EvilBrewer
Well-Known Member
Hello everyone...
Quick questions about an all-grain recipe for a Sierra Nevada Clone.
A little about me...I'm currently an extract brewer standing on the verge of doing my first all grain batch! Been extract brewing for about 1.5 years and I've got a good handle on it. I've done a good deal of research on all-grain brewing but since I've never actually DONE it, I'm unclear about a couple of details.
I have posted the recipe below; and my questions are typed below that. Any and all feedback is appreciated!
****
Sierra Nevada Clone (all grain)
Ingredients:
10.25 lbs 2-row pale malt
10 oz. crystal 60L
2.5 AAU Magnum (60 min)
4.8 AAU Perle (60 min)
5 AAU Cascade (15 min)
3.75 AAU Cascade (0 min)
0.75 oz whole Cascade (dry hop)
1 tsp Irish Moss
White Labs WLP001 (California Ale) w/ 1.5 qt. yeast starter
7/8 cups priming sugar
Step by Step:
Heat 3.42 gallons of water to 161 degrees F, stir in crushed grain and mash at 154 degrees F. Mash for 60 minutes and then stir in boiled water to raise the grain bed temperature to 168 degrees F. Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with water hot enough to maintain grain bed temperature at 170 degrees F. Collect 6.5 gallons of wort and boil for 90 minutes, adding hops at times indicated in the ingredient list. Add Irish Moss with 15 minutes left in the boil. Cool wort and transfer to fermenter. Aerate wort and pitch sediment from yeast starter. Ferment at 68 degrees F. Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.
****
My questions:
1. I'm going to use fly sparging for this batch. My question is...after I recirculate, and wort is running clear, should I completely empty the lauter tun before I start sparging? Or should I start the fly sparge as soon as I begin the transfer to the kettle? I suspect it is the latter, but the difference in temperatures specified for mash out and sparge confused me.
2. Is there any general rule of thumb for how long I should fly sparge? I'm trying to figure out what kind of flow rate I should have going in/out of the lauter tun.
3. How do I know what temperature to use for my sparge water in order to maintain 170 degrees in the grain bed? Would I just use 170 degree water and let it reach an equilibrium with the temp of the grain bed (which would be around 168 degrees when sparging begins)?
Thanks again!!
Quick questions about an all-grain recipe for a Sierra Nevada Clone.
A little about me...I'm currently an extract brewer standing on the verge of doing my first all grain batch! Been extract brewing for about 1.5 years and I've got a good handle on it. I've done a good deal of research on all-grain brewing but since I've never actually DONE it, I'm unclear about a couple of details.
I have posted the recipe below; and my questions are typed below that. Any and all feedback is appreciated!
****
Sierra Nevada Clone (all grain)
Ingredients:
10.25 lbs 2-row pale malt
10 oz. crystal 60L
2.5 AAU Magnum (60 min)
4.8 AAU Perle (60 min)
5 AAU Cascade (15 min)
3.75 AAU Cascade (0 min)
0.75 oz whole Cascade (dry hop)
1 tsp Irish Moss
White Labs WLP001 (California Ale) w/ 1.5 qt. yeast starter
7/8 cups priming sugar
Step by Step:
Heat 3.42 gallons of water to 161 degrees F, stir in crushed grain and mash at 154 degrees F. Mash for 60 minutes and then stir in boiled water to raise the grain bed temperature to 168 degrees F. Hold for 5 minutes. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with water hot enough to maintain grain bed temperature at 170 degrees F. Collect 6.5 gallons of wort and boil for 90 minutes, adding hops at times indicated in the ingredient list. Add Irish Moss with 15 minutes left in the boil. Cool wort and transfer to fermenter. Aerate wort and pitch sediment from yeast starter. Ferment at 68 degrees F. Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.
****
My questions:
1. I'm going to use fly sparging for this batch. My question is...after I recirculate, and wort is running clear, should I completely empty the lauter tun before I start sparging? Or should I start the fly sparge as soon as I begin the transfer to the kettle? I suspect it is the latter, but the difference in temperatures specified for mash out and sparge confused me.
2. Is there any general rule of thumb for how long I should fly sparge? I'm trying to figure out what kind of flow rate I should have going in/out of the lauter tun.
3. How do I know what temperature to use for my sparge water in order to maintain 170 degrees in the grain bed? Would I just use 170 degree water and let it reach an equilibrium with the temp of the grain bed (which would be around 168 degrees when sparging begins)?
Thanks again!!