This one is going to be short because I just wrapped up a 9 and a half hour brew day and I'm covered in wort, grain and lord knows what else.
Recipe: Generic Wheat Recipe formulated by our local homebrew shop.
5 lb. Crushed 2 Row
6 lb. Malted Wheat
2 oz. Hallertau Hops
2 oz. Cascade Hops
Yeast
WYEAST Activator: American Wheat
Mashing
We used a homemade mashtun made out of a 5 gallon cooler, some copper pipe and a steal braided hose (as seen on these forums). We only had one kettle so we heated water in the kettle and lautered (god I hope I'm using that properly) into our bottling bucket using the valve I installed and some food grade hose.
The grain filled up 3/5 of our cooler and the homebrew recipe called for a strike water of 165 degrees. NOT HOT ENOUGH. After our first temperature check we were at 145 degrees. So, we dumped more emergency water in to heat it up and we were able to keep it inbetween 150 and the 155 for the rest of the mash.
During sparging the grain plugged up the hose and we had to stir the grain and knock around the hose to get it to flow properly. We were so focused on the hose clogging that we missed the fact that our sparge water was running clear, so there is a good chance that we ended up with a higher volume wort that we really needed. Still, for our first time with a plugged manifold we managed 87.48% efficiency. (I got this figure using How to Brew and the Homebrew Calculator on my iPhone (which I would recommend).
Boiling
We had a pot with a 7-7.5 gallon capacity and an electric stove. I would not reccomend this! After sitting on the stove for over an hour it was barely boiling and we were beginning to wonder if we would ever get to bed. So using a sauce pot we tranfered about 1.5 - 2 gallons of wort to a 3 gallon stock pot and gave them a chance to both boil down.
Well, it turns out we boiled it down too far. Because once we actually put the wort through its full boil with hops and all was sitting at about 4.8 gallons (and we wanted it to sit at 5.5!). Also, to add insult to injury we were totally incapable of separating the wort from the trub. It's all in there. Every last bit.
Also, the wort seems to be seperating itself every chance it gets when it cools. Light amber colored liquid on top, gray sludgy looking stuff on the bottom. I'm staring at the fermenter right now and I would say it's at half and half of each.
Questions
1. Any ideas on best practices to keep the trub from getting into my fermenter? I am not happy about that.
2. What's the deal with the wort (and soon to be beer) separating like that? Seriously, it looks like I've got a bucket full of water and oil sitting next to me.
3. The back of the yeast package says that it is designed for 5 gallons of wort up to 1.060 SG. Well, I'm putting it into 4.8 gallons of wort at 1.67 SG. Will I be in trouble? I figure the .2 gallons wont make a difference but what about the gravity?
Thanks for taking the time to read my first all grain story. Any tips, input or ideas about my questions would be greatly appreciated. Cheers!
Recipe: Generic Wheat Recipe formulated by our local homebrew shop.
5 lb. Crushed 2 Row
6 lb. Malted Wheat
2 oz. Hallertau Hops
2 oz. Cascade Hops
Yeast
WYEAST Activator: American Wheat
Mashing
We used a homemade mashtun made out of a 5 gallon cooler, some copper pipe and a steal braided hose (as seen on these forums). We only had one kettle so we heated water in the kettle and lautered (god I hope I'm using that properly) into our bottling bucket using the valve I installed and some food grade hose.
The grain filled up 3/5 of our cooler and the homebrew recipe called for a strike water of 165 degrees. NOT HOT ENOUGH. After our first temperature check we were at 145 degrees. So, we dumped more emergency water in to heat it up and we were able to keep it inbetween 150 and the 155 for the rest of the mash.
During sparging the grain plugged up the hose and we had to stir the grain and knock around the hose to get it to flow properly. We were so focused on the hose clogging that we missed the fact that our sparge water was running clear, so there is a good chance that we ended up with a higher volume wort that we really needed. Still, for our first time with a plugged manifold we managed 87.48% efficiency. (I got this figure using How to Brew and the Homebrew Calculator on my iPhone (which I would recommend).
Boiling
We had a pot with a 7-7.5 gallon capacity and an electric stove. I would not reccomend this! After sitting on the stove for over an hour it was barely boiling and we were beginning to wonder if we would ever get to bed. So using a sauce pot we tranfered about 1.5 - 2 gallons of wort to a 3 gallon stock pot and gave them a chance to both boil down.
Well, it turns out we boiled it down too far. Because once we actually put the wort through its full boil with hops and all was sitting at about 4.8 gallons (and we wanted it to sit at 5.5!). Also, to add insult to injury we were totally incapable of separating the wort from the trub. It's all in there. Every last bit.
Also, the wort seems to be seperating itself every chance it gets when it cools. Light amber colored liquid on top, gray sludgy looking stuff on the bottom. I'm staring at the fermenter right now and I would say it's at half and half of each.
Questions
1. Any ideas on best practices to keep the trub from getting into my fermenter? I am not happy about that.
2. What's the deal with the wort (and soon to be beer) separating like that? Seriously, it looks like I've got a bucket full of water and oil sitting next to me.
3. The back of the yeast package says that it is designed for 5 gallons of wort up to 1.060 SG. Well, I'm putting it into 4.8 gallons of wort at 1.67 SG. Will I be in trouble? I figure the .2 gallons wont make a difference but what about the gravity?
Thanks for taking the time to read my first all grain story. Any tips, input or ideas about my questions would be greatly appreciated. Cheers!