I've posted several questions on this forum after having brewed 4 purchased kits. After 5 months, I finally brewed and decided to go all out:
1. I brewed Reno eNVy's Punkin ale found on the following thread. It's not a beginner recipe, although several others have done it as their 1st AG brew:
2. It was my first brew on the keggle I made:
3. It was my first all-grain
4. I no-chilled
Here are the details of my brew, the original recipe can be found on the link above:
10.5 lbs Pale Malt - US 2-rwo
1 lb Crystal 60L
1 lb Victory malt
4 29oz cans of Libby's pumpkin
1 lb Brown Sugar at 60 min
1 oz Hallertaur 40 min (instead of 60 min due to no-chill)
1.5 Tbsp McCormick's Pumpkin Pie Spice at 10 min
1.5 oz Hallertaur at 5 min
BIAB using full volume, 90 minute mash, mash temp of 154-156, no dunk sparge, 60 min boil.
Using a calculator on the Biabrewer.com forum, entering the O.G., brew length, and keggle diameter, it provided the following volumes:
Water required: 8.2 gal. This takes into consideration brew length of 5 gal, water absorbed by grain, boil off, trub.
Estimated start of boil volume at 100*C: 7.57 gal.
End of boil volume at 100*C: 6.25 gal.
1. Baked the pumpkin at 350* until turning brown
2. Steeped pumpkin in a grain bag while heating water to strike temp of 162*F.
3. At strike temp, pulled the bag of pumpkin out and squeezed it some.
First small problem: dropped a wooden clothespin into the keggle while removing bag of pumpkin. Couldn't find it with spoon, so decided to leave it.
4. Placed the BIAB bag - graciously sent to me by thughes as a birthday gift with the admonition that I was to get off my (_!_) and brew something - into the kettle and added the grain.
5. After stirring, temp settled at 154*. Great so far.
6. 90 minute mash during which time I had to add heat only twice to keep temp 154-156.
7. Mashout to 170* for 10 min.
8. Pulled the bag; squeezed it a bit, and heated up for boil.
Major problem of the brew day occured here: I removed the temp probe when the temp got to 210. It seemed to be taking a long time. After an hour of seeing the water look as if it were just about to boil and realizing that I was simmering away my volume, I figured that I was low on propane. I shut it down, ran 5 min up the street to get another propane tank, hooked it up, and had loud flame. Added fresh water to bring my volume up to the calculated pre-boil level. Had boiling in 10 minutes.
9. Added brown sugar at 60 minutes and set the timer. I decided to follow "The Pol's" recommendation on his no-chill hop adjustment for the 60 min hop addition and moved it to 20 min.
10. Added the spice and 2nd hop addition at the time specified in the recipe.
11. During boil, I sanitized the Aquatainer and the tubing to transfer the wort.
12. At 60 minutes, I shut off the heat, attached the tubing to the barb, and transferred almost everything into the container. After sealing the Aquatainer, I turned it every which-way to heat all interior surfaces before placing it onto a table to cool.
13. Just before transferring, I took a sample for O.G.
14. Then I rinsed out the keggle and had things cleaned up in no time. I found out that you shouldn't grab the bottom of a keggle to dump it when it's only been about 20 minutes since flameout. Didn't burn too badly.
15. After the sample had cooled, the O.G. was 1.066 (recipe called for 1.065).
So far so good for my first AG brew.
I'll post pictures in the next posting.
I do appreciate the encouragement I've received from several of you these past 9 months since I joined. I look forward to beginning my electrical build as soon as we get moved into the new house.