Okay dokay, I thought I'd whack a new picture post up with some new details.
In other posts I've mentioned that I've squeezed a fair bit of wort out of my method.
Yesterday I embarked (probably stupidly) on a big brewday - with the purpose of getting 30L of 1.090 beer, which would then form the basis of two separate high gravity beers.
Again, this isn't a 'how to' for this, but more an example of utilising what is at hand and a bit of problem solving to get wort out the other end.
First problem that needed to be dealt with is my esky's 38L limitation and 10kg of base grain. 2nd problem attached to that, is that I can't obviously use the same spec malts in the two different beers.
So onto problem solving.
10kg of grain. Remember that I don't have a mill in this case (I'll get one once we have a more permanent home), so a food processor does the job. Note that there is a 20L food grade bucket. This was being used for grain storage, but as my grain supplies have gone down, I've been able to consolidate into my large storage containers (the grain in this was in a grain-bag). This bucket will serve two purposes as you shall see.
Mashed in the base grain using Maxi BIAB principle. The ratio was 2.3:1. Now I overcooked the 2nd pot on the stove (remember I use two pots to get strike temp up). If I didn't get the entire amount in (I'd banked on 2.4:1), then I could adjust the mash temp up or down using the last bit of water (cold or hot). As it stood, I hit the healty 63.5 degrees, which is what I wanted.
As it was mashing in, I pulverised the two lots of spec malts. These malts only need steeping, not mashing, though I did use 67 degrees as my sparge temp.
Thank you google auto-awesome
As you can see, these are significantly different specs for significantly different beers. 9L buckets are the staple of any household and brewery.
