Pantherjon
Well-Known Member
Well, after a few extract brews under my belt, I decided last night to tackle an all grain brew..It was a 1G kit from Brooklyn Brew, the Chocolate Maple Porter..Gave me a chance to break in some of my new equipment as well! Got to break in a 4 gallon kettle, and my new induction cooking element.
Things went along fairly well, tho I did have a bit of a temperature control issue during the mashing..I let the mash temp skyrocket to 180 degrees! Hopefully this won't screw things up too badly..After the 60 minute mash I drained the grains through my strainer(I need to get a bigger one, grains over filled it..Ran the wort through the grains twice to extract as much sugars as I could(probably 1 too many-but what the hey)...Then put the wort(in me brand new 4G kettle and brought it up to boil..As soon as I reached the hot break- man was it quick! Lowered the heat to maintain a 'rolling boil' and tossed in the hops..Towards the end of the boil I added last of the hops and then at the end I added the maple syrup..I did make one addition to recipe by adding 2 tspns of UN-sweetened Cocoa powder into the maple syrup..It was very well mixed when I put the syrup in...Then the cold chill...Put pot in sink with ice water and went to playing card games waiting for wort to cool to 70 degrees..
It actually didn't take very long...I then(with help from a couple of card playing partners) poured the wort into the glass jar/fermenter through the strainer and funnel..I then shook well(aeration) and pitched the yeast..
Airlock is bubbling away quite nicely now with a good head of foam on top!
I just hope the high temps in the mashing didn't do any bad nasties taste wise..Oh well, relaxing, not worrying and chilling some home brews!
Things went along fairly well, tho I did have a bit of a temperature control issue during the mashing..I let the mash temp skyrocket to 180 degrees! Hopefully this won't screw things up too badly..After the 60 minute mash I drained the grains through my strainer(I need to get a bigger one, grains over filled it..Ran the wort through the grains twice to extract as much sugars as I could(probably 1 too many-but what the hey)...Then put the wort(in me brand new 4G kettle and brought it up to boil..As soon as I reached the hot break- man was it quick! Lowered the heat to maintain a 'rolling boil' and tossed in the hops..Towards the end of the boil I added last of the hops and then at the end I added the maple syrup..I did make one addition to recipe by adding 2 tspns of UN-sweetened Cocoa powder into the maple syrup..It was very well mixed when I put the syrup in...Then the cold chill...Put pot in sink with ice water and went to playing card games waiting for wort to cool to 70 degrees..
It actually didn't take very long...I then(with help from a couple of card playing partners) poured the wort into the glass jar/fermenter through the strainer and funnel..I then shook well(aeration) and pitched the yeast..
Airlock is bubbling away quite nicely now with a good head of foam on top!
I just hope the high temps in the mashing didn't do any bad nasties taste wise..Oh well, relaxing, not worrying and chilling some home brews!
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