| Three to four days before brewday, I begin my yeast starter. I use a
2000 ml flask from Cynmar Scientific Equipment (1-800-223-3517)
and end up pitching one liter of active starter per 5 gallons of wort
for ales. I pitch more for lagers (1500 ml active starter per 5 gallon batch).
Use of this large flask makes the starter process a one container step. The
yeast can be fed directly in the sanitized flask and can be stepped up from
a 50 ml smack pack to 250 ml, then to 500ml, and finally to just under 2000
ml in the same container. I split this final amount between two fermenters.
This way I use one smack pack for a 10 gallon batch.
My brew day is about 8 hours long. While Big Fun Brewing is a hands on brewing
system, I do have time during the mash and runoff to attend to other matters
around the house. While you can watch a baseball game on TV while
brewing, you can not attend one. I also try to clean as I go so every
piece of equipment is ready for storage at the end of the
day.
On brew day, the HLT is setup and 14 gallons of carbon filtered Lake Michigan
water is heated to strike temperature as calculated by ProMash Software
(see links page).
Grains are crushed, Mash tun is set up and pump assembly is connected to
both HLT and mash tun while heating strike water.
The calculated amount of strike water is pumped from the HLT through the
bottom mash tun screen for Mash In. I use 1.33
qts. water per pound of grain. Crushed grains are gradually added and the
mash stirred until completely mixed (no lumps). Recirculation manifold is
installed and height is set. Mash tun insulated cover is installed and hoses
are connected to the mash tun outlet and to both return loops to complete
the Heating Loop.
Mash is then recirculated for 5-10 minutes to stabilize system temperatures
before any heat is added. HLT water is heated to 180 F degrees during
this period of time. Heating loop ball valve is opened, as needed, during
mash for step mashing and to maintain grain bed temperatures. The recirculation
loop remains open during the 90 min mash. Any extra sparge water is added
during the mash rest and the HLT temperature is maintained at 180 F
degrees. Conversion is usually within 30 minutes and I recirculate 90 mins.
to get the most out of the grains.
At the end of the mash rest, the recirculation loop is closed and heating
loop opened until 168 F-degree mash out temperature is reached. HLT temp
is boosted to 185 F degrees to speed mash out. Stirring the HLT helps with
heat transfer during all temperatures boosts. I am working on a gearmotor
stirring device to help automate this step.
Sparge and Runoff hoses are connected to the
HLT to pump sparge water through heating coil and into mash tun. The runoff
hose is connected to mash tun and directed to bottom of brew kettle. A runoff
rate of 8-12 oz. per minute is set with the mash tun ball valve.
Pump is switched to 'auto mode' and float valve supplies sparge water
to the top of the grain bed as needed during runoff.
Propane tank is switched to burner stand and heat is applied to the brew
kettle when half of wort volume is runoff into kettle to begin boil. Runoff
is stopped when 13.5 gallon of wort is collected in brew kettle
for a 10 gallon batch.
Wort is boiled 75 minutes, hops and Irish Moss added as scheduled.
Pump is moved to brew kettle and cooling wand attached and positioned in
brew kettle to sanitize for the last 10 minutes of the boil. Pump is used
to recirculate near boiling wort at knock out. Garden hose is attached to
Cooling Loop in kettle and run until wort is
chilled to pitching temperatures. Lake Michgan supplies cool tap water even
in August (62F in summer, 50F or less in spring and late fall).
Cooling waste water is used to clean brewing equipment and water my
back yard White Birch tree. Helps keep Bronze Birch Borer away.
Cooled wort is Pumped to Carboy fermenters ready
for pitching yeast.
Carboys are rocked a bit (sse Gadget page) and set in 68 F degree
fermentation room (basement).
Lot's of all grain clean up. Store system ready for next brew.
Have a homebrew from last brew session.
|
