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#1 Hines

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Posted 29 August 2018 - 10:41 AM

I found a buddy that brewed back in the day (20+ years ago).  He said he has never brewed an all grain batch.....so tonight, we brew!  

 

You guys have answered various annoying questions from me for over 10 years (damn!).  I've never been super happy with my brews but i'm hoping that i'll really start to tune things in.  I doubt i'll ever brew more than 2-5 times per year.  Take that at what it's worth.

Below is a copy of the recipe and the process i'll use.  Critique anything you wish.  I really can't change the recipe except for the amount of bittering hops.

 

Pale Ale

 

10lbs 2-Row

1.5lbs Caramel 60L
6 oz Dark Crystal 75L
 
.5 oz Magnum  (bittering @ 90 minutes)
1 oz  Ahtanum (@ 15 minutes)
 
3.75 gallons of strike water @ 165 degrees
 
Mash 60 minutes
 
6 Gallons of sparge water @ 170 degrees
 
Bring to boil
Add .5 oz Magnum at first sign of boil
Boil 75 minutes
Add 1 oz Ahtanum 
Boil 15 minutes
 
Cool with chiller to 80 degrees and transfer to sanitized glass carboy
 
 
Main questions
At which points do you suggest I take readings with refractometer?
Do you think my strike water amount is too low?
Should I reduce this total boil time to 60 minutes?
 
All take all advice & ribbing that you want to give!

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#2 LeftyMPfrmDE

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Posted 29 August 2018 - 10:48 AM

the water levels don't bother me. I'd take a reading after boiling. But, Only speaking on personal taste, that's a boat load of Crystal malt- a big, chewy beer. If that's what you want, awesome! I'd double the amount bittering hops to help counter balance the body of the beer, but that's just me.  


Edited by LeftyMPfrmDE, 29 August 2018 - 10:51 AM.

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#3 drez77

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Posted 29 August 2018 - 10:55 AM

The amount of crystal is fine by me.  I do not like crystal bombs but just did one with 2#'s and it is fine.

 

I do not get the 90 minute boil but whatever.  But really why!!!!

 

If you have the room in the MLT I would just add all the water at once and no-sparge it.  I would take a refract reading going pre boil and once the wort is cooled.

 

What is your water profile, pH and are you doign this all LODO :)

 

I would skip the 15 minute addition and instead add that at the end as your are chilling down.


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#4 Hines

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Posted 29 August 2018 - 10:59 AM

Thanks for the tips, i'll bump bittering from .5 to 1 oz.

 

drez, i know you boil for really short amounts of time.  Do you think a 60 minute boil would be sufficient?

 

I don't have room in the MLT to add all water and no sparge.  Unfortunately.

I have no idea what LODO is.

 

JiIfQ3a.jpg


Edited by Hines, 29 August 2018 - 11:00 AM.

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#5 drez77

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Posted 29 August 2018 - 11:04 AM

I would leave the bittering at 1/2 ounce but move the 15 to the end of boil

 

.5 oz Magnum  (bittering @ 960 minutes)
1 oz  Ahtanum (@ 15 0 minutes - Flame out)
 
Yes, 60 is better than 90. IMO   30 would be better :)
 
Very neutral and soft water. 

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#6 Hines

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Posted 29 August 2018 - 11:15 AM

30 minute boil huh?  I haven't followed all of your threads.  You don't think there is a huge difference between 60 and 30 for a recipe like this?


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#7 drez77

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Posted 29 August 2018 - 11:23 AM

30 minute boil huh?  I haven't followed all of your threads.  You don't think there is a huge difference between 60 and 30 for a recipe like this?

No.  Why would there be?  If you wanted to keep the bitterness the same as the 90 or 60 minute boil you just adjust the 30 minute addition.

 

I am hurt you have not followed my threads... :mellow: :unsure: :crybaby: :D


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#8 pickle_rick

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Posted 29 August 2018 - 11:23 AM

I do all 30 minute boils now.
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#9 drez77

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Posted 29 August 2018 - 11:24 AM

I do all 30 minute boils now.

:cheers:


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#10 Hines

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Posted 29 August 2018 - 11:26 AM

so if i drop to 30 minutes, stay at half ounce for bittering?

 

I'll do the flame out addition instead of 15 minutes.


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#11 drez77

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Posted 29 August 2018 - 11:35 AM

so if i drop to 30 minutes, stay at half ounce for bittering?

 

I'll do the flame out addition instead of 15 minutes.

Assuming 1.050 for the OG and 11% on the Magnum the IBU are the folowing

 

.5oz at 60 - 19 IBU

.5oz at 30 - 13 IBU

.75oz  at 30 -19.3 IBU

 

If you have the ability to bump up to .75 that would match the IBU amount.


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#12 djinkc

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Posted 29 August 2018 - 12:00 PM

30 minutes sound good to me if you can figure out how to get to your post boil volume/gravity.  For me that's too much crystal - maybe not for what you want though.


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#13 Hines

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Posted 29 August 2018 - 05:57 PM

Gravity reading ended up being 1.046, maybe 1.047 (my new glasses haven’t arrived yet)
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#14 miccullen

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Posted 29 August 2018 - 06:04 PM

Gravity reading ended up being 1.046, maybe 1.047 (my new glasses haven’t arrived yet)

close enough!


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#15 drez77

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Posted 29 August 2018 - 06:31 PM

close enough!


Agree!
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#16 Bklmt2000

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Posted 29 August 2018 - 06:32 PM

Gravity reading ended up being 1.046, maybe 1.047 (my new glasses haven’t arrived yet)

 

It'll make beer. 


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#17 Hines

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Posted 29 August 2018 - 06:52 PM

It'll make beer.

Fact
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#18 Bklmt2000

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Posted 29 August 2018 - 07:11 PM

We'll need a pic of the final product once it's ready.

 

Are you kegging or bottling?


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#19 Hines

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Posted 30 August 2018 - 07:06 AM

I'm going to bottle.  My kegging setup was nothing but headaches.

 

My only concern is the yeast.  I did the smack pack when I got home (forgot to take it out of fridge before i left for work).   I chilled the wort down to 80 and capped the carboy until i thought the smack pack was ready.   I left it all night and it didn't really swell any at all.  i went ahead and pitched it this morning though.    

Worst case scenario is nothing happens within 3 days and I pitch more yeast. 


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#20 pickle_rick

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Posted 30 August 2018 - 07:20 AM

Wait, kegging more of a pita than bottling??? These are words I never would have expected to hear!
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