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All grain porter
Ok all. so after many months of extract, I have finally got the courage up to do all grain. A porter. Anyone got any ideas or helpful tips?
RDWHAHB! It's not as hard as you think. Make sure to recirculate before draining into kettle.
The only tip I can give is to make sure you have a big enough mash tun. I figured I was doing 5 gallon batches, a 5 gallon cooler would be big enough, right? Wrong! I am usually maxed out on volume by the time I add my strike water, so if my temp is too high or too low it can be a pain to get it to the temp I want. It is working for me, just a lot more aggravating.
And as Andrew says, recirculate, or in laymans terms, catch the first runnings from the mash tun in a container until the grain bed settles and the wort runs clear and then pour what you caught gently over the top of the grains in the mash tun, to keep the grain bits in the tun and not in your boil kettle.
Other than that, not much to add. If you have problems, and things don't go quite the way you envisioned, don't worry too much about it. It will still make beer, and you will have learned something in the process.
I know I have a lot to learn yet, but in the meantime I can drink my mistakes.
Ok so I did it. Had a little difficulty getting the whole strike water, mash water and sparge down. Barely got 5 1/2 gallons in my boil. My OG was 1.040. Recipe sid it should be 1.048-54 . any ideas vwhat went wrong? Fermentation started 8 hours in.
n
did you measure what temp you were at when you checked the gravity?
80 degrees
417cowboy wrote:
80 degrees
accounting for temp your OG is 1.044 to 1.046 unless you already accounted for it. OG is based on 60 degrees.
every 10 degrees in temp increase add .002 to .003 to reading.
DC
with what deafcone said, I'd say you're close enough. it was your first all grain, and being only 2-4 points off isn't bad.
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