Even if you get 60% efficiency with this method it's still cheaper than extract, especially if you buy 55# bags of base grain. Dog food storage containers from the pet store can be used to store your grain.
I use aluminum pots for all my brewing. You can buy nice big aluminum pots at a restaurant supply store or online for <$50. The equipment forum has a sticky about aluminum vs stainless.
I use this method for 3 gallon batches which can be fermented in a Mr Beer or corny keg. My stove top won't boil 5 gallons, unfortunately (ceramic top).
If you are limited in your equipment, you can do a partial mash where, say, 75% of your fermentables come from grain and 25% from extract. BeerSmith will automatically convert AG to PM and will scale so they will fit your equipment.
Anytime you do a boil with grains I recommend using Whirlfloc or Irish Moss to coagulate proteins and clear the wort.
again, i can get up to 80% efficiency with this method if i use enough water.
Quote:
Originally Posted by noremorse1
I use almost exactly the same method as you with a few exceptions. I wrap my SS kettle in a layer or two of tinfoil that is loose on the sides. I find leaving this gap of air keeps it from dropping temp as fast.
air is an excellent insulator. i was thinking of buying some ½" insulation to make a jacket for my keg mash tun. i always lose heat in there due to the extra head space.
Quote:
Originally Posted by noremorse1
I leave it on the stove top with the stove setting on its lowest. This will not heat water fast at all yet seems to minimize my temp loss. Having a warm bottom is also why I find it necessary to stir to minimize any burning/carmalizing. However, this is just my paranoia because the burner temp is very low.
this works, i've also heard of people putting the entire pot in the oven, set to maintain their mash temperature.
Quote:
Originally Posted by noremorse1
Lately I have been brewing partial and half-mashes. I just had major surgery so going outside in the cold setting up my all-grain system is a no go. Instead I opt for this method and really see no issues. I do prefer extracting my own wort from grain as opposed to extract but, using at least 3 pounds of grain in a recipe seems to work. Ive done side by side comparisons to extract with steeping grains and partial mashes and find the partials attenuate lower and taste better.
yep, plus there are so many more options...you can't brew a rye beer or an all-vienna smash with extract
Quote:
Originally Posted by noremorse1
If you are looking for a great partial recipe, check out the one I put together in the recipe section. It is modeled after Bells 2 Hearted but I find it way better than all the other clones out there.
Again, awesome tutorial. The pics here will help TONS of extract guys get into all-grain I am sure.
thanks for your input. that's what's nice about this system...it's versatile. find out what works for you!
Anyway another good tutorial. One thing: my stovetop will not handle more than 5 gals of boil volume either, (its not the btus but the weight, when I tried to put 9 gal on a single burner the burner cracked ominously and the whole stovetop started to sag.) To get around this I use two 5 gal pots and split the wort between the two. This way I can do I full sparge and full volume boil regardless of grain bill.
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yep! that's a good way to boil down a large volume:
i don't like to do that, tho, because cooling is a PITA.
i'm getting a wort chiller for the kitchen some time in the next few months. once i have that, it shouldn't be a problem any more. The one i have now uses garden hoses and leaks a little, so i'm not using it in my apartment.
Hey DeathBrewer, could EdWort's Haus Pale Ale be done this way?
This is my Haus Pale Ale. A very quaffable beer that is very easy to make using basic ingredients and a dry yeast.
Grain Bill
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt
Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.
I tend to think so, plus I thought it looked pretty easy to follow. I copied the recipe.
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