After a few extract based brews, I decided to step up to All Grain. My wife got me all the goodies for Christmas.
So today I set about doing an all grain English Pale Ale:
10lb Maris Otter Pale Malt
1/2 lb Crystal 60 Malt
1/2 lb Carapils Malt
3 Oz Kent Goldings Hops
Wyeast 1335 British Ale II
I used around 6 gallons of water in the mash, and maybe another 1.5 to sparge.
I was actually afraid I was going to end up with too much wort, so I left the last half gallon of sparge runnings in the mash tun and discarded it. Wouldn't you know, after the boil and filling the carboy, I ended up with about 4.5-4.75 gallons of wort. Doh! Next time I'll follow the same recipe but will not waste the last half gallon of runnings.
Anyway, strike water was a hair over 160, initial mash temp was around 156, which held for the full hour only dropping 2-3 degrees.
SG was 1.057.
It's a beautiful copper color.
I can't wait for this one to finish.
So today I set about doing an all grain English Pale Ale:
10lb Maris Otter Pale Malt
1/2 lb Crystal 60 Malt
1/2 lb Carapils Malt
3 Oz Kent Goldings Hops
Wyeast 1335 British Ale II
I used around 6 gallons of water in the mash, and maybe another 1.5 to sparge.
I was actually afraid I was going to end up with too much wort, so I left the last half gallon of sparge runnings in the mash tun and discarded it. Wouldn't you know, after the boil and filling the carboy, I ended up with about 4.5-4.75 gallons of wort. Doh! Next time I'll follow the same recipe but will not waste the last half gallon of runnings.
Anyway, strike water was a hair over 160, initial mash temp was around 156, which held for the full hour only dropping 2-3 degrees.
SG was 1.057.
It's a beautiful copper color.
I can't wait for this one to finish.