With two little kids, and other things to occupy my summer time, it made it hard to dedicate the time to do the all-grains.
So, bring in the partial mash kits from Northern Brewer!
I have purchased supplies and kits from them before, so I figured they were a good place to start to reintroduce myself to brewing! I went for a kit that I haven't tried before, but had great reviews, and was a style I am known to like: Oatmeal Stout!
I love the kits, as NB does a great job of packaging them:
Add 5 quarts of water to the brew pot, and bring it to a temperature of 165°F in the brewkettle9000©.
Once it reaches the desired temperature, add the bag of grains in the kit.
NOTE: If you put this in a nylon bag, make sure to keep it off the bottom of the kettle, unless you want the bag to melt!!!!
At this point, the temperature should be within a couple of degrees of 154°F. If it isn't there, add cold/hot water accordingly. While you are working on getting the temp to 154°, get another kettle with 5 quarts going with water heated to 170°F for sparging!
We'll want the kettle to stay at this temperature for an hour. The best way to do this is either wrap it in towels, put it in the oven, or keep it on low heat and monitor the temperature, or some combination of those :)
After one hour, put the mash kettle back on the burner and apply heat to get it up to 170°F. Separate the grains from the liquid by removing the bag, or scooping them out with a slotted spoon.
Congratulations! You just made wort!
Now, we want to take that hot water, and pour it over the grains to get all the sugary, grainy goodness to add it to our wort (don't waste it!)
|Anya helping me sparge, or ride her scooter, you decide :)
Slowly pour the water over the grains to make sure the grains don't spill back into the wort, and get the all the potential yummies out of the grains. Make sure to use all 5 quarts of sparge water!
Bring the water to a boil. Once there, turn off the flame, and add the malt syrup and malt power. Turning off the flame will make sure the malts don't get burned. Burned malts = not delicious beer!
After adding the malts, bring it back to a boil and add the hops! Let it boil for 60 minutes.
After 60 minutes, turn off the flame, and cool the wort with a wort chiller, or by putting it in the frigde/freezer. We are looking to get the wort down to 100°F.
Pour the wort into your carboy, and add cold water to bring it to five gallons. Shake the carboy to aerate the wort.
|Carboy, without Wort (I somehow missed getting a picture of it with wort!)
At this point, the wort should be around 78°F. If not, let it sit until it reaches this temperature, then add the yeast. Shake it again, and add your airlock. Let it sit for 2-3 weeks in a warm, dark place.
After the brew has settled down, about a month, it is time to bottle!
Transfer the wort to your bottling bucket, or get a piece of tubing with a cutoff switch, and clean bottles of course!
Add two cups of water, and 2/3 cup sugar to a pot, and bring it to a boil.
Slowly pour the sugar water into the wort, making sure not to splash!
A follow up entry will be added in a month with taste results!!!