b767fo
Well-Known Member
So here we go! After reading this forum for months, reading/rereading Palmer and playing with the numbers on ProMash I am doing my 1st AG in the morning;
6.5# German Wheat Malt
3.0# Weyerman Smoked Malt
1.0oz Hallertauer 60 min
White Labs WLP 300 Hefeweizen w/ 1qt starter 24hr
I am doing a multi-rest mash with a water/grain ratio of 1:1
Protein @ 125degF for 30 min
Sacch @ 150degF for 60 min
Mash-Out @ 170degF for 15 min
Sparge @ 170degF
This should give me (by ProMash) a boil vol of about 7 gal.
I've got the MLT built and ready (thanks FlyGuy!), a 40 qt brew pot and an extra bottle of LP for the burner. If anyone sees any obvious pitfalls or mistakes please point them out. I know this is more complicated than a first attempt should be, but like I always say when I am building furniture "Take any job and make it a little more difficult just for fun".
6.5# German Wheat Malt
3.0# Weyerman Smoked Malt
1.0oz Hallertauer 60 min
White Labs WLP 300 Hefeweizen w/ 1qt starter 24hr
I am doing a multi-rest mash with a water/grain ratio of 1:1
Protein @ 125degF for 30 min
Sacch @ 150degF for 60 min
Mash-Out @ 170degF for 15 min
Sparge @ 170degF
This should give me (by ProMash) a boil vol of about 7 gal.
I've got the MLT built and ready (thanks FlyGuy!), a 40 qt brew pot and an extra bottle of LP for the burner. If anyone sees any obvious pitfalls or mistakes please point them out. I know this is more complicated than a first attempt should be, but like I always say when I am building furniture "Take any job and make it a little more difficult just for fun".