Wednesday, October 24, 2012

My Way To All Grain Brew, Part 2

This is Part 2, explaining my way to do an all grain brew.  I've completed two all grain beers at the time of this writing, so I anticipate learning more tricks as time progresses

Each brewer will have his/her equipment, and brewing to best suit your equipment just makes sense.

If you haven't read the Part 1 post on the Mash, you may want to check it out before reading further and them come back here.

Part 2, Sparge & Lauder

We are at the completion of draining the wort from the mash tun.

  1. While draining, heat up 3.5 gallons to 175 degrees.  This completely fills my stock pot.
  2. This type of sparge will be a batch sparge.  Pout the water ontop of the grains slowly, so as to not disturb them too much.
  3. Measure the amount of wort already gathered in the boil pot.  You will want to add the difference between what you already have and the 6.0 gallons you want.  It was expected that .5 gallons would be lost with grain absorption.
  4. Continue filling the tun until the full amount is in there.
  5. Drain about a gallon and recirculate again, allowing the wort to clear some before gathering in the boil pot.
  6. Drain the entire tun.  This again will take some time.
  7. At the end of the drain, you should have about 6.0 gallons of wort.
  8. Fill you hydrometer tube for your initial gravity reading.  You will want this to cool before recording this pre-boil gravity.
  9. Turn on the heat and wait for the boil.
Coming soon, the excitement of the boil, in Part 3.