Joel
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- Joined
- 4/6/05
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Well, I've finally done it. I've made an all grain beer.
The Original Recipe:
5kg Pale Malt (JWM I believe)
0.25kg Crystal (120-150 EBC)
30g Northern Brewer 60min 9.5%
25g E.K.G 30min 5.2%
20g E.K.G 15min 5.2%
1968 London ESB Yeast
I was planning on a mash efficiency of 65% (O.G of 1.046), and a calculated IBU of 35 for a BU:GU ratio of 0.76. (be prepared... I use both degrees C and F
h34r: )
Heated the strike water to 85C, put 14L into my mash tun and waited until the temp had dropped to 75C. Poured my crushed grain into the mash tun in 4 batches mixing it in each time. I think that I still put it in too fast as I spent about 5 mins slowly mixing and finding dough balls, I got them all in the end though. Temp = 155F (my mash thermometer is in F)
Stirred the mash slowly every 20 mins. temp at 20min = 152F. temp at 40min = 151F, and temp at 60min = 150F. Not bad at all. )My mash tun had extra insulation in the form of 2 towels)
Then I added 7L almost boiling water for a mashout at 77C. Mix and rest for 10min. The first runnings took about 6L to clear, then I ran into the kettle for 15L of first runnings.
Added 16L of 80C sparge water to the mash tun, stirred and rested another 10min before draining into the kettle for a total of 30L wort in the kettle. I didn't drain as fast as my system would allow, but with my valve open only 1/3 it only took less than 10min for each drain into the kettle.
I took a gravity reading from the kettle and got 1.042. So estimating the post boil O.G. (figuring 5-6 litres total boil off) should be about 1.050 to 1.052
Began the boil. With both elements going it only took 10mins to get up to the boil. After reading about others' good experience with boiling for 30mins before hop additions I decided to do the same. And found out that I have a boil off rate of about 6L/hour with my kettle lid off meaning I'd loose 9L over the 90min boil. This was a little too much as I hadn't taken into consideration the extra 30min. So I added another 2L boiling water to compensate for boil-off and half covered the kettle opening.
At this time I realised that my efficiency was better than expected. So, I quickly fired up Promash and played with my hop amounts to restore the BU:GU ratio. So my hop additions became:
35g Northern Brewer 60min
30g E.K.G 30min
25g E.K.G 15min
for a calculated IBU of 41, and a ratio of about 79. Hopefully this will turn out alright.
At the end of the 90min boil I had 25L in the kettle. The Immersion chiller took the temp down to 27C in 25min.
I still got some hop debris through to the fermenter but not too much. Volume in the fermenter, 23L. Spot on. Gravity 1.052.
Airated with an airstone. Couldn't airate for too long as it kept foaming up and out of the fermenter. Pitched about 400ml of my 1968 starter slurry when the wort temp was about 24C, covered with glad wrap, and put the fermenter in a nice cool corner.
It was about 3pm by this stage, including clean up the brew day took about 7 hours.
8am Sunday morning, a nice big foamy krausen greeted me. The fermenter temp was at 72F (about 22C. My homebrewed temp sensor and fridge controller is in F), and moving slowly up. So I cleared out my homebrew barfridge and stuck it in there so I could regulate the fermentation temp to a more acceptable 68F (19C).
Now its 4pm Monday arvo, and the krausen had all but disappeared. I read somewhere that people have had to rouse the yeast to get a full ferment, any comments from people who have used the 1968?
The Original Recipe:
5kg Pale Malt (JWM I believe)
0.25kg Crystal (120-150 EBC)
30g Northern Brewer 60min 9.5%
25g E.K.G 30min 5.2%
20g E.K.G 15min 5.2%
1968 London ESB Yeast
I was planning on a mash efficiency of 65% (O.G of 1.046), and a calculated IBU of 35 for a BU:GU ratio of 0.76. (be prepared... I use both degrees C and F
h34r: )Heated the strike water to 85C, put 14L into my mash tun and waited until the temp had dropped to 75C. Poured my crushed grain into the mash tun in 4 batches mixing it in each time. I think that I still put it in too fast as I spent about 5 mins slowly mixing and finding dough balls, I got them all in the end though. Temp = 155F (my mash thermometer is in F)
Stirred the mash slowly every 20 mins. temp at 20min = 152F. temp at 40min = 151F, and temp at 60min = 150F. Not bad at all. )My mash tun had extra insulation in the form of 2 towels)
Then I added 7L almost boiling water for a mashout at 77C. Mix and rest for 10min. The first runnings took about 6L to clear, then I ran into the kettle for 15L of first runnings.
Added 16L of 80C sparge water to the mash tun, stirred and rested another 10min before draining into the kettle for a total of 30L wort in the kettle. I didn't drain as fast as my system would allow, but with my valve open only 1/3 it only took less than 10min for each drain into the kettle.
I took a gravity reading from the kettle and got 1.042. So estimating the post boil O.G. (figuring 5-6 litres total boil off) should be about 1.050 to 1.052
Began the boil. With both elements going it only took 10mins to get up to the boil. After reading about others' good experience with boiling for 30mins before hop additions I decided to do the same. And found out that I have a boil off rate of about 6L/hour with my kettle lid off meaning I'd loose 9L over the 90min boil. This was a little too much as I hadn't taken into consideration the extra 30min. So I added another 2L boiling water to compensate for boil-off and half covered the kettle opening.
At this time I realised that my efficiency was better than expected. So, I quickly fired up Promash and played with my hop amounts to restore the BU:GU ratio. So my hop additions became:
35g Northern Brewer 60min
30g E.K.G 30min
25g E.K.G 15min
for a calculated IBU of 41, and a ratio of about 79. Hopefully this will turn out alright.
At the end of the 90min boil I had 25L in the kettle. The Immersion chiller took the temp down to 27C in 25min.
I still got some hop debris through to the fermenter but not too much. Volume in the fermenter, 23L. Spot on. Gravity 1.052.
Airated with an airstone. Couldn't airate for too long as it kept foaming up and out of the fermenter. Pitched about 400ml of my 1968 starter slurry when the wort temp was about 24C, covered with glad wrap, and put the fermenter in a nice cool corner.
It was about 3pm by this stage, including clean up the brew day took about 7 hours.
8am Sunday morning, a nice big foamy krausen greeted me. The fermenter temp was at 72F (about 22C. My homebrewed temp sensor and fridge controller is in F), and moving slowly up. So I cleared out my homebrew barfridge and stuck it in there so I could regulate the fermentation temp to a more acceptable 68F (19C).
Now its 4pm Monday arvo, and the krausen had all but disappeared. I read somewhere that people have had to rouse the yeast to get a full ferment, any comments from people who have used the 1968?
