Deathbrewer should have affiliate links to various sites so we can buy the Deathbrewer equipment kit without having to think.
Click here to buy the same stuff DB uses in this post.
How many hundreds of equipment kits would be sold???
Plus he can link some of his recipes like the famous dunkel?
Come on!
Im looking forward to doing this for my first brew. I just need to decide which recipies to use! And where to get them!
what would you like to make?
After pouring the wort from your mash pot to your sparge pot, would there be any adverse affects from topping off to 4 gallons?
Im not sure yet, but I think im going to do some more reading on this forum before I dive in and decide!
Nope, as long as your pot can hold it and your burner can boil it, you're fine. Remember that the extract will add volume when you add it.
Do you have promash?
Let me know if you have any more questions or are thinking of using a different amount of grain.
EDIT: Fixed DME qty
Death, remember that rye ESB you were going to formulate for me?
I need to upgrade so I can send a PM. Next week I will.
110709 RyESB (for HBT)
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.63
Anticipated OG: 1.050 Plato: 12.48
Anticipated SRM: 13.0
Anticipated IBU: 41.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.043 SG 10.67 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
34.8 3.00 lbs. Briess DME- Light America 1.046 8
34.8 3.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
17.4 1.50 lbs. Rye Malt America 1.030 4
5.8 0.50 lbs. Munich Malt Germany 1.037 8
5.8 0.50 lbs. Crystal 55L Great Britian 1.034 55
1.4 0.13 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Fuggle Pellet Pellet 4.80 32.2 60 min.
1.00 oz. Fuggle Pellet Pellet 4.30 6.5 20 min.
1.00 oz. Goldings (UK) Pellet Pellet 4.00 3.0 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)
1.00 Unit(s)Servomyces Other 15 Min.(boil)
Yeast
-----
DCL Yeast S-04 SafAle English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 5.63
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.42 - Before Additional Infusions
Saccharification Rest Temp : 148 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 2.45 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This thread has definitely given me the push I needed to get into partial mashes,or even all grain. I just have a few questions. I brewed my first extract with steeping grains today, and I liked brewing this way better than straight extract. Fresher tasting wort, and it seems less like cheating. Question one is this: Is there a difference between steeping and mashing other than the time the grains spend in hot water? It seemed like steeping for a half hour was kind of a waste when I could have left it in their another half hour, then sparged for 10 or 15 minutes and gotten more out of the grains.
Secondly, with the way you used the grain bag, is it possible to do all grain this way? Are you limited to how much grain you mash by the size of the bag, or is it just not feasible to do all grain this way?
Thanks for your help DB. You definitely got me thinking of stepping it up. Seems like slightly more work than doing an extract, but not so much that it's not worth it.
I just tried this method on this recipe:
http://hopville.com/recipe/109638/home-brew/002---better-be-chocolate-malts
My gravity, and therefore efficiency, was a bit lower than I'd hoped but it seemed to work well. Thanks for posting the instructions and photos!
Question one is this: Is there a difference between steeping and mashing other than the time the grains spend in hot water? It seemed like steeping for a half hour was kind of a waste when I could have left it in their another half hour, then sparged for 10 or 15 minutes and gotten more out of the grains.
Secondly, with the way you used the grain bag, is it possible to do all grain this way? Are you limited to how much grain you mash by the size of the bag, or is it just not feasible to do all grain this way?
For the inexpensive cost of a cooler all-mash setup, it makes more sense to go that route than to try to do it all in a grainbag. I think.
I think the cost for a cooler setup is a bit trickier than it appears. I'm considering it myself but when you start to think about heating all the water and moving all the water around you start to re-think the process. I'm trying to picture making it work and being efficient and safe and it's driving the cost up.
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