01 February 2010
My first all grain experiece - I missed the OG by 20 gravity points and had a stuck sparge
I brewed a cream ale on 1/24/2009
I recently brewed my first all grain batch. It was also the first time I used my barley crusher. It was the second time I made a starter and the second time I used my mash tun. It’s a cream ale. I crushed the grain (default gap). I placed the grain in the mash tun, ( modified 48 qt igloo xtreme cooler). I did a 90 min single-infusion mash at 149˚ for 90 minutes. I sparged (sort of). I collected about 4 gallons of wort. I added water to 4.65 gallons in my 5.25 gallon kettle. I boiled for 90 minutes. I used and immersion chiller and an ice bath to get temperature to 60˚. I then poured the wort through a strainer into the fermenting bucket. I aerated with an aquarium pump with an inline filter for 40 minutes. I pitched all of an 800 ml starter (1056) that was about 16 hours past full krausen. That’s about as positive as I can be about this brew.
Some issues arose. Firstly, I had to clean all the metal filings off the barley crusher, which I hadn’t anticipated. I wasn’t quite sure how to do this and I used compressed air and ‘pre-crush’ of a few ounces of grain that I then tossed. Then, my temperature may have been messed up in the mash. Thermometer issues (now resolved). But I for sure added 11 quarts of 161 degree water to 8.25 pounds of 67-68 degree grain. Then I added more water at 185˚ to mash out. I began to drain and then my mash was stuck, (again 2 for 2 uses, first time was a faulty plug which caused grain to get lodged in the ball valve) I got like 8 oz out before that happened. Though I might have sparged wrong. The idea as I now understand it is slow and steady until clear and then continue, then add sparge water and let sit for 10-15 minutes and then repeat. I guess I was little too excited and forgetful of previous research on the matter. I probably added more than warranted ‘mash out’ water, mixed the grains up and didn’t wait long enough before becoming all willy nilly on the valve. So the sparge was stuck. I picked up the tun and poured it through a strainer into the kettle. I poured the sparge water over the grain in the strainer. My gravity reading was 1.028. Yup, 21 points below expected. I then maybe boiled a pound of DME and 12 more ounce of sugar and added it to the bucket after it cooled, maybe. The (visible) fermentation started after this addition ~ 48 hours in.
Um. So this is perhaps, maybe, sorta kinda disheartening. But, I am going to brew again this weekend and I want to make it a better experience.
The recipe:
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 4.65 gal
Estimated OG: 1.049 SG
Estimated Color: 3.0 SRM
Estimated IBU: 16.5 IBU
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 33.33 %
2.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 22.22 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 11.11 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 11.11 %
1.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 11.11 %
0.25 lb Vienna Malt (3.5 SRM) Grain 2.78 %
0.85 oz Sterling [6.00 %] (60 min) Hops 15.5 IBU
0.60 oz Hallertauer [1.50 %] (10 min) Hops 1.0 IBU
0.75 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.33 %
1 Pkgs American Ale (Wyeast Labs #1056) [800 ml stater]
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 8.25 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 10.31 qt of water at 160.2 F 149.0 F
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