DirtyJersey
Well-Known Member
Okay, so I'm preparing to do my first all grain brew tonight. I'll be (hopefully) brewing a brown ale; a recipe that I found here on this site. Here are the steps I'll be taking... Feel free to comment, suggest, yell, whatever.
I have a 13 lb. grain bill.
-Pre-heat my mash tun (cooler) for 5-10 mins with hot water.
-Heat my strike water to 168 degrees and add to the mash tun. With a 13 lb grain bill, I will be mashing with 4 gallons. (does this sound right?)
-Dough-in, stirring for several minutes. Hoping to reach a mash temp of 154 degrees.
-Mash for 60 mins. (simultaneously heating sparge water to 184 degrees)
-Vorlauf and then collect first runnings.
-Batch sparge for 10 mins. (plan to sparge with about 3.5 to 4 gallons)
-Collect 2nd runnings until I have about 6.5-7.0 gallons.
-This is where I will deviate a bit from my original plan. My stovetop can't bring a 10 gallon pot to a boil and I don't have a turkey fryer, so I'm going to split the pots evenly and bring them to a boil....3.5 gallons per pot, total of about 7 gallons. (I believe I will have double the amount of boil-off with two pots, correct?) Hoping to end up with 5-5.5 gallons.
- Boil 60 mins
- Add hops as scheduled
- Chill to 70 degrees
- Pour into fermentor and pitch yeast.
Am I missing anything? What should I expect?
any suggestions?
I'm guessing this is going to take me 5+ hours as this is my first attempt at all-grain.
My only real area of question is the temperature of my sparge water? I'm assuming the grains will be around 150 degrees after collecting the first runnings. I'm under the impression that the sparge temperature should be around 168-170 or so. I'm guessing I'll want to heat my sparge water to 184 or so to achieve the 170 sparge?
Help!
I have a 13 lb. grain bill.
-Pre-heat my mash tun (cooler) for 5-10 mins with hot water.
-Heat my strike water to 168 degrees and add to the mash tun. With a 13 lb grain bill, I will be mashing with 4 gallons. (does this sound right?)
-Dough-in, stirring for several minutes. Hoping to reach a mash temp of 154 degrees.
-Mash for 60 mins. (simultaneously heating sparge water to 184 degrees)
-Vorlauf and then collect first runnings.
-Batch sparge for 10 mins. (plan to sparge with about 3.5 to 4 gallons)
-Collect 2nd runnings until I have about 6.5-7.0 gallons.
-This is where I will deviate a bit from my original plan. My stovetop can't bring a 10 gallon pot to a boil and I don't have a turkey fryer, so I'm going to split the pots evenly and bring them to a boil....3.5 gallons per pot, total of about 7 gallons. (I believe I will have double the amount of boil-off with two pots, correct?) Hoping to end up with 5-5.5 gallons.
- Boil 60 mins
- Add hops as scheduled
- Chill to 70 degrees
- Pour into fermentor and pitch yeast.
Am I missing anything? What should I expect?
any suggestions?
I'm guessing this is going to take me 5+ hours as this is my first attempt at all-grain.
My only real area of question is the temperature of my sparge water? I'm assuming the grains will be around 150 degrees after collecting the first runnings. I'm under the impression that the sparge temperature should be around 168-170 or so. I'm guessing I'll want to heat my sparge water to 184 or so to achieve the 170 sparge?
Help!