About 3 pounds of grains (pale malt, 2-row malt and/or others) are added to about 1.5 gallons of water at 164° F. The goal is to mash at 152° F for about 90 minutes. To maintain the temperature, I place my nearly full kettle with lid into a larger kettle and fill the larger kettle with water at 152° F. This larger kettle is meant to act as an insulator. It works pretty good. I usually need to heat the apparatus once during the 90 minutes to maintain the 152° F temperature.
After the mash, it is time to sparge (filter and rinse). I filter the grains by using a plastic colander lined with a muslin bag. See the following (the Michelob Golden Light can is there because that's what I was drinking around the 4th of July):
I use about 2 gallons of water at 168° F to sparge the grains. I slowly pour the hot water over the grains about 300 mL at a time.
This method seems to work well. I get to a reasonable original gravity. I have not calculated how efficient this method is. I need to first see if it makes good beer or not.
2 comments:
Sounds good! It's hard to screw up.
Besides, beer is like sex, even if it's bad, it's still pretty good . . . unless there's a yeast infection involved (in the beer, of course, or . . . take it how you want).
The best thing about beer is that when your too old to have sex, you can still drink beer.
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