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Old 10-17-2007, 09:21 PM   #11
Brewpastor
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All-Grain is the life. The world has become a fuller and brighter place with another convert. Welcome to the darkside.


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Old 10-17-2007, 09:22 PM   #12
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Do something like an ordinary bitter or a mild so you can be drinking it quickly and have a great yeast slurry for the next brew.


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Old 10-17-2007, 09:23 PM   #13
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Quote:
Originally Posted by Brewpastor
All-Grain is the life. The world has become a fuller and brighter place with another convert. Welcome to the darkside.

So I signed up early march...first brew was April 1st.....I knew before April 1st it was only a matter of time before I was doing AG...I just wanted a solid foundation first...and to make sure this was something I wanted to continue to do forever....and my friends ALSO agree


EDIT: I live for the darkside, and I want to be an EAC like in other hobbys of my life Double Grin
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Old 10-17-2007, 09:27 PM   #14
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I posted this recipe yesterday. Pretty straight forward...

http://www.homebrewtalk.com/showthre...542#post408542
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Old 10-17-2007, 09:46 PM   #15
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Quote:
Originally Posted by Brewpastor
I posted this recipe yesterday. Pretty straight forward...

http://www.homebrewtalk.com/showthre...542#post408542

So lets see how well A) I can read, and B) Comprehend what I need to do here:

I get the shopping list: 8.25 of grain, split between 1# Biscuit Malt, 7# Pale Malt(2-row), and 1/4# Crystal 75L......

Hops, yeah, duh, ok, but the hairy part....what to do with my almost newly constructed MLT.....

how much water of what temp to mash with? 2.5 gallons at 160dF something for how long? This is where I can't read recipes for crap
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Old 10-17-2007, 10:14 PM   #16
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So if you're using a converted 10 gal cooler, this is what I'd do.

You have 8.25 lbs grain (don't forget to get it milled!) that is roughly around room temperature, 70 degrees. (EDIT: BP's posted recipe only calls for 6.75 lbs of grain after reading thoroughly...where'd you get 8.5 from? Either way, with the calc I provide, it'll be a cinch changing it up, you can do that for practice!

BP says to mash at 154 degrees F at a ratio of 1.10 qts of water per pound of grain. Therefore, 8.25 lbs * 1.1 qts = 9.075 qts or roughly 2.27 gallons (4 quarts in a gallon).

I use this calculator for my strike temps. If your grain is 70 degrees F, you're mashing at 154 degrees F at 1.10 qts per pound, your strike temp will be 172 degrees. The grist is going to act as a buffer and lower the temp of the water immediately when added. This is why you SHOULD NOT strike AT strike temp, i.e. add 154 degree water to mash at 154.

Pre-heating your mash-tun is important, you can do 1 of 2 things:

1) Boil a couple of gallons of water, dump in your MLT, swirl around, wait 15 minutes, and throw it out.

2) Bring your 2.27 gallons of water up to around 180, dump it in your MLT , and allow the temp to drop to 172, then add the grist. This is what I do with good results.

Mash for an hour, stirring once at 30 minutes.

You then want to perform a mash-out at 168 degrees
Using the Rest Calculator from the link above, you will add 3.4 quarts of BOILING water to the mash. Stir, and rest for 10 minutes.

Now, you want to lauter. This is getting the sweet wort out of the tun. Open your valve and drain the first 3/4 gallon or into a pitcher or something. You want to add this back to the MLT because it won't have passed through the grain filter bed as well as the rest of the wort. This is called the vorlauf. After this, drain the rest of the wort into your boil kettle.

The Sparge:

Sparge amount is usually 1.5 times the Mash amount. So 9.075 * 1.5 = ~13.6 quarts or 3.4 gallons. You can either sparge once or twice, there are varying opinions. If you sparge twice, simply divide 3.4 by 2 = 1.7. Heat your 3.4 gallons of water to 170 and add to the mash. Drain into the brew kettle that contains the mash drainage.

