MikeFlynn74
Well-Known Member
Damn that is close to my recipie
That might just be!
Damn that is close to my recipie
I will take a crack at it assuming we will be steeping grains. What about mini mashing? It would be better with a mini mash IMEACO
Pale Chocolate though, means ordering from morebeer. Not that I don't like them, but just an FYI, they're the only ones that carry it I think. Recipe looks great otherwise, I might sub that one for something else( like half the amount of reg. choclate malt). I realize its not the same though.
Add me to that list, just brewed an english style sunday. This gives me a reason to make an american version in Sept.9/9
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Add me to that list, just brewed an english style sunday. This gives me a reason to make an american version in Sept.
rad. i'll be doing an English BW with a friend in a couple of weeks and practicing the reiterative mash.
i'll get pictures and let everyone know what went wrong/right.
Is that where you recirc the runnings into new grains?
yup...so you don't have to sparge forever and boil for 8 hours
we'll also use the second runnings for a small beer :rockin:
Second runnings is where you brew a big beer and follow with a smaller beer afterwards. When making a big all grain beer you leave a some amout of sugars in the grain that is still there after the sparge. I brewed a 1.132 gravity eng style barleywine on Sunday. I added another 5lbs of grain and then brewed a 1.049 gravity 80 shilling scotch ale afterwards. This helps you extract the extra sugars that otherwise would be wasted with the spent grain.I am a complete AG n00b. Can you explain what is meant by "second runnings"?
Second runnings is where you brew a big beer and follow with a smaller beer afterwards. When making a big all grain beer you leave a some amout of sugars in the grain that is still there after the sparge. I brewed a 1.132 gravity eng style barleywine on Sunday. I added another 5lbs of grain and then brewed a 1.049 gravity 80 shilling scotch ale afterwards. This helps you extract the extra sugars that otherwise would be wasted with the spent grain.
You don't have to do the boil at the same time. I added the extra grains to the keg MLT and raised the temp back to 170. I had already heated the additional water for the cooler HLT for the next sparge. I collected the wort in two bottling buckets and then transfered that back to the cooler HLT to help hold the temp. After the boil was done on the 1st beer, I cleaned out the hops and cold break from the keg. I then transfered the wort from the HLT and did the second boil. Two different beers on the same brew day and you utilize most of the sugars from the grain this way.Hm... sounds interesting. Do you need to be able to do both boils at the same time? Or, can the spent grains sit for an hour plus while you do the boil for the big brew and then do the smaller brew?
40 gal kettle, that's huge do you mean a 40 qt?I think this is going to be the brew that makes me get off my butt and buy that 40 gal kettle I have been wanting. Maybe I'll make this a 10 or even 15 gal batch. :rockin:
40 gal kettle, that's huge do you mean a 40 qt?
40 gal kettle, that's huge do you mean a 40 qt?
Wow, where are you getting that from?no.... I have a 60qt now and it's to damn small.. I have my eye on a nice 160qt.
5 bucks says Instawares, it's where most ppl get their kettles when they need one big enough to boil a human in.
...
WHAT? Don't give me that look!
Are we going to try to get Forrest from Austin Hombrew to carry this recipe as a kit again? Just curious...
Are we going to try to get Forrest from Austin Hombrew to carry this recipe as a kit again? Just curious...
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