hudsonswan
Apprentice
- Joined
- Feb 7, 2016
- Messages
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hi everybody, just joined so im in a learning curve.
my names hudson foster i live in Northern Ireland and have brewed extract brews for about three years now. came across Brewsmith on utube. listened to Brad and his podcasts and have made up my mind to do an all grain brew. The information on this site is so easy to follow. I am a perfectionist, have watched most of the Podcasts, and have decided now im going to do my first all grain brew. I would love to hear some comments from some of you experts, and any tips or hints would be greatly accepted. the mind boggles when i listen to some of them experts.
1 i have assembled my brewing set up as follows. I have 55ltr kettle with 1/4 gate valve to allow trandfer to secondary fermenter. i am heating using gas ring. I have second ring for heating sparge water. I have freezer modified to seperately control cooling temps. I have my Co2 system ready for finalizing my beer.
2 I have drank Lager all my life, so i am going in at the deep end and am going to brew a Pilsner. I have read and listened to everyone on brewsmith, and i have decided on the following reciepe, and method.
3 Reciepe for Pilsner Lager mash 90 mins and boil 90 mins.
5kg Munich base malt
27grms Hallerta Mittlefruh hop pellets -60mins
27grms Saaz hops -20 mins
10grms Saaz hops -0 mins
2 11.5 grms Salflager Yeast S-23
Guysum
Irish moss
4 Directions
Boil 1 pint of water and add 1 cup of Extra Light Dry Malt and boil for fifteen minutes. cool and
add two pks of Salflager yeast then cover and leave in a cool area to hydrate and begin fermenting.
5 Line the 50 ltre kettle with grain bag and add 45lts water and heat to 68%c.
ease of heat and mash in the 5kg of Munich malt, and add two spoon fulls of Malic Acid as my
water is PH 8 and i reduce to 5PH. Stir well for two minutes.
6 maintain temp at 63%c for 45mins then raise temp to 68% for the second 45mins. stirring
ten minutes
7 After 90 Mins lift out Grain bag and place in sieve on top of kettle. Pour the strike water
which was heated on other gas ring, to get as much remaining sugar as possible, and bring
Wort level back up to 45 -47 ltrs. remove grain bag and bring Wort to rolling boil, add two
spoonfulls of Gypsum to adjust Wort PH.
8 After 60 mins boil add 27grms Hallerta hop pellets
After 75mins boil add 27grms Hallerta hop pellets and two tea spoonfulls of Irish Moss.
9 After 85 mins add Wort Cooler to kettle and cool sample and take Gravity reading looking
1050
10 AT 90 mins turn off heat and turn on Water to Wort Cooler and cool quickly to 15%c.
11 Transfer Wort to Fermenter and add 15grms Hallerta hop pellets.
12 Use air stone and filtered pump to airate Wort add Liquid Yeast and leave at 15c for
4hrs to start fermentation.
13 Move to freezer and leave to ferment @ 12% After two weeks Move to room temp for
rest and then move back to Freezer at 6%c for three weeks to lager.
13 Ready to keg or bottle#
I sourced all this info from Beersmith and God willing i have a Beer better than anything i
brewed to date. I was thinking of adding 1kg of Light Dry Malt Extract to the boil to
maybe give more body and head retension. Anyone any ideas on this.
to anyone who replies to this with any tips i thank uou very much.
in N Ireland we say cheers ye boy yee. hudson
my names hudson foster i live in Northern Ireland and have brewed extract brews for about three years now. came across Brewsmith on utube. listened to Brad and his podcasts and have made up my mind to do an all grain brew. The information on this site is so easy to follow. I am a perfectionist, have watched most of the Podcasts, and have decided now im going to do my first all grain brew. I would love to hear some comments from some of you experts, and any tips or hints would be greatly accepted. the mind boggles when i listen to some of them experts.
1 i have assembled my brewing set up as follows. I have 55ltr kettle with 1/4 gate valve to allow trandfer to secondary fermenter. i am heating using gas ring. I have second ring for heating sparge water. I have freezer modified to seperately control cooling temps. I have my Co2 system ready for finalizing my beer.
2 I have drank Lager all my life, so i am going in at the deep end and am going to brew a Pilsner. I have read and listened to everyone on brewsmith, and i have decided on the following reciepe, and method.
3 Reciepe for Pilsner Lager mash 90 mins and boil 90 mins.
5kg Munich base malt
27grms Hallerta Mittlefruh hop pellets -60mins
27grms Saaz hops -20 mins
10grms Saaz hops -0 mins
2 11.5 grms Salflager Yeast S-23
Guysum
Irish moss
4 Directions
Boil 1 pint of water and add 1 cup of Extra Light Dry Malt and boil for fifteen minutes. cool and
add two pks of Salflager yeast then cover and leave in a cool area to hydrate and begin fermenting.
5 Line the 50 ltre kettle with grain bag and add 45lts water and heat to 68%c.
ease of heat and mash in the 5kg of Munich malt, and add two spoon fulls of Malic Acid as my
water is PH 8 and i reduce to 5PH. Stir well for two minutes.
6 maintain temp at 63%c for 45mins then raise temp to 68% for the second 45mins. stirring
ten minutes
7 After 90 Mins lift out Grain bag and place in sieve on top of kettle. Pour the strike water
which was heated on other gas ring, to get as much remaining sugar as possible, and bring
Wort level back up to 45 -47 ltrs. remove grain bag and bring Wort to rolling boil, add two
spoonfulls of Gypsum to adjust Wort PH.
8 After 60 mins boil add 27grms Hallerta hop pellets
After 75mins boil add 27grms Hallerta hop pellets and two tea spoonfulls of Irish Moss.
9 After 85 mins add Wort Cooler to kettle and cool sample and take Gravity reading looking
1050
10 AT 90 mins turn off heat and turn on Water to Wort Cooler and cool quickly to 15%c.
11 Transfer Wort to Fermenter and add 15grms Hallerta hop pellets.
12 Use air stone and filtered pump to airate Wort add Liquid Yeast and leave at 15c for
4hrs to start fermentation.
13 Move to freezer and leave to ferment @ 12% After two weeks Move to room temp for
rest and then move back to Freezer at 6%c for three weeks to lager.
13 Ready to keg or bottle#
I sourced all this info from Beersmith and God willing i have a Beer better than anything i
brewed to date. I was thinking of adding 1kg of Light Dry Malt Extract to the boil to
maybe give more body and head retension. Anyone any ideas on this.
to anyone who replies to this with any tips i thank uou very much.
in N Ireland we say cheers ye boy yee. hudson