This is my first brew and went all grain.
3kg Maris Otter
0.454kg chocolate 454°
0.240kg crystal 40
0.240kg crsytal 120
0.5kg victory
0.5kg flaked oats
2oz Willamette hops at 60mins
2oz cocao powder
wyeast 1469 West Yorkshire
This is how it went :
I sprayed a bit of water on my grains before milling. I used around 0.035" setting. This was my first time, so I went kind of slow and by hand. I don't have much experience, but the husk looked good but the grain had lots of floor. Forgot to take a good picture.
I had 4 gallons of hot water (166℉ ready, poured the grains in the kettle. It looked too thick, so I added 1 gallon. Kept it at around 154-156℉ for an hour.
I poured my wort in a bucket, then batch sparged twice to get to around 7 gallons of wort (I didn't check sparge volume, around 3-4 gallons maybe). I cleaned my kettle, poured the wort back in it and started the boil. THEN I dumped my hops in it, forgot my bag.... And my cocao powder as well (Pre-boil gravity 1.020).
Boiled down to around 5.5 gallons. Then I cooled to 74℉ in like 10 minutes (OG 1.058-1.060)! I transfered to my fermenting bucket and added yeast. Then i remembered about the hop..... So i transfered it back to my kettle and filtered through cheese cloth back in the bucket.
1. Did i filter out my yeast at the end?
2. I plan to add espresso or coffee to it in second. Does 500ml sounds good ?
3. What would be my efficiency?
4. Did I messed up somewhere I 'm not aware of? Loll
3kg Maris Otter
0.454kg chocolate 454°
0.240kg crystal 40
0.240kg crsytal 120
0.5kg victory
0.5kg flaked oats
2oz Willamette hops at 60mins
2oz cocao powder
wyeast 1469 West Yorkshire
This is how it went :
I sprayed a bit of water on my grains before milling. I used around 0.035" setting. This was my first time, so I went kind of slow and by hand. I don't have much experience, but the husk looked good but the grain had lots of floor. Forgot to take a good picture.
I had 4 gallons of hot water (166℉ ready, poured the grains in the kettle. It looked too thick, so I added 1 gallon. Kept it at around 154-156℉ for an hour.
I poured my wort in a bucket, then batch sparged twice to get to around 7 gallons of wort (I didn't check sparge volume, around 3-4 gallons maybe). I cleaned my kettle, poured the wort back in it and started the boil. THEN I dumped my hops in it, forgot my bag.... And my cocao powder as well (Pre-boil gravity 1.020).
Boiled down to around 5.5 gallons. Then I cooled to 74℉ in like 10 minutes (OG 1.058-1.060)! I transfered to my fermenting bucket and added yeast. Then i remembered about the hop..... So i transfered it back to my kettle and filtered through cheese cloth back in the bucket.
1. Did i filter out my yeast at the end?
2. I plan to add espresso or coffee to it in second. Does 500ml sounds good ?
3. What would be my efficiency?
4. Did I messed up somewhere I 'm not aware of? Loll