As requested, here are the details of my AG brew:
Ingredients:
12 lbs. American 2-Row Pale Malt
1 lbs. German Vienna Malt
1 oz. Chinook Hops (14.4% @ 30 Mins)
3/4 tsp. Irish Moss @ 15 mins
1 pkg. Danstar Nottingham Dry Yeast (I made a starter for this)
What I did:
1. Dumped some scolding hot tap water into my mash tun to pre-heat it.
2. Drained pre-heat water.
3. Brought 16.25 quarts of water to 170 Degrees, then dumped it into my mash tun.
4. After the water reached about 168ish Degrees, I added all of my grain. Mixed thoroughly ensure there were no dry grains.
5. After 60 minutes, I added 1.5 gallons of 175 Degree water. (1.5 gallons due to grain absorption.)
6. After 10 minutes I collected my first runnings of about 4 gallons.
7. I heated 2 Gallons of Sparge water to 175 Degrees, then poured it into my mash and mixed thoroughly.
8. After 10 minutes I collected my second runnings of about 2 gallons.
9. I repeated 7 & 8 two times for a total of four runnings. Keeping 1st and 2nd runnings separate from 3rd and 4th.
10. I dumped my 1st and 2nd runnings into my boil pot, then poured a mixture of 3rd and 4th to equal 8.5 gallons.
11. I took a sample of thoroghly mixed wort and chilled to to 60 Degrees, then took a SG reading of 1.052.
12. I then did a 90 minute boil and ended with 5.75 Gallons of Wort.
13. Prior to pitching my yeast, I took an OG of 1.075 (Twice for good measure).
14. I then pitched the yeast, and poured myself a homebrew.
Side-Notes:
1. My LHBS crushed my grains for me.
2. My mash tun is a 72 quart rubbermaid cooler, with a CPVC manifold constructed at home. (Pretty sure I have pics in my gallery).
3. Weather was overcast skies. No rain, and very low humidity level.
4. Boil Pot is a 30 quart (acutally holds just shy of 9 gallons to the brim) aluminum turky fryer.
5. Drinking was involved, however, it was near the end of the boil when started.
6. Wow, AG brewing takes much MUCH longer than extract brewing.
Ingredients:
12 lbs. American 2-Row Pale Malt
1 lbs. German Vienna Malt
1 oz. Chinook Hops (14.4% @ 30 Mins)
3/4 tsp. Irish Moss @ 15 mins
1 pkg. Danstar Nottingham Dry Yeast (I made a starter for this)
What I did:
1. Dumped some scolding hot tap water into my mash tun to pre-heat it.
2. Drained pre-heat water.
3. Brought 16.25 quarts of water to 170 Degrees, then dumped it into my mash tun.
4. After the water reached about 168ish Degrees, I added all of my grain. Mixed thoroughly ensure there were no dry grains.
5. After 60 minutes, I added 1.5 gallons of 175 Degree water. (1.5 gallons due to grain absorption.)
6. After 10 minutes I collected my first runnings of about 4 gallons.
7. I heated 2 Gallons of Sparge water to 175 Degrees, then poured it into my mash and mixed thoroughly.
8. After 10 minutes I collected my second runnings of about 2 gallons.
9. I repeated 7 & 8 two times for a total of four runnings. Keeping 1st and 2nd runnings separate from 3rd and 4th.
10. I dumped my 1st and 2nd runnings into my boil pot, then poured a mixture of 3rd and 4th to equal 8.5 gallons.
11. I took a sample of thoroghly mixed wort and chilled to to 60 Degrees, then took a SG reading of 1.052.
12. I then did a 90 minute boil and ended with 5.75 Gallons of Wort.
13. Prior to pitching my yeast, I took an OG of 1.075 (Twice for good measure).
14. I then pitched the yeast, and poured myself a homebrew.
Side-Notes:
1. My LHBS crushed my grains for me.
2. My mash tun is a 72 quart rubbermaid cooler, with a CPVC manifold constructed at home. (Pretty sure I have pics in my gallery).
3. Weather was overcast skies. No rain, and very low humidity level.
4. Boil Pot is a 30 quart (acutally holds just shy of 9 gallons to the brim) aluminum turky fryer.
5. Drinking was involved, however, it was near the end of the boil when started.
6. Wow, AG brewing takes much MUCH longer than extract brewing.
