First brewday and some questions

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First brewday and some questions

Unread postby seixi » Sun Mar 01, 2015 7:04 am

Hi everyone,

A couple of days ago I finally got my Braumeister delivered, so yesterday I jumped directly into all-grain brewing, after 3 successful extract kit beers. I'd like to share my experience and also make you some questions.

I know I should have start with something easy, but I really wanted to give this well known Beersmith recipe a try, so I adapted it a bit and just assumed I wasn't going to get the OG due to low efficiency.

Recipe Specifications
--------------------------
Boil Size: 25.85 l
Post Boil Volume: 21.32 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.50 l
Estimated OG: 1.062 SG
Estimated Color: 12.6 EBC
Estimated IBU: 59.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.7 %
Boil Time: 80 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.09 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 78.7 %
0.69 kg Mild Malt (7.9 EBC) Grain 2 13.2 %
0.25 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3 4.8 %
0.17 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 3.3 %
20.85 g Centennial [8.70 %] - Boil 60.0 min Hop 5 22.6 IBUs
14.00 g Centennial [8.70 %] - Boil 45.0 min Hop 6 13.9 IBUs
14.00 g Centennial [8.70 %] - Boil 30.0 min Hop 7 11.7 IBUs
20.85 g Centennial [8.70 %] - Boil 15.0 min Hop 8 11.2 IBUs
0.84 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
14.00 g Centennial [8.70 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg BRY-97 Yeast 11 -
23.72 g Cascade [5.50 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
23.72 g Centennial [10.00 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs



I milled my malts and think I did it to coarse. The mill has not gap measures, so I tried to figure it out to 1,2 but now I guess there were to many uncrushed grains.

23 litres into the Brau, 5,2kg of malt, mashed-in at 40ºC, let it soak for some minutes and gave it a swirl. Then 60'@66º, 20'@72º and 15' a 77º, with two or three stops to mix the grain. I raised he pipe, let it drain and sparged with 4 litres. Gravity was, temperature corrected, 1058 (over than expected) so I added two more liters to the pipe. I checked again and got 1031@67º, 1052@20º using a calculator.

25,5 liters preboil, 80min 102º boil. chiller in and wait it to get to 25º, when I took the chiller out, water mixed up and temp falls to... 15ºC!!!. OG was now 1056... I got about 3l evaporation, I was expecting quite higher, but anyway it seems preboil gravity was off.

Finalle 19,5l into the fermenter. Pitched BRY-97, and had a real IPA from the fridge :D . Efficiency was quite poor but quite satisfied for a first time, and really happy with the system.

So I'd like to make some questions.
1) Any easy way to measure 1,2mm gap without a calibrated knob?
2) Is temperature conversion reliable for gravity or do you always cool the wort to the calibrated temperature?
3) Does the temperature falling when removing the chiller happens to you? Should I move it a bit every minutes or just take it out earlier and check?
4) Is a 3 liters evaporation right? Should I use a dome? Boiling seemed right to me...

Thank you very much!
seixi
 
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Re: First brewday and some questions

Unread postby stevodevo » Sun Mar 01, 2015 8:54 am

seixi wrote:1) Any easy way to measure 1,2mm gap without a calibrated knob?


You could get yourself one of these - http://en.wikipedia.org/wiki/Feeler_gauge. I just got myself one for my new Millmaster Mini and set the gap to 1.2mm pretty easily. I actually haven't put any grain though to test it yet, but I'm pretty sure that's how most people set their mills, so it should be fine.
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Re: First brewday and some questions

Unread postby seixi » Sun Mar 01, 2015 10:21 am

Thanks for your reply. I thought about getting one, but was struggling to find a 1,2mm one... No I realized 0,58+0,6 will do the trick :roll: Just ordered one!

I also considered getting a copper clad laminate board 1,2mm thick, maybe it's even more convenient to get an even adjustment... (http://www.ebay.com/itm/151604208300).
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Re: First brewday and some questions

Unread postby dinnerstick » Sun Mar 01, 2015 10:28 am

seixi wrote:3) Does the temperature falling when removing the chiller happens to you? Should I move it a bit every minutes or just take it out earlier and check?
4) Is a 3 liters evaporation right? Should I use a dome? Boiling seemed right to me...


especially if i am not running the pump while chilling i like to give the wort a stir (with the immersion chiller) every now and then, as the temperature in the kettle can stratify. usually this means that the temperature near the probe (bottom) is cooler than at the top, so the temp on the screen will rise when stirred. but whatever the case, and especially with a lot of hops in the kettle, the temp reading can fluctuate due to hot and cold spots, so best to stir for a minute to let it even out.

evaporation rate depends on more than just wort temperature- relative humidity where you brew, air movement across the liquid surface, etc. if it's boiling and your beer tastes good (no DMS, consistent hop bitterness, not protein heavy) then it's fine!
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Re: First brewday and some questions

Unread postby seixi » Wed Mar 04, 2015 2:07 pm

Just for the record, I finally manage to find something with a 1,2mm depth to set my gap correctly.

High tech... :lol:

Image
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Re: First brewday and some questions

Unread postby stevodevo » Mon Apr 27, 2015 9:20 pm

seixi wrote:Just for the record, I finally manage to find something with a 1,2mm depth to set my gap correctly.

High tech... :lol:

Image


Good suggestion. I generally check the gap with my feeler gauge before every crush. I compared it to a CD and it's spot on.
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Re: First brewday and some questions

Unread postby MattSR » Mon Apr 27, 2015 10:20 pm

I've been using 1.4mm without any problems..
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Re: First brewday and some questions

Unread postby OldScotchAle » Tue Apr 28, 2015 2:48 am

seixi wrote:Hi everyone,


So I'd like to make some questions.

2) Is temperature conversion reliable for gravity or do you always cool the wort to the calibrated temperature?


Thank you very much!


I skip the extra math step if I can and cool the sample.

Your recipe looks really good!
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