thegame310
Well-Known Member
- Joined
- Apr 6, 2009
- Messages
- 91
- Reaction score
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Hi all,
So, dipping my toe back into the all grain game tomorrow. Already have my yeast starter going.
So, I'm brewing with 11 pounds of grain.
5.5 lbs Pilsner Malt
5.5 lbs of German Wheat malt
I'm shooting for a target end volume of 5.5 which I assume I'll lose .5 to fermentation to end with the traditional 5 gallons.
So, I used Brewtoad's mash water calculator and received these results (note: I used a few different calculators and each has been a bit different)
1. Strike grains with 3.94 gal of water at 167.6 °F.
2. Mash at 155 °F for 60 min.
3. Vorlauf and lauter 2.34 gal in your first runnings.
4. Add 4.41 gal of sparge water at 168 °F.
5. Vorlauf and lauter 4.41 gal in your second runnings.
6. Your combined runnings should be 6.75 gal.
If it makes and difference, I'll be using a 10 gallon igloo cooler with a bazooka tube.
So, for the recipe portion, I'm just dipping my toe back into the all grain world, I have 1 all grain batch under my belt from a few years ago and I would like to make the full time switch.
So, my grain bill is above and the end goal of this is to be a blueberry type beer.
I picked up 1 ounce of Hallertau and was going to use .5 at 60 minutes and .5 at 10 minutes and then ferment with WLP 001 California Ale Yeast
And I also picked up some blueberry extract and I'm seeing a whole bunch of different opinions on this. From adding 2 oz halfway through the boil, to adding 2-3 oz in the bottling bucket. Any insight ya'll can share would be great.
Okay...I'll stop bugging all ya'll.
So, dipping my toe back into the all grain game tomorrow. Already have my yeast starter going.
So, I'm brewing with 11 pounds of grain.
5.5 lbs Pilsner Malt
5.5 lbs of German Wheat malt
I'm shooting for a target end volume of 5.5 which I assume I'll lose .5 to fermentation to end with the traditional 5 gallons.
So, I used Brewtoad's mash water calculator and received these results (note: I used a few different calculators and each has been a bit different)
1. Strike grains with 3.94 gal of water at 167.6 °F.
2. Mash at 155 °F for 60 min.
3. Vorlauf and lauter 2.34 gal in your first runnings.
4. Add 4.41 gal of sparge water at 168 °F.
5. Vorlauf and lauter 4.41 gal in your second runnings.
6. Your combined runnings should be 6.75 gal.
If it makes and difference, I'll be using a 10 gallon igloo cooler with a bazooka tube.
So, for the recipe portion, I'm just dipping my toe back into the all grain world, I have 1 all grain batch under my belt from a few years ago and I would like to make the full time switch.
So, my grain bill is above and the end goal of this is to be a blueberry type beer.
I picked up 1 ounce of Hallertau and was going to use .5 at 60 minutes and .5 at 10 minutes and then ferment with WLP 001 California Ale Yeast
And I also picked up some blueberry extract and I'm seeing a whole bunch of different opinions on this. From adding 2 oz halfway through the boil, to adding 2-3 oz in the bottling bucket. Any insight ya'll can share would be great.
Okay...I'll stop bugging all ya'll.