Just took the plunge

I just ordered a 50quart kettle on Ebay and the bags from Wilserbrew.

Looking forward to getting this rolling.

It'll be another month or so before I try this. Too concerned about making my first attempt in these bitter cold temps. We have a high of 3 degrees on Sunday!

Any suggestions for a grain schedule to do around a 6.5% IPA?

 

the zombie dust clone recipe on here is a great malt bill to start from.

 

I would start with a SMaSH brewday and see how you hit your numbers. Adjust from there.

 

I may do the smash. I just ordered some lemon drop hops so maybe that'll be my experiment brew.

What is recommended for IPA? 2 row?

 

Okay I found this recipe. It's for 6 gallon and I'll just keep the grain bill and make it 5.

http://www.homebrewtalk.com/f69/three-floyds-zombie-dust-clone-303478/

I do not understand this:

1.25 oz Citra [12.40%] (15 min) Hops 21.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 17.0 IBU

The extract version says:

1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU

Why does the all grain version say 15 minutes and the extract version say 60? Also what is the definition of First Wort Hops? Is that when we put the hops in there before it starts boiling?

 

Yes. First wort hopping is adding first hop addition to kettle with water while you bring it to boil.

 

Okay thanks. Why does this recipe state 15 minutes in the beginning. Is that a typo?

 

i'd guess it's supposed to be FWH and 15 min. FWH gives a smoother bittering when compared to 60 min addition, 15 min addition is flavor/aroma. you don't get much other than bittering if you do FWH and 60 min. I'd reccomend adding an oz or so at 5 min or less (or even flameout) if you like a nice citrusy aroma. you could also use a more standard bittering hop like nugget or warrior and save the citra for flavor/aroma, just remember if you change hops, the % aau changes so you may want to adjust the amount used to fit the IBU's you're shooting for.

 

Yep agreed. I just wonder if the 15 minutes in the all grain is supposed to say 60.

I can't see using citra as a bittering hop since is costs more than other bittering hops. Sometimes I'm lost on recipes for smash beers for certain hops.

 

Spring is a long ways off my friend....I would get a little practice in, even if it is a half batch stovetop

 

My wife doesn't like yummy malt odors permeating our house or I would. If I get a nice spring like day I'll go for it.

Another question I had for you guys:

Is a 'mash out' necessary? I read the illustrated post above and they use a basket and after the mash of 60 min they heat the wort with the bag still in the kettle to 170. From what I read the bag could be scorched. I ordered the wilser bag so is that okay?

 

Some mash out, some don't. Some claim it helps efficiency, other say the science doesn't support those findings. Personal preference I suppose.

If you add heat with the bag in the pot, I would heat slowly and STIR the entire time while the heat is on!!!

Others like to use a false bottom of some fashion or another, or a strainer basket to keep the bag off the bottom of the pot, I have never bothered.

Have fun good luck....rdwhahb.
Cheers!

 

My plan was just to let the bag hang and drain and crank the heat to get the boil going. I was going to let it drain approximately 30 minutes or however long it takes to get my boil started and call it good.

 

If your kettle is the thin, single walled kind, use a pizza pan or similar on the bottom or it will burn the bag.

I have two kettles - 1 is a three ply clad bottom and never scorches, the other is a thin Chinese bargain deal i got off ebay, and it burned the bag the very first time I used it.