Beer Forum

I should have stuck with extract, damn it!

Ok, I've got everything I need. I'm ready to lose my AG virginity this weekend. I've come up with a recipe for Smoked Scottish 80. Problem is, I want to batch sparge as well as do a multi-step infusion. I would like to start out with a protein rest ala Papazian, move to sacc rest, mash out, then batch sparge. I'm about to beat my Promash to death because I can't figure out how much water I need for dough-in, infusions, and my batch sparge. It seems Promash doesn't like batch sparging. Hell, at this time I think a damn decoction/ fly sparge would be easier!

I'm assuming 60% (modestly) efficiency using 13.65 lbs of grain with a 1.33qt/h20 ratio. I'm mashing in a 10gal converted drink cooler. I'm also planning on losing 1.5" in my HLT, .5" in my cooler, and a full gallon in my kettle to dead space. I'll use a 60 min boil. How can I get 5 gals into my fermenter and nail my gravity at the same time?

Also, if anyone could suggest rest temps, I'd appreciate it.

if you use promash to calculate the water needed for a singel infusion mash then the sparge water calculation will be what you need for the sparge regaurdless of weather you are batch or fly. i am not sure the different rest temps would have an effect on the sparge water needed.
hope this helps and good luck bustin you AG cherry.

cheers,
Jason

JAWSFREE wrote:if you use promash to calculate the water needed for a singel infusion mash then the sparge water calculation will be what you need for the sparge regaurdless of weather you are batch or fly. i am not sure the different rest temps would have an effect on the sparge water needed.
hope this helps and good luck bustin you AG cherry.

cheers,
Jason

Sounds easy enough, I'll give it a try. I was just looking for suggestions for rest temps unrelated to my water issue. Sorry for not being clear. I was thinking 125 protien rest, 153 sacc rest, and 168 mashout.

I use an excel spreadsheet to calc my water volumes for batch sparging. I've never done a step mash, but when I do I'll probably do something like mash in thick at like 1.15 qt/lb for the protein rest, infuse enough hot water to get me to my first run-off volume and to sacc temp, then batch sparge as usual.

PM me with a real email address if you want a copy of the excel spreadsheet

Chooch are you using unmalted grain and adjuncts in this recipe? If so then you will surely need a protein rest, it is my understanding though that if you are you using modified malts the protein rest is not needed. At any rate your temps look good to me. How about posting the recipe you will use?

HH

Smoked Scottish Ale

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.38
Anticipated OG: 1.049 Plato: 12.09
Anticipated SRM: 12.0
Anticipated IBU: 25.1
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.4 0.50 lbs. Crystal 80L 1.033 80
2.2 0.25 lbs. Scottish Peated Malt 1.038 5
87.9 10.00 lbs. Pale Malt(2-row) America 1.036 2
1.1 0.13 lbs. Chocolate Malt America 1.029 350
4.4 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Willamette Pellet 5.00 25.1 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Wirfloc Tablets Fining 15 Min.(boil)


Yeast
-----

White Labs WLP028 Edinburgh Ale


Here's my recipe. I figured I didn't need a protien rest but after the Papazian show and a few people trying it with good results I thought I'd incorporate it in. Please let me know what you think.

Like like a good recipe Chooch, it looks like you will end up with a Scottish Export 80/- on the style. My first scottish was a "wee heavy" and I recall likeing the subtle earthy undertones that the peat added. I have not made a scottish in a while, but I may brew one up soon.

Cheers,
HH

Thanx, I'm thinking it'll be a decent beer if I don't screw it up. Too bad I'm like the only home brewer in a damn 2000 mile radius. I wish I wasn't flying solo on this one.