First AG this weekend (hopefully); questions abound!

[adrock]

Assuming I get my keggle back from the welder this week, I plan to brew my first AG beer on Saturday. I've decided to go with a Stone IPA clone recipe that I got my hands on a while back, as both the grain bill and hop schedule are simple. Since I'm a noob, I have many questions...and I expect them all answered! :D


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Stone IPA Clone
Brewer: Adam
Asst Brewer: RC
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Estimated OG: 1.066 SG
Estimated Color: 7.2 SRM
Estimated IBU: 71.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 84.00 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.00 %
1.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops -
1.00 oz Warrior [15.00 %] (60 min) Hops 48.5 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 16.0 IBU
1.00 oz Centennial [10.00 %] (5 min) Hops 6.4 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) [StarYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 165.9 F 154.0 F

Firstly, how's the recipe look? Does anyone have any insight as to how close this could be to Stone's IPA? Right kind of hops etc.?

Secondly, how accurate is BeerSmith's strike water calculation? Can I really toss in 16 qt of 166F water and it'll get me to 154F mash temperature? Or do I add a little less, allowing me room to add more hot or cold water if I need to?

Thirdly, water first or grain first in the MLT? I'm batch sparging.

Fourth(ly?), after I let the mash sit for an hour, do I just sparge with really hot water to stop enzyme activity? Or am I completely off here?

Thanks in advance for all the answers...I know you are all willing to help me take it to the next level!

[Lerxst]

1) I've brewed this recipe and it's good. Ditch the S04 and go w/ US05...mash a couple degrees lower

2) Dunno, I use BTP

3) Water, gain, chicken or the egg? I add my mash liqour to the tun after the grist but you can do whatever works for you.

4) A mash out is at your digression....I skip the mash out and sparge w/170+ water after my sac rest is complete.

[Stammtisch]

Assuming I get my keggle back from the welder this week, I plan to brew my first AG beer on Saturday. I've decided to go with a Stone IPA clone recipe that I got my hands on a while back, as both the grain bill and hop schedule are simple. Since I'm a noob, I have many questions...and I expect them all answered! :D


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Stone IPA Clone
Brewer: Adam
Asst Brewer: RC
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.34 gal
Estimated OG: 1.066 SG
Estimated Color: 7.2 SRM
Estimated IBU: 71.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 84.00 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.00 %
1.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops -
1.00 oz Warrior [15.00 %] (60 min) Hops 48.5 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 16.0 IBU
1.00 oz Centennial [10.00 %] (5 min) Hops 6.4 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) [StarYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 165.9 F 154.0 F

Firstly, how's the recipe look? Does anyone have any insight as to how close this could be to Stone's IPA? Right kind of hops etc.?
Recipe looks good.

Secondly, how accurate is BeerSmith's strike water calculation? Can I really toss in 16 qt of 166F water and it'll get me to 154F mash temperature? Or do I add a little less, allowing me room to add more hot or cold water if I need to?
BeerSmith is very accurate on thier strike temps as long as you set up you equipment profile correctly.
In fact I nearly always have 166 as a strike temp. If you dont pre-heat your mash tun before hand, be sure to add about 4 degrees to that temp.

Thirdly, water first or grain first in the MLT? I'm batch sparging.
Doesnt matter, I prefer water then grain, but I have no reason why.

Fourth(ly?), after I let the mash sit for an hour, do I just sparge with really hot water to stop enzyme activity? Or am I completely off here?
Sparge twice with, no need for a mashout. Just sparge with water at 185 degrees and you will be fine. Should end up with a pretty godd efficiency.

Thanks in advance for all the answers...I know you are all willing to help me take it to the next level!

Good luck with the first AG batch, just remember to have fun with it, and to take your time and enjoy.

[Shenanigans]

I put the water in the MLT 1st to let it heat it up. I've never tried it the other way though, so it may work just the same.

[mr x]

Ditch the S04 and go w/ US05...mash a couple degrees lower+1. Looks good.

[BlindLemonLars]

I put the water in the MLT 1st to let it heat it up. I've never tried it the other way though, so it may work just the same.

Lots of people are adamant about adding the water first and the grain second, but I've done it both ways with no issues. So long as you stir like crazy, I don't see why it would matter.

Lately I like to mill the grain directly into my tun, then pump in the strike water while stirring fiendishly.

[blacklab]

One other thing, when you add your sparge water, don't worry about being gentle. Stir the living crap out of it, then let it settle. This increased my efficiency by ~10%. You want to get those sugars washed out and in suspension so you can get 'em out.

[Ó Flannagáin]

Yes, stir VIGOROUSLY when you sparge... definitely took my efficiency up a bunch as well

[adrock]

Thanks a lot for the advice, fellas. The original recipe called for US05, but for some odd reason that strain wasn't in BeerSmith, so I assumed it wasn't around anymore. I'll be sure to get 05 at the LHBS tomorrow.

[Lerxst]

Look and see if US56 is listed...the name was changed about a year ago to US05

[Barley-Davidson]

It wasn't in my beersmith defaults, either, you need to add it.

