Bizarre
Well-Known Member
- Joined
- 3/4/06
- Messages
- 134
- Reaction score
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Well I finally got around to doing it I finally joined the dark side. After making excuses for about the last month and thinking na I cant do it cause of this that or the other reason I thought Sod it Im doing it. I have cut my teeth a little by doing heaps of partials so the prospect of flying solo for an AG didnt really worry me (ok it did hehe but only just a little bit!!).
My only concern was that I still do not have a huge S/S pot yet (next pay day!) so I did a lower volume batch (only 20 litres).
It all went fairly straight forward too which surprised me no end! My recipe was based on Kong and Warrens bitters from the recipes section slightly different due to what was available at my LHBS but it went along the lines of:
Bizarre Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
04-A Bitter & English Pale Ale, Ordinary Bitter
Min OG: 1.030 Max OG: 1.038
Min IBU: 20 Max IBU: 40
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 3.84
Anticipated OG: 1.044 Plato: 10.97
Anticipated SRM: 7.0
Anticipated IBU: 32.8
Brewhouse Efficiency: 77 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 21.05 L
Pre-Boil Gravity: 1.042 SG 10.44 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.1 3.50 kg. TF Maris Otter Pale Ale Malt UK 77.43 3
4.7 0.18 kg. JWM Amber Malt Australia 80.01 23
2.1 0.08 kg. JWM Crystal 140 Australia 72.48 74
2.1 0.08 kg. TF Caramalt UK 69.75 19
Potential represented as Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
26.00 g. Target Pellet 11.00 24.0 30 min.
26.00 g. Goldings - E.K. Pellet 4.75 5.4 15 min.
26.00 g. Goldings - E.K. Pellet 4.75 3.4 5 min.
Yeast
-----
WYeast 1098 British Ale
The mash went ok and my esky held its temperature no worries my dough in temp was 78C which gave me a mash temperature of 64.5C when it had all settled down. I mashed using 11 Litres of water giving me about 2.86L per Kg of grain.
1 Hour into the mash I had to adjust the temperature a little with hot water, to take it up from 63C to 65C again (I Guess I could have left it really). Sparging was something I was stressing about a bit, but it turned out to be a breeze. I decided to work my overall volume on the maximum 6L of water per kilo of grain rule I have read of on AHB a couple of times giving me an overall max liquid volume of 22.8L. Seeing I had already used 11L for the mash I decided to do 2 x 5L sparges, to give me a total volume of 21L (well below the near 23L mark so hopefully no tannins). My 2 sparges were done at 78C and I set my ball valve to allow it all to drain in about 10 minutes. I wondered about a 3rd mini sparge to get all the sugars, but at that point the SG of the runnings was about 1.012, so I decided not to bother.
I did my usual 1 hour boil with hop additions over the last 30 minutes, and that all went very smoothly. For cooling I used an old fish tank power filter head I had knocking around, to create a bit of movement in my laundry trough, and heaps of frozen water bottles to reduce the temp (not all at once!!). I was stirring the wort every five minutes or so and I got it down to a respectable temperature in about 30 minutes I think.
When I poured it in my fermenter I realised I only ended up with 11 litres of wort with an SG of 1.084!! I topped it up (in stages and checking the SG each time) to 20 litres with a final SG of 1.045 (a little over target for the recipes but I didnt want to dilute it much more). I based my recipe on a 65% efficiency in Promash, which is what I was getting with the partials I was doing, but on adjusting it in promash afterwads, it look like I got around the 77% efficiency mark which I was pretty chuffed about.
Points for next time I need a bigger pot for sure!! I want to build a stand/table to take my mash tun etc, so that SWMBO doesnt get cranky with me doing it in the kitchen! Oh yeah and maybe I better turn down the flames a bit to, so I dont evaporate off so much water!!
I have included some pictures too cause I know you all love a bit of beer porn!! LOL
I know this post is of Pistol Patch like proportions hehe but I wanted to share the info so that others who are thinking of doing AG might actually try it too. Its honestly not as "scarey" as you might think - if an idiot like me can manage it you guys can too (if you wanna that is). Oh yeah Ill let yas all know what it goes like and tastes like over the next couple of weeks or so!
