Brewday Sunday Flowers Original Bitter

[Vossy1]

This was planned for last weekend.....oh well

Flowers Original Bitter by M Ollosson Real Ales for the Home Brewer

Assuming 75% efficiency...and 46 ltr brew length

In the tun

7.57kg Marris Otter
0.71kg Crystal Malt

Mash time 90 min Temp 65 deg c

In the boiler

2 hr boil

85g Target hops (8%AA) start of boil
28g Styrian Hops (3.8%) start of boil
1.18kg of Invert sugar (added at 1 hr)

40g Styrian hops (last 15 min) quantity doubled from original recipe
10g Protafloc

Dry hop in the cask

40g Styrian Hops (4 x original recipe)
16g Target (4 x original recipe)

Target OG 1044, Target FG 1009
Original recipe IBU 30.
This recipe 46 IBU...adjust for your own taste

Looking for some input as this will be my 1st batch sparge

Is 75% efficiency a big ask

I've yet to calculate the batch sparge volumes

[Vossy1]

i'm speachless

So am I

I've just had a look at your batch sparging example page and I'm traumatised.....all those pictures

You need to be a spider with 8 eyes for all those pictures

[Vossy1]

Right Daab, I've had a good look through your batch sparging page, and I would like you to check this over....if that's o.k

100 x final volume in fermentor + loss to trub/hops/copper
100 - boil loss over 2 hrs (20%)

so, 100 x 46 + 4 = 62.5ltr
100-20

Does this look right based on 75% efficiency

So that would equate to 2 x 31.25ltr run offs

Apologies for the formulations lack of centering above

[Vossy1]

I measured the loss to my copper tonight at 500mls..ish (manifold loss of suction)....after some tweaking

I have yet to measure the mash tun loss though I supsect It'll be nearer 2ltr.

Am I right in assuming that the absorption loss to the grain will be about 8.28ltr (to 8.28kg of grain).

I have to add to this the loss to the tun (dead space) on the first sparge which should be about 2ltr.

So if I want to collect 31.25ltr from my first batch sparge the volume of liquor going into the tun needs to be 31.25 + 8.28 + 2 = 41.53ltr.

The second liquor addition needs to be just 31.25ltr

EDIT

The usual quantity of liquor to grist is 2.5/1....is there anything wrong with using the full amount of liquor for a batch sparge ie, in my case 41.53ltrs of liquor

[Vossy1]

Thanks DaaB, nice and clear

Regards run off, I'll just recirc ti'll clear, though by the looks of it I'm running the risk of a stuck mash twice with batch sparging

I think I'll try the 'full' volume (41.53ltrs) for this initial batch sparge and see how I get on, I don't fancy tempting the mash to 'stick' a third time

Last question, is the second addition of liquor at the normal mash temp of 65 deg c

[steve_flack]

Regards run off, I'll just recirc ti'll clear, though by the looks of it I'm running the risk of a stuck mash twice with batch sparging

I've not had one. In my experience you're more likely to get one when starting the RIMS up just after doughing in. The mash is more sticky/gloopy then.

The second liquor addition can be whatever you want. I usually aim for 75-ish to stop conversion. You're rinsing the grains not mashing them again.

[Vossy1]

Thanks SF

[Ross]

Last question, is the second addition of liquor at the normal mash temp of 65 deg c

Vossy,

Aim for 2 equal runoffs into the kettle. Add the the 1st addition of sparge water at close to boiling (I add at 98c). While this is sparging i allow the rest of the sparge water to cool naturally. By the time i add the 2nd sparge water it's down to approx 85c.
I get consistant 85% efficiency on a 5% brew & 93% on a 3.5% brew.

cheers Ross

[Vossy1]

Thanks Ross

[Vossy1]

Mash on, due to finnish at 1430
Mashing this ale at a higher temp of 66.5deg c, as opposed to the recipe stated of 65 deg c.

Going to use the plate chiller on this one as I haven't put my new RG550 into use yet, and the flow rate on the Totton was abismal on the last brew, through no fault of it's own.

Do I risk protein or tannin extraction using such high temp batch sparge water

[UserDeleted]

Only if the pH of the sparge liqour is above 6.0

And as you are Batch Sparging then the residual wort retained in the grains will ensure that it won't rise above 6.0

I would guess as you are in Manchester that your water is probably quite soft, so again, its not something that you should be worried about.

[Vossy1]

Loss to Hops and Trub 4L (i'll go with your original estimate, it sounds morre reasonable, you can adjust if you want).

Just having a ganders back through this topic. The 500mls loss to copper was just a water test. I had been losing 3.5ltrs to copper dead space, due to the olive not forming a seal at the back of the coppers, ball valve.
Add to this the loss to hops and break and sometimes I was losing 7.5ltr's to the copper, which is too great

I changed the compression fitting to one with a o-ring, so now I lose only 500mls to what I would call the coppers dead space.

Add to this loss to hops and trub and I reckon 4ltrs is about right....we'll soon see

[Vossy1]

Right, just done a ph test...mash 5.2...sparge water 6.1.

Anything to worry about, I do have some gypsum downstairs...will it be required

[prodigal2]

Good luck Vossy.

Sadly re PH that is still strange voodoo to me at the moment I will say your mash is @ 5.2 which is from what I have read plumb bob on. and if your sparge water is 6.1, i very much doubt you will go over the 6 Userdeleted suggested you need to keep under for your sparge.

Although I will add I am not anything more than a knuckledragger on this subject

[subsub]

Good luck with your brew Vossy, I love Flowers, especially pansies