T
therobot
First off, the recipe, basically Brad's from the Beersmith Blog:
Recipe: Wit-tastic
Brewer: 103rd St. Brewery
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.051 SG
Estimated Color: 3.7 SRM
Estimated IBU: 14.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.45 %
10.00 lb Wheat, Flaked (1.6 SRM) Grain 45.45 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 9.09 %
2.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 14.4 IBU
1.50 oz Coriander Seed (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2 Pkgs Cooper Ale (Coopers #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 22.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 27.50 qt of water at 169.8 F 154.0 F
So, the problem that I ran into was with a rather low efficiency (55%, approx), both in volume into the fermenters (only about 8.5 gallons) and the OG (only about 1.41). The only reason that I did ten gallons is that I wanted to use all the hops I bought, but I think the problem I ran into was that there was a lot of really sticky (and I'm sure sugary) water left in my grains that just wouldn't run out. Stuck sparge, but only right at the last bit of the sparge (the beginnings of the batch sparges went well.). I couldn't do a mashout because of the volume of water involved in my Igloo cooler (a couple of gallons too much.)
Any recommendations? With so much wheat in the profile should I just make sure that I always only do 5 gallon batches so that I can do a proper mashout and help the flow?
Recipe: Wit-tastic
Brewer: 103rd St. Brewery
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Estimated OG: 1.051 SG
Estimated Color: 3.7 SRM
Estimated IBU: 14.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 45.45 %
10.00 lb Wheat, Flaked (1.6 SRM) Grain 45.45 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 9.09 %
2.00 oz Hallertauer Hersbrucker [4.00 %] (60 min)Hops 14.4 IBU
1.50 oz Coriander Seed (Boil 5.0 min) Misc
2.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
2 Pkgs Cooper Ale (Coopers #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 22.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 27.50 qt of water at 169.8 F 154.0 F
So, the problem that I ran into was with a rather low efficiency (55%, approx), both in volume into the fermenters (only about 8.5 gallons) and the OG (only about 1.41). The only reason that I did ten gallons is that I wanted to use all the hops I bought, but I think the problem I ran into was that there was a lot of really sticky (and I'm sure sugary) water left in my grains that just wouldn't run out. Stuck sparge, but only right at the last bit of the sparge (the beginnings of the batch sparges went well.). I couldn't do a mashout because of the volume of water involved in my Igloo cooler (a couple of gallons too much.)
Any recommendations? With so much wheat in the profile should I just make sure that I always only do 5 gallon batches so that I can do a proper mashout and help the flow?