Haus Pale Ale Mash Question...

[Hawgbranch]

I'm gonna try Edworts Hous Pale Ale as my first AG tomorrow and I have what might be a trivial question.
After the 60m mash, you add 5qts of 175 degree water. Do you stir this and let it sit at all prior to vorlauf?
I am using a 10gal cooler Mashtun with a false bottom.
Thanks....

 

[Bobby_M]

If you're going to add this water to mash out, it absolutely needs to be hotter than 175 to do any good. Are you batch sparging or fly?

 

[Hawgbranch]

This is a batch sparge per the recipe....
https://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/
It says stir and wait 5 minutes after the last addition of water but I was just wondering if you did the same with the 5qts.

 

[BeerPressure]

I think you should figure out how your system works instead of going by his instructions of adding 5qts. I did this for my first all grain and i have much more boil off than he did and ended up with much less wort into my fermenter when i followed his instructions.

 

[Hawgbranch]

I think you should figure out how your system works instead of going by his instructions of adding 5qts. I did this for my first all grain and i have much more boil off than he did and ended up with much less wort into my fermenter when i followed his instructions.

My system boils it pretty good. I have actually lost more than intended on my last brews (Extract) and had planned on trying to cut it back some on this boil.

I followed the instructions to a tee. It was my first AG so I was pretty nervous but it actually went well. I have to say that Batch Sparging is quick and easy and it made me feel as though it was too easy. But maybe that was because I was amped up about it.

When I finished sparging I ended up with 7 gallons instead of 6.5. So then I decided not to cut back on my boil and let it roll. I ended up with right on 5 gallons.

However my OG was 1.047ish @ 75 degrees. I believe it should have come in at 1.054 but not positive. Maybe the temperature helped with that.

Pitched the Nottingham @ 70 degrees @ 6:30pm. It was bubbling at 4am and rolling when I got home this evening.

Overall it was a great brew session. I had 3 of my cousins and a few friends over to watch and drink and help me eat Jambalaya. In a couple of weeks I will have them back to enjoy Edworts Haus Pale Ale!!!

BTW: For those of you used to Nottingham, I have it fermenting at 70 degrees now. What temperature should I drop it too and when for the best results?

Thanks.....