Step by step All Grain Brewing Part 1

Complete step by step video about All Grain Homebrewing!
Windows Movie Maker didn't like 30 minutes of video editing so I made this project shorter.Still getting the annoying error: 0X87160129
Cut the movie in 2 parts .... problem solved!

Name of the beer: Autumn Amber Ale

Ingredients:

4000 grams 2-row pils Malt 3 EBC
226 grams cara pils 5 EBC
56 Grams special B 350 EBC
56 grams roasterd barley 1000 EBC

30 grams Hallertauer Perle Hop Pellets 8.7% AA
30 grams Fuggles (USA) 6,79% AA
1 pkg (11,5 Grams) Fermentis Safbrew S-33

Mash

*First you need to know the temperature of the malts (in my case 12°C)
*My software told me to heat up the strike water to 56°C
*After adding the malts the temperature drops to 53°C
*Stabilize 51°C - 52°C for 30 min for Protein Rest
*After 30 minutes I turned on the flame and raised the mash temperature to 68°C
*Now the second mash started, Stabilize 65°C - 67°C for60 min
*After 60 minutes sparge with 13,6 liters of water about 78°C


Boil Wort
*Add 30 grams Hallertauer Perle at 60 mins
*Add 15 grams Irish moss at 45 mins
*Add 30 grams Fuggles at 2 mins
*Chill & Pitch the yeast

Notes:
Ingredient Cost - €13
20-11-2011 Original Gravity @ 22°C = 1.048
26-11-2011 Gravity at 19°C = 1.014

I forgot to show you the corrected PH level during the mash.
It was PH 5.3 !

Category:

Howto & Style

Tags:

• Easy
• All
• Grain
• Homebrewing
• homebeerbrewery
• beer
• ferment
• Autumn
• Amber
• Ale

[peligro28]

Why not do the protien rest in the mash tun? Alievs having to transfer the mash, have never seen that...

[homebeerbrewery]

@peligro28 Thanks for your comment. I didn't do that because I don't know how many boiled water I need to get to the second temperature. You are correct, thats maybe the normal way to get the mash done! Maybe I check that calculation software online and donwload it. Cheers!

[yambor44]

very nice!

[clyons17]

Thanks for the close up on the crush!

[HomeBrewBeerRecipes]

It's interesting watching someone else's procedures.

[arrogantbastardale]

Interesting process you have there with the protein rest.