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Topics - duboman

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46
Homebrewer Bios / New Bio: Gary Dubofsky
« on: April 16, 2013, 01:47:41 PM »


Gary Dubofsky
Glenview, IL
Club: The IBU's
Homebrewing since 2010-officially-dabbled prior back in the day.........
Became an AHA member about the same time
Favorite styles are Pales, Belgians and Wheats, both American and German
First Beer Brewed: Midwest Supplies "Black Dog Ale" Turned out surprisingly well and very drinkable but never brewed again
There really is no style I won't brew but I am not a fan of stouts, lambics or Barleywines
My favorite recipes are mostly wheats. I really like the challenge of making a simple beer great and wheat can pose a little challenge to get just right
I brew on a 3 tier gravity system churning out 6 gallon batches and brew outside all year
I generally brew twice per month
I really like Maris Otter and am a big fan of WY1968 for most of my Pales and IPAs
Big fan of Noble hops for most beers and the obvious "c"s for my American styles
My two favorite creations to date are "Andi's a Peach Wheat" and "Addie's Ale"-these took many trials but are finally perfect (at least we all think so)
My most unusual beer to date is my first Gose with Hibiscus flowers but I haven't tasted it yet so this could also become my first brewing disaster ;D

Thanks for letting me share, I love brewing and just about everything beer related and love this forum and all the knowledge out there!

Cheers!

47
Ingredients / Gose-How much Salt?
« on: April 12, 2013, 01:38:56 PM »
Not sure what happened but somehow this original thread was deleted or disappeared as I can no longer find it
Confused..............

Anyway, someone asked that I post the final recipe I put together for my Hibiscus Gose so I posted it in the recipe forum.

http://www.homebrewersassociation.org/forum/index.php?topic=15426.0

If someone out there knows where this original thread went to please restore it if possible:)

48
Beer Recipes / Hibiscus Gose
« on: April 12, 2013, 07:55:15 AM »
I had discussion on this recipe in the ingredients section and have finalized the recipe. I was asked to share so here it is. I am planning on brewing this up over the weekend and will try to remember to follow up once packaged and tasted. If you brew this up let me know what you think.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hibiscus Gose
Brewer: Commune Brewing Company
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.00 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.054 SG
Estimated Color: 5.4 SRM
Estimated IBU: 12.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
12.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
5 lbs 8.5 oz          Wheat (3.0 SRM)                          Grain         3        47.9 %       
2 lbs                 Acidulated (Weyermann) (1.8 SRM)         Grain         4        17.3 %       
2 lbs                 Munich Malt (9.0 SRM)                    Grain         5        17.4 %       
2 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         6        17.4 %       
1.00 oz               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           7        12.9 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -             
0.50 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         9        -             
20.00 g               Sea Salt (Boil 5.0 mins)                 Other         10       -             
2.00 g                Coriander Seed (Boil 5.0 mins)           Spice         11       -             
45.00 g               Hibiscus Flower-Dried (Boil 0.0 mins)    Spice         12       -             
1.0 pkg               German Ale (Wyeast Labs #1007) [124.21 m Yeast         13       -             


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 8.5 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 2.84 gal of water at 131.2 F        122.0 F       30 min       
Saccharification  Add 2.31 gal of water at 186.0 F        148.0 F       30 min       
Mash Out          Add 2.59 gal of water at 211.8 F        168.0 F       10 min       

Sparge: Fly sparge with 2.89 gal water at 168.0 F
Notes:
------
Conduct First Mash traditionally for conversion then add Acidulated Malt and perform second mash for 30 minutes or until pH drops to 3.75-3.8, sparge and boil

Gravity without Acidulated Malt=1.046 (anticipated)

Boulevard Amounts:
199g Hibiscus/31.5gallons
300g Coriander/33bbls
100g Sea Salt/31.5 gallons

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

49
Yeast and Fermentation / Wy 3522 Belgian Ardennes
« on: March 15, 2013, 01:57:29 PM »
Anybody ever use this yeast?

I will preface this by saying I am not a bottling noob-I only bottle and always have for as long as I've brewed so I know how to bottle and be patient but this yeast is throwing me.............

Belgian IPA
OG 1.084
FG 1.008

Brewed on 1/19 and bottled on 2/8. Bulk primed with 4.71oz with a finished volume of beer of 5 gallons.
When the beer was racked it was crystal clear and no trub was brought with it into the bottling bucket and bottled clear.

