So I am stepping up to AG, I have about a dozen extract brews under my belt. I am going to brew my first all grain tomorrow and have a few questions about batch sparging. The brew I am going to make is Yoopers Anchor steam clone. I will be following the Beer Smith brew sheet for this. I did input my MLT volume and deadspace (I measured dead space fore MLT and boil kettle) into beersmith.
After I pre-heat my MLT with hot water, drain and then add the strike water, dough-in (after any temp adjustments)and let sit for 60 mins @154. Do I need to stir mash during the 60 minutes or just let it sit. After 60 minutes do I vorlauf and do first runnings. Or do I add water to mash out first then do first runnings? I plan on batch sparging with two equal batches. For the two batch sparges, once i add the sparge water do I need to let it sit and do I need to stir after sparge water is added?
Thanks in advance.
Anchor Steam Clone
Brew Type: All Grain Date: 11/20/2007
Style: American Pale Ale Brewer: Tim
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: Tims Brew Equip
Actual Efficiency: 0.00
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.09 %
1.00 oz Northern Brewer [8.00 %] (60 min) Hops 23.9 IBU
0.50 oz Northern Brewer [8.00 %] (30 min) Hops 9.2 IBU
0.50 oz Northern Brewer [8.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs San Francisco Lager (White Labs #WLP810) [Starter 1500 ml] Yeast-Lager
Beer Profile Estimated Original Gravity: 1.051 SG (1.045-1.060 SG) Measured Original Gravity: 0.000 SG
Estimated Final Gravity: 1.016 SG (1.010-1.015 SG) Measured Final Gravity: 0.000 SG
Estimated Color: 9.4 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 33.1 IBU (30.0-50.0 IBU) Alpha Acid Units: 12.0 AAU
Estimated Alcohol by Volume: 4.52 % (4.50-6.00 %) Actual Alcohol by
Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 13.00 lb
Mash Grain Weight: 11.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.21 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 13.75 qt of water at 169.4 F 154.0 F 60 min
Mash Out Add 7.70 qt of water at 198.2 F 168.0 F 10 min
After I pre-heat my MLT with hot water, drain and then add the strike water, dough-in (after any temp adjustments)and let sit for 60 mins @154. Do I need to stir mash during the 60 minutes or just let it sit. After 60 minutes do I vorlauf and do first runnings. Or do I add water to mash out first then do first runnings? I plan on batch sparging with two equal batches. For the two batch sparges, once i add the sparge water do I need to let it sit and do I need to stir after sparge water is added?
Thanks in advance.
Anchor Steam Clone
Brew Type: All Grain Date: 11/20/2007
Style: American Pale Ale Brewer: Tim
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 70.00 % Equipment: Tims Brew Equip
Actual Efficiency: 0.00
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.09 %
1.00 oz Northern Brewer [8.00 %] (60 min) Hops 23.9 IBU
0.50 oz Northern Brewer [8.00 %] (30 min) Hops 9.2 IBU
0.50 oz Northern Brewer [8.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs San Francisco Lager (White Labs #WLP810) [Starter 1500 ml] Yeast-Lager
Beer Profile Estimated Original Gravity: 1.051 SG (1.045-1.060 SG) Measured Original Gravity: 0.000 SG
Estimated Final Gravity: 1.016 SG (1.010-1.015 SG) Measured Final Gravity: 0.000 SG
Estimated Color: 9.4 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 33.1 IBU (30.0-50.0 IBU) Alpha Acid Units: 12.0 AAU
Estimated Alcohol by Volume: 4.52 % (4.50-6.00 %) Actual Alcohol by
Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 13.00 lb
Mash Grain Weight: 11.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.21 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 13.75 qt of water at 169.4 F 154.0 F 60 min
Mash Out Add 7.70 qt of water at 198.2 F 168.0 F 10 min