rude
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- 7/5/08
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Hello all I made a mill & set the gap to 1mm as what most do on this site after doing a search.
My rollers are 50mm & I have had a lot of trouble lautering ( had to go slow on the run offs)
I have been opening the gap slowly & at the moment (last brew) 1.25mm but still got 80%.
I really would like 75% to 70% for ease of lautering & knowing where Im at for recipe copy
Just did a Dr Sumarto TTL & got 1052 so will end up with 4.9% (depending on attenuation) beer when really I only wanted a 4.1% beer.
recipe as below
Timothy Taylor Landlord
English Pale Ale/Strong Bitter
Type: All Grain
Date: 22/09/2009
Batch Size: 25.00 L
Brewer: Rude
Boil Size: 30.11 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
4.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 87.21 %
0.60 kg Munich Malt (17.7 EBC) Grain 11.63 %
0.06 kg Chocolate Malt (886.5 EBC) Grain 1.16 %
30.00 gm Challenger [7.50 %] (60 min) Hops 22.9 IBU
25.00 gm Challenger [7.50 %] (20 min) Hops 11.6 IBU
25.00 gm Styrian Goldings [5.40 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.29 % Actual Alcohol by Vol: 4.95 %
Bitterness: 34.5 IBU Calories: 490 cal/l
Est Color: 19.1 EBC Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.16 kg
Sparge Water: 14.28 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 13.46 L of water at 74.4 C 67.8 C
10 min Mash Out Add 7.54 L of water at 91.5 C 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.2
Pressure/Weight: 121.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C
Notes
mashed in at 68c 80 min 14 litres ( strike 77c )
mo at 76.5c 10 litres (strike 94c )
sparged 76.5c ( strike 86c )
1st runnings 15 litres
sparge 15 litres only 25 litres
sparged again 10 litres ( 35 litres ) pitched 29/9/09
Created with BeerSmith
so I was wondering what other crew do or set there gaps at especially home made 50mm roller jobbies
By the way the munich 1 really hit me when I tasted this out of the fermenter very malty
My rollers are 50mm & I have had a lot of trouble lautering ( had to go slow on the run offs)
I have been opening the gap slowly & at the moment (last brew) 1.25mm but still got 80%.
I really would like 75% to 70% for ease of lautering & knowing where Im at for recipe copy
Just did a Dr Sumarto TTL & got 1052 so will end up with 4.9% (depending on attenuation) beer when really I only wanted a 4.1% beer.
recipe as below
Timothy Taylor Landlord
English Pale Ale/Strong Bitter
Type: All Grain
Date: 22/09/2009
Batch Size: 25.00 L
Brewer: Rude
Boil Size: 30.11 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
4.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 87.21 %
0.60 kg Munich Malt (17.7 EBC) Grain 11.63 %
0.06 kg Chocolate Malt (886.5 EBC) Grain 1.16 %
30.00 gm Challenger [7.50 %] (60 min) Hops 22.9 IBU
25.00 gm Challenger [7.50 %] (20 min) Hops 11.6 IBU
25.00 gm Styrian Goldings [5.40 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.29 % Actual Alcohol by Vol: 4.95 %
Bitterness: 34.5 IBU Calories: 490 cal/l
Est Color: 19.1 EBC Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.16 kg
Sparge Water: 14.28 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 13.46 L of water at 74.4 C 67.8 C
10 min Mash Out Add 7.54 L of water at 91.5 C 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.2
Pressure/Weight: 121.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C
Notes
mashed in at 68c 80 min 14 litres ( strike 77c )
mo at 76.5c 10 litres (strike 94c )
sparged 76.5c ( strike 86c )
1st runnings 15 litres
sparge 15 litres only 25 litres
sparged again 10 litres ( 35 litres ) pitched 29/9/09
Created with BeerSmith
so I was wondering what other crew do or set there gaps at especially home made 50mm roller jobbies
By the way the munich 1 really hit me when I tasted this out of the fermenter very malty