Anyone interested in joining me for a brew day?
I've always been a lone brewer but I have been thinking about sharing the dark art of brewing with others, if they're interested.
I make 10 gallon all-grain batches. Here's a few pics of my "brewery."
I figure this would be a good experience for anyone currently making extract batches who is interested in transitioning to all-grain. Or for someone who has never brewed before, may or may not be interested in brewing themselves, but is interested in learning about the process. Or for a current all-grain brewer who wants to compare notes. Or for someone who couldn't care less about brewing but is interested in hanging out and trying beers from previous batches.
Warning, a "brew day" lasts about 5-6 hours. A quick rundown of the steps involved:
If you feel strongly about making a particular style of beer I'll consider it, otherwise I will make my most tried and true recipe an English Style Pale Ale (AKA Extra Special Bitter).
I'm not sure I'll get any takers but I figure it's worth a shot.
I've always been a lone brewer but I have been thinking about sharing the dark art of brewing with others, if they're interested.
I make 10 gallon all-grain batches. Here's a few pics of my "brewery."
I figure this would be a good experience for anyone currently making extract batches who is interested in transitioning to all-grain. Or for someone who has never brewed before, may or may not be interested in brewing themselves, but is interested in learning about the process. Or for a current all-grain brewer who wants to compare notes. Or for someone who couldn't care less about brewing but is interested in hanging out and trying beers from previous batches.
Warning, a "brew day" lasts about 5-6 hours. A quick rundown of the steps involved:
- Remove 5L yeast starter from fridge to allow to come to room temp. Decant "beer" from starter and discard.
- Measure out and heat up ~6 gallons of strike water.
- Measure out ~20lbs of grain
- Crush grain in a grain mill powered by a drill.
- Add water heated to ~160 to insulated mash tun.
- Add crushed grain to mash tun. Stir in grain vigorously.
- Verify temp of grain to within 1 deg Fahrenheit of target.
- Allow grain to mash for ~1 hour
- Measure out ~10gal of sparge water, bring to 168F.
- Vorlauf mash until runnings are clear and free of grain bits.
- Add first wort hops to boil kettle.
- Begin to drain mash tun.
- While wort begins to drain start adding sparge water to mash tun at rate equivalent to rate wort is draining to boil kettle, takes about 1 hour.
- Begin heating boil kettle once ~5-6 gallons have been transferred.
- When correct pre-boil volume is in the boil kettle, ~13gal, stop flow of sparge water and wort.
- Check pre-boil gravity with a refractometer.
- When wort begins to boil add first hop addition (bittering hops). Start boil timer ~60min.
- Add additional hops additions as recipe dictates.
- When boil time is complete place immersion chiller in boil kettle and begin to flow water through chiller. Bring wort to ~65F. Takes ~30min.
- Check post boil gravity (Original Gravity, O.G.)
- Drain boil kettle to sanitized fermentation vessel.
- Aerate wort with pure O2 and a .5micron oxygen stone.
- Add yeast from yeast starter.
- Clean-up.
If you feel strongly about making a particular style of beer I'll consider it, otherwise I will make my most tried and true recipe an English Style Pale Ale (AKA Extra Special Bitter).
I'm not sure I'll get any takers but I figure it's worth a shot.
