Water amounts

[gibbiem]

Planning this weekends brew session. Going for a kinda big Stone IPA clone. Anyway, water is something I've always messed up so this time I'm doing it manually. Based on some information from the BYO website I've calculated the following. Would appreciate and advice or feedback, cheers.

Grain bill:

5.900 kg Maris Otter Malt (78.67%)
0.500 kg Aromatic Malt (6.67%)
0.450 kg Brown Sugar, Dark (6%)
0.300 kg Special-B (4%)
0.200 kg Flaked Oats (2.67%)
0.150 kg Carafa II malt (2%)

Mash/Sparge

22l at 75°C, aim for Mash in at 65°C and steep for 60 mins (based on 3l/kg of strike water)

Batch sparge with two steps, 10.3l at 75°C (this is based on a calculation on BYO to take away the first runnings from the pre boil wort total)

Target OG = 1070

FAO this is the link to the BYO page - https://byo.com/stories/issue/item/410- ... ed-brewing

Cheers fellas

[mozza]

3L/Kg is a little thin but as it's an IPA that's possibly a good thing. Maybe someone else will weigh in here

[Piscator]

I used to use 2.5L/Kg but found it too dry and moved to 3L/Kg a long time ago. It is wetter but I find easier to dough in and get an even heat distribution. I also find it easier to avoid dough balls at 3L/Kg too. I typically get a mash efficiency in the 80 - 85% or so range so no prob's there.

Cheers
Steve

[gibbiem]

I used to use 2.5L/Kg but found it too dry and moved to 3L/Kg a long time ago. It is wetter but I find easier to dough in and get an even heat distribution. I also find it easier to avoid dough balls at 3L/Kg too. I typically get a mash efficiency in the 80 - 85% or so range so no prob's there.

Cheers
Steve

Yeah I had a stuck mash once. Got a bigger tun now so just sticking to 3l/kg I think