da5idzero
Active Member
Hi all,
I just joined the forum last week, after finding the diy for a 10 gallon mlt. This past monday I brewed the first batch. It seemed to go well, for being the first time. I'll give a quick recipe and procedure review, and open myself up to comments and suggestions!
7# German pale ale malt
2# Munich malt
1# Caramunich malt
.25# Carafa I dehusked malt
2 oz. Centennial 9%
2 oz. Perle 6.9%
13 qts 170 degree water to grains, bringing it to 155 degrees.
60 minutes, and the iodine stayed brown. temp at 154 degrees.
added 1 gallon 180 degree to bring to 167, stirred, settled a minute, drained
2.5 gallons (recycling the first half gallon through the grain bed for clarification.)
4 more gallons at 170 degrees, stir, settle,etc...drained 4.5 gallons.
at this point, after getting the kettle on the fire, i checked the gravity of what was still coming out of the mlt, and it was 1.016, which seemed high, so I sparged with 2 more gallons of 170 degree water, making roughly 8.5 gallons to boil down to 5.5. The final run off was 1.012, which was acceptable to me, so off to the boil...
Initially 8.5 gallons at 1.028. Boiled in three pots for ninety minutes to get 5.5 gallons. (Ok, i have three butane "catering" stoves that boil three to four gallons great. Six to eight gallons, not so much.) Hop schedule was basically half up front, and half an ounce each thirty minutes.
Cooled with hbs made 25'immersion chiller($44.00-for those reading the other thread) in fifteen minutes to about 74 degrees.
pitched us-05 safale after a little shaking about (I aerated the wort as well!),put on a blow-off, cleaned up and had a nice dinner.
after 24 hours the krausen started up. Today, three days into it, and the brew seems darker, all the swirling yeasties falling slowly down into the depths...
Sunday I leave for a week, so saturday I will rack to secondary, and bottle in a week or two.
OK. The recipe was initially going to be an Octoberfest/Marzen thingy, but it is not quite temperature ready for lagering in the basement yet, so it became more of an altbierish job. We like hops, and UVM is talking about building housing on Centennial woods where we like to walk, so the Centennial was a must. The Perle, just because.
OG at yeast pitching was 1.044. My calculations make this roughly 63% efficiency,
beersmith says 1.051 would be 75%. It looks and tastes good so far, and I'll get a better idea saturday, but for a first try I am well pleased.
Now...
1st - I need to get a better cooktop. Are there any propane burners usable indoors?
2nd - I bought two new thermometers today, as the two I used the other day were slightly awkward, and though I know one is ten degrees off, I think I went the wrong way, so the sparge was slightly cool.
finally - Thanks to this forum, I think I was able to get this under my belt (just figuratively, for now) and have a lot of fun doing it. Thanks to all for your posts, and please feel free to critique my methods/recipe/whatever.
David
I just joined the forum last week, after finding the diy for a 10 gallon mlt. This past monday I brewed the first batch. It seemed to go well, for being the first time. I'll give a quick recipe and procedure review, and open myself up to comments and suggestions!
7# German pale ale malt
2# Munich malt
1# Caramunich malt
.25# Carafa I dehusked malt
2 oz. Centennial 9%
2 oz. Perle 6.9%
13 qts 170 degree water to grains, bringing it to 155 degrees.
60 minutes, and the iodine stayed brown. temp at 154 degrees.
added 1 gallon 180 degree to bring to 167, stirred, settled a minute, drained
2.5 gallons (recycling the first half gallon through the grain bed for clarification.)
4 more gallons at 170 degrees, stir, settle,etc...drained 4.5 gallons.
at this point, after getting the kettle on the fire, i checked the gravity of what was still coming out of the mlt, and it was 1.016, which seemed high, so I sparged with 2 more gallons of 170 degree water, making roughly 8.5 gallons to boil down to 5.5. The final run off was 1.012, which was acceptable to me, so off to the boil...
Initially 8.5 gallons at 1.028. Boiled in three pots for ninety minutes to get 5.5 gallons. (Ok, i have three butane "catering" stoves that boil three to four gallons great. Six to eight gallons, not so much.) Hop schedule was basically half up front, and half an ounce each thirty minutes.
Cooled with hbs made 25'immersion chiller($44.00-for those reading the other thread) in fifteen minutes to about 74 degrees.
pitched us-05 safale after a little shaking about (I aerated the wort as well!),put on a blow-off, cleaned up and had a nice dinner.
after 24 hours the krausen started up. Today, three days into it, and the brew seems darker, all the swirling yeasties falling slowly down into the depths...
Sunday I leave for a week, so saturday I will rack to secondary, and bottle in a week or two.
OK. The recipe was initially going to be an Octoberfest/Marzen thingy, but it is not quite temperature ready for lagering in the basement yet, so it became more of an altbierish job. We like hops, and UVM is talking about building housing on Centennial woods where we like to walk, so the Centennial was a must. The Perle, just because.
OG at yeast pitching was 1.044. My calculations make this roughly 63% efficiency,
beersmith says 1.051 would be 75%. It looks and tastes good so far, and I'll get a better idea saturday, but for a first try I am well pleased.
Now...
1st - I need to get a better cooktop. Are there any propane burners usable indoors?
2nd - I bought two new thermometers today, as the two I used the other day were slightly awkward, and though I know one is ten degrees off, I think I went the wrong way, so the sparge was slightly cool.
finally - Thanks to this forum, I think I was able to get this under my belt (just figuratively, for now) and have a lot of fun doing it. Thanks to all for your posts, and please feel free to critique my methods/recipe/whatever.
David
