Hey Everyone,
I am looking to brew a 10.50 gallon batch of a low gravity cream ale where my plan is to to split the wort into two fermenters to do a side by side comparisson of fermenting with two different yeast - WY1056 (American Ale) and WY2112 (California Lager). Below you will find my recipe for reference.
My concern is with my grain bill being so small for a 10.5 gallon batch (15.5 gallons) is even if i use a mash thickness of 1.75 my sparge volume is still at 8.75 gallons. I feel if i sparge with this large of volume I risk extracting tannins. Should i be concerned?
Recipe Specifications
--------------------------
Boil Size: 13.44 gal
Post Boil Volume: 11.72 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.10 gal
Estimated OG: 1.046 SG
Estimated Color: 2.9 SRM
Estimated IBU: 17.7 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 8.0 oz Brewers Malt (2 Row) US (2.0 SRM) Grain 1 40.0 %
6 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 40.0 %
2 lbs Corn, Flaked (1.3 SRM) Grain 3 12.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.1 %
12.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 4.6 %
1.50 oz Cascade [6.30 %] - Boil 60.0 min Hop 6 17.7 IBUs
2.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 oz Liberty [4.30 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 9 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 16 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 27.13 qt of water at 159.2 F 151.0 F 75 min
I am looking to brew a 10.50 gallon batch of a low gravity cream ale where my plan is to to split the wort into two fermenters to do a side by side comparisson of fermenting with two different yeast - WY1056 (American Ale) and WY2112 (California Lager). Below you will find my recipe for reference.
My concern is with my grain bill being so small for a 10.5 gallon batch (15.5 gallons) is even if i use a mash thickness of 1.75 my sparge volume is still at 8.75 gallons. I feel if i sparge with this large of volume I risk extracting tannins. Should i be concerned?
Recipe Specifications
--------------------------
Boil Size: 13.44 gal
Post Boil Volume: 11.72 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.10 gal
Estimated OG: 1.046 SG
Estimated Color: 2.9 SRM
Estimated IBU: 17.7 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 8.0 oz Brewers Malt (2 Row) US (2.0 SRM) Grain 1 40.0 %
6 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 40.0 %
2 lbs Corn, Flaked (1.3 SRM) Grain 3 12.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.1 %
12.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 4.6 %
1.50 oz Cascade [6.30 %] - Boil 60.0 min Hop 6 17.7 IBUs
2.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 oz Liberty [4.30 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 9 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 16 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 27.13 qt of water at 159.2 F 151.0 F 75 min