KPaul
Well-Known Member
I've been planning the move to AG for some time now and finally did my first batch today. I had made my Igloo Mash tun several months back but waited until I felt more confident in using it. A few more extract batches were in order.
For a first batch, I think things turned out fairly well. A few hiccups, but that gives me something to work on. I brewed an Octane IPA kit from MW that used 13 pounds of grain. I've read and re-read How to Brew and used that as my guide.
I started with 5 gallons of strike water at 166 degrees for my mash. After mixing it in I ended up at 152 degrees, right where I wanted to be. When draining my wort I noticed a lot of bubbles starting to come from the spigot at 3.25 gallons. I stopped there and added another 3.25 gallons at 170 degrees for my batch sparge. I wanted 6.5 gallons to go in the brew kettle. When I started getting bubbles again and stopped the drain, my kettle volume was 6.25.
By the time I finished the 60 minute boil I was at 5 gallons in the pot. After taking a sample for OG and leaving behind what didn't get sucked up in the dip tube, I have a bit more headspace in the carboy than I'd like. I think it could use another quart or so of wort.
According to MW a 5 gallon batch should have an OG of 1.064-1.068. I ended up with 1.06 and about 4.6 gallons in the fermenter.
I had good hot and cold breaks and used Irish Moss during the last 15 minutes of the boil. There was a ton of protein floating around and even though I tried to whirlpool the wort, a bunch ended up in the fermenter.
I used an immersion chiller that I ran off the tap to 100 degrees, and then circulated ice water from a cooler with a pump down to 75. I pitched the dry yeast that I had rehydrated and am now fermenting it in a chest freezer with a JC temp controller keeping it at ~68 degrees.
So I have some things to tweak, volume and protein mainly. I'd also like to get the OG up. First I'll work on volume to get my full 5 gallons in the fermentor and look for ways to cut down on the coagulated proteins.
Any recommendations or observations are appreciated.
For a first batch, I think things turned out fairly well. A few hiccups, but that gives me something to work on. I brewed an Octane IPA kit from MW that used 13 pounds of grain. I've read and re-read How to Brew and used that as my guide.
I started with 5 gallons of strike water at 166 degrees for my mash. After mixing it in I ended up at 152 degrees, right where I wanted to be. When draining my wort I noticed a lot of bubbles starting to come from the spigot at 3.25 gallons. I stopped there and added another 3.25 gallons at 170 degrees for my batch sparge. I wanted 6.5 gallons to go in the brew kettle. When I started getting bubbles again and stopped the drain, my kettle volume was 6.25.
By the time I finished the 60 minute boil I was at 5 gallons in the pot. After taking a sample for OG and leaving behind what didn't get sucked up in the dip tube, I have a bit more headspace in the carboy than I'd like. I think it could use another quart or so of wort.
According to MW a 5 gallon batch should have an OG of 1.064-1.068. I ended up with 1.06 and about 4.6 gallons in the fermenter.
I had good hot and cold breaks and used Irish Moss during the last 15 minutes of the boil. There was a ton of protein floating around and even though I tried to whirlpool the wort, a bunch ended up in the fermenter.
I used an immersion chiller that I ran off the tap to 100 degrees, and then circulated ice water from a cooler with a pump down to 75. I pitched the dry yeast that I had rehydrated and am now fermenting it in a chest freezer with a JC temp controller keeping it at ~68 degrees.
So I have some things to tweak, volume and protein mainly. I'd also like to get the OG up. First I'll work on volume to get my full 5 gallons in the fermentor and look for ways to cut down on the coagulated proteins.
Any recommendations or observations are appreciated.