I'd say you can just play it safe and crush somewhere between 0.04 and 0.05. You'll need a very good fine mesh bag for this. You'll get very good and fast conversion if you crush extra fine (0.02-0.03). The beer will be good regardless if you follow basic proper techniqueĬrush is a whole other topic once again. Nothing you really need to worry about but do keep in mind that if you don't hit the numbers perfectly, there's a lot more to unpack behind the scenes. water has different volumes at different temperatures, grain have a certain amount of moisture (~4%) which sounds like not much but will make a small difference in your target gravities/efficiency. Like in most areas of brewing, there's a lot of details to unpack here, depending on your level of interest in brewing science. You can ball park this pretty easily: target volume into fermenter + boil off + grain absorbtion = ~ how much water you need. I usually end up somewhere between 7 and 7.5. If you're really motivated with your RO water, have a look at EZ water calculatorħ.2 gallons for a full volume mash seems in the ball park for a 5G full volume mash. Assuming you are on city water, i'd use a campden tablet (from your local brewing store) to treat for chloramine. Given that this is a darker ale, and your second attempt, I'd save water chemestry for another day and use tap water. This has no simple answer, you need to use some water treatement software like bru'n'water or the stuff that's packaged in beer smith or other brewing software. I'm no expert on brown ales, but in general, if you use RO or distilled water, you need to treat your water with some salts. You want the same recipe, keep the proportions the same What's important is the proportions of different malts to each other. in this case, for 5G with a farily low OG, if you pitch a reasonably fresh pouch of yeast, you'll be fine.ĭon't reduce the base malt differently than other grains. In many cases, recipes don't actually go into how many yeast cells are needed for the target OG, how viable the yeast is based on its production date etc. You can cut all the ingredients in half, except the yeast. Here's an attempt to answer your questions in order: I'm sure I'll come up with some more questions, but this is a good start. Thanks to the community for all the info I've found so far searching forums. Keeping it simple and single-batching it. After some reading and research I'm convinced that's a nice-to-have, not a must-have. When is the best time to add the Irish Moss?įWIW I'm not going to do two different batches at different OGs and combine like the recipe mentions.Is it better to mill the different types of grains together or individually?.1 What would you use for these grains (.04)? Using this calculator, I'm coming up with a strike volume of 7.2 gallons.Is it better to use RO or distilled water for something like this?.Because this looks to me like a standard all grain recipe, should I reduce the base malt at all (-.5LB)?.I'm assuming I can just cut it straight in half, correct? The recipe is for a 10 gal batch, and I will be making a 5 gallon batch.The recipe isn't specific to BIAB, and as this is my first go at it I have a few questions: Single Infusion, Medium Body Step Time Name Description Step TempĦ0 min Mash In Add 15.00 L of water at 71.3 C 65.0 Cġ0 min Mash Out Add 10.00 L of water at 93.7 C 75.I ordered all of the ingredients exactly as listed. Sparge Temperature: 78.0 C TunTemperature: 20.0 CĪdjust Temp for Equipment: TRUE Mash PH: 5.2 PH Sparge Water: 12.58 L Grain Temperature: 20.0 C Mash Name: Single Infusion, Medium Body Total Grain Weight: 5520.00 gm Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00Ĥ500.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 81.52 %ħ50.00 gm Carared (Weyermann) (47.3 EBC) Grain 13.59 %Ģ50.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 4.53 %Ģ0.00 gm Roasted Barley (Joe White) (1398.7 EBC) Grain 0.36 %Ģ5.00 gm Goldings, East Kent (60 min) Hops 15.0 IBUĢ5.00 gm Goldings, East Kent (20 min) Hops 9.1 IBUĠ.50 items Whirlfloc Tablet (Boil 15.0 min) Miscġ1.00 gm PH 5.2 Stabilizer (Mash 60.0 min) MiscĮst Final Gravity: 1.012 SG Measured Final Gravity: 0.000 SGĮstimated Alcohol by Vol: 5.12 % Actual Alcohol by Vol: 0.00 % Next time I might even go a bit harder with the Cara grains and not do a Mash out and just increase the volume of my 2 equall sparges. For Steve and others interested this is the Irish Red ale recipe in question.
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