Labels:text | font | black and white | document | paper | screenshot OCR: A good sparge may take 30 min to 1 1/2 hours, so don't rush it. The first drippings should be about double your projected Original Specific Gravity, or else the sparge is too thin and too much sparging will be necessary. The ideal is to collect the most sugar with least amount of water. Boiling can begin as soon a a few gallons are collected, but stir them well. or the thick stuff will burn. From here on aut the process is the same as extract brewing. The next big challenge is creating your owe recipes. Fer you bookworms, researching (over a cold brew) can be as fulfilling as brewing For those who prefer brewing, team up with a "brew-nerd' or just look to Zymurgy. There are innumerable good recipes out there. if you choose to create your own, several factors should be considered. First and formost, the style should be researched. Look through Michael Jackson's World Guide to Brer, Boer Companion, or Pocket Guide to Beer, or the Classic Beer Series. Then pick a commercial example Fred Eckhardt's book Essentials of Beer Style gives valuable data on original and terminal gravities, IBU's, even beer color and flavor profiles Then look over some other homebrew recipies in the style, okl Zymurgies are 2 good place, or The Winner's Circle from Zymurgy. From these sources you can get an idea of the balance, the specialty malts used, and therefore what sort of techniques you should use - the brewing process, the fermenting temperature and the length of storage. . . etc. One word on controlling final gravities - Higher ph. above 5.5, thie maskes (more water) and long cool maskes (under 1 40) favor full fermentability, producing crisp, dry beers. Low ph. below 5.2, thick mashes, and short het mashes (150-58; favar dextrin production, producing full bodied, sweeter beers. Unless your water is unusual, Ph will pretty much take care of itself, and control can be achieved by regulating time, temperature, and mash thickness. Here is a table to help in estimating original gravilics: TABLE OF SUGAR/MALT VALUES Specific. Gravity +Some extracts, like Alexander's pale malt extract may vary in strength. If you can hear it slosh around in the can whan you shake it, pick another one, or use the lower ligure. Cane sugar corn sugar 34 brown sugar 45 "The lower figures are what might be expected frem a first shot at all-grain brewing using liquid malt extract 32-36+ primitive equipment (colanders, cheesecloth etc) The upper figures are what might be dry malt extract 45 expected under adeal conditions. However, after looking through The Winner's Circ c, a dex trin powder 4.5 book of winning homebrew recipes, including several from Byron Burch, Dave Miller, Georgs dey rice extrael 45 Fix, and other well-known brewers, I found only a handful that even came close to 100% 2-row pale mait 20-35* extraction. I get between 27 and 12 for pale malt, so I usually figure for 29. 6-row pale malt 20-35* grains 40 Land less 10-25º If you have brewed several all-grain beers, and are getting 27+ points for pale malt, you grains 40L to 120L 5-200 are doing fine. If you are getting kss, you might want to ruin some tests to find out where dark grains over 120L trace to LS' you are going wrong. Talk to someone at a home brew store, or pick up the special issues "Trouble Shooting." and "Grain Brewing." These are in valuable sources of information. Here are two tried and true recipes, one all-grain, and one with a partial mash. Don't be afraid to change them. Use minerals as necesary. Brown Sugar Nut Brown Ale California Pail Ak Adjuncts Hons Adjuncts Hops 8 los British Pale 1/2 og Nor.bem Brewer 45 min I Can Alexander's Pale Malt Extract 1 ox Thousand Faces 45 min 2 1/2 lbs Klages 2-row 1 1b 120L Crystal 1/3 oz Centennial 10 min [ 16 IOL Munich 3/4 cz Centennial 20 min 1:2 15 Chocolate 1/2 cz Perle Dry Hopped 1.2 15 Wheat 1º2 In Cara-p.Is 123 oz CFJ 4 Dry Hopped 1.2 oz Roasted 1/2 oz CFJ 4 2 min I Ib Sweet Brown Rice (boiled and added te mash] 1/2 16 40L Crystal 1/2 oz CFJ 4 Dry Hopped Wyeast 1028 London Ale or 1084 [rish W/2 lb Flaked Maize Single stage infusion for 45 mia to 1 hour at 1 56 degrees Wyeas: 1338 or 1056 O.G. 1 050-4 F.G. 1.018 (thick, hot. sheet mask) IBU's 26 Mashed at 156 for ! 1:2 hours O.G. 1.049-52 F.G 1.012 IBU's42 For those performing only partial mashes, you may want to modify your procedure. If you are getting most of your sugar from extract. you may want to treat your mash as more of an addition of "ten" to the wort. In this case you needn't worry about saccharification as much. thus shortening the mash time, worrying less about keeping temperatures constant, and doing a quicker, less efficient sparge Of course, if you follow all the directions it can only help your beer, but the time spent is somelunes better spent elsewhere. A last nate to all of you die-hard instruction followers. If your beer is good, don't screw it up by changing it. If you want to take my advice on something. ty just one change at a time. That way you can pin point its effectiveress Secondly, this article is meant to help you get an overview before starting. Don't be blinded by info overload Not everything here is 100%%, essential. [ sklom take an todine reading, and almost never check ph anymore. I do watch temperatures closely though, and if [ do have a problem, I know where to look. One more thing. I really recemmend the picnic cooler system. You can do a single stage in fusion mash, an infusion step mash, or a decoction mash in one. They are also cheap, and you can even nig a second one to lit on top for your sparge water. They tend to warp after a while though, too bad they don't make them out of copper! Anyway, enough of this, now get on with the brewing. Questions ? Callfor advice al (415) 459-2520.
(.png)
