Pilsener malt to make???
Posted: Tue May 07, 2013 11:06 pm
While I am still waiting for sack of peated malt to turn up I couldn't help myself and the stars and moon aligned and I had an opportunity to try and do a mash :handgestures-thumbupleft:
After advice and equipment borrowed from a mate I decided to have a crack at using 18kg of pilsener malt (that I already had) to make a "not sure what" in the end.
My mate lended me his mill which would be great for a 25L beer brewer :laughing-rolling:
As you can see you stick the drill into the mill and off you go at a medium pace. Took fucking forever :handgestures-thumbdown: Good thing I was running the still at the same time :dance:
Anyway I cracked it about this much
Any thoughts as to was it too much or too little? Please let me know what you reckon :handgestures-thumbupleft:
So then I proceeded to get some water in the boiler, I went for 65L as that is again what my mate recommended off his brewing calculator, heated the water to 52c then added the grain and let it rest for 40min, it dropped bugger all in that time.
here is a pic of his boiler, some of you may cring when you see what it is that has a big hole cut in the top x_x
Then I took it up to 62c and left it for about 80 min. Drained the good gear off and it looked like this
I was not expecting that much residual grain :o
So then I took the good shit and put it in the fermenter, it was only on about 40L so I did a mangled sparge I guess you would call it with hot water out the tap and poured on and drained off again. Added all to the fermenter. Put some in the tube with the hydro and it was reading only 1.040 :crying-blue: that was hot as Jennifer Hawkins at that stage, by the morning is was about as warm as your friends slightly hot sister and it was still only reading 1.045 :angry-banghead:
But I know there's still some good gear left so I have filled the keg back up with the grain to 30L and heated it to 65c and let it rest for 3 hours. Have then drained that off into another fermenter and did another mongrel arse sparge and added 9kg of sugar. OG was 1.015 :music-deathmetal:
I took some samples in my meth lab conical flasks to make yeast starters with some yeast and even though I fucked up and added it hot it still went fine :wtf:
Waited until the morning when the washed had cooled and pitched the yeast, when I got home they were going awesome :happy-partydance:
I put this in the mashing section and not the recipe development because this was more about me trying out this all grain business.
Any advice is most welcome as I plan to be doing a lot more of this in the future :handgestures-thumbupleft:
Just hoping the bubbler will be able to make something decent out of a very basic thing :handgestures-thumbupleft:
After advice and equipment borrowed from a mate I decided to have a crack at using 18kg of pilsener malt (that I already had) to make a "not sure what" in the end.
My mate lended me his mill which would be great for a 25L beer brewer :laughing-rolling:
As you can see you stick the drill into the mill and off you go at a medium pace. Took fucking forever :handgestures-thumbdown: Good thing I was running the still at the same time :dance:
Anyway I cracked it about this much
Any thoughts as to was it too much or too little? Please let me know what you reckon :handgestures-thumbupleft:
So then I proceeded to get some water in the boiler, I went for 65L as that is again what my mate recommended off his brewing calculator, heated the water to 52c then added the grain and let it rest for 40min, it dropped bugger all in that time.
here is a pic of his boiler, some of you may cring when you see what it is that has a big hole cut in the top x_x
Then I took it up to 62c and left it for about 80 min. Drained the good gear off and it looked like this
I was not expecting that much residual grain :o
So then I took the good shit and put it in the fermenter, it was only on about 40L so I did a mangled sparge I guess you would call it with hot water out the tap and poured on and drained off again. Added all to the fermenter. Put some in the tube with the hydro and it was reading only 1.040 :crying-blue: that was hot as Jennifer Hawkins at that stage, by the morning is was about as warm as your friends slightly hot sister and it was still only reading 1.045 :angry-banghead:
But I know there's still some good gear left so I have filled the keg back up with the grain to 30L and heated it to 65c and let it rest for 3 hours. Have then drained that off into another fermenter and did another mongrel arse sparge and added 9kg of sugar. OG was 1.015 :music-deathmetal:
I took some samples in my meth lab conical flasks to make yeast starters with some yeast and even though I fucked up and added it hot it still went fine :wtf:
Waited until the morning when the washed had cooled and pitched the yeast, when I got home they were going awesome :happy-partydance:
I put this in the mashing section and not the recipe development because this was more about me trying out this all grain business.
Any advice is most welcome as I plan to be doing a lot more of this in the future :handgestures-thumbupleft:
Just hoping the bubbler will be able to make something decent out of a very basic thing :handgestures-thumbupleft: