Prince of Fatness
Steeping the roasted malts and grains on the left, mashing on the right.
Can you describe this a bit more? I don't think that the mash I am going to do will fit in one pot. How did you break it up? I found a recipe for Belgian Blond that I want to brew...
5.50 lb US 2 Row Malt 4.00 lb Wheat Malt 0.50 lb Flaked Wheat 0.50 lb Caramel Vienne Malt 1.00 oz Williamette [4.5%] (60 min) White Labs WLP550 Belgian Ale Yeast Mash at 155 for 60 mins. Boil 60 mins.
So I calculated that I need 4 gallons of water for the mash at 166 degrees. How should I break this up into two pots?
Not at it at all.
Good Bad & The Monkey
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
Yeah. I guess I was asking because I am not sure that I will fit everything in my 21 quart pot. I have 10.5 pounds of grain plus 4 gallons of water. Do you know how much volume that much grain occupies?
I am going to buy a bigger pot and can mash in there, but I think that you lose less heat in a full pot, plus it will fit in the oven (not sure if the larger pot will fit). I guess I will have to watch the temp a little closer if I am mashing in the big pot on the stove, and be careful not to scorch if I apply heat via the burner. It'll get done either way.
Stick the whole pot in your oven set to 150 degrees and it will work gangbusters. No way to scorch it via that method.
That said, I have always done stovetop with a lot of stirring.
OK, I'll buy that. Now, I sparge until either the all of the sparge water is used or the gravity gets below 1.008 right? So what if I don't have enough wort to boil? Do I add more water directly to the wort or keep sparging until I get a minimum water amount?
Or was this never an issue for you?
Get off my porch
Yeah, I am rarely so scientific.
Honestly I am not looking to go nuts with the science, either. I am just looking to be in the ballpark. I enjoyed brewing that first batch and want to keep it fun. And simple. And repeatable.
Can't wait to brew my first all grain batch.
I don't worry about being repeatable. Too many beers to brew to go after the exact same one multiply. And too much fun to experiment.
I see recipes like this all the time:
Water Adjustment: .25 tsp acid blend, .25 tsp gypsum...protein rest .5 tsp acid blend, 1 tsp gypsum, .5 tsp CaCl...sacch rest 1 tsp gypsun, .5 tsp CaCl...2nd sparge Protein Rest: 128°F/.75 qt/lb H2O/Grain Ratio: 1.3 qt/lb Mash Ph: 5.4 Sacch. Rest Temp/Time: 152°F/1 hr Mash Out Temp/Time: 164°F/15min 1st Batch SG: 1.059 2nd Batch Sparge Vol/H2OTemp/MashTemp: 3gal/182°F/169°F 2nd Batch SG: 1.028 Pre-Boil Vol: 6.125 Pre-Boil SG: 1.043 Boil Time: 80 min Post-Boil Vol: 5 gal Mash Efficiency: 79.4% OG: 1.060 IBU: 42 Color/SRM: Pale Gold-Straw/6 Ferment Temp: 65-70°F