![]() ![]() I am about 1/2 way through my second read of the HBB thread and have seen no reference to a mash procedure that lauters, the recipe calls for putting all of the water in at once. Sadly, I lost my brew log that had all of these details of hundred of gallons of beer and my memory just doesn't serve any more. ![]() ![]() What I don't seem to remember is how much water I started with or held back for sparging. I no longer have that so I would let it sit, then when beginning the sparge take the first runnings and put them back on top of the grain bed until the runnings clear a bit and then start sprinkling hot sparge water on top.īack in my brewing days (15+ years ago) I seem to remember that I could fit enough grain for a 10 gallon batch of beer in a keg. Back in the day I had a RIMS machine that would recirculate and keep the wort up to temp. Stir well and periodically and wait for the temperature to fall to about 150 and then add the rest of the grain bill. So the plan would be to get 7 gallons of water to a good rolling boil, add the corn, honey malt. That would leave me with about 3 gallons to sparge with. Still, if I do that I am using about 7 gallons of water. Mind you, I don't think this refers to flaked maize, which is pre-gelinatized. In my reading I see a recommendation of at least 2 quarts of water per pound of corn. I am shooting for a 10 gallon or so batch for the first attempt. I have two kegs that were converted to brew kettles that I will be using to mash with. in order to help with that I am using flaked maize (Briess), enzymes and adding some rice hulls to the grain bill ( 3-4%) and building a manifold of slit copper covered with stainless braid. I know that with corn one is begging for a stuck mash. That and dealing with mop buckets and such seems messy. My plan is to lauter, mostly because that is what I used to do back when I brewed all grain and a professional distiller I know recommends it. I am getting set up to do my first all grain. ![]()
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