Mashing Method

[rickyboyg]

Hi,

I have all my equipment ready and am about to embark upon my first Homebrew. I just need help with the method or a walk-through of what to do, how much water, how long to leave after mashing, etc, here are the ingredients:

National Home Brew Day Special Bitter

6lb American 2-row pale
2lb American Crystal 40L
0.25lb Carapils

0.5oz Magnum (60)
0.5oz Fuggles (15)
0.5oz Fuggles (5)

Boil Volume: 6.50 gallons
Boil Time: 60 minutes
Batch Size: 5.00 gallons
Yeast: Nottingham Dry Yeast
Fermentation: 7 days, Glass
Procedure: 75 Minute Mash


Thank you everybody in advance. :thumb:

 

[Mark1964]

You can find out how much water you need by using the forum calculators. The usual amount is 2.5 l water to 1 kg grain. You will need to add water to your mash tun and hold it at 66 deg c for 90 mins. Then using hotter water i use water around 80 deg c to rinse the grain to extract the sugars. This can be done either by batch or fly sparge.

 

[BarnsleyBrewer]

You can find out how much water you need by using the forum calculators. The usual amount is 2.5 l water to 1 kg grain. You will need to add water to your mash tun and hold it at 66 deg c for 90 mins. Then using hotter water i use water around 80 deg c to rinse the grain to extract the sugars. This can be done either by batch or fly sparge.

Get your mash water to 73c and by the time the malts get stirred in it should go down to around 66c...you then have to maintain that temp for 90 mins.
Treat your brewing water with 1/2 campden tablet per 5 gallon to remove the chlorine or you could end up with a "TCP" medicinal taste.. :thumb:
Are you using CRS to reduce alkalinity?
BB :drink:

 

[Vossy1]

Well worth a look here. Good luck for your 1st brew, they get easier the more you do :thumb: