Ragutis
Well-Known Member
On Tuesday I brewed my first all grain beer. I bought two all grain kits from Midwest Brewing Supplies-10 gallons of fat tire clone. Here is the ingredient breakdown:
18 lb. Domestic two row
1 lb. Special B.
1 lb. Caramel 120º L
1 lb. Munich 10º L
2 oz. Northern Brewer Hops for bittering for 60 min (AA-7.0%)
2 oz. Czech Saaz for aroma for 2 min (AA-2.8%)
I used the dry Nottingham yeast that came with the kit, re-hydrating it 20 minutes before pitching.
Mash was for 70 minutes at 150-153º then I fly sparged and after 90 minutes I got the recommended 12 gallons.
I mashed in my homemade mash tun made out of a 10 gallon cooler with a stainless steel braid. I used two 5-gallon coolers for hot liquor tanks.
My problem came when the borrowed propane burner didn't fit my keggle, so I had to use mine that doesn't boil too quickly. I added the wort as it came out of the tun to help speed up the boil.
After a 70 minute boil, I had not lost the two gallons that I expected.
After I put the wort into my fermenters I still had a couple of gallons left over so I put into another fermenter and rigged the blow-off from one to go into the other. I did not have any more yeast to just start the extra wort.
The full one started an extremely active fermentation and so to give it some more headroom I racked about 1 1/2 gallon into the extra wort in the second bottle. Fermentation started almost immediately in the extra wort and is continuing still.
The other fermenter is a 6 1/2 gallon bucket, and it broke my airlock and blew the lid off.
It tasted good when I took the hydrometer reading before pitching so I have high hopes.
A new burner is high on the priority list. My stand is great but my burner sucks.
Anyway, I'm glad to join the ranks of the all grain brewers.
18 lb. Domestic two row
1 lb. Special B.
1 lb. Caramel 120º L
1 lb. Munich 10º L
2 oz. Northern Brewer Hops for bittering for 60 min (AA-7.0%)
2 oz. Czech Saaz for aroma for 2 min (AA-2.8%)
I used the dry Nottingham yeast that came with the kit, re-hydrating it 20 minutes before pitching.
Mash was for 70 minutes at 150-153º then I fly sparged and after 90 minutes I got the recommended 12 gallons.
I mashed in my homemade mash tun made out of a 10 gallon cooler with a stainless steel braid. I used two 5-gallon coolers for hot liquor tanks.
My problem came when the borrowed propane burner didn't fit my keggle, so I had to use mine that doesn't boil too quickly. I added the wort as it came out of the tun to help speed up the boil.
After a 70 minute boil, I had not lost the two gallons that I expected.
After I put the wort into my fermenters I still had a couple of gallons left over so I put into another fermenter and rigged the blow-off from one to go into the other. I did not have any more yeast to just start the extra wort.
The full one started an extremely active fermentation and so to give it some more headroom I racked about 1 1/2 gallon into the extra wort in the second bottle. Fermentation started almost immediately in the extra wort and is continuing still.
The other fermenter is a 6 1/2 gallon bucket, and it broke my airlock and blew the lid off.
It tasted good when I took the hydrometer reading before pitching so I have high hopes.
A new burner is high on the priority list. My stand is great but my burner sucks.
Anyway, I'm glad to join the ranks of the all grain brewers.
