inkman15
Well-Known Member
Hi guys - I've done 3 all-grain batches using my 10 gallon cooler MLT and propane burner. My beers have been decent thus far but I know that I'm still not doing some things correctly. Today, I brewed the Centennial Blonde recipe which is so popular on here. I took pretty detailed notes on my process and was hoping you could take a look and let me know of any red flags that you see.
Centennial Blonde (From Homebrewtalk)
Recipe
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
Yeast: 1 Pkgs Nottingham (Danstar #-) (Hydrated)
Water: Deer Park bottled spring water (bought 10 gallons)
Estimated OG 1.040
21.5 IBU
3.9 SRM
Mash at 150
Method
Added grains to mash tun
Heated 3 gallons strike water to 163 and added to mash tun (NOTE: if were to use 1.25/qt per gallon guideline, I would have added 2.75 gallons. I rounded up because I was lazy, but figured it wouldnt impact too much because is still in general guideline range)
Mash for 1 hour
Heated 1 gallon in small pot to 177
Allowed some wort to flow through the valve into a small pot. Added it back on top of mash. Did this twice. (Mentioned in Palmers book.)
Added 177 degree water to mash tun and allowed to sit for 5 minutes
Emptied into 8 gallon brew kettle
At the same time as emptying, heated up additional 3.5 gallons in small pot to 180 for full strike. Added to mash tun and allowed to sit for 10 minutes
Sparged to bring kettle volume to 6.5 gallons (though it seemed high in the kettle)
Began boil and added hops at designated intervals
Following boil, placed in ice bath (62 lbs of ice). Took approximately 30 min to cool
Original Gravity: 1.044 slightly off from target; may be that I did not drain enough from the mash tun. When I dumped the grains, there was a decent amount of water still in there too
Pitched yeast
Sealed up and put vodka in airlock
Ferment for 2 weeks
Centennial Blonde (From Homebrewtalk)
Recipe
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
Yeast: 1 Pkgs Nottingham (Danstar #-) (Hydrated)
Water: Deer Park bottled spring water (bought 10 gallons)
Estimated OG 1.040
21.5 IBU
3.9 SRM
Mash at 150
Method
Added grains to mash tun
Heated 3 gallons strike water to 163 and added to mash tun (NOTE: if were to use 1.25/qt per gallon guideline, I would have added 2.75 gallons. I rounded up because I was lazy, but figured it wouldnt impact too much because is still in general guideline range)
Mash for 1 hour
Heated 1 gallon in small pot to 177
Allowed some wort to flow through the valve into a small pot. Added it back on top of mash. Did this twice. (Mentioned in Palmers book.)
Added 177 degree water to mash tun and allowed to sit for 5 minutes
Emptied into 8 gallon brew kettle
At the same time as emptying, heated up additional 3.5 gallons in small pot to 180 for full strike. Added to mash tun and allowed to sit for 10 minutes
Sparged to bring kettle volume to 6.5 gallons (though it seemed high in the kettle)
Began boil and added hops at designated intervals
Following boil, placed in ice bath (62 lbs of ice). Took approximately 30 min to cool
Original Gravity: 1.044 slightly off from target; may be that I did not drain enough from the mash tun. When I dumped the grains, there was a decent amount of water still in there too
Pitched yeast
Sealed up and put vodka in airlock
Ferment for 2 weeks