From: redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc)
Newsgroups: rec.crafts.brewing
Subject: all-grain brewing
Date: 14 Sep 92 20:37:46 GMT
Organization: Purdue University Engineering Computer Network

Had a wonderful experience with my second all-grain yesterday.

Jim and I have been brewing mash-extract brews for a while now.
Trouble is, we've had to use 6lbs of grain to replace 1 can of extract.
Our beers have all come out at least good, IOHO, with OG's around
1.045-1.05, but gads, what awful efficiency. We always used Charlie's
3 temp mashing procedure as recommended. Going to a recirculating
sparge did nothing to improve efficiency. Last week we did our first 
all-grain (brown ale) at Jim's. 11.5 lbs of 2-row english pale and 2 lbs.
of crystal. A handful of black patent. 2 hour recirculating sparge in
the Zapap system, kept the wort heated to 160-170 on the stove before
recirculating (usually). Boil. OG was 1.052, about what we expected. Seems
to be fine.
I lost my Charlie, so I went to the local lib. and got Miller. A different
technique. Hmm. Think I'll try it. So, all-grain #2 (pale ale). 11 lbs.
of 2-row english pale (same brand as first batch?) 1.5 lbs of crystal.
Maybe a little finer crush than usual (more flour) with the Corona. Mashed
with 1.5 qts water/lb. 1hr 45min at 150. Mash out 5min at 168. No hot
water in bottom of Zapap this time. 1.5hr recirculating sparge, wort heated
to 168 before recirculating. Ran much slower, cleared much faster than
ever before. I usually can get a very fast runoff (I use slow tho) but not
this time. Too fine a crush? I worried for a while that we might have to cope
with the first stuck sparge. Needless. Acidified our sparge water for the
first time. apprx 1/4-1/2 tsp of gypsum/gal. Too bad I forgot to get the
pH test kit. Damn.  Used around 3 gal. sparge water at 168. At least 1 gal
more than last time. The final runoff was a lot more dilute than I had
ever seen. Boil. OG was (drum roll) 1.075??????!!!!!!! HOLY HOMBREW!
Finally! Efficiency! I still can't believe it. I am not sure which of
the differences between batches accounted for this (any ideas out there?).
Probably a combination of different mash, acidified sparge water, and more
sparge water. Now my ingredients are going to be really cheap!

So, if at first you don't succeed...
I wonder if this beast is going to ferment all the way down. I'm looking
at what, around 7-8% alcohol?! In a pale ale?! Does anybody think I shoul
do anything special to this batch because of the high alcohol? Hope it
doesn't kill the yeasties (Whitbread Ale). 

A tip: MAKE OR BUY A WORT CHILLER. Whether you are brewing with grain or
not. Jim and I made simple 20' immersion chillers out of 3/8" copper
tubing. We have to use two pots (can't fit one big one on the stove!)
so it looks really cool to have two chillers working on a splitter out
of the faucet. Our favorite part of brewing! These things work awesome.
2.5 gallons cooled in 15 min. Use more tubing for more wort.

The hardest part in making one is going from the faucet to the tube. I
couldn't find a creature called a "3/8" hose barb" Here is what I did.
Buy an adapter for your faucet that will accept a female garden hose end.
Connect a 5/8" female hose repair end to it. Get some 5/8" ID vinyl hose
and put a short section of 5/8" OD vinyl hose in it. Put a length of
1/2" OD "stiff opaque white plastic hose" (whatever) inside that. Clamp
it up with a 7/8 hose clamp, and clamp the other end onto your 3/8"
copper. Modify parts as necessary to fit whatever diameters you need.

HAPPY WORT CHILLING!
Tom
Newsgroups: rec.crafts.brewing