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Post #2 made 14 years ago
by hashie
No reason why it couldn't be done.

Probably need to do it in 2 mashes to get first and second runnings.

Just work out how much you need to mash to get 1080 & 1 gallon for caramelisation. Then do the 6.75 gallons @ 1045 as a separate mash.
"It's beer Jim, but not as we know it."

Post #3 made 14 years ago
by shibolet
could someone smarter than me please help me with the math? BIAB has spoiled me (BIAB: all the water + all the grain = wort).
i need to mash 6.950kg of grain for "first runnings" of 1.080.
i figure i can start by mashing all of the grain with only part of the water (what a strange concept) for around 30 minutes. when i hit 1.080, i take out 3 liters (and boil it down to 400 ml in a sauce pan) i than add the rest of the required water and mash for another 45 minutes or so to hit a priboil SG of 1.055.
does this make any sense? and how much water do i start with?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #4 made 14 years ago
by hashie
Hi shib, firstly I am not smarter than anyone else on this forum, yourself included. I have simply reverse engineered your question with beersmith.

6.95kg of grain at 1080, according to beersmith is 17.5 litres of finished wort, or 27 litres pre-boil. So if you started with 30 litres and mashed your 6.95kg it should be pretty close to 1080, which would leave 10 litres or so to add for your second mash. Assuming you want ~27 litres post boil total.

Hope that helps.
"It's beer Jim, but not as we know it."

Post #5 made 14 years ago
by shibolet
thanks Hashie,
that's around the ballpark of what i got got with BrewMate. I wasn't sure if my numbers made sense.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #6 made 14 years ago
by stux
Would love to know how this turns out :)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #7 made 14 years ago
by shibolet
It's almist done fermenting. The og was 1.071 so I'm giving it a good while to fInish. Planing to keg it this weekend.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #8 made 14 years ago
by shibolet
finally got around to kegging this mother.
OG 1.071 / FG 1.013
ABV 7.5%

also bottled 4.5 liters in 750ml bottles with 5ml honey in each.

tastes thick and heavy. caramel and coffee and chocolate. and all that from only base malt and roasted barley.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
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