Alright I know .. I know.. I need to just relax and have a homebrew.. Well I want to get most of my first all grain batch right so i have less mistakes to improve on.. I know i prob won't hit a home run with my first all grain beer but i sure don't want to completely strike out. So Here is my recipe and my brew day. Let me know if I am ok.
So I am doing the 21 day trial of beer smith.. I don't know if I entered all the stuff correctly but i think its pretty close. I am guessing on some of the water evaporation numbers and things like that but i am sure I'm pretty close. Will try to keep really good record of that over the next few brews.
HERE IS THE RECIPE
Recipe Type: All Grain
Yeast: English Ale
Yeast Starter: Recommended
Batch Size (Gallons): 6
Original Gravity: 1.065
Final Gravity: 1.018
IBU: 65
Boiling Time (Minutes): 60
Color: 8.5
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 10
Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 152 F
Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04)
Now Here is my Brew Day
Equipment- I have a 15 gallon keggle with ball valve(with cam locks),dip tube, sight glass and digital thermometer on my HLT
I have a 60Qt Ice Cube cooler mash tun with Stainless steel Braid
I have a 15 gallon keggle with ball valve(with Camlocks),dip tube and dial thermometer for my brew kettle
I have 2 blichman burners
All of this is gravity Fed
BRew Schedule
1. I am batch sparging and on Beer smith I entered in "Single Infusion Medium Body,Batch Sparge" it says "Mash Inn" I am to add 17.97qt(4.492 gallons) of water at 163.7F and step 60 min.
2. So I add 5 gallons of water to my HLT I then heat it up to 163.7 and then add 1-2 gallons of water to my mash tun for 10 min to "Pre Heat the cooler"
Is this correct? Also how much do you usually add to pre heat a cooler?
3. Then I add the rest of the water to get me to 17.97 Qt(4.492 gallons) of water in mash tun.. Then add all the grains to the water and stir for a few minutes?
Is this correct? Also I want to make sure and Add grains to water and not water to grains?
4. Make sure temp is at 154F and close the lid and let it sit for 60 min
Is this correct? Also add cold water if I'm too high and more hot water
If I am too low.. Just never let the temp of grains go over 170F correct?
5.Then it has me batch sparge with 2 steps 1.19 gal and 3.96 gal of 168F water
6. So then I Vourlauf 1-2 gallons until my runnings are clean and pour that back into the mash tun and then siphon all the wort out of my mash tun into my brew kettle.
Is this Correct? Also Do i need to turn the burner on now and start getting the temp up to boil under my brew kettle or do I wait for all the wort to be in the kettle?
7. Now during the 60 min step time I heated up another 5.15 gallons of water for my 2 step batch sparge(1.19 +3.96 =5.15). I heated it up to 168F this time.
Why did I heat it up to 163.7F the first time and now 168F this time?? More specifically why did the instructions tell me to do that?
8. Now I empty 1.19 gal of water into the mash tun. And immediately siphon it into the boil kettle
Is this Correct? Also Do i Vorlauf at this step? Do i let the water sit in the mash tun for any certain amount of time? Do i need the grains to be any certain temp?
9. After I have run the 1.19 gallons of wort from mash tun into brew kettle. Now I put the 3.96 gal of water into the mash tun and Sipon it into the brew kettle.
Is this Correct? Same question for this step as well. Do i Vorlauf at this step? Do i let the water sit in the mash tun for any certain amount of time? Do i need the grains to be any certain temp?
10. Now I get my wort up to boil and Follow the hops schedule and do everything else the same as I have done with Extract.
So please look through the above Schedule and if you could be so kind to answer my questions and see if I have all my ducks in a row that would be much appreciated!Or point out any glaring holes in my brew day schedule!
Now onto the Mash PH.
In beer smith the Mash PH says 5.2 and then sparge runoff PH is 6.0
Am I correct in understanding that it means my mash PH should be 5.2 and after it becomes wort it is 6.0 PH?
Now here is my water report.
pH 7.0
Total Dissolved Solids (TDS) Est, ppm 432
Electrical Conductivity, mmho/cm 0.72
Cations / Anions, me/L 7.7 / 8.1
ppm
Sodium, Na 14
Potassium, K 3
Calcium, Ca 90
Magnesium, Mg 30
Total Hardness, CaCO3 350
Nitrate, NO3-N 2.7 (SAFE)
Sulfate, SO4-S 17
Chloride, Cl 51
Carbonate, CO3 < 1
Bicarbonate, HCO3 327
Total Alkalinity, CaCO3 268
I know it isn't the best.
But can I just use the 5.2 PH Stabalizer and add it to the water I heat up in my HLT to get the correct Mash PH. Or is this cheating or not the best way to get a proper PH to Mash with
I think that is all the questions I have right now. Please let me know if I overlooked anything important in the ALL grain Steps. I know there is still a ton to learn but i hope I'm off to a good start.
thanks for reading this long post! And thanks so much for giving me advice I really do appreciate it.
So I am doing the 21 day trial of beer smith.. I don't know if I entered all the stuff correctly but i think its pretty close. I am guessing on some of the water evaporation numbers and things like that but i am sure I'm pretty close. Will try to keep really good record of that over the next few brews.
