Boat Bitter Bonus Footage

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This Lagniappe video contains some of the stuff we felt made the actual final edited version of Episode 10 a bit too verbose. But the tips and techniques discussed here are worth checking out for any brewer, but especially all-grain brewers.

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5 Comments

  1. Pingback: Chop & Brew – Episode 10: Boat Bitter | Chop & Brew

  2. ces379

    Digging the extras!

    On the topic of lower gravity session beers, Dawson mentioned that you don’t want to over sparge your mash. Stating that you want to stop sparging once the SG gets to 1.008. I’ve heard this before but never heard an explanation as to why. Care to elaborate?

  3. ces379

    Digging the extras!

    On the topic of lower gravity session beers, Dawson mentioned that you don’t want to over sparge your mash. Stating that you want to stop sparging once the SG gets to 1.008. I’ve heard this before but never heard an explanation as to why. Care to elaborate?

    • chopandbrew

      Per Dawson:
      Once the sparge runoff drops below that point, the adverse effects of pH upswing and tannin pickup will outweigh the decreasing amount of malt sugars extracted, and (all other things being equal) you’ll hit that point sooner in a low-gravity wort than a standard. So to expand on that a bit more, think of the sparge for a super-high octane barley wine or Imperial Stout – something like 20 lbs of grist for a 5 gallon batch. By the time you collect the required preboil volume, the sparge runnings are probably still at like 1.040. Everybody’s setup is a bit idiosyncratic as far as boiloff and sparging techniques & etc, so it’s probably best practice to use a refractometer and check runnings SG first and worry about preboil volumes second.

  4. jethrobrewing

    Man I missed Dawson just spilling out all his brewing knowledge. Need to re-watch with a notebook. Keep the episodes coming Chip!

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