The technique of making beer from malted grains instead of using malt extract for the base sugars.

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98 views

Did I add too much chalk?

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin, and a bit acidic. Some research suggested that my issue may be mash pH, so I bought so pH ...
1
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2answers
253 views

Mash Efficiency With Top Off

I just put my second AG batch into the primary, but I ran into an issue I need some help with. When I did my first AG batch, I used water that was treated by a water softener (I know, I know...it was ...
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2answers
38 views

How to adjust recipes for high mash / sparge efficiency?

It seems most recipes out there assume 75 - 80% efficiency*. Seems sensible for homebrewer. but I consistently get 95%. I should feel lucky, but this means that I either: have too much alcohol for ...
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1answer
20 views

Swapped sparge by mash water quantities

When it was (potentially) too late I've noticed that I've used the 4L of water for mashing that I should've used for sparging - which was instead 3L. Could this be a problem? The end amount is the ...
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3answers
40 views

Hefeweissen ingredients question

it's my first post in here. I've just done my first batch of weissbier (or any other). It turned out quite alright so I'd like to repeat it to check I wasn't lucky. However, since it was from a kit ...
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2answers
1k views

Substituting 2-row with DME - Extract Torpedo Clone recipe

I really want to make an extract SN Torpedo Clone. During my hunt for recipes, this one in my opinion sounds great and I would really like to try it. Recipe OP here O.G. 1.076 (actual) F.G. 1.016 ...
4
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1answer
101 views

Would an all grain brewer ever want to steep grains?

I have heard that some all grain brewers prefer to steep roasted barely during prior to the boil, because it would otherwise lower the pH of the mash. In addition to this, what purpose would an all ...
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1answer
49 views

What to do when american wheat ale turned out to have too high extract?

I used to have a problem - too much water due to extracting every last bit of sugar. That gave me 90% to 95% efficiency, but also it was a lot of work to boil it down to manageable and usable amounts ...
7
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6answers
653 views

High FG / Low Attenuation across 3 different beers

I have brewed 3 all-grain batches now that have a high final gravity: Imperial IPA: Target OG - 1.079, Target FG - 1.011, Actual OG - 1.070, Actual FG - 1.020, Yeast - US-05. Common attenuation ...
3
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2answers
98 views

Is Amber Malt suitable to use as a primary grain?

Wikipedia says about Amber Malt the following... Amber malt Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter; older formulations ...
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4answers
306 views

Brew stand recommendations

My buddy and I are looking to upgrade to a 20 gallon brew stand, and I'm looking for recommendations between buying a full setup, which brand, or making one ourselves.
5
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1answer
102 views

Can wet crushing impede mashing?

Last weekend I tried it. I get considerably less broken hulls, practically whole. Kernel was broken all right. So far so good. I added 0.5 liter of cold water to six kg of malt by pouring it slowly ...
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0answers
27 views

Do you need to mash out? [duplicate]

I have just finished my second all grain brew. I failed to mash out and went straight from the mash to boil. What difference will this make to my beer?
3
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2answers
2k views

How long must water be boiled to remove temporary hardness (bicarbonates)

From Papazian's Joy of Homebrewing: In the US temporary hardness is determined by a measure of bicarbonates [2(HCO3)].The hardness that bicarbonate ions contribute is temporary because it is ...
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3answers
149 views

How can i stop losing so much water during brew

I am brewing with a 25l HLT, 30l Mash tun and 52l boiler. I am boiling 20l to 25l water in the HLT and losing some water during the Mash and Sparge. By the end of the sparge I am getting about 15l ...
2
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2answers
149 views

What are the effects of storing unboiled All-Grain Wort at sub-lager temperatures?

Obviously it is better to immediately boil the wort when it is freshest, giving any wild yeist or bacteria as little time as possible to grow and contaminate the product. It is also a well ...
5
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2answers
300 views

Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?

I am obsessed with the thick body, sweet style stouts (Milk Stouts, Russian Imperial Stouts Bourbon Barrel Stouts, etc.), think Dragon's Milk, Old Rasputin, Lakewood's Temptress. While I have ...
0
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3answers
67 views

Racking flavour - too strong?

i'm about to rack off my first batch of full-grain IPA. It's a small batch that has been fermenting about 14 days in a demijohn. I tasted some briefly when racking and it tasted very strong which is ...
24
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13answers
38k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
4
votes
4answers
499 views

Which is worse: a weak boil or boiling with a lid partially on?

I finished Papazian's book The Complete Joy of Homebrewing last weekend and learned that a vigorous boil is necessary to isomerize the alpha and beta acids in hops which makes these bittering acids ...
2
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1answer
87 views

Beer color - Calculating MCU

I have two questions regarding calculating the MCU for a beer receipt. MCU = (weight of grain i lbs) * (color in degrees lovibond) / (volume in gallons) For my grains, I have the color listed in ...
3
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1answer
60 views

Clarity for the sake of impatience

I've been in the winemaking industry for over a decade, but this is only my second homebrew, and only the first that I have fermented at home. You would think I'd be more patient working with a ...
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3answers
348 views

how long can I stay in an open primary fermentation?

