Hey all,
Well that was my plan for batch sparging just to do it in two lots.
This is my water needed for My first AG
05-22-2006 Archies Firt All Grain Pilsner
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Monday May 22, 2006
Head Brewer:
Asst Brewer:
Recipe: Archies Firt All Grain Pilsner
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 5.00
Anticipated OG: 1.050 Plato: 12.46
Anticipated SRM: 3.1
Anticipated IBU: 41.7
Brewhouse Efficiency: 73 %
Wort Boil Time: 90 Minutes
Actual OG: 1.050 Plato: 12.46
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.94 by Volume: 5.04 From Measured Gravities.
ADF: 75.4 RDF 62.7 Apparent & Real Degree of Fermentation.
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 5.00 kg. Pilsener Germany 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 4.70 29.5 90 min.
10.00 g. Tettnanger Tettnang Pellet 4.70 6.0 45 min.
25.00 g. Tettnanger Tettnang Pellet 4.70 3.4 10 min.
25.00 g. Tettnanger Tettnang Pellet 4.70 2.8 5 min.
Yeast
-----
DCL Yeast S-23 SafLager W. Euro Lager
Mash Schedule
-------------
Mash Name: Archie
Total Grain Kg: 5.00
Total Water Qts: 11.04 - Before Additional Infusions
Total Water L: 10.45 - Before Additional Infusions
Tun Thermal Mass: 0.03
Grain Temp: 27 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccrification 10 60 67 65 Infuse 74 10.45 2.09
Total Water Qts: 11.04 - After Additional Infusions
Total Water L: 10.45 - After Additional Infusions
Total Mash Volume L: 13.79 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 26.75 Sparge Deadspace: 0.00 Total Into Mash: 26.75
Total Grain Kg: 5.00 Ltr Per Kg: 2.09 Total From Mash: 5.44
Mash Liters: 10.45
Grain Absorption: 5.01
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.25
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 30.94
Boil Time (min): 90.00 Evaporation Rate: 15.00
Amount after Boil: 23.98
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 23.98
Amount After Cooling (4 perc.): 23.02
Grain absorption rate is: 1.01 (L Per kg)
Evaporation rate is Percent per Hour
This formulation will yield 23.02 liters of fermentable wort.
You will need 37.20 liters of water for the complete brewing session.
So the way i figured i was going to work this. I'll start the Mash by heating 40l of water to the required temp. add 10.45l of heated water to the grain in the mash.
After 60 minutes drain the mash liquid until its nice and clean putting the stuff back into the mash that i drained out.
Drain the Mash until there is about 2 inches of liquid over the grain and then add another 13 litres of the correct temp water then do another 13 litres after that.
Do i need to run the liquid back through the mash again or is just once enough.
Cheers
Archie
Well that was my plan for batch sparging just to do it in two lots.
This is my water needed for My first AG
05-22-2006 Archies Firt All Grain Pilsner
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Monday May 22, 2006
Head Brewer:
Asst Brewer:
Recipe: Archies Firt All Grain Pilsner
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 5.00
Anticipated OG: 1.050 Plato: 12.46
Anticipated SRM: 3.1
Anticipated IBU: 41.7
Brewhouse Efficiency: 73 %
Wort Boil Time: 90 Minutes
Actual OG: 1.050 Plato: 12.46
Actual FG: 1.012 Plato: 3.07
Alc by Weight: 3.94 by Volume: 5.04 From Measured Gravities.
ADF: 75.4 RDF 62.7 Apparent & Real Degree of Fermentation.
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 5.00 kg. Pilsener Germany 1.038 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 4.70 29.5 90 min.
10.00 g. Tettnanger Tettnang Pellet 4.70 6.0 45 min.
25.00 g. Tettnanger Tettnang Pellet 4.70 3.4 10 min.
25.00 g. Tettnanger Tettnang Pellet 4.70 2.8 5 min.
Yeast
-----
DCL Yeast S-23 SafLager W. Euro Lager
Mash Schedule
-------------
Mash Name: Archie
Total Grain Kg: 5.00
Total Water Qts: 11.04 - Before Additional Infusions
Total Water L: 10.45 - Before Additional Infusions
Tun Thermal Mass: 0.03
Grain Temp: 27 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Saccrification 10 60 67 65 Infuse 74 10.45 2.09
Total Water Qts: 11.04 - After Additional Infusions
Total Water L: 10.45 - After Additional Infusions
Total Mash Volume L: 13.79 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 26.75 Sparge Deadspace: 0.00 Total Into Mash: 26.75
Total Grain Kg: 5.00 Ltr Per Kg: 2.09 Total From Mash: 5.44
Mash Liters: 10.45
Grain Absorption: 5.01
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.25
Top Up Water Added to Kettle: 0.00
Amount into Kettle: 30.94
Boil Time (min): 90.00 Evaporation Rate: 15.00
Amount after Boil: 23.98
Left in Kettle Deadspace: 0.00
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 23.98
Amount After Cooling (4 perc.): 23.02
Grain absorption rate is: 1.01 (L Per kg)
Evaporation rate is Percent per Hour
This formulation will yield 23.02 liters of fermentable wort.
You will need 37.20 liters of water for the complete brewing session.
So the way i figured i was going to work this. I'll start the Mash by heating 40l of water to the required temp. add 10.45l of heated water to the grain in the mash.
After 60 minutes drain the mash liquid until its nice and clean putting the stuff back into the mash that i drained out.
Drain the Mash until there is about 2 inches of liquid over the grain and then add another 13 litres of the correct temp water then do another 13 litres after that.
Do i need to run the liquid back through the mash again or is just once enough.
Cheers
Archie
