tuskenraider
Well-Known Member
Recipe Specifications
--------------------------
Boil Size: 6.50 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.0 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.066 SG
Estimated Color: 8.6 SRM
Estimated IBU: 78.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6.50 gal Chicago, IL Water 1 -
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 85.7 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 7.1 %
1.00 oz Citra [11.40 %] - Boil 15.0 min Hop 6 17.3 IBUs
0.50 oz Citra [11.40 %] - Boil 5.0 min Hop 9 3.5 IBUs
0.50 oz Citra [11.40 %] - Boil 10.0 min Hop 8 6.3 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 10 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
2.00 oz Citra [11.40 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs
1.00 oz Warrior [16.70 %] - Boil 60.0 min Hop 5 51.0 IBUs
1 lbs Munich Malt - 10L (10.0 SRM) Grain 4 7.1 %
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.20 qt of water at 165.8 F 154.0 F 60 min
Sparge: Drain mash tun, Batch sparge with 1 steps (4.13gal) of 168.0 F water.
So I'm using the yellow 10 gal. Igloo cooler with false bottom. I got a pre-boil gravity of 1.052 and post boil of 1.058, so basically aweful efficiency apparently. My mash temp was 1 degree higher at 155 and measured the same at the end. I got 2.5 gal. from the first runnings and 4 from the 176 degree batch sparge. Maybe this changes with AG, but with my extract brews I started with 6.5 gal. of water and would end up with about 5.5 gal after the boil. Leaving the trub behind, I would have 5 gal. in the fermenter. With this batch I measured .75 gallons of trub and had 5 gal. in the fermenter, so kinda close. When calculating a batch size with software, and using the above recipe, what volume is really my batch size to get the proper target numbers? I figure if there is 5.75 gal. in the brew kettle at the end of the boil, that's really the batch volume, not the 5.5 I predicted. Since I plugged in 5.5 gal. the numbers were higher all around, so plugging in 5.75 for the batch lowered the expected OG gravity to 1.063, but still down 5 points. I guess I've never been quite sure, thoughts?
I wonder if I should have stirred the sparged grains during the 10 min. rest and that would have freed up more sugars, as that's about the only thing I can think of.
--------------------------
Boil Size: 6.50 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.0 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.066 SG
Estimated Color: 8.6 SRM
Estimated IBU: 78.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6.50 gal Chicago, IL Water 1 -
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 85.7 %
1 lbs Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 7.1 %
1.00 oz Citra [11.40 %] - Boil 15.0 min Hop 6 17.3 IBUs
0.50 oz Citra [11.40 %] - Boil 5.0 min Hop 9 3.5 IBUs
0.50 oz Citra [11.40 %] - Boil 10.0 min Hop 8 6.3 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 10 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
2.00 oz Citra [11.40 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs
1.00 oz Warrior [16.70 %] - Boil 60.0 min Hop 5 51.0 IBUs
1 lbs Munich Malt - 10L (10.0 SRM) Grain 4 7.1 %
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.20 qt of water at 165.8 F 154.0 F 60 min
Sparge: Drain mash tun, Batch sparge with 1 steps (4.13gal) of 168.0 F water.
So I'm using the yellow 10 gal. Igloo cooler with false bottom. I got a pre-boil gravity of 1.052 and post boil of 1.058, so basically aweful efficiency apparently. My mash temp was 1 degree higher at 155 and measured the same at the end. I got 2.5 gal. from the first runnings and 4 from the 176 degree batch sparge. Maybe this changes with AG, but with my extract brews I started with 6.5 gal. of water and would end up with about 5.5 gal after the boil. Leaving the trub behind, I would have 5 gal. in the fermenter. With this batch I measured .75 gallons of trub and had 5 gal. in the fermenter, so kinda close. When calculating a batch size with software, and using the above recipe, what volume is really my batch size to get the proper target numbers? I figure if there is 5.75 gal. in the brew kettle at the end of the boil, that's really the batch volume, not the 5.5 I predicted. Since I plugged in 5.5 gal. the numbers were higher all around, so plugging in 5.75 for the batch lowered the expected OG gravity to 1.063, but still down 5 points. I guess I've never been quite sure, thoughts?
I wonder if I should have stirred the sparged grains during the 10 min. rest and that would have freed up more sugars, as that's about the only thing I can think of.