Last week I placed a bottle in the fridge for a few days for a sample. Upon pour it was still not fully carbonated which is not my concern as being so large it may just need more time but here is my dilemma: The pour was full of yeast floaties and there appears to be a solid 1/8-1/4 " of sedimant in the bottles and upon viewing my bottles today with a flashlight they all appear to have a large amount of floaties in them. They look like snow globes!

Even the new bottle I placed in the fridge 3 days ago still has yeast suspended in it! This is supposed to be highly flocculent and as mentioned no trub was racked when bottled so I am quite confused..........

Any one ever have this happen to them? Mind you, when I tasted the first, flat bottle A week or so ago the beer was fine with no off flavors or faults but I have never had yeast act like this before.

50
All Grain Brewing / Emphasize pilsner?
« on: March 13, 2013, 05:21:18 PM »
So I entered a Belgian blonde in a local comp and it scored a 33 which I was pretty pleased with but I'm confused...

Both judges said it was lacking the pilsner quality of the beer

The recipe was 85% pilsner !

Single infusion mash at 151 steady for 60 minutes and a 90 minute boil

Any thoughts as to what this comment means or how I would provide more emphasis? Could it be the water being too hard for the style?

51
All Grain Brewing / Next Step-Water
« on: March 05, 2013, 11:17:17 AM »
Looking to take the next step towards improving my beer:

I have been brewing all grain now for two years. The first year I spent improving my process and equipment to achieve consistency with my efficiency which I have now gotten to 82% across the board consistently!

The second year I spent refining my beers to the point where I have a nice line up of "house beers"
 that are in regular rotation, some have one me some medals along the way!

Now into my third year it is time to take the next step. For ease of conversation I will divide into light color and dark color beers. My light color beers are primarily by Belgians, Pales and IPAs, my darks are my holiday ales and porters. My concern with my pales and IPAs are hop presence. Bittering appears and tastes to be good but I know I can improve aroma and flavor but trust me, it is not due to not using enough hops!

I am in the 'burbs of Chicago and the info I have recieved in my report is:
Ca: 37ppm
Mg:14ppm
Na:17ppm
Cl:16ppm
SO4:26
CaCO3: 100ppm

My batch size is always 6.25 gallons and I have never had a problem with PH, whether dark or light the grain bill always and consistently brings me to 5.4-5.6 levels.

For my lighter beers I am trying to figure out what the best additions would be to bring out more of the hop flavor and aroma. I have downloaded Bru'n water and have done some initial reading but it's quite involved, or seems to be.............Trying to get a starting point of things I should be looking at!

For my dark beers I would like some input in my process as well as water. While I don't think astringency is a problem I think the overall quality of the beer can be improved with the water as well and how I should be handling the darker grains. Currently I mash them as part of the entire mash.  PH as mentioned always settles where it should be and I never sparge with water above 168F. Should I be adding the dark grains at batch sparge instead? My darker beers always seem to score lower than I think they taste and the comments I receive are always quite obtuse with really no defining reason. IMO, I feel as though a lot of people say astringent but it seems like a general catchall for a default flaw. When I and fellow drinkers have them we do not get the characteristics of astringency-confused

My final question would be how and water water to adjust. My set up involves a 7 gallon kettle for my strike and sparge water (basically strike water is heated first and used for mash, then filled again and heated for sparge) Should the adjustments be made to both water fills? Only Strike, or only sparge?

A little long winded I'm sure but I appreciate the help! Any other input or suggestions are greatly appreciated as well!

52
All Grain Brewing / Mash Schedule help please
« on: January 14, 2013, 08:10:35 AM »
Planning to brew up this Belgian IPA this coming Saturday and had a question regarding Mash schedule as this is the most Pilsner malt I've used in a recipe. The recipe is below and I am not sure if I should do a single infusion at 152 or a step infusion like 122 for 30 minutes and then raise to 152 for 30 minutes and then mash out. I batch sparge as well. Appreciate the input!

Recipe Specifications
--------------------------
Boil Size: 9.25 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 5.75 gal
Estimated OG: 1.074 SG
Estimated Color: 8.0 SRM
Estimated IBU: 67.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
11 lbs 8.0 oz         Pilsner (2 Row) Bel (2.0 SRM)            Grain         2        63.4 %       
3 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         3        16.5 %       
1 lbs 8.0 oz          Caravienne Malt (22.0 SRM)               Grain         4        8.3 %         
1 lbs 8.0 oz          Wheat, Torrified (1.7 SRM)               Grain         5        8.3 %         
10.1 oz               Aromatic Malt (26.0 SRM)                 Grain         6        3.5 %         
0.75 oz               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           7        25.6 IBUs     
1.00 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           8        15.9 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 15.0 min     Hop           9        12.1 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        10       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           11       7.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           12       4.9 IBUs     
1.50 oz               Orange Peel, Sweet (Boil 5.0 mins)       Spice         13       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 2.0 min    Hop           14       1.8 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         15       -             
1.25 tsp              Yeast Nutrient (Primary 3.0 days)        Other         16       -             



53
Beer Recipes / Belgian IPA Critique Please
« on: December 15, 2012, 08:38:29 AM »
So I put together a recipe modeled after Clown Shoes Tramp Stamp IPA after sampling a few and get a reply from the brewer that was kind enough to provide me the list of ingredients and the hops used in the recipe.

