Madness in my Method?
Can you see any faults in the proposed brew schedule for my first AG batch.
Any tips to make it easier? Thanks.
Heat 6 gallon of water in hot water kettle heat to 165f
Add Grain bill to insulated lauter tun (8lbs for this example)
Add 1qt of water per lb of grain for 8lbs = 2 gallon
Stir; make sure temp settles at 155f
Leave for 90 minutes
Have a home Brew
Heat hot water to in boil kettle to 170f
Run wort from lauter tun and recycle until clear.
Given grain estimated absorption of 0.1 gallon/lb = 0.8 gallons lost for 8lbs from 2 gallon
First run off should be 1.2 gallons, drain into brew kettle
Requiring a further 4.8 gallons for second sparge
Add 4.8 gallon of water at 170f and stir.
Drain into brew kettle.
Should be 6gallon in brew kettle
Boil until rapid rolling boil occurs
Add Bittering Hops
Have a home brew
Wait 30 Minutes
Add Flavour Hops
Wait 15 Minutes
Add Aroma Hops
Wait 10 Minutes
Add Irish moss.
Add cleaned immersion chiller boil for a further few minutes
Reduce heat to 80f (Collect chiller water for cleaning)
Take Gravity Measurement and record. Drink sample for reference and to save binning it!
Have a Home brew to get rid of sweet taste.
Strain into fermenter and aerate
Add cap and airlock.
Relax and have a home brew.
Check obsessively every 5 minutes for activity.
Ask for assurance on Home Brew Talk when I think my baby doesn’t start!
Relax and have a home brew.
I've had better luck adding the grain to the water, pouring it in slowly and stirring to avoid dry spots. This also helps in avoiding clumps of specialty grains. After the 18 pound rye muffin incident, I worry a bit.
Me too! Also you may want to use a little more than a 1:1 ratio. It is a little thick to mix in completely. a 1.25 to 1.5:1 seems to work well in my hands.
Just have fun, make sure all the valves are closed :) and enjoy.
Okay so if I go 1.5qt/lb then
I strike with 12qt (3 gallon)
Then add the grain bill (I presume you'd premix the different grains in a bucket before adding)
absorbtion takes 0.8 gallon
Giving first run off of 2.2 gallon
So second batch should be 3.8 gallon
I would definitely recommend adding the water first as then you only need to account for the grain when calculating your strike temp as opposed to the grain plus the thermal mass of the mashtun.
I'm useless at calculating absorption/runoff type stuff without Promash, my crutch, but basically you'll be guesstimating for your first few batches to dial in your system, anyways. Whatever you get from your first running subtract from your desired final volume and add the difference as your batch sparge. Since the grain has already absorbed all it's going to and you've filled the deadspace in your tun you can more or less assume you'll get out everything you put in for your sparge.
Also, I normally go for 7g to boil for 60m into 5.5g, but that obviously depends on your system and other factors that ORRELSE is pondering as we type.
Of course, that's US gallons, as well...
Unless you preheat your mash tun, 165 degree water will probably be too low to hit a strike temp of 155. Other than that, and the adjustment to mash thickness you've already noted, you look like your on your way to the dark side :D
Yes when I get the specifics I'll change to metric. I'd rather end up with 23l (5g UK) rather than 19l (5g us)
It also depends on my new toy. It's 5 gallon but I don't know if that is US or UK gallons.
There is a mathematical equation that works "fairly well" on the temp of the strike water based on the temp of the grain. I or anyone else with promash could run that calculation for you if you have a value that your dry grain temp would be.
Also, I add some hot water into the mash vessel in case it is cold so the temp of the inner walls don't dramatically affect your strike temp. I use a cooler so I throw some hot water in there and then seal it up whilst getting my strike water to desired temp. Dump it out just before your ready to start the mash.
Like others said, add water then grain however I'll add maybe 1/3 of the water then 1/3 to 1/2 of the grain, stir up and repeat until I got my desired amount. I also always have hotter water on hand and cold water for that last 10-15% of the strike water as I test the temp. I.e. don't dump all 1.5 or whatever % you are looking for and then test. Make sense? The basic rule that I was taught and probably read as well is you have about 5 minutes to get your mash temp in line before you should leave her alone.
Thanks, that'd help.
All the grain and the lauter tun are kept in the house so they'll be around 20c.
Good tip about not adding all the water at once.
Here ya go. Again, an estimate but kind of cool. Have the hotter/cold water on hand for fine tuning and you'll be great.
ProMash - Dough In Strike Water Calculation
Tun Thermal Mass: 0.000
Total Grain: 8.00 LBS 3.63 kg
Total Water: 12.00 QTS 11.36 Liters
Water/Grain Ratio: 1.50 3.13
Desired Mash Temp: 155.00 F 68.33 C
Grain Temp: 68.00 F 20.00 C
Initial Dough In Strike Water Temp Shoud Be 166.00 Degrees Fahrenheit 74.44 Degrees Celsius
Total Mash Volume: 3.64 GAL 13.78 Liters
Oh yea, and ProMash would be your friend if you stick with AG! Has a default to Metric as well.
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