Shawn_Brewin
Well-Known Member
So i am planning on brewing on my good friends 20Gal HERMS System to make a 10Gal. Batch this week. He usually leaves town once a year for a couple months in the winter so he takes pity on me and lets me brew indoors on his system. ANYWAYS...
I usually will try to change up the (2) 5.5 Gal carboys i get from the brew by adding two different Yeasts, or steeping some different Grains and giving them a short boil and just mix it in the fermenter to see how different my batch would be if i Added/subtracted something.
Well this Year i wanna get crazy. I am Planning on making a Base beer:
18# Maris Otter
2# Carapils
then once mash is complete, transfer to Boil Kettle and give it a good whirlpool to evenly distribute sugars in the wort and transfer off half to a separate pot. Then with Batch #1 Make a Pale Ale and With Batch 2 i wanted to Make a Stout...
So my Stout is gonna have a bunch of Flaked Barley in it that i am gonna need to Mash...
Will the Alpha / Beta Amylase still be there after Remove the wort from the grain? is there a time line for this? would i be better off just scratching the hole plan? i am trying to make a batch in time for a St. Patty's party i am hosting, and i don't want my Stout to be ****ed.
Thanks in advance, any thoughts / comments would be welcomed.
I usually will try to change up the (2) 5.5 Gal carboys i get from the brew by adding two different Yeasts, or steeping some different Grains and giving them a short boil and just mix it in the fermenter to see how different my batch would be if i Added/subtracted something.
Well this Year i wanna get crazy. I am Planning on making a Base beer:
18# Maris Otter
2# Carapils
then once mash is complete, transfer to Boil Kettle and give it a good whirlpool to evenly distribute sugars in the wort and transfer off half to a separate pot. Then with Batch #1 Make a Pale Ale and With Batch 2 i wanted to Make a Stout...
So my Stout is gonna have a bunch of Flaked Barley in it that i am gonna need to Mash...
Will the Alpha / Beta Amylase still be there after Remove the wort from the grain? is there a time line for this? would i be better off just scratching the hole plan? i am trying to make a batch in time for a St. Patty's party i am hosting, and i don't want my Stout to be ****ed.
Thanks in advance, any thoughts / comments would be welcomed.