cheezerman
Well-Known Member
So I am preparing for my first all grain brewing experience.
I've been reading everything I can get my hands on, but I know experience trumps research, as always.
I'm brewing Ó Flannagáin Standard Stout
I'd like anyone who wants to, to look over my rough procedure. I want to make sure I'm going in the right direction, before I begin. I'm sure I'll mess something up, but that's life. I'll just relax and have another beer.
The part I'm mostly concerned about is the mashing. I'm not sure if I am understanding the sparging process fully. Does this look right? Am I way off here?
The rest, of course, is just like extract brewing (which I've done).
I've been reading everything I can get my hands on, but I know experience trumps research, as always.
I'm brewing Ó Flannagáin Standard Stout
I'd like anyone who wants to, to look over my rough procedure. I want to make sure I'm going in the right direction, before I begin. I'm sure I'll mess something up, but that's life. I'll just relax and have another beer.
The part I'm mostly concerned about is the mashing. I'm not sure if I am understanding the sparging process fully. Does this look right? Am I way off here?
- Heat ~10 quarts of water to ~175°F (9.25qt needed)
- Mix the hot water and 9.25lbs of grain to converted picnic cooler mash-tun.
- Let the mixture sit for 60 minutes.
- While the mash is sitting, start heating 4.5 gallons of water to approx 168°F for sparging.
- After 60 minutes of mashing, drain ~2 quarts from the mash-tun, pouring it back into the grain bed, repeating until the flow clarifies.
- Drain the entire MLT, add the sparge water, stir, and cover.
- Let the sparge water sit for 10 minutes.
- Start boiling the previous mash liquid.
- Drain the sparge water and add to wort pot, along with the first mash.
- Check SG, if too low, add some malt extract
- Bring to boil, add hops, boil for 60 minutes.
The rest, of course, is just like extract brewing (which I've done).