DoctorBob
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- 19/3/10
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Went for it last night and did my first all grain!
It was a Dr Smurto's Golden Ale but with cascade hops. I tasted some of this at a FNQ brewday & it was top. Thanks Shane.
4.8kg Pilsner Malt
1.6kg Pale wheat malt
1.6kg Munich 1 malt
0.5kg Caramunich 1 malt
Cascade HOPS 45g (3 plugs), 7% AA, @60mins
30g (2 plugs) as fermenter stuck in the fridge (kind of no chill see below)
15g (1 plug) with yeast
2 x 11.5g Safale US05 yeast
1 x whirlfloc tablet @ 10mins.
TARGETS:
40litres
OG 1047
FG 1012
ALC 4.54%
70% efficiency
30 - 40IBU (bit tricky with no chill method as HOP utilisation continues after flame out)
Used a 59L stockpot, 3 ring burner, mashed 40L plus grain at 64 - 65C for 1 hr in a swiss voile "bag"(maintained by applying a bit of heat evry 15mins whilst stirring as I have no insulation on the pot). Went for the lower mash temp to give a more fermentable wort, and a less sweet beer.
Heated up to the boil and added approx 10L water boiled on the stove to bring the volume up.
Boiled for an hour.
Transferred to 2 x 30L fermenters (sanitised with bleach to make sure) by syphoning. Screwed lids on, fitted airlock with no liquid in, put a clean teatowel on top, and stuck in the beer fridge set to 20C to cool. Left for 24 hrs, till 23C, OG 1050, added aroma hops, stirred to airate & pitched yeast.
Ended up with 36.5L . Not sure what efficiency this is or even how to calculate it! Still to read that section of Palmer.
Wish me luck!! Can't wait to taste.
Thanks to all those at the FNQ brew day for the advice & letting me watch & learn.
It was a Dr Smurto's Golden Ale but with cascade hops. I tasted some of this at a FNQ brewday & it was top. Thanks Shane.
4.8kg Pilsner Malt
1.6kg Pale wheat malt
1.6kg Munich 1 malt
0.5kg Caramunich 1 malt
Cascade HOPS 45g (3 plugs), 7% AA, @60mins
30g (2 plugs) as fermenter stuck in the fridge (kind of no chill see below)
15g (1 plug) with yeast
2 x 11.5g Safale US05 yeast
1 x whirlfloc tablet @ 10mins.
TARGETS:
40litres
OG 1047
FG 1012
ALC 4.54%
70% efficiency
30 - 40IBU (bit tricky with no chill method as HOP utilisation continues after flame out)
Used a 59L stockpot, 3 ring burner, mashed 40L plus grain at 64 - 65C for 1 hr in a swiss voile "bag"(maintained by applying a bit of heat evry 15mins whilst stirring as I have no insulation on the pot). Went for the lower mash temp to give a more fermentable wort, and a less sweet beer.
Heated up to the boil and added approx 10L water boiled on the stove to bring the volume up.
Boiled for an hour.
Transferred to 2 x 30L fermenters (sanitised with bleach to make sure) by syphoning. Screwed lids on, fitted airlock with no liquid in, put a clean teatowel on top, and stuck in the beer fridge set to 20C to cool. Left for 24 hrs, till 23C, OG 1050, added aroma hops, stirred to airate & pitched yeast.
Ended up with 36.5L . Not sure what efficiency this is or even how to calculate it! Still to read that section of Palmer.
Wish me luck!! Can't wait to taste.
Thanks to all those at the FNQ brew day for the advice & letting me watch & learn.