fishmonkeystew
Member
Howdy All,
I'm new here, so please forgive my green ways. After 3 extract brews, and one mini-mash, I've leapt into All Grain. Here's the low-down. Last August I purchased all of the ingredients to for my first AG and then was promptly overwhelmed with life. The goods were stored away untill the weekend of Mother's day, when I reached the peak of my Homebrew withdrawal and got grinding/mashing/brewing. I'll try to recite the ingredients off the top of my head (they're all written down, but not available right now). I went to the Brew store with the goal of getting ingredients for a Pale Ale, recipe from the Joy of Homebrewing in hand. When I arrived the owner of the store kinda redirected me with a new pale ale recipe of his own. Said it would be close to Sierra Nevada, if that gives you an idea. And I purchased:
8# of crystal malt
1# of biscuit malt
1# of caramalt (does this sound right?)
I ground the grains myself.
3 oz of hops- 1 each of cascade, nugget, and one that i can't remember-I'll let you know
1 pack of Wyeast yeast- type for an american pale. Sorry this is so vague-it's the only ingredient I forgot to record properly.
I boiled 2.5 gals of H2O, poured it into a 5 gal igloo, added the grains and 1 TBL of gypsum, and about 1/2 gal of cool water to reach 150 degrees, and mashed for an hour. I put it all in the lauter-tun and sparged with 3.5 gal of 165 degree H2O reaching a total volume of 6 gal, almost exactly. Here's where I strayed. I was concerned that the grains were gonna be stale (does this even happen?) and on a strange whim added a 3.3 lb can of light malt extract at the begining of the boil. I added the mystery hops at 60min for bitter, the nugget at 20 min for flavor, a tsp of irish moss at 10 min, and I plan on adding the cascade to the second fermentor for aroma.
Now, as luck would have it, after cooling the wort, I attempted to add the yeast. I found that the bubble pack with the nutrients inside had not broken and therefore not fed my yeast. Throwing caution to the wind, I aerated the wort, and added the yeast and the nutrients right in. It was a little too warm (85 instead of the recommended 75) but my house is a little chilly so, after about 18 to 20 hours, I was bubbling nicely. It's been about 6 days of steady bubbles and slowed down to 1 a minute or so.
Any ideas on what I'm creating? Am I on the road to disaster? Should I be more exacting on this or am I right in assuming that there's plenty of flexabilty in all of this? Oh yeah, and what is the "Strike"? I'm still learning all the jargon.
I tell you what, even if it ends up swill, it sure is fun.
Fishmonkeystew
I'm new here, so please forgive my green ways. After 3 extract brews, and one mini-mash, I've leapt into All Grain. Here's the low-down. Last August I purchased all of the ingredients to for my first AG and then was promptly overwhelmed with life. The goods were stored away untill the weekend of Mother's day, when I reached the peak of my Homebrew withdrawal and got grinding/mashing/brewing. I'll try to recite the ingredients off the top of my head (they're all written down, but not available right now). I went to the Brew store with the goal of getting ingredients for a Pale Ale, recipe from the Joy of Homebrewing in hand. When I arrived the owner of the store kinda redirected me with a new pale ale recipe of his own. Said it would be close to Sierra Nevada, if that gives you an idea. And I purchased:
8# of crystal malt
1# of biscuit malt
1# of caramalt (does this sound right?)
I ground the grains myself.
3 oz of hops- 1 each of cascade, nugget, and one that i can't remember-I'll let you know
1 pack of Wyeast yeast- type for an american pale. Sorry this is so vague-it's the only ingredient I forgot to record properly.
I boiled 2.5 gals of H2O, poured it into a 5 gal igloo, added the grains and 1 TBL of gypsum, and about 1/2 gal of cool water to reach 150 degrees, and mashed for an hour. I put it all in the lauter-tun and sparged with 3.5 gal of 165 degree H2O reaching a total volume of 6 gal, almost exactly. Here's where I strayed. I was concerned that the grains were gonna be stale (does this even happen?) and on a strange whim added a 3.3 lb can of light malt extract at the begining of the boil. I added the mystery hops at 60min for bitter, the nugget at 20 min for flavor, a tsp of irish moss at 10 min, and I plan on adding the cascade to the second fermentor for aroma.
Now, as luck would have it, after cooling the wort, I attempted to add the yeast. I found that the bubble pack with the nutrients inside had not broken and therefore not fed my yeast. Throwing caution to the wind, I aerated the wort, and added the yeast and the nutrients right in. It was a little too warm (85 instead of the recommended 75) but my house is a little chilly so, after about 18 to 20 hours, I was bubbling nicely. It's been about 6 days of steady bubbles and slowed down to 1 a minute or so.
Any ideas on what I'm creating? Am I on the road to disaster? Should I be more exacting on this or am I right in assuming that there's plenty of flexabilty in all of this? Oh yeah, and what is the "Strike"? I'm still learning all the jargon.
I tell you what, even if it ends up swill, it sure is fun.
Fishmonkeystew