How's this for a tutorial? Just wrote this up last night after my roommates brew session went a little long (6 hours) and we didn't hit our numbers exactly. I'm sure the beer turned out great, but he wants me to really lay it out for him so he can quickly start doing this on his own.
Any confusing bits or feedback? If anyone could take the time to point out areas that could be made more clear or see if I missed anything, I'd appreciate. Understand it's a bit long, sorry
I plan to later make a How To thread using the feedback I get.
Equipment
Brewing:
1 – 9 gallon boiling pot with false bottom
1 – 7.5 gallon hot liquor tank
1 – Mash tun (10 gallon igloo cooler with false bottom)
1 – Mash paddle
1 – 1 gallon saucepan (for transfer)
2 – Thermometers
1 – Hose setup with in-line filter
1 – Immersion Chiller (with pre-chiller)
2 – Burners with propane
Fermentation:
1 – 6.5 gallon carboy
1 – Airlock
1 – Stopper
Testing:
1 – Turkey baster sampler
1 – Refractometer
1 – Hydrometer
1 – Sampling vessel
Sanitation:
Star San or Iodine
1 – 5 gallon sanitizing vessel
Recipe
Grains:
9.75 lbs – Pilsner, Munich, Carafa II & Chocolate Malt
Hops:
1.0 oz Bitter @ 5.3 AA Pellet
0.5 oz Aroma @ 2.5 AA Pellet
Yeast:
WLP 838 Southern German Lager Yeast (3 vials or a 2 L starter)
Water:
Treated and filtered Oakland water
3.5 gal – Strike water (to make 150°F mash)
2.0 gal – Mash out infusion (to make 168°F mash)
3.0+ gal – Sparge water (to maintain 170°F mash during sparge and to top off)
Other:
1 Capsule – Servomyces
1 Tablet – Whirfloc
All-grain Tutorial
Note on cleaning: Clean all equipment immediately after use. Most equipment needs only a HOT rinse and a dip in the sanitizing solution. Mash tun must be dumped, then taken apart and thoroughly cleaned. Stainless equipment used for boiling needs to be taken apart and/or scrubbed. Hops must be dumped, bags sprayed out, and bags hung to dry.
Step 1: Mash In
1. Calculate strike water temperature based on grain temperature
2. Heat strike water
3. Preheat mash tun with hot water
4. Pour in water, then grain, alternately, while stirring
5. Stir well
6. Throw in thermometer and check temperature after 10 minutes
7. Start mash out water 30 minutes into
Step 2: Mash out
1. Remove thermometer and check mash temperature
2. Calculate infusion amount for 205°F (boiling) water
3. Add water and stir well
4. Add thermometer
5. Move mash tun to run-off position
6. Start heating sparge water and prepare hose assembly
7. Check temperature after 10 minutes and let sit until sparge water is ready
Step 3: Vorlauf, Run-off and Sparge
1. Open valve slowly and run wort into saucepan
2. Close valve and pour wort over top
3. Repeat. Fill several times until wort runs clear and grain bed is set
4. Slide hose assembly on and allow wort to pour into boiling pot
5. After wort has begun to fill, apply very light heat to maintain wort at ~185°F
6. Using saucepan, carefully pour sparge water as needed to maintain level 1-2 inches above grain
7. Adjust sparge water temp as needed to maintain mash temp at 160-170°F
Step 4: Check gravity
1. When volume reaches 5.5 gallons, stir well, being careful not to upset run-off
2. Take small sample for refractometer
3. Cool sample and take reading
4. Calculate efficiency.
----a)If desired efficiency is reached, stop run-off and top off with filtered water to 7.25 gallons
----b)If lower than desired efficiency, continue sparge to achieve more extraction
----c)If desired efficiency is high, top off and recalculate hops
5. Take a final reading after top off, if necessary
6. Calculate hops as needed, based on projected final specific gravity and volume
Step 5: Boil and First Hop Addition
1. Turn up heat to start a light boil
2. Allow hot break to complete, to avoid boilover
3. Achieve a steady, lightly rolling boil
4. Add hops and begin 90 minute total countdown
----a)75 minutes until Step 7
----b)80 minutes until Step 8
----c)90 minutes until Step 9
Step 6: Sanitation
1. Sanitize carboy
2. Sanitize hose, sampling vessel, airlock, stopper and yeast vials in sanitizing vessel
Step 7: Chiller, Whirfloc & Servomyces
1. Add chiller and hook up hoses
2. Add whirfloc & servomyces (pull capsule apart) with 15-20 minutes remaining
Step 8: Aroma Hops & spigot
1. Add aroma hops with 5 minutes remaining
2. Run wort through spigot to help sanitize
Step 9: Cooling Wort
1. At the end of the 90 minute boil, turn off heat
2. Start cooling water at a light flow through the immersion chiller
3. Periodically stir to help cool
4. Once cool, let sit 15 minutes without stirring before run-off
Step 10: Run-off
1. Spray sanitize spigot and attach hose
2. Slowly open valve to a light pour
3. Let splash into carboy for aeration
4. Pour a small amount into sampling vessel and taste, take reading
5. Chiller can still be used while running off to further lower temperature
6. Run off until stockpot is empty and/or at desired volume in fermenter
Step 11: Pitching & Cleanup
1. Pitch yeast into fermenter
2. Attach stopper and airlock
3. Move fermenter to temperature-controlled environment and store away from light
4. Clean all equipment
Any confusing bits or feedback? If anyone could take the time to point out areas that could be made more clear or see if I missed anything, I'd appreciate. Understand it's a bit long, sorry
I plan to later make a How To thread using the feedback I get.
Equipment
Brewing:
1 – 9 gallon boiling pot with false bottom
1 – 7.5 gallon hot liquor tank
1 – Mash tun (10 gallon igloo cooler with false bottom)
1 – Mash paddle
1 – 1 gallon saucepan (for transfer)
2 – Thermometers
1 – Hose setup with in-line filter
1 – Immersion Chiller (with pre-chiller)
2 – Burners with propane
Fermentation:
1 – 6.5 gallon carboy
1 – Airlock
1 – Stopper
Testing:
1 – Turkey baster sampler
1 – Refractometer
1 – Hydrometer
1 – Sampling vessel
Sanitation:
Star San or Iodine
1 – 5 gallon sanitizing vessel
Recipe
Grains:
9.75 lbs – Pilsner, Munich, Carafa II & Chocolate Malt
Hops:
1.0 oz Bitter @ 5.3 AA Pellet
0.5 oz Aroma @ 2.5 AA Pellet
Yeast:
WLP 838 Southern German Lager Yeast (3 vials or a 2 L starter)
Water:
Treated and filtered Oakland water
3.5 gal – Strike water (to make 150°F mash)
2.0 gal – Mash out infusion (to make 168°F mash)
3.0+ gal – Sparge water (to maintain 170°F mash during sparge and to top off)
Other:
1 Capsule – Servomyces
1 Tablet – Whirfloc
All-grain Tutorial
Note on cleaning: Clean all equipment immediately after use. Most equipment needs only a HOT rinse and a dip in the sanitizing solution. Mash tun must be dumped, then taken apart and thoroughly cleaned. Stainless equipment used for boiling needs to be taken apart and/or scrubbed. Hops must be dumped, bags sprayed out, and bags hung to dry.
Step 1: Mash In
1. Calculate strike water temperature based on grain temperature
2. Heat strike water
3. Preheat mash tun with hot water
4. Pour in water, then grain, alternately, while stirring
5. Stir well
6. Throw in thermometer and check temperature after 10 minutes
7. Start mash out water 30 minutes into
Step 2: Mash out
1. Remove thermometer and check mash temperature
2. Calculate infusion amount for 205°F (boiling) water
3. Add water and stir well
4. Add thermometer
5. Move mash tun to run-off position
6. Start heating sparge water and prepare hose assembly
7. Check temperature after 10 minutes and let sit until sparge water is ready
Step 3: Vorlauf, Run-off and Sparge
1. Open valve slowly and run wort into saucepan
2. Close valve and pour wort over top
3. Repeat. Fill several times until wort runs clear and grain bed is set
4. Slide hose assembly on and allow wort to pour into boiling pot
5. After wort has begun to fill, apply very light heat to maintain wort at ~185°F
6. Using saucepan, carefully pour sparge water as needed to maintain level 1-2 inches above grain
7. Adjust sparge water temp as needed to maintain mash temp at 160-170°F
Step 4: Check gravity
1. When volume reaches 5.5 gallons, stir well, being careful not to upset run-off
2. Take small sample for refractometer
3. Cool sample and take reading
4. Calculate efficiency.
----a)If desired efficiency is reached, stop run-off and top off with filtered water to 7.25 gallons
----b)If lower than desired efficiency, continue sparge to achieve more extraction
----c)If desired efficiency is high, top off and recalculate hops
5. Take a final reading after top off, if necessary
6. Calculate hops as needed, based on projected final specific gravity and volume
Step 5: Boil and First Hop Addition
1. Turn up heat to start a light boil
2. Allow hot break to complete, to avoid boilover
3. Achieve a steady, lightly rolling boil
4. Add hops and begin 90 minute total countdown
----a)75 minutes until Step 7
----b)80 minutes until Step 8
----c)90 minutes until Step 9
Step 6: Sanitation
1. Sanitize carboy
2. Sanitize hose, sampling vessel, airlock, stopper and yeast vials in sanitizing vessel
Step 7: Chiller, Whirfloc & Servomyces
1. Add chiller and hook up hoses
2. Add whirfloc & servomyces (pull capsule apart) with 15-20 minutes remaining
Step 8: Aroma Hops & spigot
1. Add aroma hops with 5 minutes remaining
2. Run wort through spigot to help sanitize
Step 9: Cooling Wort
1. At the end of the 90 minute boil, turn off heat
2. Start cooling water at a light flow through the immersion chiller
3. Periodically stir to help cool
4. Once cool, let sit 15 minutes without stirring before run-off
Step 10: Run-off
1. Spray sanitize spigot and attach hose
2. Slowly open valve to a light pour
3. Let splash into carboy for aeration
4. Pour a small amount into sampling vessel and taste, take reading
5. Chiller can still be used while running off to further lower temperature
6. Run off until stockpot is empty and/or at desired volume in fermenter
Step 11: Pitching & Cleanup
1. Pitch yeast into fermenter
2. Attach stopper and airlock
3. Move fermenter to temperature-controlled environment and store away from light
4. Clean all equipment