jonbomb
Well-Known Member
ok the recipe says its all grain but technically its a partial mash braggot. Here is the recipe:
Ingredients for Mashing
Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 48.48 %
1.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 15.15 %
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.88 qt of water at 164.0 F 154.0 F
Drain Mash Tun
Batch Sparge Round 1: Sparge with 5.33 gal of 175.0 F water
Boil Wort
Add water to achieve boil volume of 6.42 gal
Estimated pre-boil gravity is 1.040 (note this estimate includes honey)
Boil Ingredients
Boil Amount Item Type
60 min 1.50 oz Cascade [5.50 %] (60 min) Hops
60 min 3.00 lb Honey (1.0 SRM) Sugar
30 min 2.00 items Lemon Juice (per lemon) (Boil 30.0 min) Misc
30 min 6.00 oz Ginger Root (Boil 30.0 min) Misc
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc
10 min 2.00 oz Ginger Root (Boil 10.0 min) Misc
10 min 2.00 items Lemon Zest (Boil 10.0 min) Misc
2 min 1.00 oz Williamette [5.50 %] (2 min) Hops
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Ingredients for Fermentation
Amount Item Type % or IBU
1 Pkgs Safale (DCL Yeast #US-05) Yeast-Ale
Fermentation
Primary fermentation (14 days at 68.0 F)
Secondary fermentation (7 days at 68.0 F)
Add to Secondary
Amount Item Type % or IBU
2.50 oz Ginger Root (Secondary 7.0 days) Misc
My problem is this...I can finally do a full boil with my new turkey fryer and I do not have a wort chiller. So i can do one of two things. I can sparge with 2-3 gallons of water and then use the rest of the empty space in the fermenter for water to cool the wort faster or I can do a full boil chill the wort as best as I can in the sink and then bring in the basement and pitch tomorrow morning.
Also the batch calls for like 6.42 boil volume. I do not understand because later on in the process it says to fill up to 5 gallons. There is no way I can get a whole gallon of boil off...
Ingredients for Mashing
Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 48.48 %
1.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 15.15 %
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 7.88 qt of water at 164.0 F 154.0 F
Drain Mash Tun
Batch Sparge Round 1: Sparge with 5.33 gal of 175.0 F water
Boil Wort
Add water to achieve boil volume of 6.42 gal
Estimated pre-boil gravity is 1.040 (note this estimate includes honey)
Boil Ingredients
Boil Amount Item Type
60 min 1.50 oz Cascade [5.50 %] (60 min) Hops
60 min 3.00 lb Honey (1.0 SRM) Sugar
30 min 2.00 items Lemon Juice (per lemon) (Boil 30.0 min) Misc
30 min 6.00 oz Ginger Root (Boil 30.0 min) Misc
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc
10 min 2.00 oz Ginger Root (Boil 10.0 min) Misc
10 min 2.00 items Lemon Zest (Boil 10.0 min) Misc
2 min 1.00 oz Williamette [5.50 %] (2 min) Hops
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Ingredients for Fermentation
Amount Item Type % or IBU
1 Pkgs Safale (DCL Yeast #US-05) Yeast-Ale
Fermentation
Primary fermentation (14 days at 68.0 F)
Secondary fermentation (7 days at 68.0 F)
Add to Secondary
Amount Item Type % or IBU
2.50 oz Ginger Root (Secondary 7.0 days) Misc
My problem is this...I can finally do a full boil with my new turkey fryer and I do not have a wort chiller. So i can do one of two things. I can sparge with 2-3 gallons of water and then use the rest of the empty space in the fermenter for water to cool the wort faster or I can do a full boil chill the wort as best as I can in the sink and then bring in the basement and pitch tomorrow morning.
Also the batch calls for like 6.42 boil volume. I do not understand because later on in the process it says to fill up to 5 gallons. There is no way I can get a whole gallon of boil off...