Me and a buddy brewed up 10 gallons of this last night. He did a partial boil and I did a full. The only difference is we used a full ounce of hops and pitched 1.5 packs Nottingham dry yeast. Less than 8 hours later, both carboys are rattling in the freezer. Looking forward to tasting this brew, thanks for the recipe.
I still bottle...nothing wrong with that. I think 3oz of Dextrose per 5 gallons will get you right where you want it. 5oz is too much, especially for this style.
hanks for the all the info!
I made this yesterday and I guess I messed up my mash somehow.... (I used the steps in partial mash technique on the beginners forum sticky) I only got an OG of 1.040 .. but it tasted good.. I'm guessing I should just let it ferment and see how it turns out?
This was my first all grain recipe, so chances are I messed up somewhere..
Did you do a partial or all grain? What was your mash temp and did you get a SG reading prior to the boil?
I did a partial... the mash temp was 168F before adding the grains. It was 150F after I added the grains and stirred it. I however forgot to get a SG reading before the boil.
How many pounds of DME/LME did you use and what volume batch size were you targeting?
Oh sorry I meant all grain.. was looking at some other topics at the same time. I did an all grain with 4 gallon batch size (2 gallon steep + 2 gallon sparge) and then topped off to 5 gallons after the boil. I'm new to all this and I'm sure I have messed up on the way....I guess I need to reread everything and start afresh for learning how to do all grain.
That said, thanks a lot for your help and taking time to respond!
Just as a side note - some variables that will impact your mash (temp/time/pH/mixing)- 150F is a little low to start at after adding your strike water. You are going to lose heat over the course of 45-90min depending on your mash time. I am not sure if that was where you ended or not. You need to mix the mash well to ensure all the grains are wetted and there are no dough balls and cold spots. Depending on the water you use the pH can also impact the conversion. I believe a rule of thumb is you get better extraction around 152-154F of fermentable sugar and less flavor and more flavor and less fermentables 157-159F.
Thanks! I ended up at 152F-154F after about 10-15 mins of grains in the water. But I didn't check the temperature after that. It must have gone down a lot and I guess that's where my troubles started. This was my first all-grain so I have quite a bit of learning up ahead. For now I guess I will continue to use PM instead. Do you know any easy way to convert from all-grain to PM? I will look around but was wondering if there is an easy way to convert?
Oh sorry I meant all grain.. was looking at some other topics at the same time. I did an all grain with 4 gallon batch size (2 gallon steep + 2 gallon sparge) and then topped off to 5 gallons after the boil. I'm new to all this and I'm sure I have messed up on the way....I guess I need to reread everything and start afresh for learning how to do all grain.
That said, thanks a lot for your help and taking time to respond!
So the yeast/pitch rate is the same, hops are the same and fermentation is the same? That is interesting. Definitely post and let us know if there was any noticeable difference between partial/full boil.
Leaving in primary for a month is good, but there is no real reason, in my opinion anyway, to rack to a secondary for a week. Just rack and bottle.-----leave in the primary for about a month. Then maybe rack to secondary for a week. Then bottle and let condition for a month.
Vigorous Fermentation going on, had to set up a blow off tube and water bucket.
AMel85 said:Hi, I'm absolutely new to home brewing. Is there a specific cocking temp for this before fermenting?
Bottled after a month. Came out with the following readings: OG 1.060 FG 1.023 ABV 4.8% I'll post taste reviews and a side by side of my buddies in about a month or so.
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