dobmaster
Apprentice
Hello, thanks for this great forum!
It help to answer most of my questions and it is a very interesting read.
It will be the first time is use my all grain equipment (Converted 50L Kegs) and first time tuning it out on BeerSmith.
So i choose to do it simple and purchased a American IPA kit from a "local" home brew shop. (+ 1 or 2 oz of homegrown Chinook for dry hopping)
Link to recipe : https://www.ontariobeerkegs.com/v/vspfiles/assets/images/grainkit%20-%20obk%20american%20ipa.pdf
Before i go all out on a custom Heady Topper Clone i want to be used to my equipment and be confident my BeerSmith setup is accurate.
Questions for you experience All Grain brewers :
- Water volume.... The recipe calls for 6.25 Gal "Pre-Boil vol" and 5.25Gal "Post-Boil vol".
Using BeerSmith im having a hard time to tweek it ? When i set up the Batch size at 5.25Gal the est pre-boil go up to 8+gal...and when i manually stet the pre-boil to 6.25...the IBU that were pretty close to the recipe chart are now way up ? ( i have adjusted the alpha acid%)
Im guessing i have some tweeking to do in the equipment set up...but ? iv tried a few things but cant get it rigth ?
Maybe it as something to do with the Mash efficiency set up?
-Mash schedule.... The recipe calls for a Sacch'rest : 150c for 60 min.
In BeerSmith im getting lots of different options but cant find one that is similar to this ? most are 45min ?
Im also conserned about the water volume and temp at this stage ? should i trust BeerSmith...or do follow the ratio and method from "How to Brew"
-Water PH…. I have read a lot on this…and its quite a complex and technical issue.
For the first few brew…i would like to keep it simple. But i also dont want to waste my time ?
For the “drama & story telling” factor i would love to use my local spring water source witch i can’t find any info on beside that its good…VERY popular (on weekend there is a line up of people waiting to fill up jugs)Its a Mountain spring similar to what we could find in Vermont. Using PH test strip im getting a reading of 6.2
My second option is the house tap water witch is good, we drink it everyday no smells…a little chlorine(no smell) and a test strip PH of 4.6
I know…its far from enough info to have a simple answer….
Both option seams absolute opposite ?
Witch one would you use for a American IPA?
Thanks in advance for your help. I will keep you updated with the results.
It help to answer most of my questions and it is a very interesting read.
It will be the first time is use my all grain equipment (Converted 50L Kegs) and first time tuning it out on BeerSmith.
So i choose to do it simple and purchased a American IPA kit from a "local" home brew shop. (+ 1 or 2 oz of homegrown Chinook for dry hopping)
Link to recipe : https://www.ontariobeerkegs.com/v/vspfiles/assets/images/grainkit%20-%20obk%20american%20ipa.pdf
Before i go all out on a custom Heady Topper Clone i want to be used to my equipment and be confident my BeerSmith setup is accurate.
Questions for you experience All Grain brewers :
- Water volume.... The recipe calls for 6.25 Gal "Pre-Boil vol" and 5.25Gal "Post-Boil vol".
Using BeerSmith im having a hard time to tweek it ? When i set up the Batch size at 5.25Gal the est pre-boil go up to 8+gal...and when i manually stet the pre-boil to 6.25...the IBU that were pretty close to the recipe chart are now way up ? ( i have adjusted the alpha acid%)
Im guessing i have some tweeking to do in the equipment set up...but ? iv tried a few things but cant get it rigth ?
Maybe it as something to do with the Mash efficiency set up?
-Mash schedule.... The recipe calls for a Sacch'rest : 150c for 60 min.
In BeerSmith im getting lots of different options but cant find one that is similar to this ? most are 45min ?
Im also conserned about the water volume and temp at this stage ? should i trust BeerSmith...or do follow the ratio and method from "How to Brew"
-Water PH…. I have read a lot on this…and its quite a complex and technical issue.
For the first few brew…i would like to keep it simple. But i also dont want to waste my time ?
For the “drama & story telling” factor i would love to use my local spring water source witch i can’t find any info on beside that its good…VERY popular (on weekend there is a line up of people waiting to fill up jugs)Its a Mountain spring similar to what we could find in Vermont. Using PH test strip im getting a reading of 6.2
My second option is the house tap water witch is good, we drink it everyday no smells…a little chlorine(no smell) and a test strip PH of 4.6
I know…its far from enough info to have a simple answer….
Both option seams absolute opposite ?
Witch one would you use for a American IPA?
Thanks in advance for your help. I will keep you updated with the results.