sooperbrew
Member
- Joined
- Jul 24, 2008
- Messages
- 8
- Reaction score
- 0
I'm pretty excited to be doing my first all grain this weekend, but, as expected, I have a few questions.
First, I'm doing a pretty basic Irish Red recipe kit from Northern Brewer. It indicates a two step mash schedule 153 for an hour, and 170 for 10 minutes. That means a single step infusion and then a mash out before sparging, correct?
What is most recommended, a batch sparge or continuous sparge. Both seem relatively simple. Is there a consensus here or does it depend on lots of things.
With beers containing highish grain bills (I'm looking ahead to a recipe calling for 13 lbs) the sheer amount of water feels staggering. When you have that much extra water and need to boil down to five or five and a half gallons, how do you adjust your boil time and hopping schedule? I anticipate that boiling the bittering hops for 90-120 minutes vs. 60 minutes extracts MUCH more bitterness. Is this something I should just account for by calculating IBU's as well as boiloff volume in something like beersmith?
Thanks for the help. I'm sure even if I screw a bunch of things up I'm still going to make delicious beer. Goodness knows I've made plenty of mistakes before and have not had one lemon in the lot. I'm just trying to give my babies the best chance I can.
First, I'm doing a pretty basic Irish Red recipe kit from Northern Brewer. It indicates a two step mash schedule 153 for an hour, and 170 for 10 minutes. That means a single step infusion and then a mash out before sparging, correct?
What is most recommended, a batch sparge or continuous sparge. Both seem relatively simple. Is there a consensus here or does it depend on lots of things.
With beers containing highish grain bills (I'm looking ahead to a recipe calling for 13 lbs) the sheer amount of water feels staggering. When you have that much extra water and need to boil down to five or five and a half gallons, how do you adjust your boil time and hopping schedule? I anticipate that boiling the bittering hops for 90-120 minutes vs. 60 minutes extracts MUCH more bitterness. Is this something I should just account for by calculating IBU's as well as boiloff volume in something like beersmith?
Thanks for the help. I'm sure even if I screw a bunch of things up I'm still going to make delicious beer. Goodness knows I've made plenty of mistakes before and have not had one lemon in the lot. I'm just trying to give my babies the best chance I can.