BouldersDad
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- Jun 16, 2014
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View attachment 980 putting the wheat beer to good use chasing down country pork ribs fried corn and slaw
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
Greens of any nature would just compost in the guy and hed smell even worse than he already does.
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.
That quote coming from Mr. Fruit and Vegetables. lol
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?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?
Cabbage is green isn't it?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
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