BangladeshBrewer
Active Member
I have 4 kg malt barley 1kg oats to go into a kettle with a maximum capacity of 30 litres. Obviously, I will leave space and have some sterile water ready just in case.
I have US-05 yeast which I will rehydrate into room temperature sterile water. I have a packet of glucoamylase.
My idea is that I heat up the water to about 160 F and then add the grain/malt into my boil in the bag. Then I keep it at around 153-155 for a hour with some stirring.
[QUESTION 1]
When do I add the glucoamylase, which I want to use to increase the conversion of starch?
Do I add it into the mash bag after the hour of mashing? or do I first dump the grain/oats? This is my first time so I'm asking the stupid questions.
The glucoamylase says packet says it wants below 140 F temperature. So I am guessing I do that after the mash hour when the temperature drops to the right range.
[QUESTION 2]
After all the mashing and glucoamylase time is passed, do I bring the whole mixture up to the boil? ie to kill off any nasties.
[QUESTION 3]
I cool the mixture as fast as possible, in a bath of ice, while preserving sanitisation to get down to the pitching temperature for the yeast. I'm going to ferment in the same vessel, which has a space to add a brewing lock.
Then I wait for the brewing to finish over however many days (4-5 or whatever). After that I can distil.
Does this sound right?
I have US-05 yeast which I will rehydrate into room temperature sterile water. I have a packet of glucoamylase.
My idea is that I heat up the water to about 160 F and then add the grain/malt into my boil in the bag. Then I keep it at around 153-155 for a hour with some stirring.
[QUESTION 1]
When do I add the glucoamylase, which I want to use to increase the conversion of starch?
Do I add it into the mash bag after the hour of mashing? or do I first dump the grain/oats? This is my first time so I'm asking the stupid questions.
The glucoamylase says packet says it wants below 140 F temperature. So I am guessing I do that after the mash hour when the temperature drops to the right range.
[QUESTION 2]
After all the mashing and glucoamylase time is passed, do I bring the whole mixture up to the boil? ie to kill off any nasties.
[QUESTION 3]
I cool the mixture as fast as possible, in a bath of ice, while preserving sanitisation to get down to the pitching temperature for the yeast. I'm going to ferment in the same vessel, which has a space to add a brewing lock.
Then I wait for the brewing to finish over however many days (4-5 or whatever). After that I can distil.
Does this sound right?