s2cmpugh
Well-Known Member
It took me about 4.5 hours from start to finish, but I completed it! The recipe called for an OG of 1042, but I came out at 1045.
Mash temp. was supposed to be at 153, but I mashed at 154ish and never lost one degree ! My total grain bill was about 9lbs and I used a ratio of 1.25qt/lbs.
However I have some questions:
1. I'm proud of myself for hitting my mash temp, but will that one degree higher make a difference? I mashed for one hour.
2. I guess I did a mash out where I added about 1.5 gallons of boiling water to my mash, temperature went to 170 then I waited 10 mins., then vorlaufed and drained everything into my kettle. However, I had an additional 4 gallons of boiling water ready to go to help me get to my pre-boil volume of about 6.5 gallons. I added that, but my temp shot up to 185ish. I didn't let that sit long, so I drained it into my kettle until I reached my pre-boil volume. Will that higher temp effect anything?
3. I boiled as usual, cooled to about 75, then drained into my sanitized fermenter while at the same time splashing it around some to help aerate. After I transferred my 5 gallons I stirred it up some. Pitched a packet of dry yeast and sealed it up. Everything good there?
4. I tried to take notes, but honestly since this was my first time I focused on the whole process itself so I could see how this is done.
What do you guys think? I really am proud of myself for doing this and my taste at the end was FANTASTIC!
Cris
Mash temp. was supposed to be at 153, but I mashed at 154ish and never lost one degree ! My total grain bill was about 9lbs and I used a ratio of 1.25qt/lbs.
However I have some questions:
1. I'm proud of myself for hitting my mash temp, but will that one degree higher make a difference? I mashed for one hour.
2. I guess I did a mash out where I added about 1.5 gallons of boiling water to my mash, temperature went to 170 then I waited 10 mins., then vorlaufed and drained everything into my kettle. However, I had an additional 4 gallons of boiling water ready to go to help me get to my pre-boil volume of about 6.5 gallons. I added that, but my temp shot up to 185ish. I didn't let that sit long, so I drained it into my kettle until I reached my pre-boil volume. Will that higher temp effect anything?
3. I boiled as usual, cooled to about 75, then drained into my sanitized fermenter while at the same time splashing it around some to help aerate. After I transferred my 5 gallons I stirred it up some. Pitched a packet of dry yeast and sealed it up. Everything good there?
4. I tried to take notes, but honestly since this was my first time I focused on the whole process itself so I could see how this is done.
What do you guys think? I really am proud of myself for doing this and my taste at the end was FANTASTIC!
Cris