The only thing I added to the grain was the torrified wheat to try and bump up the richness of the head, not sure if it's really necessary though?

Looking for some input on the percentages/amounts used in the grain bill and thoughts asa well on what I came up with for the hop additions and amounts. Appreciate the feedback!

Recipe: Belgian IPA
Brewer: Commune Brewing Company
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.25 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 5.75 gal
Estimated OG: 1.073 SG
Estimated Color: 7.4 SRM
Estimated IBU: 58.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
13 lbs                Pilsner (2 Row) Bel (2.0 SRM)            Grain         2        71.9 %       
3 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         3        16.6 %       
1 lbs                 Caravienne Malt (22.0 SRM)               Grain         4        5.5 %         
10.1 oz               Aromatic Malt (26.0 SRM)                 Grain         5        3.5 %         
7.0 oz                Wheat, Torrified (1.7 SRM)               Grain         6        2.4 %         
1.00 oz               Columbus (Tomahawk) [14.00 %] - First Wo Hop           7        37.6 IBUs     
0.50 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           8        8.0 IBUs     
0.50 oz               Centennial [10.00 %] - Boil 15.0 min     Hop           9        6.1 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        10       -             
0.50 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           11       3.8 IBUs     
0.50 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           12       2.4 IBUs     
1.50 oz               Orange Peel, Sweet (Boil 5.0 mins)       Spice         13       -             
0.50 oz               Amarillo Gold [8.50 %] - Boil 2.0 min    Hop           14       0.9 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         15       -             
1.25 tsp              Yeast Nutrient (Primary 3.0 days)        Other         16       -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18 lbs 1.1 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 5.65 gal of water at 163.7 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (1.15gal, 4.63gal) of 168.0 F water
Notes:

54
Beer Recipes / Holiday Ale Critique
« on: August 24, 2012, 05:38:55 AM »
Cheers to all,
Trying my second iteration of my Holiday ale for the upcoming season. I am looking for something similiar to Anchor Brewing Christmas Ale so this is what I came up with after my first attempt last year fell a little short. This may be more complex than necessary so I am looking for some input:


Recipe Specifications
--------------------------
Boil Size: 8.95 gal
Post Boil Volume: 6.95 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.074 SG
Estimated Color: 29.1 SRM
Estimated IBU: 34.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10 lbs 8.0 oz         Maris Otter (Crisp) (4.0 SRM)            Grain         1        66.9 %       
1 lbs 12.0 oz         Caramel Malt - 80L (Cargill) (80.0 SRM)  Grain         2        11.1 %       
12.5 oz               Vienna Malt (Briess) (3.5 SRM)           Grain         3        5.0 %         
12.5 oz               Wheat, Torrified (1.7 SRM)               Grain         4        5.0 %         
11.8 oz               Wheat - White Malt (Briess) (2.3 SRM)    Grain         5        4.7 %         
7.0 oz                Chocolate (Briess) (350.0 SRM)           Grain         6        2.8 %         
7.0 oz                Victory Malt (biscuit) (Briess) (28.0 SR Grain         7        2.8 %         
4.6 oz                De-Bittered Black Malt (Dingemans) (550. Grain         8        1.8 %         
0.45 oz               Chinook [13.00 %] - First Wort 60.0 min  Hop           9        17.1 IBUs     
0.45 oz               Chinook [13.00 %] - Boil 30.0 min        Hop           10       11.9 IBUs     
0.22 oz               Northern Brewer [8.50 %] - Boil 15.0 min Hop           11       2.5 IBUs     
0.25 tsp              Irish Moss (Boil 10.0 mins)              Fining        12       -             
0.22 oz               Northern Brewer [8.50 %] - Boil 10.0 min Hop           13       1.8 IBUs     
2.00 tsp              Ginger Root (Boil 5.0 mins)              Herb          14       -             
0.22 oz               Northern Brewer [8.50 %] - Boil 5.0 min  Hop           15       1.0 IBUs     
2.00 tsp              Cardamon (Boil 5.0 mins)                 Spice         16       -             
0.25 oz               Northern Brewer [8.50 %] - Boil 0.0 min  Hop           17       0.0 IBUs     
1.0 pkg               California Lager (Wyeast Labs #2112) [12 Yeast         18       -             
2.00 Items            Fresh Orange Rind (Secondary 7.0 days)   Flavor        19       -             
2.00 Items            Cinnamon Stick (Secondary 7.0 days)      Spice         20       -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15 lbs 11.3 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 5.16 gal of water at 163.1 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (1.33gal, 4.60gal) of 168.0 F water
Notes:

Thanks!

