Professor Frink
Well-Known Member
I did my first brew yesterday, and it went very well. The recipe was as follows:
Flying Fish Farmhouse Ale Clone
6 oz. 2 row sour mash (done for 24 hours)
8.7 # 2 row
0.5 # wheat
3 oz. carapils
Hops:
0.25 oz. Magnum at 60 min.
0.25 oz. Styrian Goldings at 60 min.
0.25 oz. Styrian Goldings at 45 min.
0.25 oz. Styrian Goldings at 30 min.
0.25 oz. Styrian Goldings at 2 min
I heated my strike water to 165, the dough in temp was 150 (target 152). Heated it up to 152 with some 180 degree water, mashed for 60 minutes. I mashed out at the final temp (which was 150 degrees), and the gravity was 1.045 or so, I didn't do the correction for temp. I sparged with 7 gal. @ 170 degrees, and ended up with about 6.5 gals wort at gravity 1.03.
After 90 minute boil, I had a bit over 5 gals and before I pitched the yeast at 80 degrees the gravity was 1.046 (target was 1.045-1.048 sweet!
) Topped off with about 30 oz. water, pitched my starter.
First of all, I LOVE all-grain, so much fun! It was the first time I was actually able to make a pale ale look as light as a pale ale. But to the questions:
1) Do you calculate mash efficiency from the SG before pitching the yeast, or from pre-boil?
2) For my sparge, I poured the 7 gal. onto a quart pitcher into the mash, this was kind of a pain. I was able to get a polyethylene 5 gal. nalgene container from work, would this make for a good hot liquor tank (I don't know how well it would hold the heat)?
Thanks!
Flying Fish Farmhouse Ale Clone
6 oz. 2 row sour mash (done for 24 hours)
8.7 # 2 row
0.5 # wheat
3 oz. carapils
Hops:
0.25 oz. Magnum at 60 min.
0.25 oz. Styrian Goldings at 60 min.
0.25 oz. Styrian Goldings at 45 min.
0.25 oz. Styrian Goldings at 30 min.
0.25 oz. Styrian Goldings at 2 min
I heated my strike water to 165, the dough in temp was 150 (target 152). Heated it up to 152 with some 180 degree water, mashed for 60 minutes. I mashed out at the final temp (which was 150 degrees), and the gravity was 1.045 or so, I didn't do the correction for temp. I sparged with 7 gal. @ 170 degrees, and ended up with about 6.5 gals wort at gravity 1.03.
After 90 minute boil, I had a bit over 5 gals and before I pitched the yeast at 80 degrees the gravity was 1.046 (target was 1.045-1.048 sweet!
) Topped off with about 30 oz. water, pitched my starter.First of all, I LOVE all-grain, so much fun! It was the first time I was actually able to make a pale ale look as light as a pale ale. But to the questions:
1) Do you calculate mash efficiency from the SG before pitching the yeast, or from pre-boil?
2) For my sparge, I poured the 7 gal. onto a quart pitcher into the mash, this was kind of a pain. I was able to get a polyethylene 5 gal. nalgene container from work, would this make for a good hot liquor tank (I don't know how well it would hold the heat)?
Thanks!
