Collected about 18 gallons. 14 in my main BK, and 4 gallons in a smaller 7 gallon pot. Boiled both. Had to extend the boil from the planned 2 hours, to 4.5 hours total. Added the smaller pot after it had reduced down to 3 gallons and the main BK was around 11 gallons.
14 gallons @ 1.060
4 gallons @ 1.032 (last runnings)
14x60 = 840 ppg
4x32= 128ppg
18 gallons (total) = 840+128 = 968ppg
Estimated final volume 11 gallons
968/11 = 88 => 1.088
I was way below the target OG of 1.099, so needed to add some DME to make up for the low efficiency. 1 lb of DME provides 44 ppg, so with a final volume of 11 gallons 1 lb would provide 44 ppg/11g = 4 points. I decided to add 2 lbs of DME and used about 2 gallons of boiling wort to dissolve it. Did this with about 1 hour to go in the total boil.
Final volume at flame out was 11 gallons. OG was 25.4 Brix, which is about 1.099. Had about 1 gallon of sludge in the BK after transferring to fermenter, so I probably got about 9.5 gallons total, based on the calculation below:
11 gallons * 0.96 (cooling reduction) = 10.56 gallons
10.56 gallons - 1 gallon (sludge in BK) = 9.56.
Couldn't really tell since I'm using a Sanke keg as a fermenter and can't see what the volume actually is.
If I had to do this again, I'd reduce my expected efficiency (maybe to 60-65%) and increase the batch size to 11 gallons instead of 10 gallons.
Note: Using a Sanke keg w/ fermentation kit for the first time as fermenter. Temp control is a fridge w/ a digital controller to control heating (via heat pad) and cooling.
20100703 - Had been fermenting under temp control at 64F. Moved into the basement where temps range from 65F to 70F during the summer.
20100717 - Racked to secondary by pushing w/ CO2 into 2 kegs. SG was 1.030. Put kegs under a layer of CO2 and will leave it until ready. Only got about 4.5 and maybe 4 gallons in the 2 kegs.
20110313 - After conditioning in a bourbon barrel since sometime in July, transferred the contents into 2 corny kegs. Started force carbonation @ 35 psi.
| Amount | Malt/Grain | % |
|---|---|---|
| 20.50 pounds | Scottish Golden Promise | 55% |
| 8.50 pounds | British Maris Otter Pale Malt | 22.8% |
| 0.40 pounds | American Special Roast | 1.1% |
| 2.50 pounds | Crystal Malt 20L | 6.7% |
| 0.40 pounds | British Chocolate Malt | 1.1% |
| 5.00 pounds | American Dextrin (Cara-Pils) Malt | 13.4% |
| 37.30 pounds | Total Grain Weight | 100% |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 2 tsp | Calcium Chloride | 60 minutes |
| 2 tsp | Baking Soda | 60 minutes |
| 2 tablets | Whirlfloc | 15 minutes |
| 10 tsp | Yeast Nutrient | 15 minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.50 ounces | Magnum | 90 min | 12.5% | |||
| 1.00 ounces | Kent Golding | 30 min | 5.0% | |||
| 2.50 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Amount |
|---|---|---|---|
| Edinburgh Ale | White Labs | WLP028 | 1000 ml |
Mash profile for most well-modified malts.
| # | Name | Time | Temp. | Description |
|---|---|---|---|---|
| 1 | Mash In | 60 min. | 154°F | Add 70% of mash water at 166° F / 74° C |
| 2 | Mash Out | 10 min. | 168°F | Add 30% of mash water at 197° F / 92° C |
Added 1 tsp of Baking Soda and 1 tsp of Calcium Chloride to the mash water and the same to the sparge water. Both volumes were about 12 gallons each.
| Date Brewed: | |
|---|---|
| Brewer/Assistant: |
| Target | Actual | Notes | |
|---|---|---|---|
| Strike Water Amount: | 12.4 | ||
| Strike Water Temperature: | |||
| Mash Temperature(s): | |||
| Mash Time: | |||
| Sparge Water Amount: | 6.5 | ||
| Sparge Water Temperature: | |||
| Pre-Boil Gravity: | |||
| Pre-Boil Amount: | 11 | ||
| Post-Boil Amount: | 10 | ||
| Boil Time: | 270 | ||
| OG: | 1.099 / 23.5° P | ||
| Mash PH: | |||
| Boil PH: | |||
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