HERE IS THE RECIPE
Recipe Type: All Grain
Yeast: English Ale
Yeast Starter: Recommended
Batch Size (Gallons): 6
Original Gravity: 1.065
Final Gravity: 1.018
IBU: 65
Boiling Time (Minutes): 60
Color: 8.5
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 10
Batch Size: 6 gallons
Estimated Original Gravity: 1.065
Estimated Final Gravity: 1.018
Estimated Color: 8.5 SRM
Bitterness: 65.9 IBU
Mash Temp: 152 F
Ingredients Amount Item Type % or IBU
11.75 lb 2 Row (2.0 SRM) Grain 81.7 %
1.13 lb Munich Malt - 10L (10.0 SRM) Grain 7.8 %
0.50 lb Carafoam (2.0 SRM) Grain 3.5 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.5 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.5 %
1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU
1.25 oz Citra [12.40%] (10 min) Hops 15.4 IBU
1.25 oz Citra [12.40%] (5 min) Hops 8.5 IBU
1.25 oz Citra [12.40%] (1 min) Hops 1.8 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (S-04)
Now Here is my Brew Day
Equipment- I have a 15 gallon keggle with ball valve(with cam locks),dip tube, sight glass and digital thermometer on my HLT
I have a 60Qt Ice Cube cooler mash tun with Stainless steel Braid
I have a 15 gallon keggle with ball valve(with Camlocks),dip tube and dial thermometer for my brew kettle
I have 2 blichman burners
All of this is gravity Fed
BRew Schedule
1. I am batch sparging and on Beer smith I entered in "Single Infusion Medium Body,Batch Sparge" it says "Mash Inn" I am to add 17.97qt(4.492 gallons) of water at 163.7F and step 60 min.
2. So I add 5 gallons of water to my HLT I then heat it up to 163.7 and then add 1-2 gallons of water to my mash tun for 10 min to "Pre Heat the cooler"
Is this correct? Also how much do you usually add to pre heat a cooler?
3. Then I add the rest of the water to get me to 17.97 Qt(4.492 gallons) of water in mash tun.. Then add all the grains to the water and stir for a few minutes?
Is this correct? Also I want to make sure and Add grains to water and not water to grains?
4. Make sure temp is at 154F and close the lid and let it sit for 60 min
Is this correct? Also add cold water if I'm too high and more hot water
If I am too low.. Just never let the temp of grains go over 170F correct?
5.Then it has me batch sparge with 2 steps 1.19 gal and 3.96 gal of 168F water
6. So then I Vourlauf 1-2 gallons until my runnings are clean and pour that back into the mash tun and then siphon all the wort out of my mash tun into my brew kettle.
Is this Correct? Also Do i need to turn the burner on now and start getting the temp up to boil under my brew kettle or do I wait for all the wort to be in the kettle?
7. Now during the 60 min step time I heated up another 5.15 gallons of water for my 2 step batch sparge(1.19 +3.96 =5.15). I heated it up to 168F this time.
Why did I heat it up to 163.7F the first time and now 168F this time?? More specifically why did the instructions tell me to do that?
8. Now I empty 1.19 gal of water into the mash tun. And immediately siphon it into the boil kettle
Is this Correct? Also Do i Vorlauf at this step? Do i let the water sit in the mash tun for any certain amount of time? Do i need the grains to be any certain temp?
9. After I have run the 1.19 gallons of wort from mash tun into brew kettle. Now I put the 3.96 gal of water into the mash tun and Sipon it into the brew kettle.
Is this Correct? Same question for this step as well. Do i Vorlauf at this step? Do i let the water sit in the mash tun for any certain amount of time? Do i need the grains to be any certain temp?
10. Now I get my wort up to boil and Follow the hops schedule and do everything else the same as I have done with Extract.
So please look through the above Schedule and if you could be so kind to answer my questions and see if I have all my ducks in a row that would be much appreciated!Or point out any glaring holes in my brew day schedule!
Now onto the Mash PH.
In beer smith the Mash PH says 5.2 and then sparge runoff PH is 6.0
Am I correct in understanding that it means my mash PH should be 5.2 and after it becomes wort it is 6.0 PH?
Now here is my water report.
pH 7.0
Total Dissolved Solids (TDS) Est, ppm 432
Electrical Conductivity, mmho/cm 0.72
Cations / Anions, me/L 7.7 / 8.1
ppm
Sodium, Na 14
Potassium, K 3
Calcium, Ca 90
Magnesium, Mg 30
Total Hardness, CaCO3 350
Nitrate, NO3-N 2.7 (SAFE)
Sulfate, SO4-S 17
Chloride, Cl 51
Carbonate, CO3 < 1
Bicarbonate, HCO3 327
Total Alkalinity, CaCO3 268
I know it isn't the best.
But can I just use the 5.2 PH Stabalizer and add it to the water I heat up in my HLT to get the correct Mash PH. Or is this cheating or not the best way to get a proper PH to Mash with
I think that is all the questions I have right now. Please let me know if I overlooked anything important in the ALL grain Steps. I know there is still a ton to learn but i hope I'm off to a good start.
thanks for reading this long post! And thanks so much for giving me advice I really do appreciate it.