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Old 05-30-2008, 01:04 AM   #11
Jeffro
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Join Date: Dec 2007
Location: Auburn, WA
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I'm not much of a Hef drinker but, according to my friends that ARE Hef drinkers I'm a pretty respectable Hef brewer.

My stock recipe is...

5 Lbs of Gambrious 2 row
5 Lbs Malted Wheat
1/2 Lb Munich 10L
1/2 Lb Briess Crystal 20L

1Oz of Crystal 4.4 Pellet Hops

And Wyeast #2565 Kolsch.

Dough in with 11 Qts at 148 to target 133 for 20 minutes... Then add 5.5 Qts boiling water to hit 155 for 40 minutes. (note... I do my mash in my boil kettle, not my tun)... Then turn up the heat on the stove and stir, stir, stir until the mash temp hits 165 or so and remove from heat.

Transfer mash into pre heated tun and vourlaf into my pitcher until I can cram all the grains in the tun, then I go rinse out the boil kettle and continue on with separating the grain material from the wort into the boil kettle.

While this is all going on I heat about 3.5 more gallons of sparge water to 170 on my propane burner. Once the wort stops draining, I close the valve pour that 170* water back ontop of the grainbed, stir, and leave it sit for another 20 minutes or so. Then I vourlaf again and let 'er run till I get close to 7 gallons of wort and boil as usual.

I've done this twice now and have hit upper 40's in preboil and mid 50's pitchable... Sure... Maybe that's low efficiency, but, even though not my cup of tea, damn is it good.

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