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Hey guys, tomorrow I'm brewing my first all-grain batch (recipe below, it's an Ellie's Brown Ale clone I ran across a few months back) and was wondering if someone could sanity check my mash schedule/plan and math. I'm going to be batch sparging . I used Brew Target to get into the ball park on my OG/FG and have been surfing the interwebs for info on batch sparging....here's what I've come up with.
I'm using a 10 Gallon Igloo picnic cooler with a stainless mesh filter (from a toilet supply line) for a mash tun.
Joy of Homebrewing says to expect a 16-18 degree drop in temp at mash in, using that I'm going to start with 4.375 gallons of water at 168 degrees trying to hit 152. I've seen several recipes where guys plan for a considerably smaller drop than this, is 16-18 degrees a safe bet?
That'll mash for an hour. How often should I check to make sure the temp is staying where I want it?
I'm planning to add a gallon of strike water at 185, then Vorlauf and drain the first runnings.
Then 3.75 Gallons of sparge water, I know this needs to end up at 165-168--some places have said to add water at that temp, others vary--planning on shooting for between 185 and 190 based on http://hbd.org/cascade/dennybrew/ . Then Vorlauf and drain again. I plan on keeping some extra sparge water going just in case I miss my pre-boil volume...
Any help is appreciated!
Batch Size: 6.00 gal
Boil Size: 7.5 gal
Estimated OG: 1.058 SG
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11 lb Maris Otter (3.0 SRM) Grain 84.33 %
0.63 lb Chocolate Malt (350.0 SRM) Grain 4.94 %
0.63 lb Munich Malt - 10L (7.0 SRM) Grain 4.94 %
0.44 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.43 %
0.30 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.35 %
0.50 oz Bullion [8.00 %] (60 min) Hops 10.4 IBU
0.50 oz Cascade [7.00 %] (30 min) Hops 7.0 IBU
0.50 oz Fuggles [4.50 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
I'm using a 10 Gallon Igloo picnic cooler with a stainless mesh filter (from a toilet supply line) for a mash tun.
Joy of Homebrewing says to expect a 16-18 degree drop in temp at mash in, using that I'm going to start with 4.375 gallons of water at 168 degrees trying to hit 152. I've seen several recipes where guys plan for a considerably smaller drop than this, is 16-18 degrees a safe bet?
That'll mash for an hour. How often should I check to make sure the temp is staying where I want it?
I'm planning to add a gallon of strike water at 185, then Vorlauf and drain the first runnings.
Then 3.75 Gallons of sparge water, I know this needs to end up at 165-168--some places have said to add water at that temp, others vary--planning on shooting for between 185 and 190 based on http://hbd.org/cascade/dennybrew/ . Then Vorlauf and drain again. I plan on keeping some extra sparge water going just in case I miss my pre-boil volume...
Any help is appreciated!
Batch Size: 6.00 gal
Boil Size: 7.5 gal
Estimated OG: 1.058 SG
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11 lb Maris Otter (3.0 SRM) Grain 84.33 %
0.63 lb Chocolate Malt (350.0 SRM) Grain 4.94 %
0.63 lb Munich Malt - 10L (7.0 SRM) Grain 4.94 %
0.44 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.43 %
0.30 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2.35 %
0.50 oz Bullion [8.00 %] (60 min) Hops 10.4 IBU
0.50 oz Cascade [7.00 %] (30 min) Hops 7.0 IBU
0.50 oz Fuggles [4.50 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
