alee
Well-Known Member
Since I am going all grain tomorrow, I put togther this SOP/help sheet to make sure I don't skrew up too bad.
Could you experienced folk please look it over and help perfect it. I am using a 10gal converted rubbermaid water cooler with false bottom, a 9gal stainless pot as a kettle, a 5gal stainless pot for strike water, a barley crusher and a false bottom. My main concern is what temperature I need my strike and mash water to hit my target temps???? Thanks again, I'm a little nervous.
1) PREPARATION
a. CHECK PROPANE LEVEL.
b. Make sure false bottom is in cooler and attached with tubing to cooler tap.
c. Heat strike water to 160-165°F → Approximately 1.25 quarts of water per pound of grain (+ extra in case needed).
d. Heat 1 gallon of water to boiling and add to cooler (mashtun) and swirl to condition cooler. Pour out.
2) MASH
a. Add Grain to cooler.
b. Add 1 gallon of 160-165°F strike water at a time to grain and stir between each addition. TARGET TEMP 152°F or per recipe.
c. Stir every 15 to 20 minutes and check temperature
IF TEMP IS < 145°F WITHIN 30 MINUTES ADD HOT WATER
d. HEAT SPARGE WATER WHILE GRAIN IS MASHING about 4 gallons heated to 180°F
e. Mash for 60 minutes or per recipe.
3) LAUTER
a. Drain wort from cooler into pitcher until it runs clear (approx 2 quarts). OPEN VALVE ONLY PARTIALLY AT FIRST
b. Add wort gently back to the top of the mash.
c. Begin draining wort into kettle. OPEN VALVE ONLY PARTIALLY TO PREVENT STUCK SPARGE.
d. When wort if flowing clear gradually open tap fully. KEEP THE TUBE BELOW THE SURFACE OF THE WORT IN THE BREWPOT TO PREVENT OXIDIDATION.
4) SPARGE
a. CLOSE TAP
b. Add 1st part of sparge water to cooler.
MAKE SURE SPARGE WATER IS AT CORRECT TEMPERATURE
c. Thoroughly stir grist.
d. Allow to stand for 15 minutes.
e. Re-circulate until clear and drain to brewpot.
f. Repeat with 2nd part of sparge water per recipe to collect required volume of wort.
Could you experienced folk please look it over and help perfect it. I am using a 10gal converted rubbermaid water cooler with false bottom, a 9gal stainless pot as a kettle, a 5gal stainless pot for strike water, a barley crusher and a false bottom. My main concern is what temperature I need my strike and mash water to hit my target temps???? Thanks again, I'm a little nervous.
1) PREPARATION
a. CHECK PROPANE LEVEL.
b. Make sure false bottom is in cooler and attached with tubing to cooler tap.
c. Heat strike water to 160-165°F → Approximately 1.25 quarts of water per pound of grain (+ extra in case needed).
d. Heat 1 gallon of water to boiling and add to cooler (mashtun) and swirl to condition cooler. Pour out.
2) MASH
a. Add Grain to cooler.
b. Add 1 gallon of 160-165°F strike water at a time to grain and stir between each addition. TARGET TEMP 152°F or per recipe.
c. Stir every 15 to 20 minutes and check temperature
IF TEMP IS < 145°F WITHIN 30 MINUTES ADD HOT WATER
d. HEAT SPARGE WATER WHILE GRAIN IS MASHING about 4 gallons heated to 180°F
e. Mash for 60 minutes or per recipe.
3) LAUTER
a. Drain wort from cooler into pitcher until it runs clear (approx 2 quarts). OPEN VALVE ONLY PARTIALLY AT FIRST
b. Add wort gently back to the top of the mash.
c. Begin draining wort into kettle. OPEN VALVE ONLY PARTIALLY TO PREVENT STUCK SPARGE.
d. When wort if flowing clear gradually open tap fully. KEEP THE TUBE BELOW THE SURFACE OF THE WORT IN THE BREWPOT TO PREVENT OXIDIDATION.
4) SPARGE
a. CLOSE TAP
b. Add 1st part of sparge water to cooler.
MAKE SURE SPARGE WATER IS AT CORRECT TEMPERATURE
c. Thoroughly stir grist.
d. Allow to stand for 15 minutes.
e. Re-circulate until clear and drain to brewpot.
f. Repeat with 2nd part of sparge water per recipe to collect required volume of wort.