Happy beer drinking!!
Cheers
Paul
:chug:
My only concern was that I still do not have a huge S/S pot yet (next pay day!) so I did a lower volume batch (only 20 litres).
It all went fairly straight forward too which surprised me no end! My recipe was based on Kong and Warrens bitters from the recipes section slightly different due to what was available at my LHBS but it went along the lines of:
Bizarre Bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
04-A Bitter & English Pale Ale, Ordinary Bitter
Min OG: 1.030 Max OG: 1.038
Min IBU: 20 Max IBU: 40
Min Clr: 6 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 3.84
Anticipated OG: 1.044 Plato: 10.97
Anticipated SRM: 7.0
Anticipated IBU: 32.8
Brewhouse Efficiency: 77 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 21.05 L
Pre-Boil Gravity: 1.042 SG 10.44 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.1 3.50 kg. TF Maris Otter Pale Ale Malt UK 77.43 3
4.7 0.18 kg. JWM Amber Malt Australia 80.01 23
2.1 0.08 kg. JWM Crystal 140 Australia 72.48 74
2.1 0.08 kg. TF Caramalt UK 69.75 19
Potential represented as Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
26.00 g. Target Pellet 11.00 24.0 30 min.
26.00 g. Goldings - E.K. Pellet 4.75 5.4 15 min.
26.00 g. Goldings - E.K. Pellet 4.75 3.4 5 min.
Yeast
-----
WYeast 1098 British Ale
The mash went ok and my esky held its temperature no worries my dough in temp was 78C which gave me a mash temperature of 64.5C when it had all settled down. I mashed using 11 Litres of water giving me about 2.86L per Kg of grain.
1 Hour into the mash I had to adjust the temperature a little with hot water, to take it up from 63C to 65C again (I Guess I could have left it really). Sparging was something I was stressing about a bit, but it turned out to be a breeze. I decided to work my overall volume on the maximum 6L of water per kilo of grain rule I have read of on AHB a couple of times giving me an overall max liquid volume of 22.8L. Seeing I had already used 11L for the mash I decided to do 2 x 5L sparges, to give me a total volume of 21L (well below the near 23L mark so hopefully no tannins). My 2 sparges were done at 78C and I set my ball valve to allow it all to drain in about 10 minutes. I wondered about a 3rd mini sparge to get all the sugars, but at that point the SG of the runnings was about 1.012, so I decided not to bother.
I did my usual 1 hour boil with hop additions over the last 30 minutes, and that all went very smoothly. For cooling I used an old fish tank power filter head I had knocking around, to create a bit of movement in my laundry trough, and heaps of frozen water bottles to reduce the temp (not all at once!!). I was stirring the wort every five minutes or so and I got it down to a respectable temperature in about 30 minutes I think.
When I poured it in my fermenter I realised I only ended up with 11 litres of wort with an SG of 1.084!! I topped it up (in stages and checking the SG each time) to 20 litres with a final SG of 1.045 (a little over target for the recipes but I didnt want to dilute it much more). I based my recipe on a 65% efficiency in Promash, which is what I was getting with the partials I was doing, but on adjusting it in promash afterwads, it look like I got around the 77% efficiency mark which I was pretty chuffed about.
Points for next time I need a bigger pot for sure!! I want to build a stand/table to take my mash tun etc, so that SWMBO doesnt get cranky with me doing it in the kitchen! Oh yeah and maybe I better turn down the flames a bit to, so I dont evaporate off so much water!!
I have included some pictures too cause I know you all love a bit of beer porn!! LOL
I know this post is of Pistol Patch like proportions hehe but I wanted to share the info so that others who are thinking of doing AG might actually try it too. Its honestly not as "scarey" as you might think - if an idiot like me can manage it you guys can too (if you wanna that is). Oh yeah Ill let yas all know what it goes like and tastes like over the next couple of weeks or so!
Happy beer drinking!!
Cheers
Paul
:chug: