damnyankee
Well-Known Member
Hello,
My wife and I have our first homebrew of Cooper's English Bitter/Briess CBW PME unhopped percolating in our primary. After 72 hours, the airlock is still "gloob, gloob, gloob, every 1.5 seconds or so. Checked it with the hydrometer today and so far, so good!
So now, we want to jump in to All Grain. Her favorite beer is Blue Moon and we're going to try this thanks to Wayne's generous contribution of the recipe to the board (https://www.homebrewtalk.com/f12/blue-moon-clone-65328/)
We're putting together our shopping list exactly per Wayne's instructs, and I see recipe calls for 50% American 2 row, 40% white wheat malt (no flaked or unmalted) and 10% rolled oaks (old fashioned rolled Quaker oats???).
As we have 5 gallon carboys, can you assist us with the grain ratios? I'm anticipating a few comments that I may not be ready for All Grain brewing yet, so let me preface that I used to sous chef for a living, I'm an avid baker, as well as hunter, fisherman, and gardener who cans our own food from jellies to non-acidic vegetables to homemade salsa & spag sauce...so I'm well versed in everything from food prep to using my scales to sterilizing glassware in the oven prior canning...
Do we start with 5 gallons of water (end result) + 1 gallon extra for anticipated evaporation during the boil/mash process?
If so, are these grain ratios correct?
6 gal x 50% = 3.0# American 2 row
6 gal x 40% = 2.4# white wheat malt
6 gal x 10% = 0.6# oats
(we'll add 0.5# of rice hulls so the oats don't stick together)
Finally, one stupid question from a newbie: is there a reason why all grains aren't done in a huge nylon sock like a mirepoix?
Thank you all in advance!
DY
My wife and I have our first homebrew of Cooper's English Bitter/Briess CBW PME unhopped percolating in our primary. After 72 hours, the airlock is still "gloob, gloob, gloob, every 1.5 seconds or so. Checked it with the hydrometer today and so far, so good!
So now, we want to jump in to All Grain. Her favorite beer is Blue Moon and we're going to try this thanks to Wayne's generous contribution of the recipe to the board (https://www.homebrewtalk.com/f12/blue-moon-clone-65328/)
We're putting together our shopping list exactly per Wayne's instructs, and I see recipe calls for 50% American 2 row, 40% white wheat malt (no flaked or unmalted) and 10% rolled oaks (old fashioned rolled Quaker oats???).
As we have 5 gallon carboys, can you assist us with the grain ratios? I'm anticipating a few comments that I may not be ready for All Grain brewing yet, so let me preface that I used to sous chef for a living, I'm an avid baker, as well as hunter, fisherman, and gardener who cans our own food from jellies to non-acidic vegetables to homemade salsa & spag sauce...so I'm well versed in everything from food prep to using my scales to sterilizing glassware in the oven prior canning...
Do we start with 5 gallons of water (end result) + 1 gallon extra for anticipated evaporation during the boil/mash process?
If so, are these grain ratios correct?
6 gal x 50% = 3.0# American 2 row
6 gal x 40% = 2.4# white wheat malt
6 gal x 10% = 0.6# oats
(we'll add 0.5# of rice hulls so the oats don't stick together)
Finally, one stupid question from a newbie: is there a reason why all grains aren't done in a huge nylon sock like a mirepoix?
Thank you all in advance!
DY