Homebrew With Slow Cooker/Partial Mash

Brewed an Irish Stout using a slow cooker. Used the "Step Mash Method" as described by Charlie Papazian in his Homebrew Book

Category:

Entertainment

Tags:

• Irish
• Stout
• Partial
• Mash
• All
• Grain
• Homebrew
• Charlie
• Papazian
• Steel
• Jan
• Jalapenos
• Bellhaven
• 99
• Bottles

[faroutadventures]

........many choices of hops, grains, LME, DME etc. The sky is the limit. As long as you use good sanitation procedures and use common sense, a person should be able to produce a home brew no matter what technique.

Did you see the video with the two old guys? They were having so much fun and brewing Coopers LME. Who would have thought?????????

[steeljan]

Hey cool! Sorry, not sure how it took me so long to see this video, argh. Glad I could help you out finding the Coopers bottled beers in your area. So, you did this in a slow cooker, like a big crock pot? That's a great idea, been pondering something that could precisely regulate temps through a mash without costing big bucks. Thanks, Cheers!

[faroutadventures]

@steeljan Ya, I just did a dry run with plain water to look at the temperature progression. The max temp it got up to was 168*F on high. So, I think it will work well for smaller grain mashes. I guess the truth will be in the tastiing when the beer is ready. I'm comiing to the conclusion, it my short brewing time, that making beer is a lot like cooking. Everyone has a little different approach to accomplishing the same goal. IE: Using different spices, salting , pepper etc. In beer you have ..

[yartp]

Anything English or American I'll employ a single infusion. I used to be all about some step, infusion and decoctions but have gotten a little more reserved with them. On my 'Malt Likka" I made an exception to get it as dry as possible. Mashed in at 116 degrees and stepped it all the way to 154. That way it hit every temp in between. I stole the idea from an online BYO article on American Pilsner.

[faroutadventures]

@yartp I remembered I had this slow cooker hanging around and then I read about the step mashing in Papazian's book. So, what I did was actually steeped the grains starting out in cold water, in the muzlin bag. After the temp got to about 120*F, I put the grains in and starting mashiing , up to about 168*F. I'm kind of experimenting and also want to get as much out of the grains as possible. I sort of did the same thing with a Scottish Ale , which turned out pretty good. I'm finfding that making

[faroutadventures]

@yartp beer is like cooking. A lot of common sense can factor in. I just found some wild hops growing along side this trail I bike on. I picked about a pound or so. Don't know what variety. But, I'm going to dry hop them in my now brewing Irish Stout.

Usiing the slow cooker was just an easy way to control the temperatures for me. If this beer turns out good, I'll probably continue with it. Thanks for the comments. Cheers Mate!!

[flashtin166]

@faroutadventures Wheres this video it sounds fun.

[Juice0fTheBarley]

If you don't already have it, I suggest you buy 'The Homebrewer's Companion' by Charlie Papazian, which is my new favorite book. It reads like it's prequel and is full of useful information for all grain brewers.

[faroutadventures]

I forgot to mention, I used Coffee du Monde. A French Roast made at double strength.