JMSetzler
Well-Known Member
I'm brewing my first AG brew tomorrow. I have invited quite a few friends to come up and hang out for the afternoon and sample some of my previous brews... I think I have my process figured out but would like some experienced critique if there might be anything wrong. I'm brewing a very slight modification of Yooper's Dead Guy Clone. My ingredients are as follows:
12 lb Maris Otter Pale Malt
1 lb Munich Malt
.5 lb Crystal 20L
.5 lb Caramunich
.2 lb Chocolate Malt
1 oz Cascade Leaf - 60 mins
.5 oz Cascade Leaf - 30 mins
.5 oz Williamette Leaf - 5 mins
Process in the order I plan to work:
Prepare adequate supply of home brew for consumption during the day without going overboard
(The temperatures and volumes here have been calculated by BeerSmith)
Clean/Sanitize as usual
Crush grains & add 1 tbsp of 5.2 and a handful of rice hulls
Heat 4.4 gallons of strike water to 170 degrees
(I'm probably going to heat this to 178 and then let the temperature stabilize at 170 in the MLT just to make sure I don't undershoot the temperature)
Add strike water to MLT
add grains to MLT and stir to remove any dough balls
let temperature stabilize at 154 degrees and mash for one hour
Heat 2.1 gallons of sparge water to 168 degrees while mashing
Drain mash tun
Add 2.1 gallons of sparge water to MLT and stir
Let sit for 10 minutes
Heat additional 2.1 gallons of sparge water to 168 degrees
drain mash tun
Add 2.1 gallons of sparge water to MLT and stir
let sit for 10 minutes
drain mash tun
(should have collected approximately 6.6 gallons in brew kettle - if my volume comes up short, I might run a small additional sparge rather than just adding water to the brew kettle)
Check pre-boil gravity at 60 degrees (should be approximately 1.059)
Start boil
Add hops and Irish Moss at designated schedule
chill
Measure OG (estimated 1.067)
Aerate
pitch yeast (yeast starter is already going)
Install air lock
Primary for 14 days
Secondary for 14 days
Prime (4.2 oz Corn Sugar) and bottle
Age for 4-6 weeks
12 lb Maris Otter Pale Malt
1 lb Munich Malt
.5 lb Crystal 20L
.5 lb Caramunich
.2 lb Chocolate Malt
1 oz Cascade Leaf - 60 mins
.5 oz Cascade Leaf - 30 mins
.5 oz Williamette Leaf - 5 mins
Process in the order I plan to work:
Prepare adequate supply of home brew for consumption during the day without going overboard
(The temperatures and volumes here have been calculated by BeerSmith)
Clean/Sanitize as usual
Crush grains & add 1 tbsp of 5.2 and a handful of rice hulls
Heat 4.4 gallons of strike water to 170 degrees
(I'm probably going to heat this to 178 and then let the temperature stabilize at 170 in the MLT just to make sure I don't undershoot the temperature)
Add strike water to MLT
add grains to MLT and stir to remove any dough balls
let temperature stabilize at 154 degrees and mash for one hour
Heat 2.1 gallons of sparge water to 168 degrees while mashing
Drain mash tun
Add 2.1 gallons of sparge water to MLT and stir
Let sit for 10 minutes
Heat additional 2.1 gallons of sparge water to 168 degrees
drain mash tun
Add 2.1 gallons of sparge water to MLT and stir
let sit for 10 minutes
drain mash tun
(should have collected approximately 6.6 gallons in brew kettle - if my volume comes up short, I might run a small additional sparge rather than just adding water to the brew kettle)
Check pre-boil gravity at 60 degrees (should be approximately 1.059)
Start boil
Add hops and Irish Moss at designated schedule
chill
Measure OG (estimated 1.067)
Aerate
pitch yeast (yeast starter is already going)
Install air lock
Primary for 14 days
Secondary for 14 days
Prime (4.2 oz Corn Sugar) and bottle
Age for 4-6 weeks