Mongzilla
Well-Known Member
I have found the following Belgian Brothers Golden Strong Ale recipe for my first AG brew and need some help with how to go about my mash.
Link to recipe: https://www.homebrewtalk.com/f73/belgian-brother-golden-strong-250255/
I am using a ?L electrically heated, with a temperature control, mash tub and a purpose made mashing/spargeing bag.
The recipey calls for a; 6.5 Gallon (U.S.) mash, at 150 F for 60 min. Then a batch sparge, of 2 Gallons at 170 F for 20 min.
Could I uses all the water in one go, and if so what tips would you give?
Also would it be better to have the following protein rests (correct term?) as recommended by an poster?
30 min 120F
30 min 135F
30 min 145F
30 min 150F.
And just one more.
I would like to rake the brew into secondary carboys (1 Gallon) for the last part of the fermentation. Is this a good idea, as taking gravity reading would be hard.
Any help would be grate, need more info pleases post.
Dave.
Link to recipe: https://www.homebrewtalk.com/f73/belgian-brother-golden-strong-250255/
I am using a ?L electrically heated, with a temperature control, mash tub and a purpose made mashing/spargeing bag.
The recipey calls for a; 6.5 Gallon (U.S.) mash, at 150 F for 60 min. Then a batch sparge, of 2 Gallons at 170 F for 20 min.
Could I uses all the water in one go, and if so what tips would you give?
Also would it be better to have the following protein rests (correct term?) as recommended by an poster?
30 min 120F
30 min 135F
30 min 145F
30 min 150F.
And just one more.
I would like to rake the brew into secondary carboys (1 Gallon) for the last part of the fermentation. Is this a good idea, as taking gravity reading would be hard.
Any help would be grate, need more info pleases post.
Dave.
