And just to be sure, the recipe calls for carafa III malt, it that the one with husk?
Thanks!
The description before the recipe says "de-bittered" so that would be the carafa special, the huskless.
And just to be sure, the recipe calls for carafa III malt, it that the one with husk?
Thanks!
I am planning on brewing the above Wookey Jack recipe this weekend. Mostly b/c it saves me an additional trip to the brew shop, I will likely get two tubes of yeast and bypass the starter (or do a small one the day before). After reading the above posts on yeast for this, I'm tempted to pitch one tube of 002 and one of 007...thoughts?
If my LHBS dont have carafa 3 special, can i sustitute that malt with blackprinz? or can i use plain cafara 3?
thanks!
Not sure what that means, but when I enter that into Brun Water I get 1.16 g/gal gypsum and 0.39 g/gal CaCl, which gets 99 ppm Ca, 171 ppm sulfate and 49.2 ppm chloride.
Does that sound right?
I'm still learning how to use the spreadsheet, but I get an estimated pH of 5.21 when I enter those grains (using "roast malt" for everything except the 2 row - is that correct?).
Can you explain what I'm doing wrong?
But I put that I was using 100 RO water, so it doesn't depend on my water report input. I'm not sure where it gets the pH from when using RO water, but changing the pH on tabs 1 or 2, don't change the estimated pH.it all depends of your water report and initial pH...and yes...change your rye malt to base malt...it will increase your final pH
But I put that I was using 100 RO water, so it doesn't depend on my water report input. I'm not sure where it gets the pH from when using RO water, but changing the pH on tabs 1 or 2, don't change the estimated pH.
So when I change the rye malt to a base malt (all other are roast malt except the 2 row), the pH goes up to 5.36 with 100% RO, the mineral additions I mentioned (1.16 g/gal gypsum and 0.39 g/gal CaCl) and using 9 gallons mash water and 0 sparge (I BIAB).
Any idea why it's not predicting what you are saying will happen?
Seems that's backwards from everyone else. But whatever works for you!I primary in a glass carboy so I can observe fermentation then secondary in a plastic bucket.
During primary, you want space for the krausen. People do primary in 6 gal carboys, but buckets are very common too.
During secondary, you want to minimize the headspace to avoid oxidation, so that's why many people use 5 gal carboys to secondary.
Trying to put this together in beersmith but it does not have cara-rye or midnight wheat. tried searching thread but couldn't find it. Anyone have advice on this?
juggabrew said:So I'm reading all these great things about the recipe. And yes I have had this in Denver and its awesome…this is why I want to make it. Now onto my concerns/confussion
From FW website:
http://www.firestonebeer.com/beers/products/wookey-jack-April-2012-
The ABV and color are off slightly but the biggest difference is the IBU's. Now when I punch the recipe in beer smith exactly as written it gives me the following:
Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 8.12 gal (would be 7.46 gal if its a 60 min boil)
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Estimated OG: 1.081 SG
Estimated Final Gravity: 1.023 SG
Estimated Color: 35.6 SRM (FW website: 45 SRM)
Bitterness: 59.8 IBU (FW Website: 80 IBUs)
Estimated Alcohol by Volume: 7.6 % (FW Website: 8.3%)
OP:
Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Estimated Original Gravity: 1.080 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 39.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %
skeezer, how are you calculating your estimates? boil off rate? absorption? deadspace? Please don't feel like I'm trying to criticize your recipe but I would like to get as close as possible. I'm just confused after looking at FW website.
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