wildwest450
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- Dec 27, 2007
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Im doing my first all grain brew on Saturday:rockin: , im doing Ed Wort's haus pale, and was hoping someone would check my brew sheet to see if it looks good. Also my first attempt with beersmith. The ibu's are a little different (Ed's are 35) I could only get 5.5% cascade, and a bag of 6.9% which I was going to use @60min. Also, do you stir the mash after dough in? I've read some do and some don't. Enough for now, thanks for the help.
Check Time Step
2/8/2008 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 8.34 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
8.33 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.08 lb Vienna Malt (3.5 SRM) Grain
0.52 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain
2 min Mash Ingredients
Mash In: Add 13.66 qt of water at 168.6 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 2.46 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 2.46 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.78 gal
-- Estimated Pre-boil Gravity is: 1.046 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 1.20 oz Cascade [6.90 %] (60 min) Hops
30 min 0.50 oz Cascade [5.50 %] (30 min) Hops
15 min 0.25 oz Cascade [5.50 %] (15 min) Hops
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
5 min 0.25 oz Cascade [5.50 %] (5 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.25 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
2/8/2008 Measure Original Gravity: ________ (Estimate: 1.054 SG)
2/8/2008 Measure Batch Volume: ________ (Estimate: 5.25 gal)
4 days Ferment in primary for 4 days at 68.0 F
2/12/2008 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
2/19/2008 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Bottle beer at 60.0 F with 4.0 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F
3/18/2008 Sample and enjoy!
Check Time Step
2/8/2008 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 8.34 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
8.33 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.08 lb Vienna Malt (3.5 SRM) Grain
0.52 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain
2 min Mash Ingredients
Mash In: Add 13.66 qt of water at 168.6 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 2.46 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 2.46 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.78 gal
-- Estimated Pre-boil Gravity is: 1.046 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 1.20 oz Cascade [6.90 %] (60 min) Hops
30 min 0.50 oz Cascade [5.50 %] (30 min) Hops
15 min 0.25 oz Cascade [5.50 %] (15 min) Hops
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
5 min 0.25 oz Cascade [5.50 %] (5 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.25 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
2/8/2008 Measure Original Gravity: ________ (Estimate: 1.054 SG)
2/8/2008 Measure Batch Volume: ________ (Estimate: 5.25 gal)
4 days Ferment in primary for 4 days at 68.0 F
2/12/2008 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
2/19/2008 Measure Final Gravity: ________ (Estimate: 1.013 SG)
-- Bottle beer at 60.0 F with 4.0 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F
3/18/2008 Sample and enjoy!