Success!
Posted: Sunday Nov 06, 2005 3:26 pm
Having ummed and erred, fitted and started, defferred and put off all graining for the last three years or so, I finally got up the pluck to make the attempt.
One of the main things that was putting me off was the 23L boil, as I dont have a pot that big, and my electric stove is really not up to the task. In the end the solution was simple - the 11L batch.
First attempt was a Pilsner, recipe as follows:
2Kg Pilsner Malt 3EBC/1.7Lov
28gm Saaz 60 Mins
14gm Saaz 45 mins
14gm Saaz 30 mins
14gm Saaz 15 mins
14gm Saaz Steeped
Saflager W34/70
I Mashed for about 25 mins at 40C and then for a little over an hour at about 65C.
Used a big sheet of Muslin for a manifold and did a sort of batch sparge.
OG 1038 FG 1006. Down 15/10/05, Bottled 28/10/05.
Tasted first one this arvo.
First impression was fairly noticeable chill haze. May have to work on the wort cooling. (Maybe 2 bags of ice in the sink.) Apart from that I was quite pleased with my effort.
If you want to give the All Grain caper a go, don't be afraid have a bash. Truly the hardest part of the process is to leave the mash alone and let it mash away.
Cheers,
Greg.
One of the main things that was putting me off was the 23L boil, as I dont have a pot that big, and my electric stove is really not up to the task. In the end the solution was simple - the 11L batch.
First attempt was a Pilsner, recipe as follows:
2Kg Pilsner Malt 3EBC/1.7Lov
28gm Saaz 60 Mins
14gm Saaz 45 mins
14gm Saaz 30 mins
14gm Saaz 15 mins
14gm Saaz Steeped
Saflager W34/70
I Mashed for about 25 mins at 40C and then for a little over an hour at about 65C.
Used a big sheet of Muslin for a manifold and did a sort of batch sparge.
OG 1038 FG 1006. Down 15/10/05, Bottled 28/10/05.
Tasted first one this arvo.
First impression was fairly noticeable chill haze. May have to work on the wort cooling. (Maybe 2 bags of ice in the sink.) Apart from that I was quite pleased with my effort.
If you want to give the All Grain caper a go, don't be afraid have a bash. Truly the hardest part of the process is to leave the mash alone and let it mash away.
Cheers,
Greg.