Trying to get some things straight, would ove help

[Extralike]

Hey,
So I am making the final preperations for my frist all grain after a year of extract and specialty grains. I got everything I need to brew a Common Room ESB, a recepie I found on the forum:

https://www.homebrewtalk.com/f64/common-room-esb-83878/

Its simplicity made me think it's a good recepie + there aren't enough ESBs in Israel. So, I have a few things I'd like to make sure I got straight from the recepie:

1. It said the 1.5 oz of EKG are a "First Wort Hop". According to John Palmar it means I add the hops to the pot I put the water from the mash tun into so it slowly lets the oils into the wort. Right?

2. The mash scedual has two temps. So it means I heat the water for the first temperature, pour it in and try to get the temperature to decrease to the second one? And when they say "mash out" does it mean I pour those water, wait for 10 minuets and then open the mash tun spiggot to start filtering the mash?

3. The times in the hop scedual, when for example it says:

0.25 oz Fuggles [4.00 %] (20 min) Hops 2.0 IBU
0.25 oz Goldings, East Kent [5.50 %] (20 min) Hops 2.8 IBU

does it mean I throw the Fuggles, wait 20 minuets then throw the EKG's and wait another 20 minuets? Or does it mean they both need to boil for a total 20 minuets so I need to add them simuteniusly?

I am sorry about the "obvius" question but as a resident of a non - english speaking country, and as a first time all grain brewer, I don't have much experiance reading directions like that in English.

I would appreciate any help and tips you might have to make this a good brewing experaince for me.

4. When it says 0 mins does it mean I turn off the gas and throw those hops?

5. Should I add the irish moss in the last 10 minuets of the hop boil or should I wait till the hops are done boiling?

EDIT: Made an emberrasing typo in the topic and it appears I can't change it. Would saying I was drinking a homebrew while writing this get me off the hook?

 

[Hello]

1. It said the 1.5 oz of EKG are a "First Wort Hop". According to John Palmar it means I add the hops to the pot I put the water from the mash tun into so it slowly lets the oils into the wort. Right?

FWH (first wort hop) means that as you drain your runnings from your mash tun (this is the first time you drain wort from your mash tun after it sat in hot water for an hour) you will add those hops.

2. The mash scedual has two temps. So it means I heat the water for the first temperature, pour it in and try to get the temperature to decrease to the second one? And when they say "mash out" does it mean I pour those water, wait for 10 minuets and then open the mash tun spiggot to start filtering the mash?

The first temp is the "strike" temp. Often it is around say 158 F. So you heat your water to that and when you add it to your grain (or add the grain to the water, whatever you want) the water should cool down to the temp you want to mash at. Like steeping grains, the grain sits in water at a certain temp. What are the two temperatures? Is it 158 and 150? Something like that?

The second temp is the sprage temp. So you heated half of your water for the mash, added it to the grain, stirred, let it sit for an hour (usually), then you drained your wort into your pot (adding those hops to that pot). Then you have water that is hotter, like 168F. You add that in two batches (if you are batch sparging). You add some to the grain (gently) then you drain the wort (runnings) into the pot. Then you add the rest, drain the rest into the pot. Here you are rinsing the grain basically.

3. The times in the hop scedual, when for example it says:
Quote:
0.25 oz Fuggles [4.00 %] (20 min) Hops 2.0 IBU
0.25 oz Goldings, East Kent [5.50 %] (20 min) Hops 2.8 IBU
does it mean I throw the Fuggles, wait 20 minuets then throw the EKG's and wait another 20 minuets? Or does it mean they both need to boil for a total 20 minuets so I need to add them simuteniusly?

You should have a 60 minute boil. That is, you will put your pot full of your wort on the stove or burner. You will wait for it to begin to boil. Then 40 minutes after it has been boiling, you add your fuggles and your east kent. Are there any hops that you were to add before that other than the first wort hop?

I am sorry about the "obvius" question but as a resident of a non - english speaking country, and as a first time all grain brewer, I don't have much experiance reading directions like that in English.

