lpstudio18
Well-Known Member
OK, so this weekend we will be brewing our first all grain batch.
it's a pale ale kit from northern brewer and looks like this:
10lbs Rahr 2-row
0.75lbs Briess Caramel 60
0.75 oz Chinook (45min)
0.75 oz German Perle (20min)
2 oz Cascade (0min)
Safale US-05
It calls for a Sacch' rest at 152F for 60min.
I have done a lot of reading and just want some clarification on a few things...
First of all, 1-1.5 qt/lb of grain...what is best? I assume more water in the mash means less sparging, but not sure how that affects the outcome.
Also, I have read in Palmer's book that you typically need 1.5-2 times as much sparge water as your initial infusion volume. One problem with this is, at 1.5 qt/lb, this would end up being 24-32 qt...I have a 5 gal pot which won't hold this and a 8 gal pot that will be collecting the wort.
This leads me to my biggest question: how much damn wort are we collecting? Do you shoot for 6 or 6.5 gallons, assuming that amount of boil-off over 60 minutes?
If it helps, I plan on doing single infusion mash (just the sacch rest) and a batch sparge.
I think that does it for now...thanks in advance!
Matt
it's a pale ale kit from northern brewer and looks like this:
10lbs Rahr 2-row
0.75lbs Briess Caramel 60
0.75 oz Chinook (45min)
0.75 oz German Perle (20min)
2 oz Cascade (0min)
Safale US-05
It calls for a Sacch' rest at 152F for 60min.
I have done a lot of reading and just want some clarification on a few things...
First of all, 1-1.5 qt/lb of grain...what is best? I assume more water in the mash means less sparging, but not sure how that affects the outcome.
Also, I have read in Palmer's book that you typically need 1.5-2 times as much sparge water as your initial infusion volume. One problem with this is, at 1.5 qt/lb, this would end up being 24-32 qt...I have a 5 gal pot which won't hold this and a 8 gal pot that will be collecting the wort.
This leads me to my biggest question: how much damn wort are we collecting? Do you shoot for 6 or 6.5 gallons, assuming that amount of boil-off over 60 minutes?
If it helps, I plan on doing single infusion mash (just the sacch rest) and a batch sparge.
I think that does it for now...thanks in advance!
Matt