency of 61%, brewhouse of 56%
My porter wasnt bad, just a little off from estimates and percentage wasnt bad. Now on the other hand the Saison was horrible and very difficult,, I tried to do it exactly like the Porter but it didnt work out to well.
Am I doing something wrong, or what can I change?
1st batch was a Brown Porter
Grain Bill:
9 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
4.0 oz Black (Patent) Malt (500.0 SRM)
4.0 oz Chocolate Malt (350.0 SRM)
Mash
heated 3 gal water to 169 deg,
poured into mash tun
covered and let set
grain temp 72 deg
poured in grains and 1tbs 5star 5.2, when water was 162 deg, stirred well
temp now 150 and falling, added 1gal boiling water, raised temo to 153
let sit for 60 min, after 60 min mash temp was 150
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total water in 4 gal total water out 3.1gal
poured in 3.5 gallons of 168 deg sparge water let sit 20 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total sparge in 3.5 gal, total sparge out 3.5 gal
Total volume to kettle 6.6 gal
Total volume to fermenter 4.6 gal (before pitching yeast starter)
sg 1.042 @ 85 deg (estimated 1.046)
og 1.052 @ 75 deg (estimated 1.056, before yeast starter)
yeast starter was 800ml
conversion efficency of 72%, brewhouse of 62%
2nd batch is a Saison
Grain Bill
5 lbs 8.0 oz Pale Malt (2 Row) Bel (3.0 SRM)
3 lbs 4.0 oz Red Wheat (4.1 SRM)
1 lbs Wheat, Flaked (1.6 SRM)
Mash
heated 3.5 gal to 171 deg
poured into mash tun, closed lid, let set till temp was 168
grain temp 72
poured in grain and 1tbs 5star 5.2, mixed well
temp 157
let sit 60 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total water in 3.5 gal, total water out 1.5gal
poured in 3.5gal sparge water at 168 deg, let sit 20 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total sparge volume in 3.5, total sparge volume out 3.5
total volume in kettle at this point 5gal
not quite to my estimated pre boil volume of 6.5gal
heated 1.5 gal water to 168, pourerd in mash tun mixed well let sit 20 min
slowly opened valve and filled a 2qt pitcher with worth and poured back in (X3)
total volume out 1.5 gal
total boil volume 6.5 gal
total volume to fermenter 4.5gal (before yeast starter)
sg 1.034 (estimated 1.044)
og 1.044 (estimated 1.050, before yeast starter)
calculations conv efficiency of 61%, brewhouse of 56%
My porter wasnt bad, just a little off from estimates and percentage wasnt bad. Now on the other hand the Saison was horrible and very difficult,, I tried to do it exactly like the Porter but it didnt work out to well.
Am I doing something wrong, or what can I change?