Brewing Classic Styles recipe question

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dinhhanh
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Brewing Classic Styles recipe question

Post by dinhhanh » Mon Dec 07, 2015 12:49 am

I have been using the recipes from Brewing Classic Styles as a starting point, but find that I always must cut back on the grain bill in order to stay within style according to BeerSmith. When I do use the BeerSmith adjusted recipes, I come in on style so am trying to figure out why. Just for experimentation I recently ran a batch using Jamil's recipe exactly on a Dubbel and it came in at 9.2% alcohol - much closer to a Tripel.

Lucida Grande]Any thoughts on this?

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CA_Mouse
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Re: Brewing Classic Styles recipe question

Post by CA_Mouse » Mon Dec 07, 2015 4:45 am

What size are your batches? I believe that the recipes in that book are for either 5.5 gallons or 6 gallons. If you are doing 5 gallon batches, then that would explain when you have to cut back on the grain bill and why you had such a high ABV. It could also mean that you get a higher total efficiency with your brew house than the recipe is quoted for (IE the recipe is set up for 72% efficiency and you are getting 78% efficiency).
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Denny
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Re: Brewing Classic Styles recipe question

Post by Denny » Mon Dec 07, 2015 10:38 am

dinhhanh wrote:I have been using the recipes from Brewing Classic Styles as a starting point, but find that I always must cut back on the grain bill in order to stay within style according to BeerSmith. When I do use the BeerSmith adjusted recipes, I come in on style so am trying to figure out why. Just for experimentation I recently ran a batch using Jamil's recipe exactly on a Dubbel and it came in at 9.2% alcohol - much closer to a Tripel.

Lucida Grande]Any thoughts on this?
No matter what recipe you brew, you will always need to adjust it for your systems efficiency.
Life begins at 60....1.060, that is!

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pclemon
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Re: Brewing Classic Styles recipe question

Post by pclemon » Tue Dec 08, 2015 4:59 am

This is where software like Beersmith can come in handy. Input the ingredients into it - either by percentage or weight - and then you can monkey around with the efficiency and/or batch volume to get the starting gravity specified in the book. Then simply scale the recipe to your personal efficiency and batch volume.
Pete


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