Hi All,
I am just about to bottle my first all-grain beer and am planning my next brew for sometime next month.
This is one of my fave beers so I did a search and found this site and thread.
As I'm new to this the mashing schedule is not fully clear to me.
The one brew I have done I did a ramped mash at three different temperatures then filtered the grains from the wort and then did the 90 min boil and adding the hops.
From looking at the original receipt for this beer it looks like the following:
All grains at 155oF for 90 mins in 7.5 quarts water.
Add hops for last 60 mins.
Ramp to 170oF with 7 quarts spagre water for 10 mins (add sugar here too)
I presume the grain is filtered out before cooling the wort with your cooler?
Or do you use a grain bag?
Sorry for all the newbie questions but I really like this beer and want to do it exactly like you so I can get a good result.
Maybe you have a link to an overview of the general process or the name of the typr of mashing so I can do a search myself.
Thanks for your input.
Sorry if you got confused. The mash last 90 mins, you collect the wort then add the rest of the water for the sparge and let it rest for 10 mins.
mashed for 90' at 151 F with 17.5 quarts.
Sparge 10' at 170 with 17 quarts
You only add the sugar and the hops during the boil.
Hope that clarifies it.