First AG - TTL - Does It Look Right?

[SiHoltye]

Hello,

Gonna do my 1st AG on Thursday ( day off with the wife being out ) and I wondered if this looked OK as a TTL recipe-ish. I'm using the 10G H&G set up.

30L treated with 3/5ths crushed campden tab & appropriate 5.2 stabilizer
Golden Promise 4.460kg
Mash 90mins @ 66°C
60g Styrian Goldings 3.8%AA Full Boil
60g Fuggles 4.5%AA Full Boil
15g EKG 5.2%AA 15mins
33IBU's
OG1042

Any thoughts appreciated.

[Seveneer]

How are you going to get 3/5 of a campden tablet? I know, I'm a pedant

Recipe looks nice.

/Phil.

[Seveneer]

Assuming 25l brew lenght to give the OG of 1.043 (you quote 1.042 which is close enough) with 75% efficiency I'd check the IBU again though as I make it 58 which will be lovely when it's matured but not TTL.

/Phil.

[Seveneer]

Looks to me like the OG was based on 25l and IBU was based on 50l brewlength. Double the malt for 10 gallons.

That said, I like hops so I'd brew 25l with the recipe as shown in the original post

/Phil.

[SiHoltye]

How are you going to get 3/5 of a campden tablet? I know, I'm a pedant

Well 'a wee bit more than half', quicker to type 3/5ths I thought.

Assuming 25l brew length to give the OG of 1.043 (you quote 1.042 which is close enough) with 75% efficiency I'd check the IBU again though as I make it 58 which will be lovely when it's matured but not TTL.

/Phil.

Yes, sorry, brew length (that being volume to ferment I think???) is to be 25L or so. Am not too stringent on this as first AG procedure will be main concern! If you don't mind how did you work out the efficiency? I worked along the lines of:
Total IBU wanted (35) x Brew Length (25)
Divided by
AA% of hop x 2
I did this for each variety halving the IBU's wanted (as there were 2 varieties)
Errrrrrrrrrrrrrrrrrrrr.....................
...................now I'm lost.
How do I work this out please? Can I use Daab's calculator and just divide the batch volume between hop varieties?

[prolix]

I just made one and used

35g fuggles 4.5% 90 min
42g Styrian 4.0% 90 min
20g goldings 4.1% at off

So looking at EBU 32

is very nice down from 1046 to 1010 in 6 days with S04

edit

Daab I use 2 x % x wt / length = ibu your calculator gives different results to me

[SteveD]

How are you going to get 3/5 of a campden tablet? I know, I'm a pedant
/Phil.

...and why bother! Just chuck a whole (crushed) campden tab in...it won't make a blind bit of difference, if anything, would be beneficial if some free SO2 is carried into the mash, it will guard against oxidation. I say 'if' because in all likelyhood any excess SO2 would be driven off by heating the liquor.

In winemakeing they are quite specific about quantites of metabisulphite they use, because of where in the process they use it, and it's effects on yeast whereas for brewing, it's principal use takes place well away from yeast, and in such low concentration that we really don't have to bother with fractions of a tablet. Chuck one in..or even two. It makes no difference in 30-50L of liquor.

[SiHoltye]

Thanks for the advice.

The mash is on now, and threw up a couple of questions as I was doing it.

1. What consistency are we looking for in the MT. I made porridge.

2. I prepared 30L of liquor, how much do grains absorb, will I achieve 23L brew length mashing 4.46kg of grain and then boiling for 90mins?

Any thoughts welcome. Cheers.

[delboy]

Thanks for the advice.

The mash is on now, and threw up a couple of questions as I was doing it.

1. What consistency are we looking for in the MT. I made porridge.

2. I prepared 30L of liquor, how much do grains absorb, will I achieve 23L brew length mashing 4.46kg of grain and then boiling for 90mins?

Any thoughts welcome. Cheers.

As long as you can stir it i wouldn't worry just make sure there are no dough balls though (i use about 2.5-3L of for every Kg of grain but thats just me).

You will lose approx 4.46 Litres to 4.46 Kg of grain and maybe an extra litre from dead space in the mash tun. You will also lose about 10 % of your total wort for every hour that you boil it, and you will lose a few litres to the hops and dead space in your boiler.
Without knowing what your dead spaces are i can't really give you a figure but im guessing you need a tad more treated water, say another 5-6 L (better too much than too little).
Document how much water you added and how much you got out the other end and this will give you a feel for loss in your particular system

[SiHoltye]

Perfick

Thanks for the prompt response. I'll make up another 8L of liquor to account for the grain and losses.

To check the runnings gravity (stopping at 1010 when sparging) do you know where there is a temperature adjusted chart for this?
Or am I getting too fussy and I should just sparge my volume?

[delboy]

I don't put too much store in those temp adjusted charts i usually pour the sample into a glass and cool it down under the tap till at least the 20s before measuring with the hydro (the temp adjusted charts start to make sense whne there is only small adjustments to make, but a sample at 25 or 26 C is only going to be off by one or two points from the 20 C reading so not really something too worry about).
Are you batch or fly sparging, if its batch just sparge your volume, if its fly its worth keeping an eye on it (more likelyhood of tannin extraction supposedly).
Good luck with the rest of the brew.

[BarrowBoy]

But if you want one it's here:
http://hbd.org/cgi-bin/recipator/recipa ... ml?8440085

Good luck with the rest of the brew.

[SiHoltye]

Cheers,

I'll just sparge to volume. Waiting for H&G to send on the fly arm sparger & tubing that I've paid for but they don't have and don't know when they'll get!

I just unwrapped the MT from the insulation after 90 mins and the temp was 59°C. I was attempting to hold it somewhere near 66°C! I'll have to make sure all is doughed in well and use better insulation next time.

I have raised the temp back to 66°C and plan to leave for another 30mins now. Any good?

[delboy]

I would just go ahead and start sparging leaving it longer will only give the enzyme responsible for making the wort highly fermentable (ie thin and alcoholic) time to keep doing its job.
Did you pre-heat the mash tun (if not this may explain why you saw such a big drop).

[SiHoltye]

Yeah I did preheat! Oh well, strange. Gonna continue now though.