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Old 01-16-2012, 01:53 PM   #1
GoldenShowerGladiator
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Default brewing an ESB today

recipe looks like this:

5 lbs Light DME

1 lb Munich
1 lb Crystal 60L
.25 lb Biscuit
.25 lb Victory
.25 lb White Wheat

.5 oz Magnum (60)
.5 oz Challenger (45)
1 oz Challenger (30)
.5 oz Glacier (15)

2 packs of Wyeast 1968 (didn't have time to make a starter so i grabbed 2)

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Old 01-16-2012, 01:56 PM   #2
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only thing i'm doing differently today is a full boil. i bought a Brewers Best 30 qt stainless steel pot so i'm hoping this puts an end to the last few years of partial boils. any tips? i was going to steep with 2 gallons for 30 minutes @ 155 degrees. i take it i then add water to get up to 6.5 gallons? or should i go less?

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Old 01-16-2012, 04:49 PM   #3
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If you want to get anything out of the Munich, Biscuit, Victory, and Wheat, you should 'steep' the grains in 3.5 quarts (7 pints) of 155 F water for 30 minutes.

These grains need to be mashed. Reducing the amount of water keeps the concentration of enzymes in the 'mash' high enough to find and convert the starches.

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Old 01-16-2012, 05:12 PM   #4
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using the 1 gallon of water per pound of grain formula that gets tossed around here means i should steep in 2.75 gallons of water, no?

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Old 01-16-2012, 05:21 PM   #5
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Not 1 gallon but 1 quart. Or more like 1.5qt per pound of grains.

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Old 01-16-2012, 05:30 PM   #6
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Quote:
Originally Posted by GoldenShowerGladiator View Post
using the 1 gallon of water per pound of grain formula that gets tossed around here means i should steep in 2.75 gallons of water, no?
I use 1.3 quarts per lb. Once you have mashed, if you rinse the grains in 170 F water, you will get more sugars out. You can do it by putting a gallon of water in a pot and heating to 170 F. Once you have mashed the grains, drain them and then place in this next gallon of water. Leave it for 10 minutes and then remove the grains.
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Old 01-16-2012, 06:44 PM   #7
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damn. i don't see any way i can use that little water without just dumping the grains straight in. i'm going to use a gallon of water and a paint strainer and see how that goes

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Old 01-16-2012, 08:17 PM   #8
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You're going to be making a thick porridge. That's the mash. Stir it well so there are no clumps, cover it and leave it alone for at least 30 minutes. I use a paint-strainer bag for this in an old - and I mean OLD - enameled cooler, like an Igloo cooler from the 1950s (it's called an Artic Boy and I got it for free from my dad, stop laughing). You can do it in another, smaller stockpot (by "smaller" I mean 10-15 quart) using the paint strainer bag.

Check out Deathbrewer's stovetop partial mash tutorial here. It's easy!

Cheers!

Bob

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Old 02-18-2012, 08:22 PM   #9
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having a carb problem with this beer. i ended up bottling 4.5 gallons of this and i carbed with 2 ounces of priming sugar. i popped one open today and it didn't have too much carbonation to it. it hissed as i popped the top but there was no head at all within seconds. i tried to keep the carbonation level low due to style. is there a simple solution to fix this. i was thinking maybe i could pop the tops off and add one of those tablets for carbonating i've seen at my LHBS?

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Old 02-18-2012, 08:30 PM   #10
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i should note that they've been carbing for 15 days now.

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