I want 6.5 gallons to the kettle and I'll boil off a gallon.
I mash in at 1.33 quarts per pounds, so that's about 3.5 gallons. I batch Sparge, so I'll need 5 quarts (to account for water absorption by the grain) add to the end of the mash for the first run off of 3.25 gallons. Then add 3.25 gallons back to the cooler, stir well, wait 10 minutes, and drain again. Don't forget to vorlauf.
Sweet thanks.
I'm testing the MLT right now to see how well it holds up to 200* water and to make sure there is no leaks at that temp or after.
Hoping to do this up in a few weeks when the SWMBO is in Afica on business and I have a whole two weeks to myself.
This is going to be so cool. I can't wait.
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Quote:
Originally Posted by mr_cad
Its nice when you and your friends have comparable equipment.
Just pulled her out of the primary after 11 days. OG= 1.048, FG= 1.008, so I'm looking at about 5.3% ABV. I did a lot of things right this time, using techniques I picked up from all you EAC's : I got a good whirlpool with a good cold break. I also crash cooled this time. The yeast cake on the bottom was quite dense, and the beer was pretty darn clear coming out of the siphon. It tasted great! I can't wait to see what I get after a week of aging!
Hey, so, I tried my test bottle (the remainder is still in the carboy, I just dropped a few carbtabs in a bottle and filled it with my thief) last night.
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Took my first pull off the keg last night. Needs a couple more days of carb, but very tasty!
__________________
Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!
Would you reccomend this as a good first AG batch?
But of course! Folks seem to be having good luck with it and are enjoying it based on these posts.
It's an all around great tasting beer, but easy and inexpensive to make and easy to replicate batch after batch. That's why I call it my Haus Pale Ale. It's always on tap and you can count on the consistant experience.
Is there a PM recipe for this beer - I really want to try it..
You might be able to do a mini mash with 5 lbs. of light DME.
Heat 3.5 qts of water to ~168/169F in a pot.
Heat a gallon of water to ~170 in another pot.
Add 2lb. of Vienna and 1/2 lb. of Crystal 10L (crushed grains) to the pot with the 168/169F water and stir very throughly.
Put lid on that pot, placed in oven at 150F.
Let it sit for an hour.
Pour the water (now wort) into your brew pot through your strainer. Put grains back into pot.
Pour the 170F water into the pot where your grain is, stir throughly, let sit for 10 mins. Pour that wort into your brew pot through your strainer.
You'll get 50-60% efficiency with that partial mash method.
Add additional water, extract, and hops to the brew pot and proceed like usual.
: I got a good whirlpool with a good cold break. I also crash cooled this time. The yeast cake on the bottom was quite dense, and the beer was pretty darn clear coming out of the siphon. It tasted great! I can't wait to see what I get after a week of aging!
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