| 16.75 quarts of strike water were heated to 169F. The water
and grains were combined to produce a final mash temperature of 153F.
60 minute mash, followed by a lengthy sparging with 170F water. Next
time, make a batch of mild ale out of the second runnings of this. There
was still plenty of color (and sugar I bet) left in the mash tun after
we collected ~6.5 - 7 gallons of sweet wort. 60 minute boil, with the
Centennial hops added at the beginning of the boil, and the Cascade hops
added with 5 minutes remaining in the boil. After the boil, we used
a modified wort chiller setup to cool the wort. A bucket full of ice
water on top of the fridge, feeding into the copper tubing, and then
out into another bucket. Worked like a charm.
Transfered to secondary and added some oak chips that had been soaking
in Jack Daniels for a month and a half in an attempt to get something
close to Weyerbacher's Insanity.
|
