Brewed my first go at home brew dog fish 60 IPA clone last night. Decided to go AG from the get go. Snapped a few pics to share. Recipe was from Yooper's post http://www.homebrewtalk.com/f69/dogf...extract-25709/ from awhile back. Didn't use Pacman and couldn't find the Irish Moss during the boil but otherwise followed it exactly. The sparging method seems to vary from what I can tell, so we simply added all of the grain at once to the strike water and then drained. Interested to see if we extracted enough sugar. We also forgot to check specific gravity prior to racking in carboy. We had had a little too many (if there is such a thing) dogfish 60 and Indian Brown Ale while brewing.
Carboy sitting at 70 in the wine cooler. House hits low 80s during the day here in Florida.
Looks a lil light in color for a DFH IPA. But congrats on goin AG first time out! You basically take the run off from the mash & pour it back on top a time or two till it comes out clear. Then drain into BK & rinse grains with sparge water to get more sugars out. Mashing is like 1-1.5 QT water per pound of grain for 1 hour at 150-165F. Is that about what you did?
The flash my iPhone may have washed the color out a bit on the carboy pic. It definitely looks much darker in the natural light. We used 168-170F on the fire and then moved that into the mash tun. We figured during the transfer we would lose a couple degrees. We were using a 12 dollar thermometer and also a laser temp gun getting widely varying readings. Definitely need to upgrade to a better way of gauging temp. We did keep some of the strike water, about a gallon, separated until we had all of the malt mixed in. We then added that final gallon on top to bump the temp back up a bit. We let it sit for an hour before draining. Was thinking about syphoning out a little from the carboy this morning to get an OG but need to get some "work" done around the house (i.e. posting to HBT).
I like to use a little heat to keep mash/steep temps up in range. The point of strike or sparge water is to rinse out more sugars after draining runnings into the BK. You get more fermentables that way,gringing your OG up to where it should be.
Even with the honey-dos piling up I yanked the carboy out of the chiller, cleaned up the syphon stick thing and brought out enough of the beer to get the OG. 1.058 was the reading. Is this the range I need to be in for an IPA using 13.5 lbs of malt? Started with 8G of water prior to strike and was left with this amount inside a 6G carboy.