Here we go then, First AG (Pic Heavy)

[Jeltz]

Well after being put back a couple of times its time to get started.

The plan is to do an overnight mash and the boil tomorrow morning. I don't tend to get a 6 hour period all together so this seemed an ideal way of going about it.

Its a BIAG so here goes,

3.3kg of Pale malt and 700g of crystal

Water up to 71C and bag in (half a campden tablet crushed and in while heating)

Grain doughed in

Insulation
Stage 1: insulation foam goes on the lid

Stage 2: Cylinder jacket 2 out of 4 panels wrapped around the sides

Stage 3: The remaining 2 pannels laid in a cross shape over the top and secured with stapping

Starting temperature @ 11:45 PM

So now time to pour a pint and kick back and wait on tomorrow. I'll check the temperature before I retire for the night but I'm pretty happy with how it's gone so far.

 

[Jeltz]

Half an hour into the mash and the temperature is now 65.2C I guess that the grain must have brought the water temperature down a bit further.

 

[Jeltz]

90 minutes in it was 64.9C so happy with that :)

 

[evanvine]

Never seen pics of BIAB before!
Your temp loss is very acceptable.
Are you looking for a sweet dark beer (crystal malt 17%)

 

[PD]

Bet you slept well Nic with that down stairs. Go for it looking good already

 

[rich27500]

Looking good. Will look forward to the boil pics etc tonight.

 

[rich27500]

And that's a LOT of crystal, what are you making?

 

[kev]

You always drop about 10c when you dough in. You started at 71c and the grain made it 62.5c which is to be expected.

Lesson learnt. Write it in your notes and you'll know for next time.

K

 

[pittsy]

great pics , well done , bet your busy just now . Good luck with the rest of it :thumb:

 

[Jeltz]

And that's a LOT of crystal, what are you making?

Well it was intended to be a kind of OSH clone but with different hops; Hashie's thread on BIABinfo states Pale 82% and Crystal 17%, I didn't look at the quantities he was using as I was scaling down to take advantage of a special offer to buy 4kg of grain, some hops and some yeast for £10.

Ahh well its in now so its too late I'm sure the results will be interesting and hopefully better than a kit :thumb:

You always drop about 10c when you dough in. You started at 71c and the grain made it 62.5c which is to be expected.

Lesson learnt. Write it in your notes and you'll know for next time.

K

It was 65.2 not 62.5 Now after 8 hours its 62.7

Just got to take the kids to school and get started, I'm aiming to be "unpacking" @ 8:30

 

[Jeltz]

Disaster!
The element is cutting out @ 96C Peco Services are sending a new one but that doesn't help me boil me wort.

Any ideas? can a wort be boiled the following day?

 

[graysalchemy]

Yes you could cover it up cool it and re boil tomorrow. :thumb:

 

[PD]

aw **** that's a shame....... I take it its not reaching a rolling boil at all

GA... re your advice given that its ok to boil following day..... I had a problem with my boiler cutting out after 60 mins would it be ok in my case to let the boiler cool for an hour after its 60 mins and then continue with a further 30 mins boil ?

 

[RobWalker]

My latest was like 25% flavour malts and 65% pale, 10% wheat. It's the best thing i've made, so on that note, i'm all for you going nuts on the crystal!

looks good, and very informative post :thumb: good luck bud!

 

[graysalchemy]

aw **** that's a shame....... I take it its not reaching a rolling boil at all

GA... re your advice given that its ok to boil following day..... I had a problem with my boiler cutting out after 60 mins would it be ok in my case to let the boiler cool for an hour after its 60 mins and then continue with a further 30 mins boil ?

I would have said so, but I would try and sort out the cut out on your boiler.

 

[PD]

thank you will enter destruct mode later this evening...

 

[Jeltz]

On a side note my pre boil SG should have been 1.038 but its 1.054. Obviously the overnight mash was rather effient so I assume that I should up the bittering hops to compensate.

 

[graysalchemy]

Yes you should I had exactly the same problem with my last bitter and I ended up using isomerised hop extract to compensate.

 

[Bertie Doe]

On a side note my pre boil SG should have been 1.038 but its 1.054. Obviously the overnight mash was rather effient so I assume that I should up the bittering hops to compensate.

Yes you should I had exactly the same problem with my last bitter and I ended up using isomerised hop extract to compensate.

If an overnight mash bumps SG from 38 to 54, shouldn't this be recommended practice? Sounds too good to be true or is there a catch :hmm:

 

[lynchy]

Isn't there a good chance that you have extracted things other than sugars from the grains by leaving it over night? Could you pull out tanning and starches that haven't and wont convert thus resulting in a higher OG?