Big Brew

[JimK]

We need to get our ingredients together for the Big Brew. First of
all, we need to decide how big a batch we want to make. I was
punching in the information on ProMash, and this is what I come up
with. 80 gallon batch size.

Pale Malt 2-row. 150 lbs
Special B malt 26.25 lbs
Carafa I 16.5 lbs
Black Patent Malt 7.5 lbs
Chocolate Malt 7.5 lbs

I also worked out the hopping schedule for the whole batch, but it
would have to be adjusted for how much each person was boiling down.
Of course, this is where the individuals personal tastes would come
in. I will put it down here just for the heck of it.

60 minute addition - Nugget 18 ounces (37 IBUs) Or Columbus,
Warrior, or Galena.
30 minute addition - Chinook 19.5 ounces (26 IBUs) Or BC
Goldings, or Simcoe.
0 mninute (steep) - Chinook 15 Ounces (0 IBUs) Same as
above.

Recommended yeast is Chico style. Either US-05 dry, Wyeast 1056, or
White Labs WLP001.

Starting gravity target is 1.068
IBU of 73

Their recipe called for a Light Roasted Barley. (300 SRM) Which I
could not find. I substituted the Carafa I
(350 SRM) a bit darker, but I would think close enough.

Let me know what you think about it. I could get the ingredients
together, but I would need to know as soon as possible. Would like to
know if there is a specific brand of grain we want. If we could order
this through Pete, that would be even better.


Jim

[JimK]

Just noticed a possible problem. The mash volume is pretty high,
around 80 gallons. We only have a 55 gallon mash tun. Will have to
think on this also.

[David Dietz]

I could boil 14 gal.   That usually gives me my two corny kegs full by the time it's all said and done.  Do we boil there that day?  I could always do a full boil and spilt with some one.  Maybe Aaron would like to get started on his brew journey this way?

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[JimK]

I wasn't concerned on the boil part of the day. We usually do boil
there. Everyone is responsible for boiling their share however they
want.

The actual mash volume, grain, water, et al. With the recipe given,
to get 80 gallons of wort, we will have 80 gallons of mash volume. We
have been mashing in a 55 gallon barrel.

This recipe has a high starting gravity, we could just lower it, and
cut back on the strength of the beer? The range for a robust porter
is from 1.048 to 1.065. The given recipe is actually a bit higher
than the high part of the range. If we scale it back to the lower end
of the range, we would have no problems.

I just juggled some numbers on ProMash, and if we used two bags of
Pale Malt, and cut everything back, we would come up with a mash
volume of around 53 gallons. Still a bit tight, but probably doable.
I would think that would work. Maybe cut back a bit more on the
grain, as it will be hard to get that much grain mixed well.

Please let me know which way to go with this. I have not ordered any
grain yet, and will have to soon!

Jim

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[David Dietz]

I just saw Pete an hour ago and asked about one bag for my brew on May 1st ( My award winning Trappist Ale for the benefit.   Ha Ha) .  He said he had both two row & pale ale.  Both would be crushed already but he goes through it fairly fast so I don't imagine there being too big a problem with freshness.  Want me to ask him if he has some for our big brew?  If so call my cell 963-4532

[Clinton]

I don't know what your gain to water ratio is but you could also try
to back off on that.

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[saint mel]

On Apr 27, 1:06 pm, Clinton <ccst...@hotmail.com> wrote:
I'm sending an order out this morning for hops and yeast from Northern
Brewer so I should have enough on-hand for those who need them for the
big-brew and the kits. I let you guys figure out the grain and aquire
that unless it gets close and we don't have it yet, then I'll make a
flying trip to Milwaukee or something if needed. I've been swamped at
work but will get going on the big brew in time for the 7th.

Mel

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[Clinton]

I plan on being there but probably will not brew there myself. Lisa
has to work and I will have the kids. Brewing and watching them is
just to much. I will however take wort if there is extra and have
some of my equipment there if it is needed. I will also bring my 30
gal SS tank that we can use for something if needed.

Clinton

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[David Dietz]

I missed last year...What is the plan for what we should bring in terms of equipment & ingredients?

[David Dietz]

Pete said he needs to brew three batches before the Chilton Beer Fest ....so he might not have extra to sell.  

[JimK]

I will take care of the grain then. I should have time to make a run
to madison in the next couple of days. I will get what is needed for
a large batch, and we can always scale it back to what we have on
hand. Could mash in two different containers probably if needed.
Mel, you have Promash, I believe? We could figure it out that way.
Dave, just bring what you would need to boil down a normal batch, and
a container to get it home in. Some people actually just had some
wort delivered to them a day later, and made some good beer with it.
Mel said he had ordered some hops and yeast, so that should be
covered.

Jim

On May 1, 6:34 pm, David Dietz <davebrewsb...@gmail.com> wrote:
> Pete said he needs to brew three batches before the Chilton Beer Fest ....so
> he might not have extra to sell.
>

> On Sat, Apr 30, 2011 at 8:02 PM, David Dietz <davebrewsb...@gmail.com>wrote:
>
>
>
> > I missed last year...What is the plan for what we should bring in terms of
> > equipment & ingredients?
>

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[JimK]

I have the grain in my garage now. The specialty grains should have
been here today, but will most likely show tomorrow. Do not think we
need anything else except hopefully a nice day!


Jim

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[saint mel]

Good news about getting the grain Jim. I have Thursday and Friday off
and I'll be using that time to get things set up for the Big Brew on
Saturday. If we do need anything else, I'll be able to make a run to
Madison or Milwaukee to get what we need.

Our garage will be pretty much cleaned out be Saturday so we can plan
the event rain or shine though we'd all prefer shine. I have yeast and
hops if people need those, I'll be getting that inventory list made
out along with the price. I also have extra grain if we want to do a
side batch of something. I plan to have my 35 gallon cooler ready to
mash in as well. I'll be sending out emails later today and anyone
that wants can call me 608-415-0091 as needed for final plans.

Mel

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[David Dietz]

I am bringing my whole brew set up in case we need some or all parts to do some additional mashing or boiling.  If we don't need it for mashing  someone else can use my mash kettle as a boil kettle.  I will also bring my extra grain if we need more.  I have a good selection of hops also.  I am leaving my yeast at home.  Thought I don't need to add the yeast till the carboys are back home.  I changed my schedule around so I can be there 8-9am.  if you need anything from town call my cell  963-4532.  Cheers,  Dave