Equipment: Mash tun (6 quart crockpot, cheesecloth), Lauter tun (6 quart & 4 quart sparge pots, 8 quart pot, strainer/steamer, funnel, rubber band funnel holder), Boil pot (8qt pot, 6qt pot), Fermenter (2 1 gallon carboys), Airlocks, Hydrometer, Idophor, Thermometer, wort chiller (10 frozen water bottles), strainer, funnel, ruler, stirring spoon, scale, pint measuring cup, fermentation vessel (cooler, 5 gal water, 1 gal frozen bottle)
Recipe:
2.5 gallons water
Target: 1.75 gallons wort
2 lb. 6.4 oz (2.4 lb) German Pils/Lager or 2-row
1.75 gallons boil
Target: 1.5 gallons
3/10 oz Cascade (7%) at 60 mins
3/10 oz Hallertau/Tattnanger/Saaz at 30 mins
3/10 oz Hallertau/Tattnanger/Saaz at 15 mins
Yeast: Lager Yeast
Steps:
Mash:
- Heat Mash tun
- Chill fermentation vessel
- Prepare strike water. Using ratio ___ qt/lb, ___ qts water to ___ F
- Temper in grains with strike water
- With thermometer, maintain mash temp
- Stir mash every 10 mins
- Prepare sparge water: ~175 F at .5qt/lb water loss to grain, __ qts loss, __ qts water, round up to __
- At end of mash, scoop wort into boil pot.
- Measure wort amount to find sparge wort amount.
- Measure gravity.
- While measuring gravity and wort volume, sparge into secondary pot until reaching sparge wort amount or 1.75 qts wort in boil
- Measure gravity
Boil:
- Add hops according to schedule
- Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in freezer or water bath until 95-105 F reached ~30 mins) (or boil 1/2 cup wort and put in freezer or water bath to get a starter going)
- Bring wort to rolling boil
- Partial cover pot if at all
- With a couple minutes left in boil, sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel, hydrometer, pint measuring cup
- Finish boil at 60 mins
- Scoop half wort into secondary pot
- Chill wort and aerate
- Measure OG
- Strain wort into fermenters
- Pitch yeast
- Cap with airlock/blowoff tubes
