JnJ
Well-Known Member
Ok, like it says, I'm getting ready to do my first real PM. I have a couple questions and would like to varify my mash process. I am using a Gott 5 gal cooler and a hefe recipe I did on BS.
First, when measuring the water amounts, how do you measure tenths (example; .14 gal)?
Now the process, I'll add the grain to my MLT, then 7.5 qts stir and leave for 60 minutes (at 150 Degrees).
Add 2.14 gal at 168 degrees, stir, drain back to MLT until clear then drain to Kettle (until it all drains out???) add 2.96 gal to MLT, stir, let reast about 10 minutes, then drain back to MLT until clear then drain to kettle and brew as normal. Sound about right? Here is the brew sheet from BS:
Recipe: Töpperwein Hefe-Wizen Beer
Brewer: Töpperwein Brewery
Asst Brewer:
Style: Bavarian Weizen (Weissbier)
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.048 SG
Estimated Color: 6.2 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 25.00 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 37.50 %
3 lbs Red Wheat (6.0 SRM) Grain 37.50 %
1.00 oz Hallertauer on hand [3.70 %] (60 min) Hops 14.0 IBU
5.00 gal San Antonio Water Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.50 qt of water at 164.9 F 150.0 F
First, when measuring the water amounts, how do you measure tenths (example; .14 gal)?
Now the process, I'll add the grain to my MLT, then 7.5 qts stir and leave for 60 minutes (at 150 Degrees).
Add 2.14 gal at 168 degrees, stir, drain back to MLT until clear then drain to Kettle (until it all drains out???) add 2.96 gal to MLT, stir, let reast about 10 minutes, then drain back to MLT until clear then drain to kettle and brew as normal. Sound about right? Here is the brew sheet from BS:
Recipe: Töpperwein Hefe-Wizen Beer
Brewer: Töpperwein Brewery
Asst Brewer:
Style: Bavarian Weizen (Weissbier)
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.048 SG
Estimated Color: 6.2 SRM
Estimated IBU: 15.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 25.00 %
3 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 37.50 %
3 lbs Red Wheat (6.0 SRM) Grain 37.50 %
1.00 oz Hallertauer on hand [3.70 %] (60 min) Hops 14.0 IBU
5.00 gal San Antonio Water Water
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.50 qt of water at 164.9 F 150.0 F