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lucianthorr
Joined: 26 Feb 2017 Posts: 19
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Link Posted: Wed Oct 31, 2018 1:37 am Post subject: Mash/Sparge Water with high gravity beers |
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Hey everybody. This is probably half sanity check, half question...
I brewed what I'd consider my first high gravity beer, ~OG 1.081. Everything really seemed to go well but by using a slightly tweaked version of Kal's formulas, I ended up mashing with about 90% of the water and sparging with the final 10%.
It makes sense since the mash thickness is a function of the grain bill but I'm so accustomed to the ratio being closer to 60/40 that I thought I did something wrong. Do more experience brewers lower the mash thickness for higher grain bills or is sparging less important with these type beers?
My efficiency didn't seem to change much so it didn't seem to matter too much... it just got me thinking and figured I'd throw it out there.
Cheers
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Wed Oct 31, 2018 3:55 am Post subject: |
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I generally split my water in half on every normal brew so 10 gallons for both but I don't brew anything higher than 7% beers so I cant help with that issue
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Wed Oct 31, 2018 3:05 pm Post subject: |
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You guys have me now wanting to brew a heavy beer! So it will be ready for next fall.
_________________ Visit dp Brewing Company
Hangovers hurt....but good memories last forever!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Wed Oct 31, 2018 3:23 pm Post subject: |
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Yeah, I like to drink most of my beers fresh. The exception for me is Barleywine's and RIS's and a few others that are above 10% ABV.
_________________ Visit dp Brewing Company
Hangovers hurt....but good memories last forever!
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Wed Oct 31, 2018 6:41 pm Post subject: |
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dp Brewing Company wrote: | You guys have me now wanting to brew a heavy beer! So it will be ready for next fall. |
last month a brewed a Oatmeal Imperial Stout- Clocked in at 10% ABV. I placed a couple bottles in the cellar for next fall. super stoked to see what some age dose to it. It's damn tasty already thought.
Do you change the way you package it to store it for extended periods of time. I've heard of folks dipping the tops of bottles in wax ect.
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Wed Oct 31, 2018 7:33 pm Post subject: |
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JMD887 wrote: |
Do you change the way you package it to store it for extended periods of time. I've heard of folks dipping the tops of bottles in wax ect. |
You can do that but not required. Like everything on the cold side you need to make sure everything is as clean as possible. Oxygen getting into the bottle after capping/corking is another issue. Which is why some people wax the corks/caps. Ideal environment is a temp around 50 degrees and no excessive lighting.
_________________ Visit dp Brewing Company
Hangovers hurt....but good memories last forever!
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Wed Oct 31, 2018 7:34 pm Post subject: |
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Oh, I also recommend storing your homebrew bottles in a box. You'll thank me if you have have a bottle bomb.
_________________ Visit dp Brewing Company
Hangovers hurt....but good memories last forever!
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Wed Oct 31, 2018 7:38 pm Post subject: |
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dp Brewing Company wrote: | Oh, I also recommend storing your homebrew bottles in a box. You'll thank me if you have have a bottle bomb. |
Gottcha- Bottle Bombs suck- the very first batch I bottled about 1.5 years ago, one decided to blow in the fridge. took for ever to clean. thanks for the pointers/ tips
John
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Wed Oct 31, 2018 9:20 pm Post subject: |
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kal wrote: | Better blowing in the fridge than when it's in your hand!
Bottle bombs are incredibly dangerous. Please be careful.
Kal |
Without a doubt. I always try to be as careful as possible.
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lucianthorr
Joined: 26 Feb 2017 Posts: 19
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Link Posted: Wed Oct 31, 2018 10:04 pm Post subject: |
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Thanks guys. And that's a really good point about mash efficiency Kal. I didn't even think of how that plays into the general formula. Note taken for next time!
I brewed a modified version of Michael Tonsmeire's Scandinavian Imperial Porter.
https://www.themadfermentationist.com/2007/10/scandinavian-imperial-porter.html
I halved the honey and co-pitched Irish Ale yeast with a big starter of brett. Hoping the brett dries it out and adds some fruitiness after a few months. Should be a fun one
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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JMD887
Joined: 31 Jan 2018 Posts: 120 Location: Akron, Ohio
Drinking: Two Hearted Ale
Working on: American Red IPA
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Link Posted: Thu Nov 01, 2018 12:25 am Post subject: |
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Lucianthorr- I agree with Kal, would like to hear how this one turns out!
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lucianthorr
Joined: 26 Feb 2017 Posts: 19
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Link Posted: Sat Feb 23, 2019 10:23 pm Post subject: |
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So I finally kegged the "Scandinavian Imperial Porter" brewed with a co-pitch of Irish Ale yeast and Bootleg Biology's Funk Weapon #3. I kegged it after about a month in the fermenter and then used a spunding valve once or twice a week to relieve pressure while the brett did its work.
It tastes great but it definitely not a traditional tasting strong porter. I think the brett did contribute a nice fruitiness but it has thinned the body a bit. One the plus side, after carbonating it still holds a really nice coffee colored head, which is one of my favorite things about imperial stouts and porters.
If it weren't somewhere around 11%ABV, it'd be an easy drink. Considering it'll take me forever to drink a whole keg since I usually need a nap after one glass, it'll be interesting to see how it ages.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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