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Old 10-18-2007, 07:53 PM   #11
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Default About ready to Brew

OK Kayos, (or any brewer with advice)
I am brewing this recipe this weekend. I am going with a total of 4 gallons in my boiling kettle after mashing and batch sparging.
Since I have 5.5lbs of grains to mash I am using 2 gallons to mash and 2 more gallons to batch sparge, bringing me to a total of 4 gallons in my 5 gallon kettle.
Here are the instructions I compiled to refer to when brewing:

Mash the grains in the Lauter Tun for 60 mins @ 154.0F 2.0 gallons of water. (heat water to 165F to settle @ 154F
After 60 mins is up, drain about 2 quarts of wort and re circulate until clear.
Drain all the wort into my boiling pot (slowly) with high temp hose.
Batch sparge with 175.0F sparge water, 2.0 gallons.
After the sparge water is added, I will wait about 15 minutes and recirculate the same as I did before.
I will then collect the rest of the wort, and proceed to brew as I would with an extract kit.

Ok, my question is what should my batch sparge water be heated to to get it to settle at a steady 175F? And if I am forgetting anything please tell me before I dive in.
By the way,
I am using a 10 gallon rubbermaid cooler with a SS false Bottom and a Kewler Kit Ball Valve for the mash ( building my stuff for all grain).

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Old 10-19-2007, 12:30 AM   #12
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Ok.....sounds good. Sparge with 170 instead of 175. Since your grain is already at 154, use water that is 175 to get 170.

If you post the whole recipe I will get you complete instructions. I am kind of confused as to why you don't just do an AG recipe. You have all the necessary equip now, it sounds like. What size is your brew pot? If it is small, just do a smaller batch.

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Old 10-19-2007, 03:42 AM   #13
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Kayos thanks again.
The only thing really holding me back from doing all grain is:
A 7.5 gallon brewpot to hold over 6 gallons to do a full boil.
A propane burner to properly boil that amount of water.
A sparge cooler to keep the sparge water hot enough.
I am using the recipe you posted, post #10 in this thread.
I have all the ingredients, two 5 gallon kettles, and the 10 gallon mash tun with a SS false bottom.
Thanks again for your help. I dont think this will be very hard after all the prep and good advice.
I will be brewing all grain soon enough.
I will let you know how it goes.

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Old 10-19-2007, 04:15 AM   #14
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No need for a "sparge cooler". Just heat your strike water to the right temp (usually about 170 to get the water to 154). Then dump it in the 10g cooler. When it is time, heat your sparge water to the right temp. Recirculate the first runnings, put your first runnings in bottling bucket (if you have only 1 heating pot) that way you can measure how much you have, then dump in your sparge water when it hits 175. Stir, vourlof, then drain. BTW....when batch sparging, like we are both doing, no need to drain slow. Just stir to get the sugars out of the grain and vourlof (recirculate), then drain.

I had no clue how to do AG before this site. Glad to help you learn! Do someone else the favor when it is your turn.


1 more thing....sounds to me like you are ready to go AG except the burner and the pot. Start here!

This is the one I have. Under $40 and you get a pot and fryer that you can use your BBQ cylinder with. Uh-Oh.....don't tell your wife I showed you.

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Old 10-19-2007, 05:40 AM   #15
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Damn that's a great idea Kayos!
I can easily use my plastic fermentation bucket to hold my first runnings. I will just have to be careful with hot side aeration. Maybe I will use my auto siphon to transfer the wort to my brew kettle.
I am going to go ahead and do this recipe as a partial mash as I already have the ingredients.
SWMBO is actually quite supportive of my new addiction. I think I will buy that fryer kit you showed me. How is yours holding up?

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Old 10-19-2007, 03:20 PM   #16
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Mine? LOL!!! I think that is what 3/4 of people on this board are using. It rocks! Maybe not a banjo burner, but I love it. I also got an extra BBQ cylinder so I never have to worry about running out. Just empty one and have the backup ready. Then whenever I make it to home Depot, I Blue Rhino it.

Gotta brew outside...much more fun to have tunes, cigar and brew going all at once.

Make sure you do a water boil in anything aluminum (the pot that comes with fryers) before you brew in it though. Water to the top and bring to a boil for about 15 minutes or so. Just dump this out and you will get a good haze on the pot. Then you are good to go. It will oxidize the pot for you and get the crud off (this is where oxidizing is a good thing--don't clean this one with Oxyclean )


Hot Side Aeration = unfounded myth in the homebrewing world. Never heard of anything but worries from it. Use a hose and whirlpool into your plastic and you are fine.

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Old 10-22-2007, 06:48 PM   #17
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Default Brew Results and Notes

OK this might be a bit lengthy......but I wanted to share my first PM experience.
I am using a rubbermaid 10 gallon cooler with a SS false bottom. I preheated the cooler with 2 gallons of water before adding the grains. I still experienced significant heat loss.
My sparge ended up at a low temp also. My Mash efficiency came out to 27.7 which was surprising.
Here are my notes:

I used 7.5 pounds of grain instead of the 5.5 that I calculated for. Oops
I mashed with 2.5 gallons of water heated to 165F instead of 2 gallons to compensate for the additional grains.
I added the water one gallon at a time for the first 2 gallons stiring between each addition. After the first two gallons I poured the rest of the water into the cooler.
The mash showed a temperature of 150 @ 20 minutes.
I added 1 quart of 180Fwater @ 35 minutes into the mash water to bring the temp back
To 152F
Recirculated the first runnings 5 times and racked to the brew kettle. I obtained about 6 quarts of wort only!
I added the sparge water @ 172F, stirred well, and let sit for 15 minutes.
I tested the temperature of the sparge water about halfway through and found the temp to be about 156F, after stirring.
Mash Efficiency came out to 27.7!
Gravity 1.052 @ 130F Calculated for temp to 1.065.
I raised the temp of the brew kettle (4 gallons of wort from the mash) to 170F, then added the 3 lbs. of malt extract.
At first boil I added 1oz of Fuggles pellet hops for 60 minutes.
I added another oz of fuggle hops @ 30 minutes.
After the boil was complete I ran the immersion wort chiller for roughly 20 mins to chill the wort below 80 degrees.
After I pulled the wort chiller I was left with 3 gallons of wort, I boiled off 1 whole gallon during the 60 minutes.
I added 2 gallons of Hinckley Springs Distilled water to the sanitized carboy.
I whisked the wort with a sanitized whisk for 15 seconds to oxygenate the wort before pouring into the carboy.
I took a gravity reading after the wort was poured into the carboy.
Gravity reading was very high: 1.064 @ 80F Calculates into 1.066 OG!!
Pitched the Wyeast Irish Ale Activator yeast into the wort. I hope this is enough as I let it activate for about 4 hours.
Put Popov Vodka into the airlock and placed the carboy in the basement to Ferment at about 6:30pm.

I inspected the carboy this morning 10/22 @ 8AM. I noticed activity from the airlock and a layer of Krausen. Temp strip read 70F.

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