This is our first original recipe for all grain brewing. Our O.G. was 1.044- F.G. 1.004. 4.4?v. We had a stuck sparge for the first time. We stirred the mash and was able to continue. The sparge lasted longer than planned due to it getting stuck. During the boil we ran our of propane at the 40 min mark. Matt went to get another one and we boil 10 mins upon his return. Overall a good brew. We will increase our boil size to 7 gallons and for future recipes adjust the brew house efficiency.
Kit from Midwest and our first attempt at all grain brewing. When we was spargeing the sparge water flowed to quickly and was almost empty before and the mash tun was full of liquid. Also did about a 35 min flow. In the future we need to do a 45 min sparge We added the spice for the last 10 mins of the boil and put the cinnamon stick in the fermenter
We steeped our grains at 162 degrees for 30 minutes. We added East Kent Golding Hops at the beginning of the boil. With 15 minutes left in the boil we added one whirfloc tablet and pitched the Willamette hops during the last 10 mins of the boil. Our OG was 1.046. Within the first 14 hrs after pitching the yeast we are showing signs of rabid fermentation at a constant 75 degrees
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