ESB for my first ever all-grain brew day

[Beer Elzibub]

So after trying my hand at a succession of kits late last year and early this year, and following up with some extract recipes more recently, I finally got around to my first ever AG brew yesterday.

I'd committed to doing an ESB and after much perusing of different recipes I decided to take the possible "fretting and tweaking" out of the equation for my first AG, so I settled on an 11.5 L AG ESB kit from Brew Day in Nottingham. Service, packaging and instruction were first class - will buy from them again. Base is MO with some Light Crystal, Amber Malt and Roast Barley. Hops are Challenger, Fuggles and EKG with S-04 the supplied yeast.

I'm doing BIAB in a stove-top pot and managed to keep reasonable control at 65-67 deg C during mash. Did 90 mins mash rather than 60 as I didn't think it'd do any harm and I suspect my efficiency in this set up isn't too high. Did a 2L pseudo sparge (pour from jug through bag on colander). Boil-off losses were guesswork for my first go this set up. No crises although I have found that paper teabags won't contain hops for a 60 minute boil! Also, despite top-ups I lost a bit more to boil than expected so the volume into the FV was a bit lower than expected and the OG higher. But that's not a problem.

Now fermenting away happily, apparently this yeast is fairly speedy. I'll report back on first tasting.

I've trawled this forum extensively for ideas, comments and tips over the past few months, so many thanks even if I haven't acknowledged you!

 

[old dog new tricks]

well done can I ask how you were able to keep the mash temp so stable that is what I struggled with

 

[Beer Elzibub]

well done can I ask how you were able to keep the mash temp so stable that is what I struggled with

Fairly constant vigilance and intervention, stir the mash to try and ensure even temperature through the pot, measure temp and a quick blast on the gas if it drops, and stir again.

In future I will start with the mash liquor at about 1 deg C higher as all that grain cooled it down a touch too much at the start.

I guess the alternative would have been zero intervention - to start at about 67 deg C and wrap it up well in insulation and just leave it for 60-90 mins. May try that in future although I suspect a bit of stirring helps with the extraction.

 

[old dog new tricks]

Min dropped like a stone even with a thick towel wrapped round it.
My electric hob pumped in way too much heat still to find a decent solution.

 

[Twostage]

Fairly constant vigilance and intervention, stir the mash to try and ensure even temperature through the pot, measure temp and a quick blast on the gas if it drops, and stir again.

In future I will start with the mash liquor at about 1 deg C higher as all that grain cooled it down a touch too much at the start.

I guess the alternative would have been zero intervention - to start at about 67 deg C and wrap it up well in insulation and just leave it for 60-90 mins. May try that in future although I suspect a bit of stirring helps with the extraction.

I've used the towel wrapped round the stock pot successfully in the past (when the Missus is out obviously ).

 

[The-Engineer-That-Brews]

So after trying my hand at a succession of kits late last year and early this year, and following up with some extract recipes more recently, I finally got around to my first ever AG brew yesterday.

Well done… looks like you’ll have a cracking brew

 

[The-Engineer-That-Brews]

if you’re a tad over on the OG and under on the volume it’s no problem: just top up in the FV with a bit of cooled boiled water. You can do that now: the yeast won’t mind, and you’ll end up with more to drink . Use this calculator to work out how much water to add: https://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/

 

[Beer Elzibub]

if you’re a tad over on the OG and under on the volume it’s no problem: just top up in the FV with a bit of cooled boiled water. You can do that now: the yeast won’t mind, and you’ll end up with more to drink . Use this calculator to work out how much water to add: https://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/

Yes. Or I could just drink stronger beer more slowly I guess. Decisions, decisions!

 

[Sandimas]

If your stockpot will fit in the oven with the shelves removed, stick it on minimum and put the mash in there - that's what I do and it helps keep the temp constant.

 

[foxy]

As you are brewing in a bag are you getting your grain milled to suit? If so mash for 30 minutes the starch should be converted in that time, less of a worry about keeping it at a stable mash temperature for one hour.

 

[Beer Elzibub]

As you are brewing in a bag are you getting your grain milled to suit? If so mash for 30 minutes the starch should be converted in that time, less of a worry about keeping it at a stable mash temperature for one hour.

Yes it’s milled.

 

[foxy]

Yes it’s milled.

But is it milled fine?

 

[Beer Elzibub]

But is it milled fine?

OK I get you. I don't think this supplier offered the choice but some others do so I'll look out for that.