55
Beer Recipes / Panama Red American Wheat
« on: June 21, 2012, 05:55:21 AM »
Looking for a little input on this. Want to make a Reddish colored American wheat with lemony/citrus hop profile so this is what I came up with on first concept. Using the Melanoiden for the red color and not getting the degree of red but afaid any more will make this too malty or do I have enough hop to balance? Any suggested adjustments are appreciated, I am not really a "to style" guy so the ABV and SRM are not overly important but I want this to be a nice summer satisfier, thanks!


Recipe: Panama Red Wheat
Brewer: Commune Brewing Company
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.97 gal
Post Boil Volume: 7.47 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 5.75 gal
Estimated OG: 1.055 SG
Estimated Color: 6.0 SRM
Estimated IBU: 42.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15.1 oz               Rice Hulls (Briess) (0.0 SRM)            Adjunct       1        6.6 %         
5 lbs 11.0 oz         Pale Malt (6 Row) US (2.0 SRM)           Grain         2        40.1 %       
5 lbs 10.8 oz         White Wheat Malt (2.4 SRM)               Grain         3        40.0 %       
13.3 oz               Melanoidin (Weyermann) (30.0 SRM)        Grain         4        5.9 %         
11.4 oz               Rye Malt (Briess) (3.7 SRM)              Grain         5        5.0 %         
5.3 oz                Munich (Cargill) (9.5 SRM)               Grain         6        2.3 %         
0.50 oz               Sorachi Ace [12.00 %] - First Wort 60.0  Hop           7        18.1 IBUs     
0.33 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           8        5.9 IBUs     
0.33 oz               Amarillo Gold [8.50 %] - Boil 20.0 min   Hop           9        4.7 IBUs     
0.25 oz               Ahtanum [6.00 %] - Boil 20.0 min         Hop           10       2.5 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        11       -             
0.50 oz               Sorachi Ace [12.00 %] - Boil 10.0 min    Hop           12       6.0 IBUs     
0.33 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           13       2.8 IBUs     
0.25 oz               Ahtanum [6.00 %] - Boil 10.0 min         Hop           14       1.5 IBUs     
0.25 oz               Ahtanum [6.00 %] - Boil 5.0 min          Hop           15       0.8 IBUs     
0.25 oz               Ahtanum [6.00 %] - Boil 0.0 min          Hop           16       0.0 IBUs     
1.0 pkg               American Wheat Ale (Wyeast Labs #1010) [ Yeast         17       -             
1.25 tsp              Yeast Nutrient (Primary 3.0 days)        Other         18       -             


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 14 lbs 2.9 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 3.19 gal of water at 132.1 F        122.0 F       30 min       
Saccharification  Add 2.84 gal of water at 192.6 F        152.0 F       30 min       
Mash Out          Add 2.48 gal of water at 211.0 F        168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun, , 2.16gal) of 168.0 F water
Notes:

56
Beer Recipes / Looking for some input please
« on: April 09, 2012, 07:17:06 AM »
So my neighbor found this recipe in the last BYO in the article about brewing with honey and wants to brew it, just curious about some thoughts:

American Blackberry Honey Wheat
Batch size: 6.25 G (Original is 5G, scaled up for my system)
Efficiency 75%
60 min boil
pre-boil vol 8.97G
Est OG 1.050
Est FG 1.011
IBU 21.7
SRM 4.2
ABV 5.1%

6lbs 10.4oz Wheat Malt
4lbs 15.8oz Maris Otter

1.39oz Wiliamette (60min)
.63lb Malto-dextrine powder (5 min)
.38oz Williamette (0 min)
3lbs Blackberry Honey (0 min)

Single infusion at 154F with 2 step batch sparge at 168F

The recipe stated clean american yeast and I was looking for a suggestion as well as any critique on the recipe. My thought is it doesn't seem to have much character or complexity.

Thanks!

