Author Topic: First "big" beer  (Read 1626 times)

Offline burnsie

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First "big" beer
« on: November 06, 2013, 10:13:29 AM »
Brewing sat with a friend and it's my first attempt at a 10% abv beer. Have about 18.5 lbs of grain. I've read a lot of different methods on how to mash and sparge a beer of this size. Looking for some pointers before sat to help hit the desired OG. Thanks
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Offline tschmidlin

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Re: First "big" beer
« Reply #1 on: November 06, 2013, 10:15:44 AM »
Can you explain your equipment?  If we know what your gear is like we can give you better advice.
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Offline Steve in TX

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Re: First "big" beer
« Reply #2 on: November 06, 2013, 10:19:13 AM »
Plan for a lower than expected pre-boil gravity and keep some DME on hand.

Offline burnsie

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Re: First "big" beer
« Reply #3 on: November 06, 2013, 10:21:09 AM »
MY mash tun is a chest cooler, my buddy has a pot with a screen but he's reluctant to use it to mash in. (afarid of scorching the grains). Typically fly sparge. My efficiency with my cooler tends to be around 72-75. Have lots of big pots and burners. Not sure what set up we will use. It's his brew really I may try to talk him into mashing in his pot but unsure if he will want to.
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Offline goschman

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Re: First "big" beer
« Reply #4 on: November 06, 2013, 10:23:03 AM »
What style of beer are you brewing? It may be helpful to mash low and add a small % of basic table sugar to ensure your FG isn't too high. Plan for 5-10% lower efficiency if not more...

Offline burnsie

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Re: First "big" beer
« Reply #5 on: November 06, 2013, 10:24:57 AM »
A Russian imperial stout, I told him to have some DME on hand, he wants it to be an imperial pumpkin for next fall, i suggested molasses as another possibility.
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Offline redbeerman

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Re: First "big" beer
« Reply #6 on: November 06, 2013, 10:34:09 AM »
Don't use very much molasses.  A little goes a long way.  The flavor is very strong, even in dark beers.
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Offline bluesman

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Re: First "big" beer
« Reply #7 on: November 06, 2013, 10:41:16 AM »
A Russian imperial stout, I told him to have some DME on hand, he wants it to be an imperial pumpkin for next fall, i suggested molasses as another possibility.

What yeast strain are you using? Can you post your recipe detail?
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Offline burnsie

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Re: First "big" beer
« Reply #8 on: November 06, 2013, 10:46:52 AM »
14 lbs of marris otter
1 lb biscut
1 lb of crystal 60
1 lb of chocolate malt
1 lb of special b
1/4 lb of black patent
1/4 lb of roasted barley
using Belgium abbey 2

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Offline denny

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Re: First "big" beer
« Reply #9 on: November 06, 2013, 10:52:09 AM »
14 lbs of marris otter
1 lb biscut
1 lb of crystal 60
1 lb of chocolate malt
1 lb of special b
1/4 lb of black patent
1/4 lb of roasted barley
using Belgium abbey 2

Not  good yeast choice for an RIS.  it will make it taste like a Belgian beer, not RIS.  You've also got quite a bit of crystal in there.  Personally, I don't see how you're gonna hit close to 10% with that grist.
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Re: First "big" beer
« Reply #10 on: November 06, 2013, 10:53:46 AM »
With lots of big pots and burners on hand, consider a small stout with the second runnings.

Offline burnsie

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Re: First "big" beer
« Reply #11 on: November 06, 2013, 10:55:08 AM »
I agree with the yeast not being the best choice, i'm just the assistant brewer on this one. I'm looking more for suggestions regarding mash and sparge methods to maximize extraction, should we mash half the grains, sparge and then mash the second half with the wort collected from the first? Like I said have not done a big one before and have seen multiple methods regarding the best method.
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Offline burnsie

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Re: First "big" beer
« Reply #12 on: November 06, 2013, 10:56:28 AM »
Should have mentioned this is a 5.5 gal batch.
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cornershot

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Re: First "big" beer
« Reply #13 on: November 06, 2013, 11:09:20 AM »
Obviously you're aware of all the different methods. All have pros and cons. Personally I'd batch sparge and s
Use the high quality first runnings only for the big beer and the lesser quality runnings for a small beer. Tell your friend not to be scared of scorching the pot. It's OK to direct heat the mash.

Online morticaixavier

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Re: First "big" beer
« Reply #14 on: November 06, 2013, 11:09:44 AM »
I agree with the yeast not being the best choice, i'm just the assistant brewer on this one. I'm looking more for suggestions regarding mash and sparge methods to maximize extraction, should we mash half the grains, sparge and then mash the second half with the wort collected from the first? Like I said have not done a big one before and have seen multiple methods regarding the best method.

you can but I think you're over thinking. 10% ABV is not that hard to hit. if you are used to getting around 72% plan for 65%. as others have said mash low and long (148 for 120 minutes would not be out of bounds) add some simple sugar to help it attenuate better.
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