It is okay. You're doing great. really.

I would appreciate any help and tips you might have to make this a good brewing experaince for me.

The best tip I can give other than go slow when you drain your wort from your mash tun is that if you add your strike water (the first set of water to your mash tun) and then add the grain, if the temperature is too low, have a gallon of boiling water available to you right away. Stir that into the grain. Do not worry about the extra water at all. You can deal with that by reducing how much water you batch sparge with if you want. But I did not know what to do when I added water and the temperature was too low. I froze, started a thread but by the time people answered me (which was nearly right away) it was still too late. So having a gallon of boiling (212 F) water around is handy. Also, have a gallon of cooler water just in case the temperature is too high. Temperature is important.

4. When it says 0 mins does it mean I turn off the gas and throw those hops?

Yes, 0 minutes means the second you hit 60 minutes on the boil, turn your burner off and throw those hops on into the kettle and begin cooling. This gives a nice aroma of hops and less bitterness. The same as first wort hop. You get bitterness but not that harsh bitterness you get from boiling hops for 60 minutes. Remember, 60 minutes starts from the second your wort is boiling, not from the time it is put on the burner.

5. Should I add the irish moss in the last 10 minuets of the hop boil or should I wait till the hops are done boiling?

You sure can. Irish moss won't interfere with the hops.

I use an application called BeerSmith. I found an ESB recipe online and wanted to show you a screen shot of the mash temps and such. Maybe this will better illustrate it. Remember, this is not your recipe so follow the temperatures for your recipe. This is only an example.
See where it says "mash in"? That is about 1/2 the water you need. That's the first temp. Then it talks about batch sparge and that is pouring water into your mash tun twice after you drain the water you put in there before. Fly sparging is different, not sure what you are set up for but batch sparging is pretty standard I think among new all grain brewers (like me).

 

[Extralike]

Thank you, that was a super clear and helpfull post. I will paste the mash scedual so it will be clearer:

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 173.3 F 154.0 F
10 min Mash Out Add 8.00 qt of water at 198.3 F 168.0 F
Sparge with enough water to achieve desired boil volume.

I'm a bit confused about your explenation about the sparging. What does the "10 mins" refer to?

 

[Hello]

Thank you, that was a super clear and helpfull post. I will paste the mash scedual so it will be clearer:

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 173.3 F 154.0 F
10 min Mash Out Add 8.00 qt of water at 198.3 F 168.0 F
Sparge with enough water to achieve desired boil volume.

I'm a bit confused about your explenation about the sparging. What does the "10 mins" refer to?

Okay. you will "mash in" which is heat your "strike" water to 173.3 F (173 will suffice). You will add that to your grain and doing that will result in the temp of the water WITH the grain to be 154F. I will be honest, 173F is high, you may end up with higher mash temp. The mash temp being 154. If you do, just add a little cooler water. Do not worry about adding a little more water, just keep the temp at 154 best you can. Let it sit there for 60 minutes. That is the mash time.

You do not have to "mash out" but you can. It tells you to, so you can. After 60 minutes you will have water that is 198F. You will add 2 gallons to your mash and stir it a bit. The temp of the grain WITH water will be 168F.

Then you drain your wort into your kettle.

Next, you add more water to sparge. That is, you will heat water to say 170 (let's just keep the temps high since it is what your instructions say) and look in your pot. How much wort do you have? If you have 4 gallons and you were supposed to have 6.5 gallons, you want to add at least 3 gallons MORE of water to sparge. 3 gallons in will not give you 3 gallons out because the grain absorbs water.

The point is, pouring water onto the grain to rinse it, do this in 2 steps. 1/2 of the water, drain it in your kettle, the other 1/2 and drain it in your kettle. The goal is to reach your boil volume in your kettle. Which I don't know what that is so it is hard to tell you HOW much water to really add.

 

[Extralike]

Exellent, you got me up to speed. As I write this the water is boiling, and I am ready to begin Thanks for the detailed response.