sethlovex
Well-Known Member
- Joined
- Jan 25, 2013
- Messages
- 189
- Reaction score
- 15
Hello
So I received some equipment from a home brewer who retired as follows:
1) 5 and 6.5 gallon carboys (had a 5 already)
2) 3/8" copper coil ( I presume he used this for a wort chiller, I have added some ss hose clamps, vinyl tubing, and a garden hose connection to put it into use.)
3) 60 quart aluminum stockpot
4) 52(?) quart rectangular cooler with slotted PVC manifold. The manifold looked ghetto and nasty so I am throwing it out. There was a plastic bulkhead fitting and rubber washer assembly that I think I can reuse. My plan is to add braided ss supply line and ball valve for sparging.
I already have a 5 gal bottling bucket and propane fryer burner which has worked great for my extract batches. I have been reading up on partial and all grain brewing ( btw thank deathbrewer and John Palmer for great info) and given my equipment I think it makes sense to jump right into all grain. My five gallon methodology will be:
1) boil water to mash temp (~165?)
2) add 1 gal to preheat tun , dump out and add another gal
3) mash in 10 lbs of grain add 1.25 quarts per pound (minus original gallon so about 2.5 gallons)
4) after 1 hour Vorlauf until wort is free of grains and grain bed filtration is established and then drain wort into bottling bucket
5) add sparge with 170 water to obtain preboil 7.5(?) gallons
6) add first running to ( now empty) boil kettle
7) vorlauf 2Nd runnings, drain to bucket, add to kettle, add hops and boil. Insert wort chiller, cool to 70, move to carboy and pitch yeast.
How does this sound?
I'm not using software yet but am considering beer smith. I suspect I have the capacity to do larger batches and the software will help to tailor recipes, mash temps etc. any thoughts on this.
What is the best way to get the mash/ sparge water to the tun? I suppose I could use a pitcher. I'm thinking I need to drill my kettle and add a ball valve and sight glass. Thoughts?
. Currently have a steeped extract IPA and JOAM in carboys. I was considering doing a smash with two row or MO for my first all grain, toasting two pounds of grain for some depth. I have chinook or cascade on hand.
Finally thanks in advance. I have been reading on HBT constantly since joining and the info and humor has been priceless.
Rdwhahb
So I received some equipment from a home brewer who retired as follows:
1) 5 and 6.5 gallon carboys (had a 5 already)
2) 3/8" copper coil ( I presume he used this for a wort chiller, I have added some ss hose clamps, vinyl tubing, and a garden hose connection to put it into use.)
3) 60 quart aluminum stockpot
4) 52(?) quart rectangular cooler with slotted PVC manifold. The manifold looked ghetto and nasty so I am throwing it out. There was a plastic bulkhead fitting and rubber washer assembly that I think I can reuse. My plan is to add braided ss supply line and ball valve for sparging.
I already have a 5 gal bottling bucket and propane fryer burner which has worked great for my extract batches. I have been reading up on partial and all grain brewing ( btw thank deathbrewer and John Palmer for great info) and given my equipment I think it makes sense to jump right into all grain. My five gallon methodology will be:
1) boil water to mash temp (~165?)
2) add 1 gal to preheat tun , dump out and add another gal
3) mash in 10 lbs of grain add 1.25 quarts per pound (minus original gallon so about 2.5 gallons)
4) after 1 hour Vorlauf until wort is free of grains and grain bed filtration is established and then drain wort into bottling bucket
5) add sparge with 170 water to obtain preboil 7.5(?) gallons
6) add first running to ( now empty) boil kettle
7) vorlauf 2Nd runnings, drain to bucket, add to kettle, add hops and boil. Insert wort chiller, cool to 70, move to carboy and pitch yeast.
How does this sound?
I'm not using software yet but am considering beer smith. I suspect I have the capacity to do larger batches and the software will help to tailor recipes, mash temps etc. any thoughts on this.
What is the best way to get the mash/ sparge water to the tun? I suppose I could use a pitcher. I'm thinking I need to drill my kettle and add a ball valve and sight glass. Thoughts?
. Currently have a steeped extract IPA and JOAM in carboys. I was considering doing a smash with two row or MO for my first all grain, toasting two pounds of grain for some depth. I have chinook or cascade on hand.
Finally thanks in advance. I have been reading on HBT constantly since joining and the info and humor has been priceless.
Rdwhahb