Hey all,
First full-mash brew day tomorrow, looking forward to it! I'm going for the 'Amarillo Single Hop Ale' from Greg Hughes' Home Brew Beer book. I have all the malt, hops and equipment all ready and a liquid yeast starter I've been feeding for a couple of days in the fridge to chill out before I pitch her tomorrow.
Got a few questions:
First, would like to get an opinion on something that I'm a little worried about - I downloaded BrewTarget and I put my recipe in and the only way I can get the OG that is required by the recipe (1050 for 40 pints with 5 kg malt) is by assuming an efficiency of 84%. From what I've ready on the internet, for batch sparge my efficiency is likely to be more like 75%. I could bump up the amount of malt to 5.5kg to get the expected OG, but I'd like to just dump all the 6kg of pale malt I have in which BrewTarget reckons should up the OG to 1055. Is this a good idea? Is there anything else that I should do to the recipe to counter the increase in OG or shall I just try it out?
In general terms what affects the expected final gravity? Is this a function of the amount of yeast first pitched? I've made a 1l starter from Wyeast 1056, which I fed 500ml the first day and 500ml the second. I'm optimistically hoping that that has doubled my yeast count, will that decrease the exp final gravity sufficiently so I wont have a silly sweet pale ale?
The mash temperature is stated as 65C. What should the temperature of my liquor be to achieve this temperature after pouring 12.3l over the malt to dough in? I'm planning on warming my mash tun with a kettle or two of boiling water prior to starting the mash. What should the temperature of the sparge water be set to?
Anyway, looking forward to getting malty tomorrow. Wish me luck!
First full-mash brew day tomorrow, looking forward to it! I'm going for the 'Amarillo Single Hop Ale' from Greg Hughes' Home Brew Beer book. I have all the malt, hops and equipment all ready and a liquid yeast starter I've been feeding for a couple of days in the fridge to chill out before I pitch her tomorrow.
Got a few questions:
First, would like to get an opinion on something that I'm a little worried about - I downloaded BrewTarget and I put my recipe in and the only way I can get the OG that is required by the recipe (1050 for 40 pints with 5 kg malt) is by assuming an efficiency of 84%. From what I've ready on the internet, for batch sparge my efficiency is likely to be more like 75%. I could bump up the amount of malt to 5.5kg to get the expected OG, but I'd like to just dump all the 6kg of pale malt I have in which BrewTarget reckons should up the OG to 1055. Is this a good idea? Is there anything else that I should do to the recipe to counter the increase in OG or shall I just try it out?
In general terms what affects the expected final gravity? Is this a function of the amount of yeast first pitched? I've made a 1l starter from Wyeast 1056, which I fed 500ml the first day and 500ml the second. I'm optimistically hoping that that has doubled my yeast count, will that decrease the exp final gravity sufficiently so I wont have a silly sweet pale ale?
The mash temperature is stated as 65C. What should the temperature of my liquor be to achieve this temperature after pouring 12.3l over the malt to dough in? I'm planning on warming my mash tun with a kettle or two of boiling water prior to starting the mash. What should the temperature of the sparge water be set to?
Anyway, looking forward to getting malty tomorrow. Wish me luck!