Hi All,
I've been brewing extract for a few years and finally jumped in to all grain.
I told myself I wouldn't go this route until I got a water report as I wanted to adjust water chemistry as well if I were going to do all grain.
I brewed an Irish Red and made water chemistry adjustments based on a balanced amber water profile.
I use the batch sparge method and fashioned a 48qt coleman cooler as my mash tun.
Anyway everything went very well and as planned I even hit a ph of 5.35 I was going for 5.38 during the mash and held 152 degrees for most of the mash (I lost a degree over 60 min). My mash efficiency came out to 80%!
Anyway I just wanted to thank everybody on this forum the things I have learned here in regards to water chemistry and mashing technique are priceless.
Also big shout out to Martin @mabrungard and his great Bruin Water Spreadsheet.
I bottled my Red last night here is the last little bit out of the bottling bucket (tastes super balanced and very good). I can't wait for it to carb up.
Brew On!
I
I've been brewing extract for a few years and finally jumped in to all grain.
I told myself I wouldn't go this route until I got a water report as I wanted to adjust water chemistry as well if I were going to do all grain.
I brewed an Irish Red and made water chemistry adjustments based on a balanced amber water profile.
I use the batch sparge method and fashioned a 48qt coleman cooler as my mash tun.
Anyway everything went very well and as planned I even hit a ph of 5.35 I was going for 5.38 during the mash and held 152 degrees for most of the mash (I lost a degree over 60 min). My mash efficiency came out to 80%!
Anyway I just wanted to thank everybody on this forum the things I have learned here in regards to water chemistry and mashing technique are priceless.
Also big shout out to Martin @mabrungard and his great Bruin Water Spreadsheet.
I bottled my Red last night here is the last little bit out of the bottling bucket (tastes super balanced and very good). I can't wait for it to carb up.
Brew On!
I
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