Well all the hard work of assembling my AG kit is done. Here is a rundown -
40 qt rect cooler with copper manifold and bulkhead
1/2 barrel converted keggle with bulkhead
1/4 barrel (7.75 gal) converted water pot or 30 qt turkey fryer aluminum pot
25 ft 3/8 copper immersion wort chiller
55,000 btu high pressure Bayou classic burner
My first recipe is attached at bottom. The only instructions I have is:
Infusion 154F 60 mins 10 min mashout batch sparge
Per the sticky on this board, I plan to use 1.25 quarts per pound of grain.
I was going to figure sparge water based on how much more I will need for a 6.5 gallon pre-boil volume
Mash water = 10.25 * 1.25 qts = 12.8 qts = 3.2 gallons - 20% absorbed = 2.6 gallons wort
Sparge Water = 6.5 gal - 2.6 gal = 3.9 gallons
I plan to pour some hot water in to preheat tun. I will bring strike water to 157 and pour in to cooler and let drop to 154, then add grains. (please comment on strike water temp, because I think I need to compensate for grains reducing the temp below 154 and do not know how to calculate proper temp)
I will then let sit for 60 min. Ok, don't know how to work the mashout 10 min part....please help.
QUESTIONS
1) Please comment on my plan
2) Strike water temp?(to end up at 154 in cooler after grain is added)
3) Mashout? (how to?, necessary?)
4) "what to do if you don't hit those targets"
5) Do I need to monitor pH and/or gravities - if so whats procedure?
6) any good ways to track/calculate this stuff without software?
Thanks for your comments!
Craig
RECIPE
========================
Flat Ass Tired
Brew Type: All Grain
Style: American Amber Ale
Batch Size: 5.00 gal Assistant Brewer: Beer Wench
Boil Volume: 6.5 gal Boil Time: 90 min
Ingredients
6.00 lb Pale Malt (2 Row) Bel (3 SRM) Grain 58.5 %
2.00 lb Amber Malt (22 SRM) Grain 19.5 % (home toasted Pale Malt)
1.00 lb Munich Malt (9 SRM) Grain 9.8 %
0.50 lb Biscuit Malt (23 SRM) Grain 4.9 %
0.25 lb Caramel/Crystal Malt - 10L (10 SRM) Grain 2.4 %
0.25 lb Caramel/Crystal Malt - 40L (40 SRM) Grain 2.4 %
0.25 lb Special Roast (50 SRM) Grain 2.4 %
0.75 oz Northern Brewer [8.5%] (60 min) Hops 22.8 IBU *
0.50 oz Williamette [5.5%] (30 min) Hops 7.6 IBU
0.50 oz Williamette [5.5%] (15 min) Hops 4.9 IBU
0.50 oz Williamette [5.5%] (5 min) Hops 2.0 IBU
American Ale II (Wyeast Labs #1272) [Starter 1000 ml]
* Due to hop shortage I am using 1oz Challenger instead of the Northern
Beer Profile Estimated Original Gravity: 1.058 SG (1.045-1.056 SG)
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG)
Estimated Color: 12 SRM (11-18 SRM) Color [Color]
Bitterness: 37.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 5.7 % (4.5-5.7 %)
40 qt rect cooler with copper manifold and bulkhead
1/2 barrel converted keggle with bulkhead
1/4 barrel (7.75 gal) converted water pot or 30 qt turkey fryer aluminum pot
25 ft 3/8 copper immersion wort chiller
55,000 btu high pressure Bayou classic burner
My first recipe is attached at bottom. The only instructions I have is:
Infusion 154F 60 mins 10 min mashout batch sparge
Per the sticky on this board, I plan to use 1.25 quarts per pound of grain.
I was going to figure sparge water based on how much more I will need for a 6.5 gallon pre-boil volume
Mash water = 10.25 * 1.25 qts = 12.8 qts = 3.2 gallons - 20% absorbed = 2.6 gallons wort
Sparge Water = 6.5 gal - 2.6 gal = 3.9 gallons
I plan to pour some hot water in to preheat tun. I will bring strike water to 157 and pour in to cooler and let drop to 154, then add grains. (please comment on strike water temp, because I think I need to compensate for grains reducing the temp below 154 and do not know how to calculate proper temp)
I will then let sit for 60 min. Ok, don't know how to work the mashout 10 min part....please help.
QUESTIONS
1) Please comment on my plan
2) Strike water temp?(to end up at 154 in cooler after grain is added)
3) Mashout? (how to?, necessary?)
4) "what to do if you don't hit those targets"
5) Do I need to monitor pH and/or gravities - if so whats procedure?
6) any good ways to track/calculate this stuff without software?
Thanks for your comments!
Craig
RECIPE
========================
Flat Ass Tired
Brew Type: All Grain
Style: American Amber Ale
Batch Size: 5.00 gal Assistant Brewer: Beer Wench
Boil Volume: 6.5 gal Boil Time: 90 min
Ingredients
6.00 lb Pale Malt (2 Row) Bel (3 SRM) Grain 58.5 %
2.00 lb Amber Malt (22 SRM) Grain 19.5 % (home toasted Pale Malt)
1.00 lb Munich Malt (9 SRM) Grain 9.8 %
0.50 lb Biscuit Malt (23 SRM) Grain 4.9 %
0.25 lb Caramel/Crystal Malt - 10L (10 SRM) Grain 2.4 %
0.25 lb Caramel/Crystal Malt - 40L (40 SRM) Grain 2.4 %
0.25 lb Special Roast (50 SRM) Grain 2.4 %
0.75 oz Northern Brewer [8.5%] (60 min) Hops 22.8 IBU *
0.50 oz Williamette [5.5%] (30 min) Hops 7.6 IBU
0.50 oz Williamette [5.5%] (15 min) Hops 4.9 IBU
0.50 oz Williamette [5.5%] (5 min) Hops 2.0 IBU
American Ale II (Wyeast Labs #1272) [Starter 1000 ml]
* Due to hop shortage I am using 1oz Challenger instead of the Northern
Beer Profile Estimated Original Gravity: 1.058 SG (1.045-1.056 SG)
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG)
Estimated Color: 12 SRM (11-18 SRM) Color [Color]
Bitterness: 37.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 5.7 % (4.5-5.7 %)