Does anyone have a rough idea of what type of Brix/OG you get from one LBS/Kilo of corn with a 90% conversion? Thinking I might go for another Bourbon.
LBS/Gallon
G/L
wonder what type of grain bill I need for 12G of beer at 8-10% ABV.
Get yourself a copy of the program Beersmith 2. That has a wealth of information regarding all grain recipes. It's made for beer but I use it to roughly calculate how much grain/extract/sugar I need for a mash.
@nvnovrts said:
90% looks a little bit on the optimistic side for conversion. That Brew Mate site is Gold!
Indeed potential extract or available extract of flaked corn is 84%, feed corn is grown to have high protein so 84 is most likely on the high end. Your efficiency of extraction can be in the 70% - 80% range.
Made up to 50L, currently "no chill" cooling in a keg.
Will re-hydrate some EC1118 and get her going tomorrow. (unless someone tells me not to)
I do have some SafALE US-04 but I dont think it will attenuate aswell.
Do the 'big boys' boil their wort before fermenting?
Law_of_Ohms i am sure that you know what you are doing. I have found that the US- 04 likes the sugars in grains and ec 1118 likes the sugars in fruits. Us-04 and US-05 ferments dry and clean. US-04 is a Great choise.
nvnovrts I think 8% is max on what you should shoot for in an all grain. Use 2lb per gallon. If you are shooting for quality the lower the % the more flavor you will get. the higher the % the less the flavor. With this I have seen as low as 4% and as high as 8%. Mostly 7-8%. Lots of factors go into %.
I never have mixed them like that so I can't say yes or no. I have never used ec-1118 on anything other than fruit so you are on your own with this one unless someone else has advice.
I've used the EC-1118 on panella and grain, it gives a fruity note to the finished product. I like the more neutral finishing yeasts. I usually do two differnt yeasts, one top fermenter and one a bottom fermenter.
So maybe I might be using ec-1118 next all grain. I Like the fruity flavors. That's why I used it on fruit. I didn't think it would work on that kind of sugar. How is it on the contagers. Sorry I know spelling is bad
Comments
Get yourself a copy of the program Beersmith 2. That has a wealth of information regarding all grain recipes. It's made for beer but I use it to roughly calculate how much grain/extract/sugar I need for a mash.
I agree with unsub & suggest you enter briess flaked maize for the corn and you should be close.
plan b would be to do an experiment and measure it ;-)
how are you hitting 90% conversion?
Love me some Enzymes!
I'll raise that beersmith suggestion with the free version at BrewMate
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@nvnovrts To answer your original question:
15kg (33lb) is a VERY ballpark basic number for 100% 2-row malt. There are so many variables, but expect to need more depending on adjunct types.
90% looks a little bit on the optimistic side for conversion. That Brew Mate site is Gold!
Indeed potential extract or available extract of flaked corn is 84%, feed corn is grown to have high protein so 84 is most likely on the high end. Your efficiency of extraction can be in the 70% - 80% range.
purchased a couple brew books and have been studying. like to do a nice bourbon this winter after the grapes/juice have been exhausted.
Just put down an all grain.
8.5kg Pilsner Malt Barley 5kg Steam Flaked Barley 6.5kg Steam Flaked Oats
Boiled for 60mins
Made up to 50L, currently "no chill" cooling in a keg.
Will re-hydrate some EC1118 and get her going tomorrow. (unless someone tells me not to) I do have some SafALE US-04 but I dont think it will attenuate aswell.
Do the 'big boys' boil their wort before fermenting?
https://www.youtube.com/watch?v=ty6eY9VUIgI
I never boil or mash-out if I'm stilling.
Oh! "Big Boys" - I'm assuming you mean weight? :(
Law_of_Ohms i am sure that you know what you are doing. I have found that the US- 04 likes the sugars in grains and ec 1118 likes the sugars in fruits. Us-04 and US-05 ferments dry and clean. US-04 is a Great choise.
nvnovrts I think 8% is max on what you should shoot for in an all grain. Use 2lb per gallon. If you are shooting for quality the lower the % the more flavor you will get. the higher the % the less the flavor. With this I have seen as low as 4% and as high as 8%. Mostly 7-8%. Lots of factors go into %.
might try both!
US-04 - I'll make a nice big starter.
Once bubbling has almost stopped, add ec-1118 to dry it out.
SG is ~ 1.080
Apparently S-04 will attenuate %70 so expect to finish @ 1.020
EC-1118 may take its time to go down to 0.990, I wonder if its worth it.
https://www.youtube.com/watch?v=ty6eY9VUIgI
I never have mixed them like that so I can't say yes or no. I have never used ec-1118 on anything other than fruit so you are on your own with this one unless someone else has advice.
I've used the EC-1118 on panella and grain, it gives a fruity note to the finished product. I like the more neutral finishing yeasts. I usually do two differnt yeasts, one top fermenter and one a bottom fermenter.
So maybe I might be using ec-1118 next all grain. I Like the fruity flavors. That's why I used it on fruit. I didn't think it would work on that kind of sugar. How is it on the contagers. Sorry I know spelling is bad