Going to brew Northern Brewer's Irish Red Ale a/g kit tomorrow... I'm using 15gal+10gal kettles, and 10gal cooler MLT.
I'm looking at the ProMash Recipe Report provided by NB, and I see the specifics - but I'm not 100% on the process.
What I understand:
EdWort's Haus Pale Ale sheds a bit of light on the batch sparge process, but I would need to make temp/amount adjustments.
How does my process look? I should note that I own BeerSmith 2, but I'm overwhelmed by the amount of options and tweaks, so I'd like to do a few all-grains by ear...
I'm looking at the ProMash Recipe Report provided by NB, and I see the specifics - but I'm not 100% on the process.
What I understand:
- Mash at 153F for 60mins (so, strike water needs to be 167 going into MLT) for 8.75lbs of grain
- I need to account for grain absorption, which is different among systems
- I need to produce about ~6 gal (5.88) of wort total, using 2 separate runnings.
EdWort's Haus Pale Ale sheds a bit of light on the batch sparge process, but I would need to make temp/amount adjustments.
- Pre-heat cooler
- Dough-In 3.5 gallons of 167F (to hit 153F) water to MLT for 60mins
- Prepare 4.5 gallons of 175F water in the meantime
- At the end of 60mins, add the 1.25 gallons of 175F water
- Vorlauf as needed, drain to kettle
- Sparge with remaining 3.25 gallons of 175F water.
How does my process look? I should note that I own BeerSmith 2, but I'm overwhelmed by the amount of options and tweaks, so I'd like to do a few all-grains by ear...