So
Here is my ingredient list:
2 lbs dme
3.3 lbs lme pilsen light
0.56 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.80 %
0.56 lb Roasted Barley (300.0 SRM) Grain 7.80 %
0.31 lb Barley, Flaked (1.7 SRM) Grain 4.32 %
1.00 oz Target [8.50 %] (60 min) Hops 23.4 IBU
0.50 oz Goldings, East Kent [4.50 %] (60 min) Hops 5.7 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
I did a 60 minute steeping at just around 175 - 180 degrees - a little higher than I had hoped for but I did get it down to around 170 eventually (last quarter hour). I placed the hops in at the same time I placed the grains in and kept moving the steeping bags around so nothing would burn.
I got the temp of the wort down to about 90 degrees in 20 minutes (thereabouts) and tossed my Irish ale yeast after shaking it up some. I tossed it directly and cold but it seems to be percolating nicely after about 15 hours or so. OG was 1.054.
I guess my concerns are that the temperature was too high for the barley and not quite hot enough for the hops. Also, I don't really know if I should have tossed the yeast cold (ie - straight out of the fridge essentially) or if I should have prepared it somehow or how any of this will affect the flavor in the end. Just wanted to see what you all thought.
My "goal" is to get to an all grain stout but I'm still working on the basics.
Here is my ingredient list:
2 lbs dme
3.3 lbs lme pilsen light
0.56 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.80 %
0.56 lb Roasted Barley (300.0 SRM) Grain 7.80 %
0.31 lb Barley, Flaked (1.7 SRM) Grain 4.32 %
1.00 oz Target [8.50 %] (60 min) Hops 23.4 IBU
0.50 oz Goldings, East Kent [4.50 %] (60 min) Hops 5.7 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
I did a 60 minute steeping at just around 175 - 180 degrees - a little higher than I had hoped for but I did get it down to around 170 eventually (last quarter hour). I placed the hops in at the same time I placed the grains in and kept moving the steeping bags around so nothing would burn.
I got the temp of the wort down to about 90 degrees in 20 minutes (thereabouts) and tossed my Irish ale yeast after shaking it up some. I tossed it directly and cold but it seems to be percolating nicely after about 15 hours or so. OG was 1.054.
I guess my concerns are that the temperature was too high for the barley and not quite hot enough for the hops. Also, I don't really know if I should have tossed the yeast cold (ie - straight out of the fridge essentially) or if I should have prepared it somehow or how any of this will affect the flavor in the end. Just wanted to see what you all thought.
My "goal" is to get to an all grain stout but I'm still working on the basics.