...Its done!!!!
Everything went fairly smoothly. I think my mash temp was a tad low, I probably got between 148-152 degrees. I was going for 154. My good thermometer took a dump sometime during the process. At any rate, I got wort out of it. It wasn't as hard as I thought it would be. The boil is actually more work! I've yet to figure my efficiency but I think I'm about .10 too low than what I targeted. I'll work on that next time.
BTW, wort chillers ROCK! went from boil to 80 degrees in 13 minutes flat.
My homemade cooler mash-lauter-tun and hot liquor tank performed marvelously.
I only did a 2.5 gallon batch--for experimentation purposes and until I get a bigger brewpot.
I can't wait to try this!
Here's the recipe--I went for something like Fat Tire, had advice on a recipe from another forum.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 2.50 Wort Size (Gal): 2.50
Total Grain (Lbs): 5.13
Anticipated OG: 1.055 Plato: 13.58
Anticipated SRM: 14.0
Anticipated IBU: 35.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.5 3.00 lbs. Pale Malt(2-row) Belgium 1.037 3
19.5 1.00 lbs. Amber Malt Great Britain 1.032 35
9.8 0.50 lbs. Munich Malt Belgium 1.038 8
4.9 0.25 lbs. Biscuit Malt Belgium 1.035 24
2.4 0.13 lbs. Crystal 10L America 1.035 10
2.4 0.13 lbs. Crystal 40L America 1.034 40
2.4 0.13 lbs. Special Roast Malt America 1.033 40
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet 7.00 25.6 40 min.
0.25 oz. Willamette Whole 5.00 5.6 30 min.
0.25 oz. Willamette Whole 5.00 2.9 15 min.
0.25 oz. Willamette Whole 5.00 1.8 5 min.
Yeast
-----
WYeast 1272 American Ale II
Everything went fairly smoothly. I think my mash temp was a tad low, I probably got between 148-152 degrees. I was going for 154. My good thermometer took a dump sometime during the process. At any rate, I got wort out of it. It wasn't as hard as I thought it would be. The boil is actually more work! I've yet to figure my efficiency but I think I'm about .10 too low than what I targeted. I'll work on that next time.
BTW, wort chillers ROCK! went from boil to 80 degrees in 13 minutes flat.
My homemade cooler mash-lauter-tun and hot liquor tank performed marvelously.
I only did a 2.5 gallon batch--for experimentation purposes and until I get a bigger brewpot.
I can't wait to try this!
Here's the recipe--I went for something like Fat Tire, had advice on a recipe from another forum.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
10-B American Ale, American Amber Ale
Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 2.50 Wort Size (Gal): 2.50
Total Grain (Lbs): 5.13
Anticipated OG: 1.055 Plato: 13.58
Anticipated SRM: 14.0
Anticipated IBU: 35.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.5 3.00 lbs. Pale Malt(2-row) Belgium 1.037 3
19.5 1.00 lbs. Amber Malt Great Britain 1.032 35
9.8 0.50 lbs. Munich Malt Belgium 1.038 8
4.9 0.25 lbs. Biscuit Malt Belgium 1.035 24
2.4 0.13 lbs. Crystal 10L America 1.035 10
2.4 0.13 lbs. Crystal 40L America 1.034 40
2.4 0.13 lbs. Special Roast Malt America 1.033 40
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet 7.00 25.6 40 min.
0.25 oz. Willamette Whole 5.00 5.6 30 min.
0.25 oz. Willamette Whole 5.00 2.9 15 min.
0.25 oz. Willamette Whole 5.00 1.8 5 min.
Yeast
-----
WYeast 1272 American Ale II