Author Topic: 1st All grain today  (Read 3359 times)

Offline dglucasii

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1st All grain today
« on: May 25, 2013, 08:17:59 AM »
Doing an APA today...no extract(big deal for me).  Been brewing offandon since '01, but it's been mixed steeping grains and extract.

Here's what I'm using(thanks to BrewMatersWarehouse in ATL):
7 lbs Briess 2-Row Brewer's Malt
2 lbs Weyermann Munich Type II
1/2 lbs Briess 2 Row Caramel 10
1/2 lbs Briess White Wheat
4 oz of Cascade

Going to step mash...wish an all-grain rookie luck!

Online fmader

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Re: 1st All grain today
« Reply #1 on: May 25, 2013, 08:27:35 AM »
Good luck! Let us know how your brew day goes!
Frank

Offline skrag6713

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Re: 1st All grain today
« Reply #2 on: May 25, 2013, 08:27:58 AM »
good luck!  keep us posted!

Offline breslinp

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Re: 1st All grain today
« Reply #3 on: May 25, 2013, 08:31:44 AM »
I like the recipe. It should turn out tasty. Good luck.

Offline dglucasii

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Re: 1st All grain today
« Reply #4 on: May 25, 2013, 09:23:17 AM »
Things are going well...haven't burned the garage down yet.

I'm at 158 degrees after being at 138 for 30 min.  Got a slow leak on my Lauter Tun, but I'm now really concerned about it.

Offline duboman

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1st All grain today
« Reply #5 on: May 25, 2013, 09:31:26 AM »
Good luck and congrats! The first AG batch is always trial and error but you will have beer!
Peace....Love......Beer......

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Offline dglucasii

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Re: 1st All grain today
« Reply #6 on: May 25, 2013, 01:42:06 PM »
Successfully in primary ferm...I'm buying a counterflow chiller!  The immersion method is no good with AG.  Had to use my kid's kiddie-pool and four bags of ice.  Also need a ball-valve for the lauder tun...slow leak or not, it cost me some beer.
Thanks for the support!

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1st All grain today
« Reply #7 on: May 25, 2013, 01:49:50 PM »
In the future you can skip a step mash with that kind of grist.  It's unnecessary and could be detrimental.
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Offline Rhoobarb

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Re: 1st All grain today
« Reply #8 on: May 25, 2013, 07:03:07 PM »
Congrats on getting it done! Keep us posted on the outcome.
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Offline In The Sand

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1st All grain today
« Reply #9 on: May 25, 2013, 07:13:09 PM »
In the future you can skip a step mash with that kind of grist.  It's unnecessary and could be detrimental.

+1
Trey W.

Offline jds357

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Re: 1st All grain today
« Reply #10 on: May 25, 2013, 09:42:18 PM »
In the future you can skip a step mash with that kind of grist.  It's unnecessary and could be detrimental.

+1

+ 1.  I'd do an infusion mash at 152 - 154 depending on your goal for the gravity and body

Offline jamminbrew

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Re: 1st All grain today
« Reply #11 on: May 25, 2013, 09:44:29 PM »
In the future you can skip a step mash with that kind of grist.  It's unnecessary and could be detrimental.
I was wondering myself, what you wanted to achieve with a step at 138*...
That's rather high for protein rest, and kinda low for beta...
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Offline dglucasii

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Re: 1st All grain today
« Reply #12 on: May 26, 2013, 06:20:50 AM »
I had read that 30 min @ 133 degrees, then 40 min @ 155, then 5 min @ 159 would bring a balance between fermentability and mouth feel(Joy of HB, by CP)...I already knew I did need to do that with the grains I was using, but I figured the exercise wouldn't hurt.

We're looking good in Primary...got about 1 1/2 inches in foam.  Smells great...I may not have screwed it up!

Thanks again for all the support...I open to more suggestions

Offline nateo

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Re: 1st All grain today
« Reply #13 on: May 26, 2013, 06:53:44 AM »
Low temp rests are good if you're using under-modified or highly proteinaceous malts. So only if you're using a bunch (50%+) of wheat malt, or lots of raw adjuncts. Mashing finishes the work the maltster began. With modern barley malt, the maltster did all the hard work, so a single-infusion is all you need to do. Unnecessary low-temp rests could have a deleterious effect on the beer, due to excessive protein degradation.
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Offline garc_mall

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Re: 1st All grain today
« Reply #14 on: May 26, 2013, 12:28:37 PM »
I don't think you have screwed it up. You are still going to have beer, and probably quite tasty beer at that. With a protein rest (133ish) you can break down the proteins until they are too small to create proper head retention. I don't think you will have a problem with head retention though, because the hop polyphenols also help.

The reason most of us recommend a single infusion is because it is easier, and you will still get great beer. I mash in somewhere between 149 (dry beers) and 162 (Session beers) depending on how fermentable I want the wort to be.

RDWHAHB. This forum has a lot of really smart people, who know a lot about making beer. Sometimes we are known for talking over people's heads because we want them to make the best beer they can make. Remember, Barley and hops want to become beer. It takes a lot for us to screw that up.
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