scottycope
Member
- Joined
- Aug 27, 2013
- Messages
- 11
- Reaction score
- 1
So, I finally decided to go all-grain, but with training wheels. I am making the switch from extract to BIAB all grain but I have some questions and need some advice. I hope I am keeping this fairly simple by trying a (sort of) SmAsH recipe.
I have an 11 Gallon kettle that I am going to use for my mash and boil (I hope). I plan on brewing a 5 Gallon batch but what I really want to do is split the wort post-mash / pre-boil so that I can try different hops. I plan on making 2 separate 2.5 Gallon batches after all is said and done.
Here's what I got:
10 Lbs Maris Otter
1st question - how much water do I need for my mash? Like I said, I have an 11 Gallon kettle. So, for a 5 Gallon batch, I was thinking of using 8 Gallons (too high? too low?) for my mash.
2nd question - at what temperature should I mash? I'm thinking 160F is probably to high and was thinking of something in the 152F family. So, basically, heat the water to 162F, turn off the heat and add my grains, right?
3rd question - how long should I mash? I've read things that 60 minutes is best but also that 90 minutes is the way to go.
So, then my mash is done. I was planning on no sparge and just draining & squeezing the grain bag. Now, since I wanted to split my wort, here's where I have some more questions. Basically, I was planning on putting half of my wort (3+ Gallons) into a (food grade) bucket while I boiled the other half for 60 minutes.
In the first half, I was going to use Cascade hops. I have 2 oz of them but was unsure of the timing. Ideas?
1 oz. @ 60 minutes
.5 oz. @ 15 minutes
.5 oz @ 5 minutes
Thoughts?
For the other wort, I was going to follow the same process but using Chinook hops instead. In both cases, are the hop amounts and times OK?
Also, do you see any issues with me keeping half of the wort in a bucket pre-boil? Like I said, it'll be there for 60 minutes, well, a little longer since there will be some time to get the first wort to boiling temps.
Oh, one other thing - do I need some sort of false bottom or something to prevent the grain bag from sitting on the bottom of the kettle during mash? If so, what do people use? Any good heat-resistant, waterproof gloves I can use while holding / draining the grain bag?
Wow. This post was a lot longer than I thought it was going to be. I hope I'm not rambling. I appreciate any thoughts and input!
Thanks!
I have an 11 Gallon kettle that I am going to use for my mash and boil (I hope). I plan on brewing a 5 Gallon batch but what I really want to do is split the wort post-mash / pre-boil so that I can try different hops. I plan on making 2 separate 2.5 Gallon batches after all is said and done.
Here's what I got:
10 Lbs Maris Otter
1st question - how much water do I need for my mash? Like I said, I have an 11 Gallon kettle. So, for a 5 Gallon batch, I was thinking of using 8 Gallons (too high? too low?) for my mash.
2nd question - at what temperature should I mash? I'm thinking 160F is probably to high and was thinking of something in the 152F family. So, basically, heat the water to 162F, turn off the heat and add my grains, right?
3rd question - how long should I mash? I've read things that 60 minutes is best but also that 90 minutes is the way to go.
So, then my mash is done. I was planning on no sparge and just draining & squeezing the grain bag. Now, since I wanted to split my wort, here's where I have some more questions. Basically, I was planning on putting half of my wort (3+ Gallons) into a (food grade) bucket while I boiled the other half for 60 minutes.
In the first half, I was going to use Cascade hops. I have 2 oz of them but was unsure of the timing. Ideas?
1 oz. @ 60 minutes
.5 oz. @ 15 minutes
.5 oz @ 5 minutes
Thoughts?
For the other wort, I was going to follow the same process but using Chinook hops instead. In both cases, are the hop amounts and times OK?
Also, do you see any issues with me keeping half of the wort in a bucket pre-boil? Like I said, it'll be there for 60 minutes, well, a little longer since there will be some time to get the first wort to boiling temps.
Oh, one other thing - do I need some sort of false bottom or something to prevent the grain bag from sitting on the bottom of the kettle during mash? If so, what do people use? Any good heat-resistant, waterproof gloves I can use while holding / draining the grain bag?
Wow. This post was a lot longer than I thought it was going to be. I hope I'm not rambling. I appreciate any thoughts and input!
Thanks!