When you've collected everything, it's time to take a hydro reading for your notes.

Boil, hop, chill, aerate (more than for an extract batch!!!!!!), and pitch yeast as normal.

HTH


 
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Old 10-17-2007, 10:34 PM   #17
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Quote:
Originally Posted by Brewpastor
All-Grain is the life. The world has become a fuller and brighter place with another convert. Welcome to the darkside.
Naah, all-grain is the lightside. You can't make very pale beer with extracts!
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Old 10-17-2007, 10:54 PM   #18
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I'm currently converting all my gear over to AG Also, and this thread has me wanting to brew my first AG earlier then I planned. I was going to brew my first AG Batch on Veterans day weekend, but the weekend of the 27th is starting to look pretty goooooda...



Let us know how your first AG went.
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Old 10-17-2007, 11:24 PM   #19
jezter6
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Damn, brewing the first night you build your mash tun. That's hella shweet.

Call me if you need me to help out. Hopefully you remember what we did last time around!
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Old 10-18-2007, 04:58 AM   #20
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Quote:
Originally Posted by PseudoChef
So if you're using a converted 10 gal cooler, this is what I'd do.

You have 8.25 lbs grain (don't forget to get it milled!) that is roughly around room temperature, 70 degrees. (EDIT: BP's posted recipe only calls for 6.75 lbs of grain after reading thoroughly...where'd you get 8.5 from? Either way, with the calc I provide, it'll be a cinch changing it up, you can do that for practice!

BP says to mash at 154 degrees F at a ratio of 1.10 qts of water per pound of grain. Therefore, 8.25 lbs * 1.1 qts = 9.075 qts or roughly 2.27 gallons (4 quarts in a gallon).

I use this calculator for my strike temps. If your grain is 70 degrees F, you're mashing at 154 degrees F at 1.10 qts per pound, your strike temp will be 172 degrees. The grist is going to act as a buffer and lower the temp of the water immediately when added. This is why you SHOULD NOT strike AT strike temp, i.e. add 154 degree water to mash at 154.

Pre-heating your mash-tun is important, you can do 1 of 2 things:

1) Boil a couple of gallons of water, dump in your MLT, swirl around, wait 15 minutes, and throw it out.

2) Bring your 2.27 gallons of water up to around 180, dump it in your MLT , and allow the temp to drop to 172, then add the grist. This is what I do with good results.

Mash for an hour, stirring once at 30 minutes.

You then want to perform a mash-out at 168 degrees
Using the Rest Calculator from the link above, you will add 3.4 quarts of BOILING water to the mash. Stir, and rest for 10 minutes.

Now, you want to lauter. This is getting the sweet wort out of the tun. Open your valve and drain the first 3/4 gallon or into a pitcher or something. You want to add this back to the MLT because it won't have passed through the grain filter bed as well as the rest of the wort. This is called the vorlauf. After this, drain the rest of the wort into your boil kettle.

The Sparge:

Sparge amount is usually 1.5 times the Mash amount. So 9.075 * 1.5 = ~13.6 quarts or 3.4 gallons. You can either sparge once or twice, there are varying opinions. If you sparge twice, simply divide 3.4 by 2 = 1.7. Heat your 3.4 gallons of water to 170 and add to the mash. Drain into the brew kettle that contains the mash drainage.

When you've collected everything, it's time to take a hydro reading for your notes.

Boil, hop, chill, aerate (more than for an extract batch!!!!!!), and pitch yeast as normal.

HTH

Ok, most of that makes sense....however, the only problem I see as of now is the 30 quart boil kettle...........

Quote:
Originally Posted by jezter6
Damn, brewing the first night you build your mash tun. That's hella shweet.

Call me if you need me to help out. Hopefully you remember what we did last time around!
no brewing tonight....just got the non-leaking MLT built....now I have concerns about the size of my kettle, and then I have to get cracking on a IC


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