So I brewed this recipe last night for a 3 gal batch. I did it as a Brew In Bag (BIAB). Pretty easy, but the sparge doesn't
5# Vienna
1# Munich
1# Crystal
21g Magnum - 60min
18g Centennial - 20min
8g Centennial - 5min
Yeast - S-04
I only had a small amount of grains so I brought the mash water up to ~ 162F before adding grains. I used 3gal of water + another 0.5 gal to account for grain absorption... this turned out to be insufficient. This is what is looks like in the bag:
IMG_2655 by
sdixon669, on Flickr
After ~ 60min mash (held well at 152F-154F) I tried to bring it up to a mash out temp at 168F, but got only to maybe 166F. Boil ~ 60min. After boil:
IMG_2657 by
sdixon669, on Flickr
I don't have a chiller so wort goes into primary and into sink with ice and water. It took ~ 30min to bring down to 24C (don't ask me why I switch from F to C, but when I think mash and sparge, I think in F and when I think pitch and ferment, I think C??):
IMG_2659 by
sdixon669, on Flickr
I was a full 1gal low on my wort volume. I'm sure some of it was because I didn't account for boil losses, and may have under estimated grain absorption??
I took SG before adding 1gal of water to top up and it was 1.062, after adding 1gal of water, it was 1.040
I used S-04:
IMG_2654 by
sdixon669, on Flickr
Everything was bubbling away nicely this morning. We'll see how it turns out.