BarefootFriar
Well-Known Member
I'm having my brother-in-law over on Saturday for brewday, and I'm paranoid I'm going to forget something. I'm going to write out my whole brew day, and I would like any helpful hints you can offer.
We're doing two batches, so I'd like to be mashing the second while we're boiling the first. Actually, I'll probably stagger it by about 30 minutes so that by the time I get ready to sparge the second batch the first batch will already have the yeast pitched (or be close).
Are my temps and times looking okay? Have I missed anything?
- Assemble equipment, sanitizer, and ingredients. Set yeast on kitchen counter to come to room temp.
- Heat 15qt water to 152°F. Place grain (12lbs) in MLT.
- Begin mash; time: 1:00
- Heat 8qt water to boil. Perform mashout, raising mash temp to 170°.
- Vorlauf
- Heat 4gal water to 170°
- Begin sparge, draining into kettle. Use continuous sparge method as discussed by Palmer, ch. 17.
- Once sparge is completed (runnings at 1.008 or volume = 6gal), begin boil
- At rolling boil, begin timer. Add bittering hops.
- Follow hop schedule in recipe, adding hops at directed times
- Flameout and cool down, using IC
- When temp hits 75°, pour into fermenter. Strain out trub. Aerate, pitch yeast, and install airlock.
- Cleanup.
We're doing two batches, so I'd like to be mashing the second while we're boiling the first. Actually, I'll probably stagger it by about 30 minutes so that by the time I get ready to sparge the second batch the first batch will already have the yeast pitched (or be close).
Are my temps and times looking okay? Have I missed anything?