axeman9182
Well-Known Member
I'll be attempting my first all grain brew with my new converted cooler mash tun (stainless steel braid). I set out to make a detailed list of instructions for myself for tomorrow, as I've had a habit of just missing something minor the last few times, and I'd like to really nail a brew day, and I figured it couldn't hurt to post my planned procedure here for comments.
I'm brewing a five gallon AG hefe with a 10.5lb grain bill and had planned on the following:
- Heat 4 gallons of water (1.5qt/lb mash thickness) to 166 degrees to reach single infusion mash temperature of 152 degrees. Simultaneously heat a small amount of water to near boiling to preheat the mash tun.
-Mash in with most of the 4 gallons, stirring well, and making any adjustments for the temperature.
-Hold mash at 152 for 60 minutes. Heat up two pots of water with 2 and 1.75 gallons respectively to about 180 for a two step sparge.
-Vorlauf and drain first runnings (dispersing water over a sheet of tin foil).
-Add first sparge water infusion, stir well, allow to rest for 5-10 minutes, vorlauf and drain. Repeat with second sparge batch until target preboil volume of 6.75 gallons is reached.
-Bring wort to a boil, add bittering charge of Hallertau (4AAU) and boil for roughly 90 minutes, until postboil volume of 5.5 gallons is reached.
-Near the end of the boil add yeast nutrient and submerse immersion chiller in boil kettle for sterilization.
-Remove kettle from heat and begin chilling. When wort has chilled to 65 degrees, pour through a strainer (to catch any hops or other matter, and assist in aeration) into fermentation bucket.
-Pitch decanted starter of Wyeast 3068, set fermenter aside in basement to allow for primary fermentation (uncovered, with a sanitized mesh bag fastened in place to keep debris out.
A bit OCD, I know, but I'd like to make sure I didn't miss anything as I haven't been thrilled with my last few batches.
I'd also like to calculate my different efficiencies for this brew, and while I think I understand the differences in theory, I'm not totally sure how I'd go about calculating them. I think conversion efficiency measures how much of the starch was successfully converted to sugar (and we'd like this to be close to 100%), lauter efficiency measures how much of the converted sugar was collected into the wort, and brewhouse efficiency is the traditional efficiency number quoted, and would basically be conversion*lauter if not for other losses (such as hop absorption). Aside from brewhouse efficiency (from postboil gravity), I'm not sure how to go about calculating the other two, and any insight would be appreciated.
Sorry for the long post guys, cheers!
I'm brewing a five gallon AG hefe with a 10.5lb grain bill and had planned on the following:
- Heat 4 gallons of water (1.5qt/lb mash thickness) to 166 degrees to reach single infusion mash temperature of 152 degrees. Simultaneously heat a small amount of water to near boiling to preheat the mash tun.
-Mash in with most of the 4 gallons, stirring well, and making any adjustments for the temperature.
-Hold mash at 152 for 60 minutes. Heat up two pots of water with 2 and 1.75 gallons respectively to about 180 for a two step sparge.
-Vorlauf and drain first runnings (dispersing water over a sheet of tin foil).
-Add first sparge water infusion, stir well, allow to rest for 5-10 minutes, vorlauf and drain. Repeat with second sparge batch until target preboil volume of 6.75 gallons is reached.
-Bring wort to a boil, add bittering charge of Hallertau (4AAU) and boil for roughly 90 minutes, until postboil volume of 5.5 gallons is reached.
-Near the end of the boil add yeast nutrient and submerse immersion chiller in boil kettle for sterilization.
-Remove kettle from heat and begin chilling. When wort has chilled to 65 degrees, pour through a strainer (to catch any hops or other matter, and assist in aeration) into fermentation bucket.
-Pitch decanted starter of Wyeast 3068, set fermenter aside in basement to allow for primary fermentation (uncovered, with a sanitized mesh bag fastened in place to keep debris out.
A bit OCD, I know, but I'd like to make sure I didn't miss anything as I haven't been thrilled with my last few batches.
I'd also like to calculate my different efficiencies for this brew, and while I think I understand the differences in theory, I'm not totally sure how I'd go about calculating them. I think conversion efficiency measures how much of the starch was successfully converted to sugar (and we'd like this to be close to 100%), lauter efficiency measures how much of the converted sugar was collected into the wort, and brewhouse efficiency is the traditional efficiency number quoted, and would basically be conversion*lauter if not for other losses (such as hop absorption). Aside from brewhouse efficiency (from postboil gravity), I'm not sure how to go about calculating the other two, and any insight would be appreciated.
Sorry for the long post guys, cheers!