El Pistolero
Well-Known Member
An experimental brew session, wherein the question is asked, "Can one do an all grain brew in between the time SWMBO leaves for work and gets home, while at the same time watching the kids who are inexplicably out of school today, and fixing the fence that go blown down in the hurricane?"
Humboldt Hop Rod
(A 5.5 gallon batch for mere mortals)
10.5 lb. 2-row
4 lb rye malt
26 oz. munich malt
10 oz. dextrin malt
11 oz. wheat malt
8 oz. flaked wheat
1 oz. black patent malt
1.5 lb. amber candi/invert sugar
1 oz. columbus (60 mins)
1.5 oz. columbus (40 mins)
1 oz. centennial (30 mins)
.5 oz. centennial (10 mins)
10:10 Flame-on...mash water is heating up.
11:35 10 gal H20 to 195F (per keggle, 192 per digital at top)
11:40 5 gals drained to mash tun
11:50 after stirring well w/ new mash paddle, temp at 180F. I'll figure out thermal mass later.
12:05 water down to 169F (initial strike temp according to ProMash)...time to mash-in.
12:15 we're mashing at 154F...5 gals to 18 lbs grain...a little thick (1.11) but Dude said 154 to 155 and we're there, so I'm sticking with it.
12:50 decided to stir at mid-point cuz Palmer says so, temp was still 154 prior to stirring, 152 after, so decided to raise temp. Ended up lowering to 150 so decided to leave well enough alone.
2:15 Fixin to start sparging or lautering or whatever that is.
3:20 Flame-on...8 gallons of 1.053 wort (without the invert sugar added yet)
4:05 Invert sugar in, got hotbreak, first hop addition in.
5:05 Flame-off...problemo - expected to boil off 1.75 gallons, but barely boiled off a gallon so I've got almost 7 gallons in the pot instead of 6.25. I don't want to boil it any longer cuz I'm afraid it'll be too bitter, so I'll live with it and fix it next time.
5:20 Started wort chiller going
5:55 Wort to 80F, time to fill carboy and oxygenate...3 minutes.
6:20 Yeast is pitched...sample was 1.078 (shooting for 1.086), so I'm gonna have to start shooting for 7 gallons or so pre-boil, instead of the 8 I've been doing.
Humboldt Hop Rod
(A 5.5 gallon batch for mere mortals)
10.5 lb. 2-row
4 lb rye malt
26 oz. munich malt
10 oz. dextrin malt
11 oz. wheat malt
8 oz. flaked wheat
1 oz. black patent malt
1.5 lb. amber candi/invert sugar
1 oz. columbus (60 mins)
1.5 oz. columbus (40 mins)
1 oz. centennial (30 mins)
.5 oz. centennial (10 mins)
10:10 Flame-on...mash water is heating up.
11:35 10 gal H20 to 195F (per keggle, 192 per digital at top)
11:40 5 gals drained to mash tun
11:50 after stirring well w/ new mash paddle, temp at 180F. I'll figure out thermal mass later.
12:05 water down to 169F (initial strike temp according to ProMash)...time to mash-in.
12:15 we're mashing at 154F...5 gals to 18 lbs grain...a little thick (1.11) but Dude said 154 to 155 and we're there, so I'm sticking with it.
12:50 decided to stir at mid-point cuz Palmer says so, temp was still 154 prior to stirring, 152 after, so decided to raise temp. Ended up lowering to 150 so decided to leave well enough alone.
2:15 Fixin to start sparging or lautering or whatever that is.
3:20 Flame-on...8 gallons of 1.053 wort (without the invert sugar added yet)
4:05 Invert sugar in, got hotbreak, first hop addition in.
5:05 Flame-off...problemo - expected to boil off 1.75 gallons, but barely boiled off a gallon so I've got almost 7 gallons in the pot instead of 6.25. I don't want to boil it any longer cuz I'm afraid it'll be too bitter, so I'll live with it and fix it next time.
5:20 Started wort chiller going
5:55 Wort to 80F, time to fill carboy and oxygenate...3 minutes.
6:20 Yeast is pitched...sample was 1.078 (shooting for 1.086), so I'm gonna have to start shooting for 7 gallons or so pre-boil, instead of the 8 I've been doing.
