Brewing anyone?

[BouldersDad]

putting the wheat beer to good use chasing down country pork ribs fried corn and slaw

 

[Pacerdad57]

That looks.good!

 

[Pacerdad57]

Next Saturdaygoing to go all grain porter, Holy City Pluff Mud clone. Holy City brewery Iis in Charleston SC, great place and fantastic beer.
hopefullycomes out near their brew. Hoping this first all grain batch is not.totally screwed up by me.
shouldn't be all that much different from partials I'vedone.

 

[BouldersDad]

Let us know. Maybe for us all grain newbs maybe even a little vide or picks with captions. I pretty much have brewed a ton of Brewers best but have yet to be brave enough for an all grain. Good luck and keep us posted

Tim

 

[Pacerdad57]

will do. usually post vids and pics on fbook, will add them to the zone this next time.
doesn't sound too much like rocket science, so i'm hopeful it comes out well. the only real worry i have is
in hoping the efficiency is up enough to not screw up the final abv.
what we need to do is have a softball brewing bash someday!

 

[BouldersDad]

Brew Bash sounds awesome. The abv is a huge scare four me. I am spot on with a 3 gallon boil and enough water to get me to 5 gallons. Never had an issue. Maybe someday I will get adventurous. Maybe sometime thru the winter we can try a brewery road trip hitting different places with good food and drink and post enough pics that we can get more softball people involved.

Tim

 

[Pacerdad57]

That sounds doable. And enjoyable!
I usually don't get too anal on abv with extract, had a couple where the yeast fell off. Lower abv than planned but still plenty of good flavor.
hope to regulate it a bit better with all grain. Central ohio is EXPLODING with craft breweries, 2 in delaware, a couple in powell, tons in cbus. It's a great time to be a beer lover!
would be great to get the softball people involved in their very own brew club.....

 

[lewam3]

View attachment 980 putting the wheat beer to good use chasing down country pork ribs fried corn and slaw

Tim,
You are missing the color green on that plate. Some sauteed Kale, perhaps some Rabe. You are 50 plus now and need to add some roughage.
Mike

 

[lewam3]

View attachment 980 putting the wheat beer to good use chasing down country pork ribs fried corn and slaw

Tim,
You are missing the color green on that plate. Some sauteed Kale, perhaps some Rabe. You are 50 plus now and need to add some roughage.
Mike

 

[HITTER23]

Tim,
You are missing the color green on that plate. Some sauteed Kale, perhaps some Rabe. You are 50 plus now and need to add some roughage.
Mike

Greens of any nature would just compost in the guy and hed smell even worse than he already does.

 

[lewam3]

Greens of any nature would just compost in the guy and hed smell even worse than he already does.

That quote coming from Mr. Fruit and Vegetables. lol

 

[Lenski65]

Next Saturdaygoing to go all grain porter, Holy City Pluff Mud clone. Holy City brewery Iis in Charleston SC, great place and fantastic beer.
hopefullycomes out near their brew. Hoping this first all grain batch is not.totally screwed up by me.
shouldn't be all that much different from partials I'vedone.

The hardest part of all grain brewing is getting the mash at the proper temperature and ending with the correct amount of wort at the end of the process. Know the temperature of your grain and the temperature of the strike water. I assume you are doing a single infusion mash somewhere between 150 and 155F. Trust your brewing software/calculator. Alternate adding grain then water in small amounts. I would add about a pound of grain then enough water to hit my temperature, and repeat until done. It takes a bit longer but it is worth it. Don't be afraid to stir your mash a couple of times. I would suggest recirculating the liquor from the mash tun until it turns clear before sparging and transferring to the boiling kettle. The initial run might be very cloudy and contain bits of grain. Just use a pitcher to capture the initial liquor from the mash tun and slowly pour it back on top of the grain bed. Do this until it runs clear, then start your sparge process. It also helps set the grain bed. Have some cool acidified water ready in case you need to add it to the fermenter to achieve your desired volume. Have fun!

 

[Lenski65]

That quote coming from Mr. Fruit and Vegetables. lol

Lol.....Yeah, putting any form of ruffage in front of Hitter23 pushes his vom button.

 

[Pacerdad57]

Yep, looking for a mash temp.of 154, shooting for strike at 164 or 165 off of the stove,
gonna wrap the igloo cooler In a sleeping bag and check on 29 minute intervals on temp, then stir at each
check. Spare at about 172. Have my handy mobile app with strike and sparge.quantities, so I
should be pretty well set. Thinking of having a lb of dme on hand just in case og runs a bit low on my refractometer prior to boil.
looking forward to how this will turn out....

 

[okiedad1961]

Yep, looking for a mash temp.of 154, shooting for strike at 164 or 165 off of the stove,
gonna wrap the igloo cooler In a sleeping bag and check on 29 minute intervals on temp, then stir at each
check. Spare at about 172. Have my handy mobile app with strike and sparge.quantities, so I
should be pretty well set. Thinking of having a lb of dme on hand just in case og runs a bit low on my refractometer prior to boil.
looking forward to how this will turn out....

Mark I never get near 165 for a strike temp on my beers,how are your mashing/sparging efficiencies coming out vs #s of grains used?

 

[Pacerdad57]

I haven't done an all grain batch yet, so i'm hoping for a 70% efficiency, my app tells me that with 12.25# grain i need 3.83 gall of strike water at 167.4 degrees, with 6.55 gallon of sparge at 172.6 degrees.
i need to run a test on the cooler/mash tun to see what kind of heat loss there is, just to verify these numbers. i need to stay around 152 to 155 average for the mash.
i'm hoping the accuracy pf the app is good, figuring on at least an 8 degree drop without preheating the mash tun.
any advice i'd love to have it! i've always done partials before, just mashing specialty grains, never a full batch. i have to go all grain, i stole the softball cooler and bastardized it to make my mash tun! lol

 

[Lenski65]

Mark I never get near 165 for a strike temp on my beers,how are your mashing/sparging efficiencies coming out vs #s of grains used?

Sounds about right to me, provided the mash tun is pre-heated. 5 gallon batch, 8 lbs. of grain, 1.33 qt/lb mash thickness, 154F Mash temp would give you a strike temp of 165F.

 

[BouldersDad]

Tim,
You are missing the color green on that plate. Some sauteed Kale, perhaps some Rabe. You are 50 plus now and need to add some roughage.
Mike

Cabbage is green isn't it?

 

[Pacerdad57]

Sounds about right to me, provided the mash tun is pre-heated. 5 gallon batch, 8 lbs. of grain, 1.33 qt/lb mash thickness, 154F Mash temp would give you a strike temp of 165F.

12.25 lbs, 6# Maris otter, 2# each crystal 20 L & 60 L, 1.5# Munich and 3/4# carafe II

 

[Lenski65]

12.25 lbs, 6# Maris otter, 2# each crystal 20 L & 60 L, 1.5# Munich and 3/4# carafe II

Northern Brewer hops and British Ale yeast?