One Mash, Two Boils and Two Beers

One Mash, Two Boils and Two Beers

Talk given by Ferg’s at the Westgate Brewclub Meeting on 16 April 2017 Meeting


Type: All Grain Date: 11 Feb 2017 Batch Size (fermenter): 60.00 l Brewer: Boil Size: 67.51 l Asst Brewer: Boil Time: 60 min Equipment: ferg’s 100 litre set up End of Boil Volume 65.62 l Brewhouse Efficiency: 80.00 % Final Bottling Volume: 60.00 l Est Mash Efficiency 84.0 % Fermentation: Ale, Two Stage Taste Rating (out of 50): 30.0 Taste Notes:

PH – 5.09

Calc Chloride to all mash and sparge water, Cal Sulphate in mash.



 Amt Name Type # %/IBU
10.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 84.0 %
1.00 kg Gladfield Biscuit Malt (60.0 EBC) Grain 2 8.0 %
1.00 kg Gladfield Toffee Malt (10.5 EBC) Grain 3 8.0 %

Beer Profile

Est Original Gravity: 1.051 SG Measured Original Gravity: 1.046 SG Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 4.7 % Bitterness: 0.0 IBUs Calories: 427.1 kcal/l Est Color: 11.7 EBC

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 12.50 kg Sparge Water: 47.43 l Grain Temperature: 22.2 C Sparge Temperature: 75.6 C Tun Temperature: 22.2 C Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps

 Name Description Step Temperature Step Time
Saccharification Add 33.60 l of water at 72.9 C 66.7 C 60 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge Step: Fly sparge with 47.43 l water at 75.6 C

At this stage, after sparging, the wort was split into two. 27 litres was put into the Braumeister and 30 litres stayed in the gas boil kettle on the HERMS system for 90 minute boil…hops after the first 30 min of the boil…

  • The wort that went into the Brau, took 45 mins longer to reach boil. Consequently, this worked out well. I could finish one wort and chill with the plate chiller before focusing on the other. During this time I cleaned gear and had a quiet beer…..
  • The gas burner is a lot more aggressive…Most commercial systems are electric or steam. Maybe I should have turned it down more….


  • Vic Secret Hops. Vic Secret hops apparently give Tropical fruit , pine and herbs

20g @60

20g @0

Danstar Abby Dry Yeast


Fermented at 20 degrees and then dry hopped with 40g at day 11 of ferment.

OG 1.051

FG 1.010

Vic Secret hops apparently give Tropical fruit, pine and herbs

  • Not a rigorous boil, mechanical boil {thanks Riggers :)}
  • Colour is a bit lighter
  • Caramel not as pronounced
  • Bitterness is more pronounced (out of style?)
  • Pineapple and passion fruit?

Boil Kettle

  • Ella Hops

20g @ 60

20g @0

Fermentis T-58

Fermented at 20 Degrees and then dry hopped with 40G at day 11 of ferment

  1. 1.060

FG 1.017

  • more boil off
  • Darker

Fuller body? With mild spice and banana

All the beer was kegged and then transferred to bottles, today. You may notice some “carbonic bite …the addition of C02 gives a small bite which is sharper than bottle conditioned beer, in my humble opinion.

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