Beer Forum

Looking for help converting this to AG. This will be my third attempt at AG and my fist attempt at batch sparging. Any help would be greatly appreciated. Still learning how to use ProMash.

The OG mentioned, would be before adding the brown sugar on day 2, correct?

Thinking I would use an efficiency of 70-75 percent...my modified fly sparge technique had not so great results.

Thanks,

William in MN.

Round the World Tripel – Sam Calagione
SG: 1.090
FG: 1.018
Target ABV: 9%

Ingredients:

Pre-Boil:
· 1 lb crushed Cara-pils barley
· 2 tsp gypsum

Boil:
· 9.9 lbs light LME
· 1 lb light DME
OR
· 9.0 lbs light DME
------------------------------------
· 1 oz Sazz (60 min)
· 1 lb Chinese Rock Sugar (30 min)
· 1 tsp Irish Moss (20 min)
· 1 oz East Kent Golding (20 min)
· ½ oz Sazz (10 min)
· 1 lb Chinese Rock Sugar (5 min)
· 1.50 oz dried Chamomile (End of Boil)
· 1 lb light Brown Sugar (Day 2)

Yeast Options:
· 1762 Belgian Abbey
· 3787 Tappist High Gravity
· WLP530
· WLP575

Process:
1) Fill grain bag with Cara-pils and add to 4.5 gal cool water
2) Start heating grain and continue to stir every 5 min. Heat to 170 deg. F
3) Drain grain bag, do not squeeze!
4) Add heat malt extract and bring to a boil.
5) Boil 5 minutes and then start the 60 min. boil clock.
6) Add ingredients according to boil schedule.
7) Add brown sugar and 2 cups of water solution to primary after a good fermentation is under way, (2 days or so).
10 Days in Primary – no mention of secondary fermentation.
9) Bottle with 5 oz priming sugar.

This recipe sounds awesome, good luck with it and let us know how it turns out.

If I were going to convert this to all-grain I would simple replace all of the extracts with 15 lbs of pilsner to go along with the pound of carapils. Mash at 152 and follow the rest of the recipe as is.

Thanks Northern Brewer for the insight. Your numbers are spot on in ProMash.

Couple of questions...with 13 lbs of grain, I don't think I can get all of that into my 5 gal mash cooler...

If that is the case, is there a problem with doing two different mashes of 6.5 lbs each?

Do I up the grain bill any with my batch sparge?

Also, not real sure on how much water to sparge with. If I am using the software correctly, accounting for .5 gal dead space, and 15% evaporation rate....I usually shoot for 5.50 gal into the fermentor...that leaves me with 5 gal. sparge, 4.5 gal mash (with dead space) for 9.00 gal of total water.

When I mash in, do I account for the dead space, (.5 gal) or do I add that vol. to the amount of water needed to mash, (4 gal.) assuming 1.25 gal/lb.

William

Nitromethane1721 wrote:Couple of questions...with 13 lbs of grain, I don't think I can get all of that into my 5 gal mash cooler...

Green Bay Rackers say that you can mash 13# of grain at 1.2qts/lb and just barely fit it in 5 gallons. Drop to 1.1 or 1.0 and you should be able to fit it easily.

Ok, after a recheck of the grain bill, there is 14 lbs of grain...Still doable I hope.

But, would I be better off trying to do a batch sparge or modified fly sparge with that much grain. I have a false bottom in my cooler if that makes a difference.

William

I've never tried a batch sparge in one of those tall, skinny coolers, but it seems like you might have more trouble with the bed compacting and sticking if you drain it dry. Fly sparge would keep the bed "floating" and thus less likely to stick.

Hey, you read it on teh Interweb, it must be true!