Thanks for posting the recipe, I'm going to give this one a try.Here you go. For the mash, I doughed in at 80F, 122F rest for 20 minutes, 135F for 30 minutess, 147F for 60 minutes 154F for 30 minutes, then let the temp drop back to 147F for 30 minutes.
There are some proponents out there of using some reverse mash procedures as the higher 154F temp makes available some branches unavailable at the lower 147F. So basically you just let it cool a bit and allow the enzymes to further break up whatever was made available from the 154F by letting it sweep back through that temp range one more time.What is the purpose of dropping the temp 7F for the last 30'? I haven't seen that in a step mash before.
Jezze-O! God I don't think I've seen or heard of Oly since Jr High last century! We used to drink tons of those Pony kegs. Riding the Pony! When we couldn't afford that it was Goebbels. Course we told the young ladies it's Joel'Belle...the good stuff . They even make Oly any more ?I grew up in Olympia, my grandfather worked at the Tumwater brewery, as did half the people in the area back in the day. Recipe sheet is behind the beer, I’ll get a written version posted for you soon.
I haven't had 2 weeks off in a row since my daughter (31) was a baby.
As an an apartment brewer, I do see the genius in your process. I don't have a garden hose, nor a lawn with which to quickly hose out my MT. Subsequently, cleaning my MT is the single most onerous process that I do on each brew day because I have to do it in the bathtub/shower. It's the only part of brewing that I really despise.Well now therein lies my problem. I scooped it into a couple of 5gal buckets. Still much better than scooping it out of the tun.
. I'll stick to the using a pot to dig out grains method!!! Yep, me too, about 12 years since going to all grain. One thing I did figure out about 3 and 5 gallon batches though..unless doing a massive rediculous high gravity brew, most "regular" 5 gallon batch grain bills fit nicely in a 5 gallon mash tun vs the 10 gallon and a lot easier to clean up. I used the 10 gal for years before I had an epiphany for saving clean up time and my back. I still use my sink though to rinse it out...if my wife caught me rinsing the mash tun in the shower, it's Come to Jesus !!As an an apartment brewer, I do see the genius in your process. I don't have a garden hose, nor a lawn with which to quickly hose out my MT. Subsequently, cleaning my MT is the single most onerous process that I do on each brew day because I have to do it in the bathtub/shower. It's the only part of brewing that I really despise.
I don't know what you're using as a mash tun, but here are some ideas from a person that has spent waaaaay too much time thinking about how to clean up a mash tun in a shower. 1) If you're using a sauce pan to shovel out your MT, you're doing it wrong--I did this for 15 years and it sucks!!! 2) If you're using a cooler, get a mash bag and use a drilled out cutting board to keep the mash bag from clogging your cooler's ball valve. Clean up is easy, just dump the mash bag into a trash bag, then rinse out the cooler. 2) If like me, you decided to get a serious MT that will allow you to do step mashes and recirculate, in my case, an SS Brewtech Infusion tun, just throw a trash bag over the MT, then invert it. This works well enough, but I really like your shop vac idea. A serious MT is a big, heavy, bulky thing that has handles and ball valves sticking out of it at very inconvenient angles. It's always an adventure trying to invert it into a trash bag without making a mess. By contrast, the base of a shop vac is, at least in part, designed to be emptied.
I like your idea! A thin plastic tub with wheels on the bottom is a lot easier to wash out when you're reaching into a shower than a 40lb stainless mashtun. I'm definitely going to give this a shot.
It's 29 bucks for the goop version, here's a link. Looks like it's only good for the goop version, though.
I don't care very much for American style IPA or over hopped (to me) beers. Tangerine with some Christmas spices might be good though. Yet once again this holiday, trying my hand at the ever elusive Sam Adams Old Fezziweg.It's 29 bucks for the goop version, here's a link. Looks like it's only good for the goop version, though.
That's a really good kit.
I hadn't brewed a kit for decades, but Mr. Walker posted a deal earlier this year from NB that allowed you to get 3 all grain US IPAs for less than the price of their components. I figured, what the hell, I hadn't brewed a US IPA in years and decided to give it a shot. Dead Ringer/Bell's Two Hearted was my first kit and it was outstanding. I'm currently drinking the Fresh Squished, I learned from this forum that it's a Deschutes beer that I've never had. Also, outstanding. I'll brew the Tangerine Dream for Xmas. No idea what that is supposed to be.
Being a double widower in your 40s isn't ideal, BUT!, it does teach you to relish transgressions such as this. I love the fact that I'm able to keep my brewery set up in the kitchen on a permanent basis. I frequently laugh with joy (and my married friends marvel at the fact) that my fridge contains four kegs--I shop for groceries each night after work and actually cook a nice, healthy, and light dinner based upon my mood. I'm currently rebuilding a Getrag transmission on the kitchen table.if my wife caught me rinsing the mash tun in the shower, it's Come to Jesus !!