aeonderdonk
Well-Known Member
I am going to be doing my first AG batch next weekend and have been reading a lot about the process to make sure I don't screw something up so here is my game plan. Please feel free to point out any areas for improvement or big NO-NOs.
Thanks!
Equipment:
Turkey Fryer Propane Burner
30 Quart Pot (from turkey fryer)
Polder Digital Thermometer with dual probes and count down timers
54 Quart home built MLT
50' Copper Immersion chiller (garden hose input, 6 ft plastic tube output)
Big Wooden Spoon
15 Quart Pot (been using for partial boil extract batches)
Racking Cane and Siphon Hose
Carboy
Airlock w/ stopper
5 Gallon Bucket w/ Lid
StarSan
64 oz pitcher
Garden Hose as water source
Ingredients (for Bell's Two Hearted Clone):
10 lbs Pale Malt-2 Row (Pre-milled from LHBS until I get my grinder set up)
2 lbs Vienna Malt (Pre-milled from LHBS until I get my grinder set up)
8.0 oz Cara-Pils (Pre-milled from LHBS until I get my grinder set up)
8.0 oz Caramel - 20L ((Pre-milled from LHBS until I get my grinder set up)
1.00 oz Centennial (60 min)
1.00 oz Centennial (15 min)
1.00 oz Centennial (5 min)
1.00 oz Centennial (1 min)
0.50 oz Centennial (Dry Hop in secondary 5 days)
Starter from Cultured Bell's House Strain Yeast
Steps:
1) Wash and Sanitize everything in bucket using StarSan
2) Add 16.25 Quarts water to larger brew pot (1.25Q/lb * 13lb) and heat to 170*F
3) Add water to MLT, let cool to 165*F
4) Dough-in grains, stirring continuously
5) Put thermometer probe into mash and close lid
6) After 40 minutes begin heating 4 Gallons of water to 180*F for sparge in larger brew pot
7) After 60 minutes vorlauf 2 pitchers and drain runnings into smaller brewpot (anticipating 2-2.5 gallons)
8) Put smaller brewpot onto burner and begin to heat
9) Sparge 2 Gallons of water at 180*F onto grain bed (dispersing flow by pouring onto bucket lid held by brave friend - or taped to MLT)
10) Vorlauf 2 pitchets and collect runnings into large brewpot
11) Repeat 9 and 10
12) Combine Mash runnings and Sparge runnings (Hopefully about 6.5 Gallons) in large brewpot and place on burner
13) Boil for 60 minutes (following hop schedule and putting immersion chiller in with 15 minutes remaining to sterilize)
14) Begin immersion chilling at flamout
15) Rack to carboy
16) Add yeast starter at pitching temp (target ~72 degrees)
17) Clean up
Thanks!
Equipment:
Turkey Fryer Propane Burner
30 Quart Pot (from turkey fryer)
Polder Digital Thermometer with dual probes and count down timers
54 Quart home built MLT
50' Copper Immersion chiller (garden hose input, 6 ft plastic tube output)
Big Wooden Spoon
15 Quart Pot (been using for partial boil extract batches)
Racking Cane and Siphon Hose
Carboy
Airlock w/ stopper
5 Gallon Bucket w/ Lid
StarSan
64 oz pitcher
Garden Hose as water source
Ingredients (for Bell's Two Hearted Clone):
10 lbs Pale Malt-2 Row (Pre-milled from LHBS until I get my grinder set up)
2 lbs Vienna Malt (Pre-milled from LHBS until I get my grinder set up)
8.0 oz Cara-Pils (Pre-milled from LHBS until I get my grinder set up)
8.0 oz Caramel - 20L ((Pre-milled from LHBS until I get my grinder set up)
1.00 oz Centennial (60 min)
1.00 oz Centennial (15 min)
1.00 oz Centennial (5 min)
1.00 oz Centennial (1 min)
0.50 oz Centennial (Dry Hop in secondary 5 days)
Starter from Cultured Bell's House Strain Yeast
Steps:
1) Wash and Sanitize everything in bucket using StarSan
2) Add 16.25 Quarts water to larger brew pot (1.25Q/lb * 13lb) and heat to 170*F
3) Add water to MLT, let cool to 165*F
4) Dough-in grains, stirring continuously
5) Put thermometer probe into mash and close lid
6) After 40 minutes begin heating 4 Gallons of water to 180*F for sparge in larger brew pot
7) After 60 minutes vorlauf 2 pitchers and drain runnings into smaller brewpot (anticipating 2-2.5 gallons)
8) Put smaller brewpot onto burner and begin to heat
9) Sparge 2 Gallons of water at 180*F onto grain bed (dispersing flow by pouring onto bucket lid held by brave friend - or taped to MLT)
10) Vorlauf 2 pitchets and collect runnings into large brewpot
11) Repeat 9 and 10
12) Combine Mash runnings and Sparge runnings (Hopefully about 6.5 Gallons) in large brewpot and place on burner
13) Boil for 60 minutes (following hop schedule and putting immersion chiller in with 15 minutes remaining to sterilize)
14) Begin immersion chilling at flamout
15) Rack to carboy
16) Add yeast starter at pitching temp (target ~72 degrees)
17) Clean up