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Old 11-25-2007, 08:04 PM   #1
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Default All grain brew day.

Doing a KISS recipe.

First thing to do is prepare and print off your recipe.
Then heat up the mash water by what ever means you have.


Then set up the mash tun.



Then measure the grains and add to the Mash tun



When the mash water is up to temp

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Old 11-25-2007, 08:04 PM   #2
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Measure the mash water.
1.25qt/lb or in real measurement 2.61l/kg
5 kg of grain so ~13L



After adding the mash water and mixing thouroughly the required mash temp is hit.



With the lid on This is then left for 40-90 minutes. (Usually depending on what else you have to do)
In the mean time weigh the hops. 5 additions of 15g (0.5oz) for this recipe.



After the mash period the temperature is checked to make sure it hasn't dropped to far.

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Old 11-25-2007, 08:05 PM   #3
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Near the end of the mash the sparge water is heated.

This part of the wort running can contain grain and flour. This will be filtered after the grain bed and husk settle against the manifold. So the first runnings of the wort are collected and returned to the mash tun untill the wort starts to run clearer.






If you didn't recirulate then his and more would go into the kettle.

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Old 11-25-2007, 08:05 PM   #4
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First running of the wort from the mash are always a lot less than the amount you mash with due to grain absorbtion. I put 13L in and got 6.5L out.



After setting up the hop strainer and syphon tube in the keggle the first hops are added. (FWH: First Wort Hopping)



The first runnings are then added and the burner lit.



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Old 11-25-2007, 08:06 PM   #5
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Now that the dead space in the mash tun is full and the grain has absorbed all it can then you should just about get out what you put in. So you know what amount of water you need to sparge with. The only proviso is that you should not let the runnings drop below 1010 so you don't risk extracting astringent tannins. You can sparge in one large batch if you have the capacity or split it between 2 or even 3 batches.

Add the sparge water, mix and leave for 10 minutes or so.



Drain and repeat the recirculating of the first runnings.



Add this batch to the kettle.

Repeat again with the required volume to complete the sparge giving enough wort to achieve the required boil volume. Add this to the kettle.



Once you have all the wort in the kettle, mix it and take a sample for a gravity reading. This needs to be cooled to the temperature the hydrometer is calibrated or at least close enough to do an adjustment calculation.

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Old 11-25-2007, 08:06 PM   #6
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Once you have all the wort in and it hits a rolling boil you should see a foam and scum appear soon after. This is the "Hot break". Start the timer and start your hop additions.


15 minutes before the end of the boil put in the wort chiller so it sanitises.



At around 10 minutes from the end of the boil Irish moss is added.
Those trips to Ireland are an ideal opportunity to buy in bulk.



Don't forget to turn the burner off before chilling. The chiller water is good for cleaning kit.

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Old 11-25-2007, 08:06 PM   #7
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Everything from this point that touches the wort needs to be sanitised.
While the wort is chilling it is a good opportunity to the mash tun and mix some sanitiser and prepare the fermenter.



Choosing you method of draining to the fermenter can help with oxygenating. Boiling drive the oxygen from the wort and needs replacing for the yeast to multiply.
I use a tube with holes in that draw air in and help aerate the wort.



The hops do a good job of filtering the Cold break (Helped by the Irish Moss). The Syphon tube lets the kettle drain below the level of the nipple.



A sample is taken from the fermenter (with a wine thief or turkey baster) and used to get the Original gravity of the wort. The recipe

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Old 11-25-2007, 08:06 PM   #8
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This is where I departed from "recommended" guides

In keeping with my KISS philosophy I didn't hydrate the yeast and because I didn't and am fermenting at a low temperature I have forgone the blow of tube.



There is airlock movement in under 3 hours from pitching the Danstar Nottingham yeast.
This is in under 24 hours.




KISS

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Old 11-25-2007, 08:08 PM   #9
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BTW, Orfy,

Now that we have the Wiki, you could find a place on the Wiki for that. This seems to be more permanent that a series of posts.

Kai

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Old 11-25-2007, 08:42 PM   #10
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I will do.

I'm not very good at formatting in the Wiki.

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