First ever all grain batch 'learning experience'

So I finally got all my equipment set up and did my first all grain batch sunday, a blonde ale 10 gallon batch.

Right now I have keggles for HLT and MLT, one propane burner, and I have a 5 gallon stock pot I use for boiling additional water for sparging. No pump. I'm using a false bottom in the MLT.

So I heat up the MLT to 160 and dough in figuring I'll hit 154. If I'm lower then that I just heat up the water, but it was a pretty good guess. I then started heating up the stock pot on the stove for sparge water.

Here's where I shot myself in the foot.

After 45 minutes the temperature had dipped below 140 and fired up the propane burner to get the tmep back up. I somehow managed to heat the temp close to 180!! Soon as I realized tihs i kiled the heat and stirred pretty continuously to get the temp down.

When it was time to mash out the valve was literally trickling, so i blew into the hose a bunch of times and finally got some flow going, but a few pieces of grain did make their way into the boil kettle somehow. Not a huge deal, but annoying.

My water quantities were way off as well, i didn't heat up enough sparge water to hit my 12 gallon boil target, so I added some filtered tap water to make up the difference.




LESSONS LEARNED:

1. Brewing software is your friend.
2. Pay more attention to the thermometer
3. Possibly invest in a march pump


I'm working my way towards a brutus stand, but I pretty much promised SWMBO that I wouldnt spend any more money on equipment this year.

I think in spite of all my blunders this beer will turn out. I left the hydro sample out overnight and in the morning it was that nice clear golden colour you expect from a blonde ale.

Frankly, a keg MLT with false bottom requires recirculation during heating. If you don't want a pump, I highly recommend using a cooler for an MLT.

A pump is definitely on the radar.

Bobby_M said:

Frankly, a keg MLT with false bottom requires recirculation during heating. If you don't want a pump, I highly recommend using a cooler for an MLT.

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I must respectfully disagree. I used a kettle MLT for a couple of years without a pump. Generally I would only lose about 2 degrees over an hour. I even managed to do step mashes using the "stir like crazy while running the burner very low" method. I did, however, recently add a pump (because I like gadgets :rockin, and it makes step mashing so much easier. Not to mention crystal clear wort!

That's a really good idea to leave out the hydrometer sample to check for clarity.

I have also recently started all grain, and one of my biggest lessons is CHECK THE VALVE IS CLOSED! First I ended up with cleaning water all over my kitchen (did AG in the kitchen) while washing out my MLT. Second I ended up with strike water all over my kitchen which was open once again. I am going to make a duct tape sign to remind myself to close the valve...

Just thought I'd share to let you know you're not alone in the suffering haha

curlyfat said:

I must respectfully disagree. I used a kettle MLT for a couple of years without a pump. Generally I would only lose about 2 degrees over an hour. I even managed to do step mashes using the "stir like crazy while running the burner very low" method. I did, however, recently add a pump (because I like gadgets :rockin, and it makes step mashing so much easier. Not to mention crystal clear wort!

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Are you recirculating without adding any heat (e.g. RIMS or HERMS)?

How do you accomplish that without losing temps throughout the mash?

weirdboy said:

Are you recirculating without adding any heat (e.g. RIMS or HERMS)?

How do you accomplish that without losing temps throughout the mash?

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Now that I've added the pump, I'm direct-fired RIMS, but before, I just heated the water in my MLT, added the grain, stirred very well and let it sit. I didn't have to add heat, and only lost a couple degrees in an hour. I should mention, I suppose, that I do ten gallon batches with 20+ lbs of grain, so that's a lot of mass to hold the heat.