Yesterday I did my first AG brew day, and I figured I would share my results for anyone looking to go all grain, and also to ask for input regarding my process. I'd appreciate it if you have any advice for how to improve my efficiency. I've already started a photo post here
if you'd like to see the equipment I've used.
5 Gallon Igloo for MLT w/ Stainless Steel braid filter
Turkey Fryer Kit (30qt aluminum kettle)
7.5 gallon bottling bucket with spigot (for collecting runnings)
Modified Bee Cave Brewery Haus Pale Ale:
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 16.67 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.33 %
1.00 oz Williamette [5.50 %] (60 min) Hops 15.9 IBU
1.00 oz Centennial [10.00 %] (30 min) Hops 24.6 IBU
0.50 oz Williamette [5.50 %] (5 min) Hops 1.8 IBU
0.50 oz Centennial [10.00 %] (5 min) Hops 2.9 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Projected OG @ 70% efficiency: 1.055 (Style: 1.045-1.060)
Projected FG: 1.013 (Style: 1.010-1.015)
SRM: 8.1 (Style: 5.0-14.0)
IBU: 44.8 (Style: 30-45)
Pre-boil SG: 1.052
Post-boil SG: 1.054 (69% efficiency)
1. Add 11# grain to MLT
2. Heat 3.7g strike water to 170F
3. Dough-in: Mash temperature was 158F
4. Adjusted mash temperature with 1/2qt 68F water, bringing mash temp to 153F
5. At 30 mintues into mash, heated sparge water to 175F
6. Ending mash temp 152F after 60m (-1F), added 2 qts of 175F to MLT
7. Vorlaufed until clear, then drained into bottling bucket (got 2.3g @ 1.073 SG)
8. Added 2 gallons 175F water to MLT, vorlaufed and drained (1.059 SG for 2nd runnings)
9. Added remaining 2-2.2g of 175F of 175F water to MLT, vorlaufed and drained (1.028 SG for 3rd runnings)
10. Got a total of 6.1-6.2g of pre-boil wort @ 1.052 SG
11. Drained wort into brew kettle
12. Brought wort to boil
13. Once boiling added bittering hops; 1oz Willamette (5.5%AA)
14. At 30 minutes noticed the water was at 5g mark already; added 1 gallon more water. Also added immersion chiller to boil to sanitize.
15. After bringing back to boil, added 1oz Centennials (10.1%AA)
16. At 15 mintues left in the boil, added 1/2tsp of Irish Moss
17. At 5 mintues left in the boil, added 1/2oz Willamette, 1/2oz Centennial
18. After 60 minutes, flame out and turned on immersion chiller
19. Cooled wort down to 70F
20. Racked wort into 6.5g carboy, using funnel and strainer
21. Added yeast and capped with sanitized rubber stopper and blowoff tube assy.
Pre-boil Volume: 6.1g
Added 1g water @ 30m: 7.1g
Post-boil Volume: 5.75g
Pre-boil Gravity: 1.052
Post-boil Gravity: 1.054
Efficiency Rating: 69%
First Runnings SG: 1.073 (2.2g)
2nd Runnings SG: 1.059 (2g)
3rd Runnings SG: 1.028 (2g)
1. When batch sparging, should I stir in water?
2. When batch sparging, should I wait a few minutes until I drain?
3. Did the double batch sparge actually help? Next time I may just add the full 4g and do one large batch sparge.
4. What can I do to increase my efficiency: Longer mash, larger mash tun, lower/higher temp?
What I learned:
1. Make sure strike temp is no warmer than 168F. 170F resulted in missed mash temp by 3F.
2. Have 1g filtered water available to add to brew pot in case of boil-off
3. A 3-tier setup would be nice...