Hi All, I brewed a batch on Saturday that went along pretty seamless. In the process, I thankfully increased my learning curve but it also left me with a lot of questions. Getting some input will definitely help me wrap my head around my own brewing process. I’m hoping you’s groovy guys might give a pal a hand. I did my best to condense this information.
Mellow Rye IPA (All Grain)
10#/76% 2 Row
1#/7.6% Crystal 60
2 oz Chocolate Malt
In Ounces (all pellet)
.75 Cascade / .5 Columbus @ FWH
.3 Cascade @ 30 min
.5 Cascade / .3 Columbus @ 20 min
.3 Cascade / .3 Columbus / 1-Whirfloc @ 15 min
.3 Cascade / .3 Columbus @ 10 min
.3 Cascade / .3 Columbus @ 05 min
.3 Cascade / .3 Columbus @ 01 min
.5 Cascade / .5 Columbus @ 00 min
WY 1272 American Ale II (2l starter)
Mash and Boil Information
4.5 gallon mash at 153 degrees for 50 min.
First runnings yield 3.25 gallons (1.25 gallon loss)
2.5 gallon sparge at 165 degrees with 10 minute rest
Second runnings yield 5.5 gallons for boil (.25 gallon loss)
Boiling time 60 minutes
Post boil volume 4.5 gallons
Added a little over 1 gallon of water to compensate for hop/slurry loss to achieve 5 gallons in primary ~ and away we go. Major activity in the fermenter 4 hours post boil.
Mash Equipment (first use ever)
10 gallon orange cylinder with false bottom (yes, I wrote orange and false bottom, sorry)
Notes and Assumptions based on MY Virgin Mash Tun
In Beersmith, I originally estimated my efficiency at 65%, which calculated a 1.061 OG based on my grain bill and equipment.
I ended up with an OG of 1.072.
Based on final OG, I corrected Beersmith’s calculation which gave me an overall efficiency of 77%.
By changing my efficiency to 77%, Beersmith kicked out these stats:
a. 1.072 SG
b. 80 IBU’s
c. 14.4 SRM
d. 6.9% ABV
- How can I calculate my water to grain loss based on my equipment, mash water volume and pounds of grain used? (For example Denny’s loss is .1 per lb)
- Will this water to grain loss (%) become my standard no matter the pounds of grain used but with keeping the same equipment?
- Now that I have a baseline of 77% brew house efficiency, is this always going to be my percentage on future batches? Is it subject to change based on ingredients or other?
- In Beersmith, I originally set the style as IPA, which took my recipe to pretty much the max of that style. After reading some Zainasheff and Mosher, it appears I’m now on the bottom end of an IIPA due to increased efficiency?
- If it is more of an IIPA at this point, Zainasheff suggests adding sugar to cut the potential maltiness and even out the flavor. Is this a good idea?
**Questions 6-60 haven’t been formulated in my brain yet
Thank you kindly for any advice.