This is a report of my first full grain mash, which I completed on Sunday,
in anticipation of St Patrick's Day.
Ground Hog Stout
.7# Malted Klages
.1# Roasted Barley
.1# Flaked Barley
.1/2# Dark Crystal Malt (80L)
.1/4# Cara-pils Malt
.1/4# Black Patent Malt
Mashed above in an infusion mash at 154-158 degrees F for 90 minutes in 2.5
gals. 1 tsp gypsum added to mash. Iodine test seemed to indicated complete
conversion in 70 miniutes, but with all that dark grain it was hard to tell
so I let it go a bit longer. Sparged with 5 gals of 170 degree water, then
boiled for 90 minutes. 3 Oz of 3.2% Kent Golding Hop pellets for 60m
minutes.
When Racked to the 5.25 gal mark of my 6.5 gal primary carboy the SG (when
cooled to 60 degrees) was 1.046, not far from my prediced SG of 1.049!
Pitched a 1.5 pint starter of Wyeast Irish Ale yeast, and had activity
within 12 hours. I plan on using a single fermenter, and bottling aas soon
as I can, to preserve the diacetyl as much as possible (I think that is how
it is done?)
Look for a tasting report in due time.