Hey all, I am ready to embark on my first batch. I don't yet have a mill, so I had the grain purchased and crushed at my LHBS, Brooklyn Homebrew. They have some recipes there, so I purchased one called American in London ESB, in honor of my sister moving to London this month.
Here is the grain bill: 10lb Maris Otter, 8oz- C80, 4oz - Cara Pils, Hops: 1oz Palisades 60+min, .5oz Palisades 30min, .5oz Palisades 1 min. 1/2 Whirlfoc tab (last 10 mins) Yeast #1469 Yorkshire Ale
Mash Schedule: 156* 60 mins, 170* 10 mins.
Few questions. How long should I boil? 60 min? Also, should I sparge however I see fit? My setup is an electric HLT/BK, and insulated MLT. I am going to setup HERMS, but in a few weeks. I was thinking just doing a single batch sparge. Let me know if you guys have any thoughts. Here is a pic for a basic idea. Once setup I'll take some better pron pics.
Equipment: 13gal turkey fryer HLT, upside down Keg, chugger pump, camlock fittings, 40plate kegcowboy chiller, mazzei venturi aerator, Jaybird falsebottom, PID 5500watt controller (courtesy of previous owner Jon).
THANKS to all for help/inspiration.
John
Here is the grain bill: 10lb Maris Otter, 8oz- C80, 4oz - Cara Pils, Hops: 1oz Palisades 60+min, .5oz Palisades 30min, .5oz Palisades 1 min. 1/2 Whirlfoc tab (last 10 mins) Yeast #1469 Yorkshire Ale
Mash Schedule: 156* 60 mins, 170* 10 mins.
Few questions. How long should I boil? 60 min? Also, should I sparge however I see fit? My setup is an electric HLT/BK, and insulated MLT. I am going to setup HERMS, but in a few weeks. I was thinking just doing a single batch sparge. Let me know if you guys have any thoughts. Here is a pic for a basic idea. Once setup I'll take some better pron pics.
Equipment: 13gal turkey fryer HLT, upside down Keg, chugger pump, camlock fittings, 40plate kegcowboy chiller, mazzei venturi aerator, Jaybird falsebottom, PID 5500watt controller (courtesy of previous owner Jon).
THANKS to all for help/inspiration.
John