UnDeadly
Member
Hi all!
So I am doing my 2nd all-grain brew tomorrow, after pulling about 60% efficiency the first time. It turned into an OK 4.5% session brew, but now I want something a little heavier...and of course, to get reasonable efficiency.
My setup in a SS HLT with steel mesh hose inside feeding a spigot. That feeds the sparge water into my 48 lt. cooler with CPVC manifold and brass spigot, which of course gets collected by another brew pot.
I am thinking this time around I would like to do a manual fly sparge recirculation...the process would go as follows:
Dough in, target temp 125 degrees for a 30 minute protein rest (any downside to doing this? Did it the first time around, and though the beer is a bit weak, its crystal clear)
Mash at 155, 1 hour, stir at 20, 40, and 60 minutes.
Begin fly sparge with 185 degree water. Water from HLT feeds the tun, with is then opened up very slowly to start collecting the runnings.
Vorlauf until clear...
THEN continue to collect runnings, and after a while take the runnings and put them back into the HLT to be recirculated.
Any thoughts on this process (the recirculation or otherwise)? I was thinking I would recirculate for an hour...I've seen some of the gnarly systems on here do it automatically, just curious if it is worth the effort to do manually? Or worse, does it somehow re-trap the sugars already collected?
Thanks!
So I am doing my 2nd all-grain brew tomorrow, after pulling about 60% efficiency the first time. It turned into an OK 4.5% session brew, but now I want something a little heavier...and of course, to get reasonable efficiency.
My setup in a SS HLT with steel mesh hose inside feeding a spigot. That feeds the sparge water into my 48 lt. cooler with CPVC manifold and brass spigot, which of course gets collected by another brew pot.
I am thinking this time around I would like to do a manual fly sparge recirculation...the process would go as follows:
Dough in, target temp 125 degrees for a 30 minute protein rest (any downside to doing this? Did it the first time around, and though the beer is a bit weak, its crystal clear)
Mash at 155, 1 hour, stir at 20, 40, and 60 minutes.
Begin fly sparge with 185 degree water. Water from HLT feeds the tun, with is then opened up very slowly to start collecting the runnings.
Vorlauf until clear...
THEN continue to collect runnings, and after a while take the runnings and put them back into the HLT to be recirculated.
Any thoughts on this process (the recirculation or otherwise)? I was thinking I would recirculate for an hour...I've seen some of the gnarly systems on here do it automatically, just curious if it is worth the effort to do manually? Or worse, does it somehow re-trap the sugars already collected?
Thanks!