57
Yeast and Fermentation / Crazy fermentation and first starter
« on: February 25, 2012, 07:37:58 AM »
I know I read something somewhere but can't find it now so here's my questions:
Made my first starter for a German Hefe with WY3068. I made a 2 liter with 2 cups of Munton's Extra Light DME 3 days prior to brew day and it took off like crazy and made a mess. I forgot about cold crashing and pitched the entire thing in a 6 gallon batch in a 6.5 gallon carboy, I know, not a lot of headspace.......

I rigged up the primary with a sanitized blow off tube and vessel and fermentation began in earnest in about 12 hours with major fermentation a little later. It appears that quite a bit of yeast made into the blow off vessel as there appears to be a nice cake at the bottom. My fermentation temp is right at 59 degrees.

Is the lack of head space a reason why there is so much yeast in the vessel?
Will this cause any overall issues with complete fermentation?
Was my starter made correctly with the amounts of DME-OG is 1.052
Should I be using the Fermi stuff now since I'm doing bigger batches to help keep the krausen down inf the starter and primary?

In addition, I wanted to do my first yeast harvest as well. Can I harvest both the vessel and the primary? Should I cold crash both the primary and the vessel once fermentation is complete, I can bring them in the garage which is about 35-40 degrees for a day, and then harvest when I transfer to bottle. If I'm planning on using the cake for the same beer again do I need to wash the yeast or can I save the whole thing as it is. The cake in the vessel looks pretty clean but I will assume there is a fair amount of trub in the primary.

Thanks for the help, love this place!

58
Questions about the forum? / Cannot post a picture to my profile
« on: December 27, 2011, 09:30:02 AM »
I am trying to post a picture to my profile from my flickr site and while the picture was uploaded it appears as a non-recognized icon. Is there a file size limit to the size of the picture uploaded? Any help is appreciated, cheers!

59
All Grain Brewing / Does shape of Tun matter?
« on: November 07, 2011, 03:23:24 PM »
I will start by saying I have heard the jokes about a certain cooler color making better beer, that being said we have been using a 5 gal igloo for our mash tun and have no problems meeting our gravities, pre-boil and OG. This weekend we brewed a much larger recipe and required a larger tun so we converted a 12gal cooler to use. We mashed according to schedule and did everything the same as we had been doing previously. The results this time were off quite a bit and the pre-boil gravities fell well short. We wound up adding DME to make up the difference which was really no big deal but my question is this: Does the shape of the cooler make a difference in relationship to the amount of grain, in other words are there certain proportions that should be met to achieve a better efficiency. If the grain bed is too shallow will that make a difference compared to a deeper bed in the way the grain will mash? I know this might sound like a stupid question but I had to ask..............BTW, the 5 gal. is yellow and the 12 gallon is blue..LOL!
Thanks (All water volumes were correct as well as the mash temperatures and the recipe amts were adjusted to correct for past efficiency measurements)

60
Extract/Partial Mash Brewing / Efficiency/procedure
« on: September 26, 2011, 01:35:12 PM »
After completing our second partial mash recipe I re-visited our first and have some questions about procedure and resulting efficiency issues and appreciate your insight:

Recipe:
3lbs 8oz Pale 2-row
8oz carapils
8oz crystal 40L
3.3lbs Pale LME
1oz Chinook 60 minutes
1 oz cascade 15minutes
1oz cascade 2 minutes
Wyeast 2112

Est. OG 1.048
Actual OG 1.040
Measured FG 1.010
Measured efficiency 50.8%
Single infusion 2-step batch sparge

Mash in 5.63qt @172.5 degrees
Step @156 degrees
2 step at 2.26 gallons @156 and 3.13 gallons at 156 degrees
Mash tun is a 5 gallon industrial Bev cooler with a screen, no false bottom

My supplier provided the crushed grains and they appeared to be done fine enough but not so fine to create a lot of dust so I am not sure that can be improved.

First question is regarding pre-boil reading. Is this done prior to adding the extract or after as with extract brewing we never did this and the extract was usually added once the water came to a boil (We do full boils)?

Second Question: Top off water, after the complete mash out we had only 5 gallons. Our system requires 6.25 gallons for a full boil with 1.15 boil off. Should I be topping off the volume prior to the boil and before or after the extract add or should I be boiling everything and then topping off the primary to arrive at the 5 gallons?

Third question: If the pre-boil reading is lower than expected how do I know how much DME to add to get to the expected gravity, is there a general rule of thumb like 1lb per 5 points for example?

For our second batch I just added a lb of DME to the boil because I just assumed from this recipe we would be well off. As a result we actually wound up being high on the OG. While I know this is not an exact science I also know that I shouldn't just be grasping at straws and guessing either, appreciate your help!

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