After 6 batches (mostly successful) of extract, I bit the bullet and did my first all grain this weekend.
I chose a recipe from Jamil’s “Brewing Classic Styles” book, an ESB.
I copied the recipe as given into Beersmith 2, and the OG was far higher for the style than the recipe indicated. I copied the recipe into iBrewMaster, and got similar results. So I reduced the base malt by a pound, brought the OG into range, and proceeded.
The recipe was also changed because the local brew shop didn’t have the specialty malts indicated in the recipe, but I’m not too worried about that.
10.5 lbs. Maris Otter
6 ozs. Caramel 20
2 ozs Cararoma
2 ozs EKG @ 60 min
1 oz EKG @ 0 min
2 vials WLP002 English Ale
Single infusion @ 152 for 60 min (hit 151)
Sparge @ 170
OG: 1069 (target was 1058)
My pre-boil gravity was just about on target, which gave me some confidence in the computer programs.
My OG was 1069, about 11 points higher than expected. At this point, I probably SHOULD have diluted the wort to about 1058 before pitching. But I didn’t, I just grabbed two vials of WLP002, threw them in, and crossed my fingers.
It’s fermenting nicely.
But why was I 11 points higher than my target OG? Did I boil away too much? How do you all control boiloff?
I’m just thankful I took a pound out of the original recipe’s base malt!
Also, it was easier than I thought. I’m looking forward to the next batch.