Good morning/evening,
Next weekend I'm thinking of attempting my first partial mash - I got a large pot (30 plus litres) and installed a weldless tap on it. I also have a 15litre chilli bin (I think Americans call them eskys or drink coolers?). The chilli bin has no mesh tap installed but a little tap on the bottom. I also have a large grain bag which fills entire chilli bin. I want to detail my approach and any feedback would be appreciated-
Ingredients
1x 1.7kg lion real ale kit ($12.50nzd from supermarket)
3kgs of nz pale ale malt or maris otter malt
20grams cascade hops
1. Heat 15 litres of water in pot to 72-73 degrees celsius
2. Put bag in chilli bin, fill with water and slow stir in malt careful to avoid dough balls
3. Hopefully the temp is about 66-67degrees celsius. Leave for an hour to mash.
4. Recirculate using little tap at bottom of chilli bin a few times then drain into pot. Fill chilli bin again with 75degree celsius water, leave for 10 minutes then drain that into the pot.
5. Bring pot to boil for an hour with 10grams hops at 10minutes and 10grams at 0minutes (don't want to add more as don't know kit flavour)
6. When off boil cool with cooling coil and add kit to dissolve. Then add to fermenter and top up to 23 litres
Any thoughts on my process would be appreciated, its my first time and I've tried to figure it out just by reading stuff.
Thanks.
Next weekend I'm thinking of attempting my first partial mash - I got a large pot (30 plus litres) and installed a weldless tap on it. I also have a 15litre chilli bin (I think Americans call them eskys or drink coolers?). The chilli bin has no mesh tap installed but a little tap on the bottom. I also have a large grain bag which fills entire chilli bin. I want to detail my approach and any feedback would be appreciated-
Ingredients
1x 1.7kg lion real ale kit ($12.50nzd from supermarket)
3kgs of nz pale ale malt or maris otter malt
20grams cascade hops
1. Heat 15 litres of water in pot to 72-73 degrees celsius
2. Put bag in chilli bin, fill with water and slow stir in malt careful to avoid dough balls
3. Hopefully the temp is about 66-67degrees celsius. Leave for an hour to mash.
4. Recirculate using little tap at bottom of chilli bin a few times then drain into pot. Fill chilli bin again with 75degree celsius water, leave for 10 minutes then drain that into the pot.
5. Bring pot to boil for an hour with 10grams hops at 10minutes and 10grams at 0minutes (don't want to add more as don't know kit flavour)
6. When off boil cool with cooling coil and add kit to dissolve. Then add to fermenter and top up to 23 litres
Any thoughts on my process would be appreciated, its my first time and I've tried to figure it out just by reading stuff.
Thanks.
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