I took this recipe from BYO Magazine and made some modifications. First, I made a hopback, which is essentially a container to put hops in to siphon hot wort through. There were instructions on how to make it in the magazine, but they seemed overly complicated. I just took a 1/2 gallon thermos and installed spigots on the top and the bottom, then filled it with hops. When I started the siphon, I filled the hopback first with hot wort, otherwise, I probably would have aerated the wort. Here is the recipe, with the mods I made.
(All-grain)
10.3 lbs German Pilsner Malt
2.5 lbs Munich Malt
.25 lbs 20L crystal malt
1 oz chocolate malt
1.2 oz 10.1 AAU Centennial Hops (60 minute boil)
.5 oz ??? AAU Mt. Hood Hops (in hopback)
.5 oz 13.7 AAU Chinook Hops (in hopback)
Single infusion mash for 1 hour at 149F, then mashed out at 170F. Mash efficiency was 62%. Boiled a total of 75 minutes. Pitched White Labs California Ale at 74F from a starter. OG is 1.063 which should bring my ABV to 6-7%. The biggest beer I have made so far.
(All-grain)
10.3 lbs German Pilsner Malt
2.5 lbs Munich Malt
.25 lbs 20L crystal malt
1 oz chocolate malt
1.2 oz 10.1 AAU Centennial Hops (60 minute boil)
.5 oz ??? AAU Mt. Hood Hops (in hopback)
.5 oz 13.7 AAU Chinook Hops (in hopback)
Single infusion mash for 1 hour at 149F, then mashed out at 170F. Mash efficiency was 62%. Boiled a total of 75 minutes. Pitched White Labs California Ale at 74F from a starter. OG is 1.063 which should bring my ABV to 6-7%. The biggest beer I have made so far.