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Old 11-05-2009, 03:13 AM   #11
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You will want to crush the grains, to answer your question
What is the best method for crushing? I have a small coffee grinder ... would that do the job?
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Old 11-05-2009, 03:13 AM   #12
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Let me know how that turns out .... I chose white as I read in the forums that it actually has more flavor ....
Was the grain pre-washed? Apparently there is a soapy residue that can come off if you don't rinse them...if you haven't you can probably rinse the grains before you steep them.
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Old 11-05-2009, 03:17 AM   #13
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Originally Posted by The Pol View Post
You will want to crush the grains, to answer your question
+1, stick them in a paper bag or something, and use a rolling pin or a pot to crush them

As for your process, I would change it to something like this:

- Bring x gallons of water (the most you can fit in your pot and bring to a boil) to about 150 degrees
- Place crushed grains (in a bag) in your pot for about 30min (can do as lcasanova and throw the whole kaboodle in the oven for that time)
- Remove grains, bring to boil
- Add all your hops
- After 45minutes, add in all your syrups and Irishmoss (being sure not scorch)
-After 15 minutes, remove from flame and cool down (also remove hops at this point)
Pitch yeast when cooled

Good luck
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Old 11-05-2009, 03:22 AM   #14
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Originally Posted by Parker36 View Post
+1, stick them in a paper bag or something, and use a rolling pin or a pot to crush them

As for your process, I would change it to something like this:

- Bring x gallons of water (the most you can fit in your pot and bring to a boil) to about 150 degrees
- Place crushed grains (in a bag) in your pot for about 30min (can do as lcasanova and throw the whole kaboodle in the oven for that time)
- Remove grains, bring to boil
- Add all your hops
- After 45minutes, add in all your syrups and Irishmoss (being sure not scorch)
-After 15 minutes, remove from flame and cool down (also remove hops at this point)
Pitch yeast when cooled

Good luck
I like this advice, the late addition really steps up the IBU's.

So...when there is 15 minutes left of your 60 minute boil, add the sorghum syrup. Don't forget though, take it off the heat when you add the syrup to avoid scorching!

And you will want to top up your fermenter to 5 gallons and stir really well to mix everything and aerate everything.
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Old 11-05-2009, 03:23 AM   #15
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My advice for cooling/topping off. Is to cool down your wort as much as you can (at least to 100 or so) before you top up. Then you can mix in cold water to top it up. Much faster to cool down without a chiller that way.

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Old 11-06-2009, 09:52 PM   #16
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What temp did you roast at?
I followed your instructions ... ended it at 400 degrees as I liked the color ....
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Old 11-06-2009, 10:09 PM   #17
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Well, it is steeping .... I will post how it goes .... :-)

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Old 11-07-2009, 12:28 AM   #18
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Alright! Have fun, have a drink while you are brewing, it will go by much faster.

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Old 11-07-2009, 01:48 AM   #19
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It is in the bucket and bubbling already! All went smooth ...

OG: 1.064

So - I take it that I rack to secondary in 1 week and bottle 1 week later .... right?

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Old 11-14-2009, 02:41 AM   #20
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I racked this to secondary today, SG was 1.024
I was puzzled by the appearance though ... based on everything I have read about brewing beer I expected a thick layer of "trub", but what I found was a thick layer on top and a thin lees-like layer on the bottom.
The flavor seemed more wine-like than beer-like .... not a bad flavor though .... not sure yet if I will be wild about the flavor, but since it was not disgusting I am classifying this a success so far.

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