Going All Grain!
Digging back through my records, I found the record of my first all grain brew!
I did first all grain brew on March 10, 2012. It was a dunkelweizen, with the recipe from Brewing Classic Styles. Two weeks earlier, I had made a Brewer’s Best Weizenbier extract kit. I moved that beer to my bottling bucket (this was pre-keg days) a secondary fermenter, and I pitched the dunkelweizen wort right on top of the yeast cake. As I recall, I had little in the way of banana or clove in that beer, most likely because I had way overpitched the yeast.
I apparently was a little less than confident heading into my first all grain brew. Digging through my brewing files, I came across a sheet with my brew schedule for this beer. This was clearly pre-Beersmith! I really like the last step, as if that is something I might forget to do.
Brew Day Schedule
Mix up sanitizer
Find appropriate containers for measuring water and holding grain and hops.
Assemble Kettle and propane burner
Heat Mash Water – 4 ½ gallons (165°)
Assemble Mash tun manifold in cooler
Assemble sparge sprinkler
Rinse, sanitize coolers, tubes, manifold and sprinkler
Assemble hose water filter
Arrange coolers
Weigh Grain
6.9 lb wheat malt
2 lb continental pilsner malt
3 lb munich malt
6 oz Special B
6 oz Crystal 40
2 oz Carafa Special II
Add Mash Water to Mash Tun – 16 Quarts (leave remaining and increase heat to use if necessary to raise mash temp)
Stir in Grain
Check and adjust Temp – 152° Target
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Heat Mashout Water – 4.25 quarts @ 210°
Heat Sparge Water – 25 quarts @ 175° (approx.)
Assemble fly sparge sprinkler
Rinse and Sanitize beer bottles
Weigh out hops – 1 oz Hallertau
(If Iodine bought, test wort for starch)
Mashout – 10 minutes
Vorlauf
Fly sparge (need 31 quarts wort for boil)
Start Boil
Boil for 30 minutes
Wash coolers, manifold, tubes, sprinkler
Assemble chiller
Add Hallertau hops – boil for 45 minutes
Arrange Chiller and coolers, add water to coolers
Sanitize bottling bucket, caps, equipment, fermenter lid, thermometers
Boil bottling sugar
Put chiller in kettle – boil 15 minutes
Flame out – start chiller – chill to 62°
Bring up Weissbier Carboy
Add sugar to bottling bucket
Siphon beer from carboy to bucket
Take FG reading
Sanitize siphon and hose
Whirlpool cooled wort, let sit 20 min
Bottle Weissbier
Siphon Dunkeweizen wort to carboy (take OG reading)
Add airlock, return carboy to basement.