Have a go at simple AG

Discussion in 'Beer Brewing "How-To" Guides' started by clibit, Feb 16, 2015.

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  1. Sep 25, 2018 #1441

    Underbrew

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    Amazing, thanks. I'll be giving it a try today.
     
  2. Sep 28, 2018 #1442

    dleary

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    didn't know Mosaic was fashionable just picked it by chance after reading a description of the flavour it gives, anyway looking forward to my next all-grain brew!
     
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  3. Sep 28, 2018 #1443

    Martybhoy

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    Mosaic is a great hop. I really like it
     
  4. Sep 28, 2018 #1444

    Yellow Ox

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    Do you use a standard 23 litre (actually 30 litre) fermenter with 11.5 litres or a smaller one please?
     
  5. Sep 29, 2018 #1445

    Underbrew

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    I've did 10 litres on Tuesday and stuxk in in a 23 litre fermenter so I'll let you know how that goes.

    Just out of interest what sort of SG should you expect from a 10 litre batch using 2kg of MO? Mine came out at about 1042, seems a tad low, I know it depends on a lot of factors just interested to know how far off the mark I am this time!
     
  6. Sep 29, 2018 #1446

    Oneflewover

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    Using the calculator on this site it looks like you got 66% brewhouse efficiency which isn't too shabby for first go. At 75% (most recipes seem to be based on this) brewhouse efficiency you'd have got 1.048
     
  7. Sep 29, 2018 #1447

    darrellm

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    Even after a few years of BIAB AG I'm still only getting 68%.

    People worry about efficiency too much: grain is cheap, so long as you get consistency each time then the cost of extra grain for a lower efficiency is minimal.
     
  8. Sep 29, 2018 #1448

    MmmBeer

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    No I bought a 15 litre FV. Don't often use it for beer anymore, other than the B&M kits, but it still comes in useful when I am making wine.
     
  9. Sep 29, 2018 #1449

    MyQul

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    I've noticed a lot of UK recipes are based on 72% and lots of American recipes even lower at 65%/66%.
     
  10. Oct 8, 2018 #1450

    Baggins

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    Just wanted to note that I too have been inspired by this thread and brewed my first all grain yesterday. Many thanks to clibit for starting the thread and everyone else that has joined in with great comments, questions and advice. I got OG of 1040 which I think is the target for the Dry Stout kit I bought. I haven't got to grips with mash efficiency yet and just hoping I finish at 1010 and it tastes good. I see I could have saved by buying the ingredients separately but it got me started so no complaints.
     
  11. Oct 9, 2018 #1451

    BigFran

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    This is the original post that got me into AG brewing.
    I would like to thank Clibit for making the process so easy to follow.
    Thanks
    F
     
  12. Oct 9, 2018 #1452

    ryderkellan

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    Thanks for a great post. First ag batch maturing and first taste superb...
     
  13. Oct 17, 2018 #1453

    matt76

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    Hey there!

    Having just bottled my first kit brew I'm planning to dive straight into AG - my plan is to x3 this recipe, so 3kg Maris Otter, end up with 15L in the FV etc etc

    This is all driven mainly by having a larger FV - my kit brew was 5USGal so about 19L. I fear a 5 or 10L brew would get lost in there! Also, first brew yielded only ~13-14L at bottling due mainly to dregs etc (possibly some user error too!). So I can't really afford to lose 5L out of a 5 or 10L brew!

    But now I'm thinking of the practicalities of heating this volume of wort to boiling on a regular gas hob - first brew required me to boil 2.5USGal water (9.5L) but the hob seemed to struggle to get it those last few degrees up to boiling point. Pure water can be pre-heated 2L at a time in the electric kettle, but can't really do this with wort!

    How much can I play around with the water volumes in this recipe? I think 9L water for the mash is doable, but could I get away with much less water for steeping/lautering/sparging(???) at 80degC and top up later with cool water in the FV?

    Alternatively, once the mash is done could I just bring this up to 80degC and steep it from there? Then get the grain out, proceed with boiling the wort and adding hops as required. Finally top up with cool water to help cool the wort quickly and keep an eye on the gravity as I do so. Would this work or am I missing something elementary?

    Other Options:
    1. Go buy a smaller FV and do a 5 or 10L brew
    2. Stick with current FV and do a 10L brew
    3. Suck it up and take on the laws of thermodynamics with my original planned 15L brew (I'll have to science the s*** out of it! ;-) )

    Any thoughts?

    Cheers,

    Matt
     
  14. Oct 18, 2018 #1454

    MmmBeer

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    What is the size of your largest pot? To get 15L in your FV, you will need at least a 19L pot. Alternatively you could split between two pots, which should get over the limitations of your hob. Most of the stove top brews I did were 11-12L, done in a 15L stock pot. You need to maintain a vigourous rolling boil in an uncovered pot to drive off all the nasties.
     
  15. Oct 18, 2018 #1455

    matt76

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    Brew kettle is 18L. I think the pragmatic answer is do a 10L brew.

    FV is about 26.5L (7USGal) - any problems with this much air space above 10L of fermenting wort?
     
  16. Oct 24, 2018 #1456

    RichK

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    My first AG has been bottled 2+ weeks now. The sludge is settling nicely to the bottom :) but there is way way more than I'm used to (even when I did a bit of partial mashing). Any ideas? Is that normal? I may have forgotten the protofloc - could that have been a cause? Any suggestions welcome. TIA
     
  17. Oct 24, 2018 #1457

    MyQul

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    This is normal for small batches. See my solution to this in post 10

    https://www.thehomebrewforum.co.uk/threads/my-first-kettle.79126/
     
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  18. Nov 15, 2018 #1458

    proost

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    What temperature should it be fermented at?

    Could I use Vienna Pale Malt?

    .
     
    Last edited by a moderator: Nov 15, 2018
  19. Nov 15, 2018 #1459

    MyQul

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    Ideally between 18C-20C (although youll be fine higher/lower with some of the most common yeasts like S0-04,US-05 and Nottingham.)

    Yes you can use 100% Vienna malt
     
  20. Nov 16, 2018 #1460

    proost

    proost

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    Another question, sorry!
    I am planning to make a 10l batch, do I have to double up on the water or can I add it to the fermenter at the end?
    Have you any idea what strength this is likely to be?
    Thank's.
     

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