Traz1986
Well-Known Member
13.25 lbs of grain +1lb corn sugar in boil was called for in my IPA recipe. I worked backward to a certain extent to start, figured 13 lbs x 1.5 quarts per lb = 5 gallons +/- to start the mash.
Warmed the 10 gallon igloo cooler, added 4.5 gallons of water at 165 degrees, stirred in the grain well. Took 2 temp readings 148 degrees. I then took the remaining 2.25 quarts and raised it from 167 degrees to boiling. Added to cooler while stirring vigorously, took temp with 2 thermometers, 152.5 degrees. Perfect, seeled the lid and left it alone for the 45 minute mash. (plus the 10 while the 2 quarts was being boiled) it was 152 at the end of the 45 minutes.
After 45 minutes, I vourloff roughly 2 quarts. And start a slow runoff into the boil kettle. Just as the grain is almost exposed, I start to pour in the remaining 3 gallons of water heated to 167 degrees. I would like to say it was gently sprayed on top, but it was not. I was pouring from a pot and given it was running down the side of the pot when I was pouring I probably poured closer to the side of the cooler wall. I continued to let that run off into the boil kettle until dry. (left about a quart behind under the false bottom) Gravity 1.036 (Still had the lb of sugar to add at that point).
On to the Boil, collected 6.5 gallons boiled for an hour, only lost a quart to evaporation. I have a Blichmann 7.5 gallon with a boil coil. It runs wide open all the time It manages a gentle boil throughout the boil (without a controller) 1lb corn sugar added, .5lb of pellet hops per the schedule. Final Gravity: 1.047 (Target 1.074 per recipe and Beersmith) Im going to buy a second hydrometer today, but I dont expect that to be the root of my problem.
I frustratedly ( not sure if thats a word) chilled the wort, hosed down the kitchen, when one of the hoses broke, and pitched the WLP001 at 68 degrees. That was midnight last night, although early, fermenter had a very slow bubble this morning at 6:30am (And the sample on the counter with the Hydrometer is fermenting as well)
So Where would you improve my process. One more tid bit, while cleaning out the mash tun, I tasted the spent grain, and it was good It had nice sweetness to it. I ate a bowl for dinner. But thats an issue for another day. However the remaining sweetness tells me something is not right. I have only made a few batches, but they have all been thin.
Stir up the second 3 gallons of water, wait 15 minutes, vourloff, and runoff? If so, target 152 degrees or the 167 mashout temp
Same process but split the water evenly 4 gal/4gal?
Somehow compensate for the lack of evaporation from the boil?
Punt?
Thank you.
Jim
View attachment ImageUploadedByHome Brew1472134067.449168.jpg
Warmed the 10 gallon igloo cooler, added 4.5 gallons of water at 165 degrees, stirred in the grain well. Took 2 temp readings 148 degrees. I then took the remaining 2.25 quarts and raised it from 167 degrees to boiling. Added to cooler while stirring vigorously, took temp with 2 thermometers, 152.5 degrees. Perfect, seeled the lid and left it alone for the 45 minute mash. (plus the 10 while the 2 quarts was being boiled) it was 152 at the end of the 45 minutes.
After 45 minutes, I vourloff roughly 2 quarts. And start a slow runoff into the boil kettle. Just as the grain is almost exposed, I start to pour in the remaining 3 gallons of water heated to 167 degrees. I would like to say it was gently sprayed on top, but it was not. I was pouring from a pot and given it was running down the side of the pot when I was pouring I probably poured closer to the side of the cooler wall. I continued to let that run off into the boil kettle until dry. (left about a quart behind under the false bottom) Gravity 1.036 (Still had the lb of sugar to add at that point).
On to the Boil, collected 6.5 gallons boiled for an hour, only lost a quart to evaporation. I have a Blichmann 7.5 gallon with a boil coil. It runs wide open all the time It manages a gentle boil throughout the boil (without a controller) 1lb corn sugar added, .5lb of pellet hops per the schedule. Final Gravity: 1.047 (Target 1.074 per recipe and Beersmith) Im going to buy a second hydrometer today, but I dont expect that to be the root of my problem.
I frustratedly ( not sure if thats a word) chilled the wort, hosed down the kitchen, when one of the hoses broke, and pitched the WLP001 at 68 degrees. That was midnight last night, although early, fermenter had a very slow bubble this morning at 6:30am (And the sample on the counter with the Hydrometer is fermenting as well)
So Where would you improve my process. One more tid bit, while cleaning out the mash tun, I tasted the spent grain, and it was good It had nice sweetness to it. I ate a bowl for dinner. But thats an issue for another day. However the remaining sweetness tells me something is not right. I have only made a few batches, but they have all been thin.
Stir up the second 3 gallons of water, wait 15 minutes, vourloff, and runoff? If so, target 152 degrees or the 167 mashout temp
Same process but split the water evenly 4 gal/4gal?
Somehow compensate for the lack of evaporation from the boil?
Punt?
Thank you.
Jim
View attachment ImageUploadedByHome Brew1472134067.449168.jpg