Doing an APA today…no extract(big deal for me). Been brewing offandon since '01, but it’s been mixed steeping grains and extract.
Here’s what I’m using(thanks to BrewMatersWarehouse in ATL):
7 lbs Briess 2-Row Brewer’s Malt
2 lbs Weyermann Munich Type II
1/2 lbs Briess 2 Row Caramel 10
1/2 lbs Briess White Wheat
4 oz of Cascade
Going to step mash…wish an all-grain rookie luck!
Good luck! Let us know how your brew day goes!
good luck! keep us posted!
I like the recipe. It should turn out tasty. Good luck.
Things are going well…haven’t burned the garage down yet.
I’m at 158 degrees after being at 138 for 30 min. Got a slow leak on my Lauter Tun, but I’m now really concerned about it.
Good luck and congrats! The first AG batch is always trial and error but you will have beer!
Successfully in primary ferm…I’m buying a counterflow chiller! The immersion method is no good with AG. Had to use my kid’s kiddie-pool and four bags of ice. Also need a ball-valve for the lauder tun…slow leak or not, it cost me some beer.
Thanks for the support!
In the future you can skip a step mash with that kind of grist. It’s unnecessary and could be detrimental.
Congrats on getting it done! Keep us posted on the outcome.
+1
I was wondering myself, what you wanted to achieve with a step at 138*…
That’s rather high for protein rest, and kinda low for beta…
I had read that 30 min @ 133 degrees, then 40 min @ 155, then 5 min @ 159 would bring a balance between fermentability and mouth feel(Joy of HB, by CP)…I already knew I did need to do that with the grains I was using, but I figured the exercise wouldn’t hurt.
We’re looking good in Primary…got about 1 1/2 inches in foam. Smells great…I may not have screwed it up!
Thanks again for all the support…I open to more suggestions
Low temp rests are good if you’re using under-modified or highly proteinaceous malts. So only if you’re using a bunch (50%+) of wheat malt, or lots of raw adjuncts. Mashing finishes the work the maltster began. With modern barley malt, the maltster did all the hard work, so a single-infusion is all you need to do. Unnecessary low-temp rests could have a deleterious effect on the beer, due to excessive protein degradation.
I don’t think you have screwed it up. You are still going to have beer, and probably quite tasty beer at that. With a protein rest (133ish) you can break down the proteins until they are too small to create proper head retention. I don’t think you will have a problem with head retention though, because the hop polyphenols also help.
The reason most of us recommend a single infusion is because it is easier, and you will still get great beer. I mash in somewhere between 149 (dry beers) and 162 (Session beers) depending on how fermentable I want the wort to be.
RDWHAHB. This forum has a lot of really smart people, who know a lot about making beer. Sometimes we are known for talking over people’s heads because we want them to make the best beer they can make. Remember, Barley and hops want to become beer. It takes a lot for us to screw that up.
Sheer Genius!
I don’t know if Marc realizes it, but that came from Dan Listermann many years ago.
It’s brilliant and thanks for the footnote!
I’m sure he does.
I didn’t know specifically who coined it, but I did know it was someone who was much smarter than I.