First all grain

[chub1]

I take it the 'homebrew' taste has gone?



Sent from my SM-T280 using Tapatalk

Nooooooooooooooooo
the kit twang has though!

 

[karloz]

Nooooooooooooooooo
the kit twang has though!

That's what I meant. I was a few beers in when I typed it 😊

Sent from my SM-T280 using Tapatalk

 

[iamthefly]

There is a great book by Greg Hughes, it's packed with recipes and charts for malt or hop characteristics, etc. Not too dear either, I'm always pleased with DK publisher quality and price.

 

[BeerisGOD]

If your considering getting BeerSmith, don't pay the whole price ($28=£22). I got my licence key from this Swedish homebrew shop, and it ended up under £15.

Cheers mate

I tried looking for brewmate but it didn't seem to want to download

 

[Rich Moyes]

Afternoon all, and sorry to hijack this thread.

I am after some help please, tomorrow morning i will be making the step from kits and attempting my first AG on my new Brewzilla v3.1
I have watched countless videos and read hundreds of threads on here, but there is one thing i could use some advice on please.

How much water do i need at the mash stage and the sparge stage?

Recipe is...
"

Crisp Extra Pale Maris Otter (3200 grams)
Crisp Munich Malt (1000 grams)
Fuggles Pellets (27 grams)
Willamette Pellets (31 grams)
Celeia (Styrian Goldings) Pellets (23 grams)
NBS Ale Yeast 12g (1 packs)


​

Method​

Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 23ltr
Original Gravity: 1.043
Final Gravity: 1.006
ABV %: 4.9
IBU: 25.9

THE MASH
Temperature °C: 65
Length (mins): 80
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

90 mins – 16g Fuggles & 19g Willamette

15 mins – 11g Fuggles & 12g Willamette

1tsp irish moss (not included)

0 mins – 23g Celieia (Styrian Golding)

Secondary additions and timing:

N/A

Yeast: NBS Ale Yeast
Fermentation temperature/steps: 20c until FG achieved

Comments:

A clone recipe for Tribute, a traditional Cornish Pale Ale​

"

My workings out have led me to around 11litres for the mash, followed by an additonal 20 litres for sparge.
but i have no idea if this is corret, close to being correct or if you will all read this and wonder what the hell is he on about.

any advise would be hugely appreciated

thanks

 

[SteveH]

My workings out have led me to around 11litres for the mash, followed by an additonal 20 litres for sparge.
but i have no idea if this is corret, close to being correct or if you will all read this and wonder what the hell is he on about.

I've got a Robobrew/Brewzilla and personally I'd reverse those measurements, mash in with about 20l, then aim to sparge with about 10 (maybe slightly less if you're worried about hitting your OG, it's easier to dilute than to add extra fermentables once in the fermenter).

That is mashing on the thin side, but I've found it's hard to recirculate properly unless it's fairly thin, this could be the crush of my grain though - I've only done half a dozen brews on it so far so others may have better suggestions.

You'll lose about 2.5-3l per hour during the boil, and some more to hop absorbtion and trub/losses in the kettle so a starting boil of around 30l should yield about 23l into the FV.

 

[Brew Dad]

I've got a Robobrew/Brewzilla and personally I'd reverse those measurements, mash in with about 20l, then aim to sparge with about 10 (maybe slightly less if you're worried about hitting your OG, it's easier to dilute than to add extra fermentables once in the fermenter).

That is mashing on the thin side, but I've found it's hard to recirculate properly unless it's fairly thin, this could be the crush of my grain though - I've only done half a dozen brews on it so far so others may have better suggestions.

You'll lose about 2.5-3l per hour during the boil, and some more to hop absorbtion and trub/losses in the kettle so a starting boil of around 30l should yield about 23l into the FV.

I agree with SteveH. Also have a Robobrew, and find a thinner mash works best. And in general, mash water volume should be more than sparge water, and a roughly 2 to 1 ratio seems to work (eg 20l mash, 10 L sparge) until you figure out your efficiency, boil off, etc.

 

[Rich Moyes]

Great! Thank both very much.
Think I’m all set for tomorrow now.

 

[Rich Moyes]

Right all done and quite happy with how it went, no real issues and a Og of 1044 with a target of 1046. So quite happy with that.

One question though, when taking a quick sip from the trial jar, it tastes significantly different to any kit I’ve done. Can really taste the Marris Otter, whilst the kits taste more like a very sweet beer

Is this normal?

 

[Brew_DD2]

Right all done and quite happy with how it went, no real issues and a Og of 1044 with a target of 1046. So quite happy with that.

One question though, when taking a quick sip from the trial jar, it tastes significantly different to any kit I’ve done. Can really taste the Marris Otter, whilst the kits taste more like a very sweet beer

Is this normal?

Don't worry about the taste of wort. The yeast will completely transform it and it will be unrecognisable.

 

[Rich Moyes]

That’s exactly what I wanted to hear. Cheers

 

[Keruso]

Afternoon all, and sorry to hijack this thread.

I am after some help please, tomorrow morning i will be making the step from kits and attempting my first AG on my new Brewzilla v3.1
I have watched countless videos and read hundreds of threads on here, but there is one thing i could use some advice on please.

How much water do i need at the mash stage and the sparge stage?

Recipe is...
"

Crisp Extra Pale Maris Otter (3200 grams)
Crisp Munich Malt (1000 grams)
Fuggles Pellets (27 grams)
Willamette Pellets (31 grams)
Celeia (Styrian Goldings) Pellets (23 grams)
NBS Ale Yeast 12g (1 packs)



Method​

Beer Style (main): British Ales
Beer Style (sub): Classic English-Style Pale Ale
Batch Size: 23ltr
Original Gravity: 1.043
Final Gravity: 1.006
ABV %: 4.9
IBU: 25.9

THE MASH
Temperature °C: 65
Length (mins): 80
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

90 mins – 16g Fuggles & 19g Willamette

15 mins – 11g Fuggles & 12g Willamette

1tsp irish moss (not included)

0 mins – 23g Celieia (Styrian Golding)

Secondary additions and timing:

N/A

Yeast: NBS Ale Yeast
Fermentation temperature/steps: 20c until FG achieved

Comments:

A clone recipe for Tribute, a traditional Cornish Pale Ale​

"

My workings out have led me to around 11litres for the mash, followed by an additonal 20 litres for sparge.
but i have no idea if this is corret, close to being correct or if you will all read this and wonder what the hell is he on about.

any advise would be hugely appreciated

thanks

I have a grainfather which is similar. Calculation for mash and sparge volume is:-
(Grain weight in KG x 2.7) + 3.5 = mash volume in litres.
((Final volume + boil loss + trub loss) - mash volume) + (grain weight x o.8) = sparge volume in litres.