ok so brew day is tonight..... very excited. only problem is that craft brewer is shut
went to lhbs and grabbed some pale, asked him what sort it was and he simply replied "traditional" that means nothing to me. i assume it will do the trick though. the grain was milled there but does not look as fine as other pics i have seen in biab instructionals, although he does assure me its fine for biabing. this is it, sorry bout how big it is i cant work out how to shrink it down so its compact untill clicked on.
EDIT: oh it looks dif once i actually post
ok next thing: a mate of mine(fellow brisbanite) advised me that its pretty crucial to have the right pH to obtain good efficiency, so i bought the little strips and lbhs guy sold me some citric acid and some calcium sulphate, so i can adjust it either way. i beleive what im looking for is 5.2 ish?
voille: check
wirlflock: check
now with all the reading i did yesterday on step mashing and decoctions(decoctions seem like a pain in the dick so i wont even bother yet) it seems that step mashing is realy style specific but a few brewers have said they do protien rests in all beers to improve head retention and what not. so this is what im aiming for. the only thing i dont understand is the mash out rest, in tables this seems to be a 15 min rest at 72ish-78ish. not too sure about this one so plz correct me if im wrong.
ok so heres more or less a step by step of what i plan to do, i dont blame those of u that cant be bothered reading all this
but corrections/advice would be greatly appreciated.
Note: this is half batch
-check pH and adjust to 5.2
-mash in at 55 for 15 mins(5ltrs giving me 2l/kg)
-add roughly a ltr or 2 of boiling water over a couple of mins stiring like mad, bringing temp up to 66 for the remainder of the 90 min mash.
-again add roughly another ltr or 2 of boiling watter to bring 72 and rest for 15 this should bring me to the 4l/kg mark
-remove bag, squeeze drain all that shit, dunk in 3lts of 75 degree water in smaller pot to sparge then combine in main pot.
-take hydro reading
-continue with hop schedule, wirlflock towards the end
-chill, whirlpool the wort, leave for 15 then racking cane into a fermenter(lots of splashing), hopefully haveing high enough grav(depending on effeciency) to add watter to obtain desired gravity/MORE BEER!!!!
um i think thats it anyways.
cheers again for the help guys
red
EDIT: or there is also the possibility of heat applied step mashing? maybe this would be easier? and would have 4l/kg for entire mash. i dunno which is better/easier.