So I was a partial mash brewer and now making the jump to all grain. I have an 8 gallon pot and a converted 52 quart cooler as a mash tun (no pump, ball valve with silicone hose) Before I do my first all grain brew, I want to make sure I have my steps down right.
1.) Heat 4 gallons of water to 158 so I can mash at 148
2.) Transer 4 gallons of water to the cooler
3.) Add the grain to cooler
4.) Stir the mash to make sure no lumps/dough balls
5.) Once that is mixed, close the lid of the cooler for an hour
6.) While that it is happening, heat up 3 gallons of water to 170 degrees to use as sparge
7.) After an hour, open the ball valve a little bit and let the wort come out and use the hose to pour it over the top of the grain bed. Doing this for 5 minutes
8.) Then pour the 170 water over the grain bed
9.) Transfer from cooler back to kettle using the ball valve hose until I have 6 and a half gallons of wort in my brew kettle
10.) Proceed with boil as I'm used to.
If I left anything out and should change anything, please let me know. Any input is appreciated.
1.) Heat 4 gallons of water to 158 so I can mash at 148
2.) Transer 4 gallons of water to the cooler
3.) Add the grain to cooler
4.) Stir the mash to make sure no lumps/dough balls
5.) Once that is mixed, close the lid of the cooler for an hour
6.) While that it is happening, heat up 3 gallons of water to 170 degrees to use as sparge
7.) After an hour, open the ball valve a little bit and let the wort come out and use the hose to pour it over the top of the grain bed. Doing this for 5 minutes
8.) Then pour the 170 water over the grain bed
9.) Transfer from cooler back to kettle using the ball valve hose until I have 6 and a half gallons of wort in my brew kettle
10.) Proceed with boil as I'm used to.
If I left anything out and should change anything, please let me know. Any input is appreciated.