GinSlinger
Well-Known Member
First let me say this: I'm not at all worried about anything. I'm just hoping a debriefing after last night's brewing will uncover any missteps I may be overlooking.
I brewed a modified version of BierMuncher's Centennial Blonde found here: https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/
Batch Size: 2.5G
OG: 1.052
FG: TBD
Yeast: Nottingham
Grains:
4lbs American Pale Ale (2-Row) (any difference between that and straight "American 2-Row"?)
1/2lbs Cara-Pils
1/3lbs Vienna
1/3lbs Crystal 10
The LHBS was out of Crystal 20, so I went a shade lighter. Either they didn't charge me for the Vienna, or they didn't add it. I was talking to the guy pulling my other grain bill. I took the original recipe and converted it to a 3gal one (instead of 2.5), assuming I was going to lose a bit of efficiency being my first time.
Mash: I followed the Green Bay Rackers calculator, and brought my water to a striking temp of 166*. My grain bag doesn't fit over my 6gal pot, so I did a two-pot method using a 2g for mashing. As it was going to be a tight fit according to the calculator, I had 4qts in the stockpot, and 2qts in a teakettle--both at 166*. I then slowly added my LHBS-crushed grains stirring vigorously to avoid doughballs. The temp only dropped to 151, and I was shooting for 150, so I kept stirring. As the grains absorbed some water, I topped off with the kettle. After about 2-3 minutes, hit 150* and popped the pot into a prewarmed oven to mash. By the end of the mash, I had 5.5qts comfortably in the mash tun, and added the remaining to the sparge water. Mashed for 90 minutes (seems like overkill from other threads, but I was using the store's mill setting), stirring two times. Lost one degree over 90 minutes. Conversion appeared complete (sweet, ad passed the iodine test). Removed grain bag, squeezed out as much as I could, added .25oz Perle as FWH (in nylon hop bag), and moved on to sparging.
Sparge: In 2.5gals of 168* for 10 minutes--stirring often, and dunking. Removed bag, squeezed quite well, then transferred the bag to a colander to cool enough to squeeze out the rest. By the time I was finished squeezing, there was essentially no free liquid in the grains.
Transferred mash liquid with hops to sparge and started heating. Pulled a pre-boil sample here. In just under 4 gallons, had: 1.028 @ 135*, which I converted to be 1.042 @60*.
Boiled for 90 minutes, to reduce the volume sufficiently. Will probably cut back .5gal of sparge in the future.
Hops:
.25oz Perle FWH
.25oz Perle 60min (I had the Perle on hand, and since BierMuncher had tried his recipe with them, I thought I would to)
.125oz Cascade 75min (the weight on the Cascade may be off, the scale doesn't go down far enough)
.125oz Cascade at flameout
Post-boil SG: 1.032 @ 152* whcih I converted to 1.051 @ 60*
Took a little longer to cool down than it has in the past--I'm not sure why. I use the cold water/ice bath method and can't see myself moving to IC any time soon, though I know I should.
Cooled to 68* to pitch as my yeast was still warmer (74) and didn't want to shock them. No starter, just rehydrated.
Final OG: 1.052
Looks like I got a tad under 70% here, which I know is not a problem. I could have topped off with a little filtered water to get the recipe's numbers (.8 qt looks like it would've done it), but I opted to go with what I had. Looks like if I can repeat these results, I can simply divide 5gal-70% eff. batches in half going forward.
Any thoughts, suggestions, questions? This board is an incredible resource--much more information out there now then there was 12-14 years ago when I was last in the hobby.
Thanks!
I brewed a modified version of BierMuncher's Centennial Blonde found here: https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/
Batch Size: 2.5G
OG: 1.052
FG: TBD
Yeast: Nottingham
Grains:
4lbs American Pale Ale (2-Row) (any difference between that and straight "American 2-Row"?)
1/2lbs Cara-Pils
1/3lbs Vienna
1/3lbs Crystal 10
The LHBS was out of Crystal 20, so I went a shade lighter. Either they didn't charge me for the Vienna, or they didn't add it. I was talking to the guy pulling my other grain bill. I took the original recipe and converted it to a 3gal one (instead of 2.5), assuming I was going to lose a bit of efficiency being my first time.
Mash: I followed the Green Bay Rackers calculator, and brought my water to a striking temp of 166*. My grain bag doesn't fit over my 6gal pot, so I did a two-pot method using a 2g for mashing. As it was going to be a tight fit according to the calculator, I had 4qts in the stockpot, and 2qts in a teakettle--both at 166*. I then slowly added my LHBS-crushed grains stirring vigorously to avoid doughballs. The temp only dropped to 151, and I was shooting for 150, so I kept stirring. As the grains absorbed some water, I topped off with the kettle. After about 2-3 minutes, hit 150* and popped the pot into a prewarmed oven to mash. By the end of the mash, I had 5.5qts comfortably in the mash tun, and added the remaining to the sparge water. Mashed for 90 minutes (seems like overkill from other threads, but I was using the store's mill setting), stirring two times. Lost one degree over 90 minutes. Conversion appeared complete (sweet, ad passed the iodine test). Removed grain bag, squeezed out as much as I could, added .25oz Perle as FWH (in nylon hop bag), and moved on to sparging.
Sparge: In 2.5gals of 168* for 10 minutes--stirring often, and dunking. Removed bag, squeezed quite well, then transferred the bag to a colander to cool enough to squeeze out the rest. By the time I was finished squeezing, there was essentially no free liquid in the grains.
Transferred mash liquid with hops to sparge and started heating. Pulled a pre-boil sample here. In just under 4 gallons, had: 1.028 @ 135*, which I converted to be 1.042 @60*.
Boiled for 90 minutes, to reduce the volume sufficiently. Will probably cut back .5gal of sparge in the future.
Hops:
.25oz Perle FWH
.25oz Perle 60min (I had the Perle on hand, and since BierMuncher had tried his recipe with them, I thought I would to)
.125oz Cascade 75min (the weight on the Cascade may be off, the scale doesn't go down far enough)
.125oz Cascade at flameout
Post-boil SG: 1.032 @ 152* whcih I converted to 1.051 @ 60*
Took a little longer to cool down than it has in the past--I'm not sure why. I use the cold water/ice bath method and can't see myself moving to IC any time soon, though I know I should.
Cooled to 68* to pitch as my yeast was still warmer (74) and didn't want to shock them. No starter, just rehydrated.
Final OG: 1.052
Looks like I got a tad under 70% here, which I know is not a problem. I could have topped off with a little filtered water to get the recipe's numbers (.8 qt looks like it would've done it), but I opted to go with what I had. Looks like if I can repeat these results, I can simply divide 5gal-70% eff. batches in half going forward.
Any thoughts, suggestions, questions? This board is an incredible resource--much more information out there now then there was 12-14 years ago when I was last in the hobby.
Thanks!