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Topics - johnny_b

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1
All Grain Brewing / First time water "recipe"
« on: July 17, 2010, 06:44:39 AM »
Hello all,
I am planning to make an IPA and intend on modifying my water for the first time (other than Cl removal). From Beer Smith the stats are predicted to be:
OG - 1.069
Color - 8.9 SRM
IBU - 78.4
IBU/SG - 1.135

The batch size will be 10 gal with a boil volume of 12 gal.

I was thinking to add Gypsum and Epsom Salt to the mash and add some additional Gypsum to the boil.

Here are the details of the water from the EZ water spreadsheet:

Starting Water (ppm):                 
Ca:    32          
Mg:    8          
Na:    16.3          
Cl:    30          
SO4:    60.3          
HCO3:    27          
            
Mash / Sparge Vol (gal):    8.5    /    6.8    
Dilution Rate:    0%          
            
Adjustments (grams) Mash / Boil Kettle:    
CaCO3:    0    /    0    
CaSO4:    34    /    27    
CaCl2:    0    /    0    
MgSO4:    5    /    0    
NaHCO3:    0    /    0    
NaCl:    0    /    0    
HCL Acid:    0    /    0    
Lactic Acid:    0    /    0    
            
Mash Water / Total water (ppm):       
Ca:    272    /    271    
Mg:    22    /    16    
Na:    16    /    16    
Cl:    30    /    30    
SO4:    710    /    682    
CaCO3:    22    /    22    
            
RA (mash only):    -185    (0 to 0 SRM)
Cl to SO4 (total water):    0.04    (Very Bitter)


Grain Bill:
24 lbs 2 row
2 lbs 40L Crystal
1 lb flaked barley

2 lbs Extra light DME


As always, your input is greatly appreciated.

Thanks!

Steve

2
All Grain Brewing / Questions after first all grain
« on: May 05, 2010, 06:02:15 PM »
Hello all,
First off, all in all I think it went well, just have some questions about the numbers.

I am using Beersmith and the estimated boil volume was 7 gal, with the amount of water suggested, I collected 7.25 gal. This seems to be an easy adjustment in the equipment settings for next time.

The estimate for OG was 1.049 and I achieved 1.045 going in to the fermenter. This worked out to 62% efficiency according to Beersmith. I mashed at 154F with a ratio of 1.25 qt/lb for 60 min. (grain bill was 10 lbs for 5 gal batch) My mash tun is a 48 qt ice cube using a copper manifold with 4 main rails that are roughly equally spaced. There are slots cut at about 1/2" intervals in the copper tube.

I stirred the mash at mash in, mash out, and after adding the final sparge water. Before running off, I allowed the mash to sit for 10 min each time.

I did not take any pH readings and used the same filtered tap water that I have always used for extract.

Does my efficiency seem out of line?
Can it be improved by some obvious means that I may not know of?
Maybe a more vigorous or frequent stir?

Thanks in advance,
Steve

3
Equipment and Software / Three Tier Stand - Design Considerations
« on: January 12, 2010, 05:51:20 AM »
Hello all,

I am ready to tackle the build of a 3 tier brew stand, I have the capability of welding in my garage and intend on using 1" box tubing to build the structure. I am wondering if there are any issues that have been seen with certain design details that should be avoided or added. I will be using converted kegs for the HLT and kettle and an Igloo Ice Cube for my MLT. I envision about a two foot rise for every step, starting with the bottom of brew kettle at about 2 feet from the floor. I do plan on incorporating some small step platforms on the stand.

The kind of things that come to mind as potential issues are:

  • Heat shield for MLT
  • Not a large enough height difference
  • Being able to level the whole stand

Any help would be greatly appreciated.

Steve

4
Equipment and Software / False bottom hole size
« on: November 27, 2009, 05:27:04 PM »
Hello All,
I am considering fabricating a square false bottom for my mash tun. I have acquired a sheet of perforated 304 stainless with .125" diameter holes. Will these holes be too big for the bottom of the mash tun?

Any input is greatly appreciated.

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