As I had mentioned in a previous post, we have upgraded to all-grain from extract. I will use one of the beers we brewed a couple of weeks ago to explain the difference.
On May 5 we brewed 2 batches of beer: Kay Sister Ryed (RyePA) and El Jefe Grande (Imperial Hefeweizen). I will go through the process of how the Kay Sister Ryed was brewed.
In the past we added malt extract to our beer as our fermentable sugar. With all-grain brewing you extract those sugars from the grains.
11:06A We started by heating 4 3/4 gallons of water.
12:00P Once the water was at 177°, we pour the water into the mash tun (a converted cooler) and add the grains, in this case: 9 lbs American 2-row, 1/2 lb CaraPils, 2 lb Crystal 60°, 1 lb flaked rye and 2 lb rye malt. We added cold water and ice cubes to get to our target temp, somewhere around 153°.
12:15 After adding cold water and ice, we get the temp to 151°. We close the lid on the cooler and let the hot water convert the starches in the grains into fermentable sugars.
1:15 We open the valve on the mash tun and take out the first quart to half gallon. This is called "Vorlaufing". We only want the clear wort when we mash out. The first bit that comes out will have pieces of the grain in it. Once the grain bed settles it acts as its own strainer, keeping all of the little bits of grain back. Once the wort runs clear, we pour the wort back into the mash tun and collect our wort.
1:50 After we've taken the first runnings, we add another 2 1/2 gallons of 185° water so that we can collect our second runnings.
2:05 Volauf and collect second runnings. Once we have the 7 1/2 gallons of wort that we are using, we stop collecting our wort.
2:30 Sparge complete. 7 1/2 gallons heated
From this point on, the brewing process goes as it did when extract brewing. The only difference is that rather than doing a 3 gallon boil and then adding water at the end to get to 5 1/2 gallons, we boil the full amount from the start.
3:20 Boil started
3:35 1 oz Chinook hops added
4:30 3 1/2 oz Ahtanum hops, 1 1/2 lbs invert sugar, 1 1/2 whirlfloc tablets and 6 tsp yeast nutrient added
4:40 Flameout. 1 oz Amarillo and 1 oz Cascade hops added.
5:30 WLP001 starter pitched @ 72°.
O.G. = 1.064
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