I would like to go from the primary fermentation to the bottles with an open fermentation. Can I top off with water to get the full 5 gallons? Also would you primary an open fermentation for more ...
7
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3answers
1k views

All-Grain to Extract and Steeping

I'm wondering how this can be converted to an extract recipe. Initially it was thought we could just do 14lbs (US 2 row) * .75 = 10.5lbs of extract, but then the question was asked if the rest of the ...
14
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6answers
4k views

Avoiding excessive soot on brew kettles

Are there any secret tricks to avoiding an exorbitant amount of soot on the brew kettle after the boil? We have been making all grain batches recently using a 20 gallon stock pot and a propane ...
12
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3answers
7k views

All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians

I'm scratching my head trying to figure this one out. Here's the story: I started brewing extracts, and they all came out great. I wanted to get into all-grain so a last year I ordered myself the ...
2
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1answer
86 views

Fermentation Times in Extract vs. AG Brewing

I've noticed that for certain recipe kits that come in both all grain or extract forms, that the directions for the length of fermentation (both primary and secondary) are generally longer for the ...
3
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1answer
241 views

Gunk in bottom of all grain boil

After finishing the boil and chilling the wort for my all grain batches I find I always have a large volume of gunk left of the bottom of the pot. I'm sure it's just spent hops and other solid bits ...
5
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2answers
137 views

How many pounds of frozen strawberries in a Strawberry blonde?

I'm brewing a 5 gallon all-grain strawberry blonde ale. I'd like to leave it for two weeks in primary, then rack on top of frozen strawberries in secondary. Would anyone have an estimate of how many ...
0
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1answer
232 views

Chocolate and Coffee Additions

I am going to be brewing the Zymurgy KBS clone, but a little nervous with some of the additions listed: 2.5 oz Belg Bittersweet Choc and 1.5 oz unsweetened cocoa nibs @ 15 mins. ***I read that ...
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2answers
477 views

Should the Munich Water Profile be used for Bavarian Hefeweizens?

I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has ...
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2answers
119 views

Missed mash temp

So my mash temp, by the recipe, was 149 F. I missed it by a few degrees, at 144 F. Can I just let it sit longer, or would I have to find a way to increase the temp? This was in a Rubbermaid cooler ...
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2answers
184 views

What might be causing a chlorine taste?

A recent batch of grain-brewed ordinary bitter had a pronounced chlorine or TCP flavour. I used the same water treatment that usually works - boil, campden tablets, stand overnight. The recipe was ...
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2answers
115 views

Overload of bittering hops, any “fixes”?

I've had a 5 gallon all-grain batch of John Palmer's Elevenses in primary for just over a week. When I was brewing, I haphazardly dumped twice the prescribed amount of bittering hops (German Northern ...
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3answers
87 views

Looking for process improvement suggestions

I just did my 4th brew, my OG was lower than expected, and I'm looking for help with process improvements. I'm doing an all grain process. I have an 8gal kettle, a 2gal kettle, and a 0.5gal kettle. ...
2
votes
2answers
236 views

How much Chloride in PPM is too much for All Grain?

I passed my water through those cheap water filters and sent it to Ward Industries for a water test. It came back with 61 PPM of chloride. In the 3rd edition of the Joy of Homebrewing, Charlie ...
2
votes
1answer
126 views

How low should the hole for a spigot on a kettle be drilled?

I am trying to determine how low I can drill a hole in my kettle for a spigot. I've read as few as 1.5 to as much as 3.0 inches. What's a good point that will clear the kettle trub for most if not all ...
0
votes
1answer
87 views

How much grain will fit in a 16 liter kettle?

I'm considering to buy a 16 liter kettle to hold the grain inside my 32 liter kettle, but don't seem to find any reliable calculations on how much grain the 16 liter kettle will fit while mashing. ...
0
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2answers
418 views

PB2 PORTER - BETTER TASTE?

I recently made a 5 gallon All Grain Porter and added 13oz of Choc. PB2 at the last 10 minutes of the boil. Though the flavors were there it was extremely light and would like to get more of a PB ...
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2answers
2k views

How large of a Kettle to brew 5 gallon and 10 gallon batches? (All Grain)

If I want to brew a 5 gallon batch, how large of a kettle do I need to do so comfortably? How about 10 gallons?
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3answers
89 views

What are the qualities to evaluate when purchasing a Burner for All-Grain brewing?

I want to purchase a burner for all grain brewing. What are the qualities that I should look into for each product to compare them against each other? I will be brewing indoors in my apartment if ...
2
votes
4answers
3k views

I forgot to put water in the airlock! What do I do now?

I did my first brew (all grain), some things were complicated to achieve and finished at 4 o'clock in the morning because I decided to start at 10 pm (big mistake). At the end of it all, after I ...
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3answers
1k views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
7
votes
7answers
3k views

How should bulk grain be stored?

I love brewing all-grain but I feel that I could cut down on my costs significantly by purchasing some of my grain in bulk, storing it, and using it as needed. I know a lot of people do this but I'm ...
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2answers
142 views

Lautering: Filter first runnings using a strainer

I am following the online course to all grain brewing on "craft beer and brewing" and in the lautering sectiong they explain to collect the first runnings and to put them back on top of the grain bed. ...
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4answers
158 views

Which Stores carry the metal connectors for constructing a Mash Tun?

I've been to 3 Home Depots in my area searching for the metallic components to construct a mash tun out of a water cooler. I could not find stainless steel, only galvanized or black steel. They a ...
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2answers
161 views

Is brew with burned steeping bag safe to drink?

My pot burned a tiny portion, about an inch across, of the steeping bag for an all-grain recipe prior to the boil. Is the beer still safe to drink? What off-flavors can that produce?
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1answer
219 views

Mashing bag problem

I tried for the first time using the BIAB method and ran into a big problem with the mashing bag. I placed all the ingredients (9lbs of different grains) in the mashing bag without thinking of the ...
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1answer
109 views

Game of Thrones Recipe help

I have the Unofficial Game of Thrones Cookbook and it has some beer recipes I'm currently trying to follow. However, I'm confused as to wether it has two sets of instructions or all the brews are a ...
0
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1answer
39 views

Oil before hops

So I recently got a propane burner to brew outside (it's way too hot to be brewing inside), and I noticed something weird. As the wort came to a boil, it seemed like there was some oil floating on ...