Hi friends and neighbors,
Finally got some malt and hops.
Going to brew my first batch, a plain old pale ale. Think "session beer".
Grain bill is 6 pounds of Briess 2-row Brewer's malt, 8 ounces of Briess 2-row Caramel 60, and 1.5 ounces of East Kent Goldings added in .5 ounce segments.
Batch size is 5 gallons.
Here is the list of steps I have written out so as not to get lost on the trail.
Please give me your input:
Strike Water Needed (gal.) 3.0
Sparge Water Needed (gal.) 6.0
Strike Temperature (deg.) 164.33
the day before brewing - get yeast started (boil small saucepan of water, pour into sanitized jar with sanitized lid, allow to cool to room temperature, add yeast, add 1 teaspoon of sugar)
heat strike water, 10 degrees over strike temp
sanitize thermometers, hydrometers, etc.
add strike water to mash tun
float thermometer, wait for temp to subside to strike temp
add mash, stirring to prevent dough balls
after 60 minutes, take 3 pitchers worth out and pour them back in (called "vorlauf"), using a spoon to prevent disturbing wort
drain first runnings into kettle
set kettle on stove to begin boil
heat sparge water to 180 degrees in separate pan
add sparge water to mash tun
after 10 minutes, vorlauf again
drain second runnings into kettle
bring to controlled boil and add first hops - .5 oz fuggles
wait 15 minutes, then add second hops - .5 oz fuggles
at 15 minutes mark, add 1 oz irish moss
wait until 5 minutes mark, then add final hops - .5 oz fuggles
at 1 hr mark, remove from heat and sit in sink
fill sink with ice water and let wort cool
take sample of wort in sterilized glass cool to 60 degrees, then use hydrometer to check original gravity. write it down
while waiting on wort to cool, sanitize primary fermenter, racking tubes, etc. and then clean mash tun. save mash to make dog cookies
when wort has cooled to 65 degrees, stir into frenzy, cover and let sit for 30 minutes to allow sediment to settle in center
rack into primary fermenter
pitch yeast starter
close fermenter and add airlock
sit in cool location until fermentation stops* (2 to 3 days)
rack into sanitized carboy for secondary
wait 3 days, then rack into sanitized bottling bucket
add 4 oz. dextrose and stir with sanitized paddle
make more beer
Help me, Obi-Wan!