filthyastronaut
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This is my first post and I have been brewing since May, currently have my fifth and sixth batches fermenting. I have only done extract so far (with crowd-pleasing results), but like practically everyone I want to move into all grain and partial mash because it feels more legit and has promise of better beer.
Using Brewer's Friend, I created a Braggot recipe that should churn out a delicious beverage whether I have high efficiency or not. I chose a Braggot because it'll be a nice experiment and the honey can serve a similar purpose as malt extract in a partial mash brew, resulting in a very forgiving recipe. Shooting for 60 percent efficiency, if not better.
Rye Braggot
3 Gallons
3.5 Gallon boil
2 lb. 2-Row -22.2%
2 lb. Rye Malt -22.2%
2 lb. Crystal 60L -22.2%
3 lb. Honey -33.3% (added to fermenter)
.25 oz. Magnum Pellets -60 min.
I have 2 3-gallon pots and 1 5-gallon pot. I typically do a 3 gallon boil, losing about .5 gallon to 1 gallon during the boil. I intend to do a stove-top mash.
1. Should I mash with the grain loose in the pot, or with a grain bag lining it? If I were to do the first, I would likely pour the mash through the bag into my 5 gallon pot, let it drain, and then add the grain to my sparge water. Would this help or hurt the efficiency?
2. Is there any benefit to doing a pour-over sparge in addition to the ordinary sparge water? If I wanted to use three different pots instead of just 2, I could have both the original wort and the sparge wort pass through the grain on the way to the boil kettle. It seems as though this would help to maximize the sugars in the wort.
3. For the boil volume, I intend to have 3.5-4 gallons. 1.5 gallons of water for the mash and 3 gallons for the sparge equals 4.5 gallons. How much liquid absorption should I expect with 6 pounds of grain, and what can I tweak to hit my desired boil volume? With respect to efficiency, of course.
4. Any tips on the recipe? Was aiming for a rich malt flavor and I wouldn't shed a tear if that ended up drowning out the honey, but if both came through that would also be great.
Thanks!
Using Brewer's Friend, I created a Braggot recipe that should churn out a delicious beverage whether I have high efficiency or not. I chose a Braggot because it'll be a nice experiment and the honey can serve a similar purpose as malt extract in a partial mash brew, resulting in a very forgiving recipe. Shooting for 60 percent efficiency, if not better.
Rye Braggot
3 Gallons
3.5 Gallon boil
2 lb. 2-Row -22.2%
2 lb. Rye Malt -22.2%
2 lb. Crystal 60L -22.2%
3 lb. Honey -33.3% (added to fermenter)
.25 oz. Magnum Pellets -60 min.
I have 2 3-gallon pots and 1 5-gallon pot. I typically do a 3 gallon boil, losing about .5 gallon to 1 gallon during the boil. I intend to do a stove-top mash.
1. Should I mash with the grain loose in the pot, or with a grain bag lining it? If I were to do the first, I would likely pour the mash through the bag into my 5 gallon pot, let it drain, and then add the grain to my sparge water. Would this help or hurt the efficiency?
2. Is there any benefit to doing a pour-over sparge in addition to the ordinary sparge water? If I wanted to use three different pots instead of just 2, I could have both the original wort and the sparge wort pass through the grain on the way to the boil kettle. It seems as though this would help to maximize the sugars in the wort.
3. For the boil volume, I intend to have 3.5-4 gallons. 1.5 gallons of water for the mash and 3 gallons for the sparge equals 4.5 gallons. How much liquid absorption should I expect with 6 pounds of grain, and what can I tweak to hit my desired boil volume? With respect to efficiency, of course.
4. Any tips on the recipe? Was aiming for a rich malt flavor and I wouldn't shed a tear if that ended up drowning out the honey, but if both came through that would also be great.
Thanks!