[javastout]

It wasn't in my beersmith defaults, either, you need to add it.

I added it to mine too... quick note, it seems to regularly attenuate at 80-85% compared to the default BeerSmith value of 70. First time or two I was caught off guard by the level of attenuation!

[adrock]

That's what I ended up doing. I'll be sure to change the attenuation values to reflect what you've noticed, java. Again, thanks to everyone for the advice. You may want to expect an urgent HELP post from me at some point on Saturday!

[da5idzero]

The best thing I did during my first all grain brew was to take too many notes. Every temp, hydro reading, etc... When it was over, I could pinpoint the spots where I did ok, and the spots where I should have done something different. The beer was great. If I made it now, just over a year later, it would definitely be better.

Good luck, and don't forget to have a brew or two during the process to remind yourself what its all for!:k2:

[adrock]

Oh, I'm absolutely having a brew (or six) as soon as the lifting of hot sugar water is done. I thought it only fitting that I should drink the beer I want to replicate: Stone IPA.

BTW, my LHBS didn't have Centennial hops, so I had to go with Cascade. The AA% was lower, so I compensated with greater amounts of hops that brought the IBU of the recipe back in line, but I wonder if the aroma and flavor will be noticeably off now. Anyone?

[Peteoz77]

Good Luck Adrock! Take the plunge and do a Brewcast for your first AG batch like I did! It's awesome to have others watching and commenting.. and answering questions along the way.

[adrock]

Pete, I might do that....if I had a laptop! I've gotta be the only person to still use a desktop exclusively.

[landis]

Pete, I might do that....if I had a laptop! I've gotta be the only person to still use a desktop exclusively.

I have an 8 year old laptop from 2000, and it barely powers on, so I'm stuck with my desktop (about 5 years old). I don't really have a need for a laptop - I waste enough time as is on the desktop.

[adrock]

Well, brewing is finished for the day. Didn't get started until about 2 p.m. and finished at about 8 or so. I made beer! AG might be the most glorious thing ever. No offense to the extract brewers, but I just found out the difference between extract and AG.

Extract brewing is analogous to buying ground chuck and making cheeseburgers. It's delicious, to be sure. And many fantastic cheeseburgers have been made in this fashion. But AG is like hitting the cow in the head with an air hammer (thank you "No Country For Old Men"), cutting off a choice piece of meat, grinding it, and making cheeseburgers out of that. With this kind of control over the process, the sky's the limit! AG FTW!

For the record, I r teh drunxxor. 6 different IPAs, hu-yeahhhh!

[DrunkTrucker]

All grain is awesome. No matter how long it takes or what problems you might come across it is totally worth it. I ran out of propane tonight during my boil and had to find a place that would fill my tank. It is now 330 in the morning and Im shitfaced waiting on my beer to cool down. I love it!

[PseudoChef]

That's exactly what I thought, adrock. Although I would go farther and say extract was like buying a premade pattie from the store and perhaps grilling it yourself.

[Ó Flannagáin]

Well, brewing is finished for the day. Didn't get started until about 2 p.m. and finished at about 8 or so. I made beer! AG might be the most glorious thing ever. No offense to the extract brewers, but I just found out the difference between extract and AG.

Extract brewing is analogous to buying ground chuck and making cheeseburgers. It's delicious, to be sure. And many fantastic cheeseburgers have been made in this fashion. But AG is like hitting the cow in the head with an air hammer (thank you "No Country For Old Men"), cutting off a choice piece of meat, grinding it, and making cheeseburgers out of that. With this kind of control over the process, the sky's the limit! AG FTW!

For the record, I r teh drunxxor. 6 different IPAs, hu-yeahhhh!

That might be the best comparison example I've ever heard

[fireballmatt]

That's exactly what I thought, adrock. Although I would go farther and say extract was like buying a premade pattie from the store and perhaps grilling it yourself.

I wouldn't go that far, extract *can* be open enough to provide much flexibility. Award winning brews are made with partial mash + buying the lightest extract possible for the "base grains" I still consider that "extract" brewing, but I've tasted some damn good beers that way. You still have to "make the patty" and "cook it" if you do it that way.

But yeah, the canned "dump it in and boil" brews...buying premade and cooking +1

[Union Brewer]

Good job Ad! Let me know when you get the kinks worked out and I will drive down for a little watch and learn brew day.

[adrock]

Good job Ad! Let me know when you get the kinks worked out and I will drive down for a little watch and learn brew day.

Can do, man. To be honest though, there weren't that many kinks to work out (simpler than I thought). The main thing will be finding a day to brew when it's not so damned cold!

[Union Brewer]

I hear ya man. It will definately have to be towards the spring. I am not one for standing around for hours in the cold. I am looking forward to it though.

[fireballmatt]

I hear ya man. It will definately have to be towards the spring. I am not one for standing around for hours in the cold. I am looking forward to it though.

Sat outside yesterday in 42 degrees brewing, it was downright awesome. While it's not as cold as say Flanny's last brewcast, its nippy for us down here in the south.

I think I much prefer brewing in the cold than brewing in the summer heat.