Alright.. my first AG is scheduled for tomorrow and I'd love for you all to put your eyes on it before I go through with things. I wanted to fly sparge but read that it's not a great idea with a stainless braid in a rectangular MLT... so batch sparging for me.
The starter has been made (although there has never been a Krausen which has me worried.)
Here is a copy/pasted document I made for myself so I have some reminders on Brew Day... This is a faithful recreation of BM's Newcastle Clone, btw. Let me know if you see any major issues... Thanks!
Aberdeen Brown Ale All grain 5.5 gallon batch brew plan… (Batch Sparge)
9.55# grain bill
6.25 lb Pale Malt (2 Row) US (2.0 SRM)
1.00 lb Corn, Flaked (1.3 SRM)
.50 lb Cara-Pils/Dextrine (2.0 SRM)
.50 lb Caramel/Crystal Malt - 20L (20.0 SRM)
.50 lb Caramel/Crystal Malt - 60L (60.0 SRM)
.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.25 lb Chocolate Malt (350.0 SRM)
0.05 lb Roasted Barley (300.0 SRM)
.50 oz Fuggles [11.00%] (60 min)
0.25 oz Goldings, East Kent [5.00%] (15 min)
Whitbread Ale (Wyeast Labs #1099) with starter.
7.5 pre-boil volume… OG: 1.038 FG:1.007
(The following steps will all take place will enjoying a homebrew.. :-D.. )
1. Start to heat strike water in Keggle.
2. Re-check grain measurements.
3. Make sure Mash Tun is clean and all hoses are ready… preheat MLT.
4. When strike water is at 167 put 3.1 gallons in MLT. (1.33 qt/lb)
5. Stir in grains very well avoiding dough balls… check temp (154 goal)
6. Let mash sit for an hour, stirring occasionally.
7. Heat sparge water to 180.
8. After 60 minute mash, stir one last time, then vorlauf.
9. Drain wort into Ale Pale and measure first runnings.
10. Calculate sparge amount and cut amount in half for two batch sparges.
11. Pour in first batch of sparge water and stir…
12. Let first sparge sit for 10 minutes then vorlauf and drain into Ale pale. Repeat
13. Take a sample… cool to room temp and take hydro reading.
14. Pour into keggle and bring to a boil.
15. First hop addition… 60 min… 2nd addition… 15 min.
16. Cool to 70 (or lower)… drain to sanitized fermenter… pitch yeast.