Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Brewday To-Do List

Reply
 
LinkBack Thread Tools
Old 09-18-2013, 02:21 AM   #1
BarefootFriar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Double Springs, AL
Posts: 199
Liked 25 Times on 16 Posts
Likes Given: 35

Default Brewday To-Do List

I'm having my brother-in-law over on Saturday for brewday, and I'm paranoid I'm going to forget something. I'm going to write out my whole brew day, and I would like any helpful hints you can offer.

  1. Assemble equipment, sanitizer, and ingredients. Set yeast on kitchen counter to come to room temp.
  2. Heat 15qt water to 152°F. Place grain (12lbs) in MLT.
  3. Begin mash; time: 1:00
  4. Heat 8qt water to boil. Perform mashout, raising mash temp to 170°.
  5. Vorlauf
  6. Heat 4gal water to 170°
  7. Begin sparge, draining into kettle. Use continuous sparge method as discussed by Palmer, ch. 17.
  8. Once sparge is completed (runnings at 1.008 or volume = 6gal), begin boil
  9. At rolling boil, begin timer. Add bittering hops.
  10. Follow hop schedule in recipe, adding hops at directed times
  11. Flameout and cool down, using IC
  12. When temp hits 75°, pour into fermenter. Strain out trub. Aerate, pitch yeast, and install airlock.
  13. Cleanup.

We're doing two batches, so I'd like to be mashing the second while we're boiling the first. Actually, I'll probably stagger it by about 30 minutes so that by the time I get ready to sparge the second batch the first batch will already have the yeast pitched (or be close).

Are my temps and times looking okay? Have I missed anything?
__________________
Dancing Monk Brewery

Last edited by BarefootFriar; 09-18-2013 at 10:09 AM. Reason: Typos
BarefootFriar is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 02:34 AM   #2
C-Rider
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
C-Rider's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Wai, Hawaii
Posts: 2,509
Liked 122 Times on 106 Posts
Likes Given: 280

Default

#2-If you want to mash at 152* I think you're gonna need to bring the water up at least 8* as it will cool down as the grain absorbes the water and heat. How much is something you're gonna have to work out on your own by brewing a lot and seeing what the temp loss is as the grain weight and mash water volume vary.

How are you gonna heat the water for the second mash while boiling the first? You have more than one burner?

__________________

Kaiser Ridge Brewing
-------------------------
Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

C-Rider is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 02:43 AM   #3
jro238
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Memphis, Tennessee
Posts: 536
Liked 45 Times on 43 Posts
Likes Given: 8

Default

+1 on temp

I need to hit about 160-162 to get a final temp of 152 after adding to grain.

Initial temp will obviously vary with equipment though.

__________________

My GE 7.0 cu.ft. Keezer Build: http://www.homebrewtalk.com/f51/my-h...-build-327739/

jro238 is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 10:08 AM   #4
BarefootFriar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Double Springs, AL
Posts: 199
Liked 25 Times on 16 Posts
Likes Given: 35

Default

I had actually calculated that, but somehow it slipped through my edit. Using Palmer's formula, I came up with 164° initial water temp. I'll check my numbers to be certain.

I have a burner and a stove top, and two kettles. I can heat the mashout water on the stove top, since it's only 2 gallons. I'm doing the mash in a cooler, so that leaves my burner open. I'll actually start the 4 gallons of sparge water in the smaller kettle somewhere between #3 and #4 so that it's ready when I am. I'll then sparge, draining into my boil kettle.

__________________
Dancing Monk Brewery
BarefootFriar is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 11:05 AM   #5
bad67z
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
bad67z's Avatar
Recipes 
 
Join Date: Feb 2009
Location: Columbus, Ohio
Posts: 1,888
Liked 106 Times on 75 Posts
Likes Given: 26

Default

#12 I like to get my ales to 65°F before pitching yeast. I find if I pitch above 70°F it is difficult reach and maintain the 66-68°F tem that many for the strains like to ferment at.

__________________
bad67z is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 11:41 AM   #6
kombat
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Ottawa, Ontario, Canada
Posts: 2,657
Liked 677 Times on 439 Posts
Likes Given: 610

Default

Add an item for your Whirlflock/Irish moss. I occassionally forget that one.

Also any water treatments (Campden tablet, gypsum, etc.).

__________________
kombat is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 12:06 PM   #7
BarefootFriar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Double Springs, AL
Posts: 199
Liked 25 Times on 16 Posts
Likes Given: 35

Default

Okay, thanks for both of those. I made the pitch temp change on my notes.

I've never done Irish moss before. Does it go in at 15 minutes before flameout? Is that where the yeast fuel goes in?

__________________
Dancing Monk Brewery
BarefootFriar is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 12:23 PM   #8
glockspeed31
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Locust Grove, Georgia
Posts: 98
Liked 10 Times on 8 Posts
Likes Given: 2

Default

http://www.brewersfriend.com/checklist-allgrain/
__________________
glockspeed31 is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2013, 02:01 PM   #9
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,266
Liked 2035 Times on 1462 Posts
Likes Given: 1115

Default

I made up some spreadsheets to go along with my Beersmith printout. It has sections for estimated times and temps and I can write actuals down to compare with later.

They can really help my not just remember what to do on brewday, but to prepare with the day before. Then after, if everything goes wrong and the beer still turns out great, I can see what I did wrong and duplicate it on another batch.

__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 09-19-2013, 01:27 AM   #10
Gerhard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Milwaukee, WI
Posts: 57
Liked 7 Times on 6 Posts
Likes Given: 5

Default

Clean as you go...no rest time!

__________________
Gerhard is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
List of things that can kill a brewday grathan General Beer Discussion 29 07-01-2013 09:03 PM
My last Brewday crackhead7 All Grain & Partial Mash Brewing 2 12-06-2011 02:14 PM
1st Brewday this weekend, but I'm already thinking ahead to the next brewday. jfire Beginners Beer Brewing Forum 3 10-19-2011 01:55 AM
opinions on my list of intro keg gear list to buy mwhc22 Bottling/Kegging 29 08-13-2008 07:28 AM
Brewday 9-22 -- My First! zombiejellyfish Home Brewing Photo Forum 7 09-25-2007 05:07 PM