Grain showed up, was mashed, and had its butt kicked!!!

[tedpeer]

Grain showed up, was mashed, and had its butt kicked!!!

Thank you to all on this forum for the information.

I just completed my FIRST all grain brew.

6 hours from start of set up to complete tear down with primary in the basement and yeast pitched. :rockin: That's with a recipe with a 90 minute boil.

I used a round cooler as a MLT and another round cooler as a HLT. 1/2 inch spigots and ball valves installed per other threads here.

Thanks again.

Ted

 

[iXanadu]

Nice Job. I'm at just under 7 hours for a 10 gal batch.

 

[MacBruver]

Nice! What did you guys brew?

 

[Jack]

Congratulations! To quote Obi Wan, "You've taken your first step into a larger world."

I'm impressed with the time you made, too! I swear my first AG batch took all day.

 

[iXanadu]

Nice! What did you guys brew?

I have 4 AG brews under my belt, todays was a 11 gallon Dunkel. But I spoke too soon, mistakes turned this into an all day event. Here is my brew-diary.

Date: 4/19/09 Recipe: 1016a 11 gal Target SG 1.056

Mash:
9:35 Flame On 8 gal. 65°
10:13 Flame Out
10:17 Start Transfer 180°
(Waited initial 15min to stablize MLT, then to get down to strike temp)
10:54 Add Grain & Stir initial temp 168.5°
10:59 Start Mash 154.8°
11:15 Mash @ 156º
11:31 Stir Mash @ 155°
11:43 Mash @ 154.3º
12:11 Mash @ 151.1º (Waiting on HLT to cool down)
12:14 Stir Mash @ 151.9°
12:20 Start Sparge (mlt 149º) initial brix: 18.2
12:32 2.25 gal brix 18.2 mlt @149°
12:45 4 gal brix 18 mlt @ 149°
1:09 7.25 gal brix 10 mlt @ 148º
1:22 9 gal brix 6.5 mlt @ 150°
1:38 11 gal brix 4 mlt @ 157°
1:49 12 gal brix 3.5 mlt @ 160°
1:58 13 gal brix 3 mlt @ 161°
2:02 End: 13.5 gal collected. brix 12 Boil Kettle @ 138°
Primary Boil (target time 90min):
2:11 Flame On 138° (12 gal in kettle – moved 6.5qt to stove)
2:50 Boil Started
3:20 Added 60 min hops (Added back 4.5 qt water from stove)
4:15 Added Chiller (Brix 14)
4:26 Whirlflock (Brix 14.6)
4:36 Flame Out 11.70 gal @ 205º
5:15 Wort cooled to 70°
Stop water in chiller – take a break to finish cigar and beer
5:45 WTF Chiller removed and washed – kettle on bench for draining – stir and real temperature is 105º - we should have stirred before
5:50 Chiller back in
6:20 Wort cooled to 70º 10.5 gal Brix 15
6:30 Transfer to Primary 1 completed, 5 gal
6:45 Transfer to Primary 2 completed, _5.5 gal
7:00 Yeast & aireate Primary 1 & 2 completed
7:15 Clean-up complete (Mostly picked up along the way)

Notes:

Major WTF was when we failed to stir the wort prior to shutting off the chiller.