North_of_60
Brewer
- Joined
- Feb 7, 2015
- Messages
- 29
- Reaction score
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Hi, I am a brand new brewer. This is my third bear and my first AG and first BIAB. Using Beersmith and dozens of American Stout recipes I came up with the following:
10 lbs Pale Malt 2 row, 74.4%
1 lb 4 oz Crystal Malt – 60, 9.3%
12 oz Chocolate Malt, 5.6%
12 oz Roasted Barley, 5.6%
8 oz Old Fashioned Oatmeal, 3.7% (Oven roasted 12 min at 300 F)
3 oz Black Patent Malt 1.4%
1 oz Brewers Gold Pellets (Boil 60 min)
1 oz Falconers Flight 7C's Pellets (Boil 30 min) (last minute change, one bag of Brewers Gold had a hole in it and was off color and smelled stale compared to the other bag so I added the FF that I had on hand to compensate.)
1 tsp Irish Moss (Boil 10 min)
1 oz East Kent Goldings (Boil 5 min)
2 pkg US-05 (may be overkill but my last was under)
From Brewsmith:
American Stout
5.25 Gallons to the FV
Estimated OG 1.063, Measured OG 1.063, (I am happily amazed)
IBU 53.2
SRM 40.5
Est ABV 6.3%
Estimated FG 1.015, (I’ll report back in a week or two)
My brew shop wouldn’t double roll the grain for me; she claimed that her rollers were already set close. But it looked really coarse to me so I pulsed all the grain in a blender before I mashed it. I’m concerned that I might have gotten the mash too fine.
It was really tight, but I did this in a 7.25 Gallon Turkey Cooker. My BIAB mash was only 2” from the top. I stirred the mash into 4 Gallons of 168 Degree water then added about 1.5 gallons of 168 Degree water to fill the kettle. I mashed the malt at 164 degrees for 90 minutes. I used the deep fry basket that came with the Turkey Cooker so after I pulled the bag out I set the bag and basket on a grill on top of the Kettle to drain. Then I poured a gallon of 170 degree water through the mash to top off the kettle for the boil. I set the basket in another kettle to drain more. By the time I got the brew kettle almost boiling I add about 2 cups of wort from the drain kettle then boiled for 75 minutes using the hop additions mentioned above.
I definitely need a different thermometer. The ones I have are a little kitchen one and the one that came with the turkey cooker and they disagree by about 10 degrees. I was able to calibrate the kitchen one with ice water so I went with that, but the turkey one is not adjustable.
Brew day was Monday and today (Wednesday) it’s bubbling away at 63 F on the tape thermometer on the bucket. I’m going to try to warm it up to 66 F because I have read that some brewers have had peach flavors from low temps with US-05.
I would have never tried AG if it hadn’t been for BIAB. I would definitely not have tried making my own recipe without Beersmith. But, it’s not over yet. Maybe this beer will be a flop. It sure is fun though. Any suggestions for my next brew are greatly appreciated.
Al W
10 lbs Pale Malt 2 row, 74.4%
1 lb 4 oz Crystal Malt – 60, 9.3%
12 oz Chocolate Malt, 5.6%
12 oz Roasted Barley, 5.6%
8 oz Old Fashioned Oatmeal, 3.7% (Oven roasted 12 min at 300 F)
3 oz Black Patent Malt 1.4%
1 oz Brewers Gold Pellets (Boil 60 min)
1 oz Falconers Flight 7C's Pellets (Boil 30 min) (last minute change, one bag of Brewers Gold had a hole in it and was off color and smelled stale compared to the other bag so I added the FF that I had on hand to compensate.)
1 tsp Irish Moss (Boil 10 min)
1 oz East Kent Goldings (Boil 5 min)
2 pkg US-05 (may be overkill but my last was under)
From Brewsmith:
American Stout
5.25 Gallons to the FV
Estimated OG 1.063, Measured OG 1.063, (I am happily amazed)
IBU 53.2
SRM 40.5
Est ABV 6.3%
Estimated FG 1.015, (I’ll report back in a week or two)
My brew shop wouldn’t double roll the grain for me; she claimed that her rollers were already set close. But it looked really coarse to me so I pulsed all the grain in a blender before I mashed it. I’m concerned that I might have gotten the mash too fine.
It was really tight, but I did this in a 7.25 Gallon Turkey Cooker. My BIAB mash was only 2” from the top. I stirred the mash into 4 Gallons of 168 Degree water then added about 1.5 gallons of 168 Degree water to fill the kettle. I mashed the malt at 164 degrees for 90 minutes. I used the deep fry basket that came with the Turkey Cooker so after I pulled the bag out I set the bag and basket on a grill on top of the Kettle to drain. Then I poured a gallon of 170 degree water through the mash to top off the kettle for the boil. I set the basket in another kettle to drain more. By the time I got the brew kettle almost boiling I add about 2 cups of wort from the drain kettle then boiled for 75 minutes using the hop additions mentioned above.
I definitely need a different thermometer. The ones I have are a little kitchen one and the one that came with the turkey cooker and they disagree by about 10 degrees. I was able to calibrate the kitchen one with ice water so I went with that, but the turkey one is not adjustable.
Brew day was Monday and today (Wednesday) it’s bubbling away at 63 F on the tape thermometer on the bucket. I’m going to try to warm it up to 66 F because I have read that some brewers have had peach flavors from low temps with US-05.
I would have never tried AG if it hadn’t been for BIAB. I would definitely not have tried making my own recipe without Beersmith. But, it’s not over yet. Maybe this beer will be a flop. It sure is fun though. Any suggestions for my next brew are greatly appreciated.
Al W