So I can't believe I am actually starting a "how did I do" thread but as last night was my first: AG/BIAB/full boil (only a 2.5G batch though)/time actually boiling anything/using hops/not using a cooper's kit and kilo, I thought I should at least document this great moment in (my) brewing history
So if anyone wants to chip in and offer any advise for next time (still got a long way to go to get my process on lock down) thanks heaps!
Where to start?
Recipe - made it up as I want something simple so went with a SMaSH of UK pale & sticklebract (sp), got a lb of it for about 1.5x the price of 100g of pellets!
Boiled on the BBQ
Strike & sparge water heated by 0.5G kitchen kettle & mixed with cold to get temp
4.4 lb UK pale malt
0.5 oz sticklebract @ 60 min
0.25 oz sticklebract @ 15 min
0.25 oz sticklebract @ flameout
3.25G boil size
2.6G after boil
Safale US-05 yeast
Ended up mashing for an hour at ~151*f with 3G
Then sparged the BIAB bag by pouring 1G of ~158*f water over the bag as I held it above the pot.
The hitting the right temp in the mash was an issue as I was aiming for 154*f but was very low after 2.5G (my original goal for the mash) so topped off with 0.5G of boiling water, then doughed in, stirred and covered. Stirred again after 30 min, then after an hour I stirred, lifted the bag, and sparged with 2x 0.5G to get 3.25 in the pot (forgot to count for grain absorption hence the extra 0.5G sparging)
OG = 1.022 @ 131(?)*f
Then took the pot out of the kitchen into the garage and onto the BBQ, took about 20 min to get to the boil, then had a reasonable rolling boil for an hour with the hops additions at 60, 15 and flameout. No boils overs!
OG = 1.050 @ 64*f
Strained through the cleaned/sanitised grain bag into a sanitised corny, fitted a blow off to the in post QD and sprinkled in a packet of Safale US-05 yeast.
With UK pale estimated at 38p/p/g and 2.6 of 1.050 wort after the boil I get my efficiency at 78%, is that right? I know brewhouse eff will be less than this due to volume loss due to trub/hop material left in the pot, but still I am stoked if I am right, anyone care to kill my hopes and dreams on that one?
As for timing, once I got started after the kids were in bed and house tidied it was about 9pm when I dosed my water with some Sod. Met just in case of chlorides/chloramines (sp?).
Heated strikewater 10 – 10.20,
Doughed in 10:20,
Sparge 11:20 – 11:40,
Transferred to BBQ 11:40
Boil started 12:05
Flameout/Transferred to sink 1:05am
Started cooling 1:10
Cooled to 64*f 1:25
Transfer to corny and yeast pitched 1:30
My cheap ass IC worked pretty good, 15’ x ¼” copper tube x3 in parallel with 57*f water.
Hopefully some pics will follow
As I said, if anyone has any comments, questions or suggestions please let me know.
Cheers for listening to my ranting