I have this recipie: https://www.homebrewsupply.com/media/pdf/All_Grain_PDFs/AG_INS_TheQuadzilla.pdf
Here are my brew day notes with temps and volumes. This brew was messed up, and I ended up filling a 6.5 gallon carboy plus 20% of a 5 gallon carboy with wort after the boil. My equipment is 2 keggles, one for mashing and one for boiling.
I think the beer is going to come out amazing, but I am certain that I am not going to hit 11.6% ABV. I punched stuff into BeerSmith and they estimate my AVB to come out at 11.2% but I think thats still higher than reality.
I know this is a silly request, but can someone glance at my brew steps and maybe point out major flaws so I can correct for next time?
Brew Day - Quadzilla
Steps
Fill mash keggle with 6.03 Gal H2O
Turn on heater and heat to 164.8
Take off heater and put boil keggle on heater filled with 3.94 gallons and heat to boiling
Add grains to mash tun slowly, stir
Temp should be 152-154- add hot/cold to make up difference
Set 60m timer and cover keggle
Measure temp after 60m
Mash out, add 2 (rough) gallons of boiling water to raise temp to 170
Rest for 10m
Transfer hot water from boil keggle into 5-gallon cooler to keep hot 185 ish (I skipped this step)
Place boil keggle on floor
Vourlauf runnings until clear slowly
Run hose from mash tun to boil keggle and begin to quickly drain all wort
Once wort is in boil keggle measure wort and record
Close valve in mash tun
Add sparge water to mash tun at 185 ish
Stir mash
Vourlauf
Collect runnings, then drain mash into boil kettle
We need 7.94 g pre boil water. If we are low add more water through grain bed. If high, longer boil
Move boil kettle to burner and turn on full blast
Measure Gravity
Once boiling, set timer for 90m
After 30m, add 1.25oz Northern Brewer hops
After 45m (15m left) put immersion chiller into wort to steralize
Add 1/2 lb Maltodextrine
After timer is off, turn off heat
Add 2 lb Candi Syrup
Cool wort with chiller to 80 degrees, measure temp in tank
Stir beer to cool quicker
Drain into fermenter, use screen to catch nonsense and aerate beer
Rock/shake fermenter a bit
Measure G
Add yeast starter
Sanitize and insert airlocks, temp probe, etc
Set ferm temp to 65-66 until ferm done
Raise temp to 72 degrees and split to secondary leave behind trub
Once fermentation is done, add in 1 lb of toasted coconut in bag to 1 carboy
Once fermentation is done, add in 1 lb of rum soaked toasted coconut in bag to 1 carboy
Here are my brew day notes with temps and volumes. This brew was messed up, and I ended up filling a 6.5 gallon carboy plus 20% of a 5 gallon carboy with wort after the boil. My equipment is 2 keggles, one for mashing and one for boiling.
I think the beer is going to come out amazing, but I am certain that I am not going to hit 11.6% ABV. I punched stuff into BeerSmith and they estimate my AVB to come out at 11.2% but I think thats still higher than reality.
I know this is a silly request, but can someone glance at my brew steps and maybe point out major flaws so I can correct for next time?
Brew Day - Quadzilla
Steps
Fill mash keggle with 6.03 Gal H2O
Turn on heater and heat to 164.8
Take off heater and put boil keggle on heater filled with 3.94 gallons and heat to boiling
Add grains to mash tun slowly, stir
Temp should be 152-154- add hot/cold to make up difference
Set 60m timer and cover keggle
Measure temp after 60m
Mash out, add 2 (rough) gallons of boiling water to raise temp to 170
Rest for 10m
Transfer hot water from boil keggle into 5-gallon cooler to keep hot 185 ish (I skipped this step)
Place boil keggle on floor
Vourlauf runnings until clear slowly
Run hose from mash tun to boil keggle and begin to quickly drain all wort
Once wort is in boil keggle measure wort and record
Close valve in mash tun
Add sparge water to mash tun at 185 ish
Stir mash
Vourlauf
Collect runnings, then drain mash into boil kettle
We need 7.94 g pre boil water. If we are low add more water through grain bed. If high, longer boil
Move boil kettle to burner and turn on full blast
Measure Gravity
Once boiling, set timer for 90m
After 30m, add 1.25oz Northern Brewer hops
After 45m (15m left) put immersion chiller into wort to steralize
Add 1/2 lb Maltodextrine
After timer is off, turn off heat
Add 2 lb Candi Syrup
Cool wort with chiller to 80 degrees, measure temp in tank
Stir beer to cool quicker
Drain into fermenter, use screen to catch nonsense and aerate beer
Rock/shake fermenter a bit
Measure G
Add yeast starter
Sanitize and insert airlocks, temp probe, etc
Set ferm temp to 65-66 until ferm done
Raise temp to 72 degrees and split to secondary leave behind trub
Once fermentation is done, add in 1 lb of toasted coconut in bag to 1 carboy
Once fermentation is done, add in 1 lb of rum soaked toasted coconut in bag to 1 carboy
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