- Remove chlorine from ten gallons of water by filtering, boiling (15 minutes), or agitating and allowing to stand overnight.
- Heat (or cool) the ten gallons of water to 170-175 deg F. Transfer 1 quart of water for every pound of grain into your mash tun. When the temperature equalizes, the water in the mash tun should be 160-165 deg F. You should adjust your temperature with the addition of a small amount of hot or cold water prior to doughing in (adding the grains). You may wish to adjust pH by simply adding gypsum to your mash water (pH should be 5.0 to 5.5 - the grains will help acidify the mash at this stage).
- When you reach your target temperature, slowly stir in the grains (making sure there are no dry spots) When you have thoroughly mixed the grains and water, verify the mash is at 150-155 (F. Cover the mash tun and allow to rest for 90 minutes. You may verify conversion with an iodine test, however simply tasting for sweetness is sufficient.
- As you reach the end of the mash rest, fill your sparge vessel with 170-175 deg F. water, attach the sparge arm, and mount it on top of the mash tun. (All valves closed). Open the valve(s) on the outlet of your mash tun and drain some of your sweet wort into a small saucepan (while making sure not to expose the grain bed - you may need to open the sparge vessel valve to do this). Recirculate the sweet wort by pouring over a spoon or saucer into the grain bedÖthis will avoid disturbing the grain bed and avoid splashing.
- When the sweet wort runs clear, begin sparging. Your sparge water should be at a pH of 5.5 to 6.0 (You will most likely need lactic acid to achieve this - use very sparingly!). Sparging leaches the fermentable sugars by replacing the sweet wort with water to avoid collapsing the grain bed. This will require some fine-tuning to match inlet and outlet flows - observe levels frequently to match flows.
- Continue sparging until you have 6 to 6.5 gallons of wort in your boiling kettle. Then brew your batch as follows:
- Turn up heat to achieve boil.
- Add bittering hops - set timer for 35 minutes.
- Add Irish Moss - set timer for 17 minutes.
- Add flavoring hops - set timer for 8 minutes.
- Add finishing hops - set timer for 2 minutes.
- Remove from heat, cover and cool with an immersion (recommended) or counterflow chiller.
- Cool to 75 to 80 deg F.
- Add to primary fermenter and aerate well by shaking fermenter.
- Sanitize glass and proof yeast in 95 deg F water, cover with aluminum foil.
Wait 10 minutes and stir with a sanitized spoon. Wait 5 minutes and pitch into cooled wort.
- You should have active fermentation within 8 to 36 hours.
- When recipe calls for dry hops, add hops to secondary 3 to 5 days prior to bottling.
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| Some equipment to consider: |
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Immersion Wort Chiller - Two-Stage Up-Grade
The two-stage upgrade is an additional helical coil installed in front of your wort chiller allowing you to pre-chill your cooling water in an ice bath. very useful for summer brewing or large batches! |
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Immersion Wort Chiller - Helical
The old stand-by helical (vertical) coil chiller. requires stirring to ensure quicker cooling. |
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