Hi there,
I finally made the jump to all grain brewing. I’ve done one with my cousin who brews quite a bit and now 2 on my own.
I made the zombie dust clone: https://www.brewersfriend.com/homebrew/recipe/view/5916/zombie-dust-clone-all-grain
I felt like it was almost the perfect brew, but I just took a gravity reading after pitching the yeast at 21C and it came in at 1049...recipe is calling for 1061. Where might I have gone wrong?
I weighed out all milled grain to the lb. My strike water was around 167. Once I mixed in my grain I was right around 157. Mashed for 60 min, didn’t mash out. Had about 5Gal of sparge water at 170. It might of slightly cooled of while sparging. Collected 7gal as recipe said, boiled for 60 minutes, 30 minutes cooled to 21, just under 6 gal in my primary, shook the thing like heck for 2 minutes. Pitched my yeast and took a reading.
Could it be how I’m sparging? I am using a tinfoil sheet to help spread out the water. I keep about 1 inch of water above the grain bed. Sparge until I have enough for boil.
I am just looking for places to improve. I have enough ingredients for another batch which I will do next weekend, hoping to hone in my skills but I really felt I nailed this one until I took a reading.
Thanks for all your help!
Robb
I finally made the jump to all grain brewing. I’ve done one with my cousin who brews quite a bit and now 2 on my own.
I made the zombie dust clone: https://www.brewersfriend.com/homebrew/recipe/view/5916/zombie-dust-clone-all-grain
I felt like it was almost the perfect brew, but I just took a gravity reading after pitching the yeast at 21C and it came in at 1049...recipe is calling for 1061. Where might I have gone wrong?
I weighed out all milled grain to the lb. My strike water was around 167. Once I mixed in my grain I was right around 157. Mashed for 60 min, didn’t mash out. Had about 5Gal of sparge water at 170. It might of slightly cooled of while sparging. Collected 7gal as recipe said, boiled for 60 minutes, 30 minutes cooled to 21, just under 6 gal in my primary, shook the thing like heck for 2 minutes. Pitched my yeast and took a reading.
Could it be how I’m sparging? I am using a tinfoil sheet to help spread out the water. I keep about 1 inch of water above the grain bed. Sparge until I have enough for boil.
I am just looking for places to improve. I have enough ingredients for another batch which I will do next weekend, hoping to hone in my skills but I really felt I nailed this one until I took a reading.
Thanks for all your help!
Robb