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| By sporr on Jan 9th 2010, 3:01 pm | Permalink |
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I started the new year out with doing my very first "all grain". I built my mash tun from a 50 qt cooler and used the manifold method with cpvc pipe to drain. I researched on YouTube for the build and it worked quite well. Alot better than I thought it would. I used a the "batch sparge" method for sparging by heating up my water to 170 degrees while mashing and put that water into a old 5 gallon Gott cooler I had. It held the temp right at 170 until I was ready to sparge. I used a recipe submitted by Nate Bourne on 10/29/07 called Screaming Viking Ale from this site. I also used a wort chller I built to cool my wort that worked fantastic. It only took 10 minutes to cool it down enough to pitch my yeast. I am also using a "blow Off tube" that I made as my bubbler. The recipe is on this site but I did make a few changes to it. The are as follows: 2 oz Hersbrucker pellet in place of the Crystal hops 1 oz Hallertau pellet 2 lbs. Light DME instead of 1 lb. It says in the recipe 8 days in primary only. But I will be racking it into a glass secondary to clear. I do not use Irish Moss in my brews. I usually let in secondary for 2 weeks or until they look clear enough to keg. |
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