ohiobrewtus
Well-Known Member
I've done several extract only kits, and even more mini-mash kits from AHS. In all of the previous mini-mash kits that I've done I steeped all of the grains that they sent me for ~45 min then proceeded to boil. I'm happy with the quality of the beers produced via this method, but like most brewers I strive to make the step to AG.
I'm halfway to AG. I have my cooler converted, but I don't have a kettle large enough to do full boils as of yet. I'm going to the LHBS tomorrow to pickup the goods for my first attempt at doing an actual mini-mash in my new MLT (no steeping in the brew kettle), but as most brewers are when they take the next step - I'm a bit hesitant simply because I'm afraid that I'll mess it up somehow.
I plan on keeping it pretty simple with a single step mash and a batch sparge. I'd like to boil as much as I possibly can in my 22 qt. kettle, which is probably going to limit me to about 4.5 gallons.
Here is the grain bill that I have planned:
1.5 lb Belgian pilsner
1 lb Belgian (or American) 2 row
1 lb Flaked oats
1 lb Flaked Wheat
If I remember correctly, i think that I've read on here before that I should account for roughly 1.5 qt/pound for sparging? (I certainly could be wrong here, as I just searched and I could not verify this information) If the above information of 1.5 qt./lb is correct I would be sparging with 6.75 qt or roughly 1 3/4 gallons of water.
I plan on bringing 2.5 gallons of water to 155-160 then doughing in and holding for 60 minutes in my MLT.
My main f-up concerns are regarding the sparge water per pounds of grain calculation and the actual process of batch sparging. How exactly do you all do your batch sparging?
Do you drain out the MLT then pour all of the sparge water in all at once?
Do you introduce the sparge water with wort still in the MLT? (related to question above)
Should I batch sparge twice with 1/2 of the required water each time?
Should I re-introduce the first runnings (and if so, how much?)
I apologize if these are all goofy questions that are not worthy of some of the resident EAC's, but I'm stoked about doing my first mash and I want to make a great beer at the same time.
BTW - I decided to introduce the Flaked oats and Wheat in an effort to reproduce the color of Hoegaarden as I will be using the yeast that I've cultivated from Hoegaarden bottles and stepped up twice.
I'd greatly appreciate any advice.
Thanks.
I'm halfway to AG. I have my cooler converted, but I don't have a kettle large enough to do full boils as of yet. I'm going to the LHBS tomorrow to pickup the goods for my first attempt at doing an actual mini-mash in my new MLT (no steeping in the brew kettle), but as most brewers are when they take the next step - I'm a bit hesitant simply because I'm afraid that I'll mess it up somehow.
I plan on keeping it pretty simple with a single step mash and a batch sparge. I'd like to boil as much as I possibly can in my 22 qt. kettle, which is probably going to limit me to about 4.5 gallons.
Here is the grain bill that I have planned:
1.5 lb Belgian pilsner
1 lb Belgian (or American) 2 row
1 lb Flaked oats
1 lb Flaked Wheat
If I remember correctly, i think that I've read on here before that I should account for roughly 1.5 qt/pound for sparging? (I certainly could be wrong here, as I just searched and I could not verify this information) If the above information of 1.5 qt./lb is correct I would be sparging with 6.75 qt or roughly 1 3/4 gallons of water.
I plan on bringing 2.5 gallons of water to 155-160 then doughing in and holding for 60 minutes in my MLT.
My main f-up concerns are regarding the sparge water per pounds of grain calculation and the actual process of batch sparging. How exactly do you all do your batch sparging?
Do you drain out the MLT then pour all of the sparge water in all at once?
Do you introduce the sparge water with wort still in the MLT? (related to question above)
Should I batch sparge twice with 1/2 of the required water each time?
Should I re-introduce the first runnings (and if so, how much?)
I apologize if these are all goofy questions that are not worthy of some of the resident EAC's, but I'm stoked about doing my first mash and I want to make a great beer at the same time.
BTW - I decided to introduce the Flaked oats and Wheat in an effort to reproduce the color of Hoegaarden as I will be using the yeast that I've cultivated from Hoegaarden bottles and stepped up twice.
I'd greatly appreciate any advice.
Thanks.