BigBlueBrad
Well-Known Member
Life is busy right now, but I’m trying to keep my brewing schedule.
Today I measured out grains for a Belgian abbey Christmas beer.
I needed 13.5 pounds of two row along with a half pound of five other malts ( Munich, caramel, aromatic, biscuit and Special B). Dark candi syrup goes in at boil.
I was draining my first runnings into the kettle when the horror struck me that I only put in half of the two row.
Here is what I’m doing now, tell me if this makes sense. If it doesn’t, oh well, it is still beer.
I still have 5 gallons of sparge water to go as a batch sparge. I milled the other 6+ pounds of malt, added this sparge water to my mash tun and stirred in the new grains.
Instead of getting 7 gallons in doing a 60 minute well, I will get 7.5 and do a 90 minute boil.
Here’s to the brewing Gods smiling on me today.
Today I measured out grains for a Belgian abbey Christmas beer.
I needed 13.5 pounds of two row along with a half pound of five other malts ( Munich, caramel, aromatic, biscuit and Special B). Dark candi syrup goes in at boil.
I was draining my first runnings into the kettle when the horror struck me that I only put in half of the two row.
Here is what I’m doing now, tell me if this makes sense. If it doesn’t, oh well, it is still beer.
I still have 5 gallons of sparge water to go as a batch sparge. I milled the other 6+ pounds of malt, added this sparge water to my mash tun and stirred in the new grains.
Instead of getting 7 gallons in doing a 60 minute well, I will get 7.5 and do a 90 minute boil.
Here’s to the brewing Gods smiling on me today.