rude
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Did my first AG on Melbourne cup day
25litre batch size
34litre pre boil size
4.5kg maris otter
300g crystal
strike temp 72c
mash temp 67c for 90 mins 20 litres
got about 10 to 12 litres ( bit vauge there ) into the kettle. Need check calibration on the dip stick.
sparge strike temp 82c
sparge temp 76c for 10 mins 20 litres
got only 24 to 25 litres
did another sparge with about 10 litres (vauge again ) & the temp would have been a lot lower ?
ended up with about 33 litres
took a gravity reading 1048 at 42c but must have read it wrong. Might have to not start drinking at this stage next time.
boiled for 90 mins added 55g fuggles 60 mins
20g ekg 15 mins
10g fuggles 2 mins
hopefully 33 ibu
ended up with 25 litres into a cube
pitched 1.5 litre wyeast irish ale starter on the following saturday with the trub break the lot from cube.
took og 1048 & it is in its 3rd fermenting day. It has slowed right down, fermented at 22c & come down to 20c.
1st Q what efficientcy did I get ?
2nd Q I will rack off to secondary tomorrow to get it off the trub. Hoping to do SJW's irish red ale, cube it (no chill, havent got a
chiller yet ) Will there be enough yeast from the secondary to pitch this on the cake ?
3rd Q when I ran off my mash & sparge water I turned the tap open nearly full bore, is it better to run it off slower ?
4th Q allowed 6 litres for water into grain & 1 for kettle trub loss so dont know why I was like 10 litres short into the kettle 1st up ?
All advice would be welcomed. Had a lot of offers to help on brew day but ended up doing it on the spur of the moment so thanks to all who ofered. Will put some pics up when I work out how to do it.
25litre batch size
34litre pre boil size
4.5kg maris otter
300g crystal
strike temp 72c
mash temp 67c for 90 mins 20 litres
got about 10 to 12 litres ( bit vauge there ) into the kettle. Need check calibration on the dip stick.
sparge strike temp 82c
sparge temp 76c for 10 mins 20 litres
got only 24 to 25 litres
did another sparge with about 10 litres (vauge again ) & the temp would have been a lot lower ?
ended up with about 33 litres
took a gravity reading 1048 at 42c but must have read it wrong. Might have to not start drinking at this stage next time.
boiled for 90 mins added 55g fuggles 60 mins
20g ekg 15 mins
10g fuggles 2 mins
hopefully 33 ibu
ended up with 25 litres into a cube
pitched 1.5 litre wyeast irish ale starter on the following saturday with the trub break the lot from cube.
took og 1048 & it is in its 3rd fermenting day. It has slowed right down, fermented at 22c & come down to 20c.
1st Q what efficientcy did I get ?
2nd Q I will rack off to secondary tomorrow to get it off the trub. Hoping to do SJW's irish red ale, cube it (no chill, havent got a
chiller yet ) Will there be enough yeast from the secondary to pitch this on the cake ?
3rd Q when I ran off my mash & sparge water I turned the tap open nearly full bore, is it better to run it off slower ?
4th Q allowed 6 litres for water into grain & 1 for kettle trub loss so dont know why I was like 10 litres short into the kettle 1st up ?
All advice would be welcomed. Had a lot of offers to help on brew day but ended up doing it on the spur of the moment so thanks to all who ofered. Will put some pics up when I work out how to do it.