Lil' Sparky
Cowboys EAC
I'll be brewing back-to-back batches this morning - first time. Anyway, there's been some discussion lately about how long it takes to brew AG and a thread a while back about back-to-back batches, so I thought I'd keep track of how long everything takes. I'll update this post as the morning goes along. I'm shooting for < 6 hrs start to finish for both batches.
The first batch will be an English Pale/Bitter (not sure exactly, I just threw it together w/ some maris otter, crystal, and some english hops). The second batch will be a Belgian Wit.
6:45 - start dragging things out
7:00 - start heating strike water
7:15 - dough in
7:50 - mash out
7:55 - begin sparge (initial + 2 batches)
8:15 - sparge finished
8:20 - boil started
8:25 - MLT cleaned out, heating 2nd strike
8:40 - dough in 2nd batch (protein rest) and start heating 2nd infusion
9:05 - 1st batch, 2nd hop addition / 2nd batch, water infusion addition, started heating sparge water
9:15 - 1st batch, 3rd hop addition
9:20 - start cooling 1st batch
9:40 - 1st batch chilled, yeast pitched, cleaned kettle
9:45 - mash out 2nd batch
9:55 - begin sparge
10:20 - sparge finished
10:25 - boil started
10:35 - RDWHAHBing
11:25 - start chilling 2nd batch
11:40 - 2nd batch cooled, pitched onto prev yeast cake
12:05 - all equipment cleaned and put away
Total time: 5 hrs 20 mins, not bad!
Some things I'm doing to shave time:
- use a kick-@$$ homemade 3-tier brew stand
- heating sparge water, so it's ready at end of mash
- heating kettle during sparge (5 mins from end of sparge to boil)
- sanitizing equip during boil
- cleanup as you go when possible
The first batch will be an English Pale/Bitter (not sure exactly, I just threw it together w/ some maris otter, crystal, and some english hops). The second batch will be a Belgian Wit.
6:45 - start dragging things out
7:00 - start heating strike water
7:15 - dough in
7:50 - mash out
7:55 - begin sparge (initial + 2 batches)
8:15 - sparge finished
8:20 - boil started
8:25 - MLT cleaned out, heating 2nd strike
8:40 - dough in 2nd batch (protein rest) and start heating 2nd infusion
9:05 - 1st batch, 2nd hop addition / 2nd batch, water infusion addition, started heating sparge water
9:15 - 1st batch, 3rd hop addition
9:20 - start cooling 1st batch
9:40 - 1st batch chilled, yeast pitched, cleaned kettle
9:45 - mash out 2nd batch
9:55 - begin sparge
10:20 - sparge finished
10:25 - boil started
10:35 - RDWHAHBing
11:25 - start chilling 2nd batch
11:40 - 2nd batch cooled, pitched onto prev yeast cake
12:05 - all equipment cleaned and put away
Total time: 5 hrs 20 mins, not bad!
Some things I'm doing to shave time:
- use a kick-@$$ homemade 3-tier brew stand
- heating sparge water, so it's ready at end of mash
- heating kettle during sparge (5 mins from end of sparge to boil)
- sanitizing equip during boil
- cleanup as you go when possible