Hi all,
Getting ready for my first proper extract. I am looking to do a partial mash, stove top. At the moment my equipment is limited and I think the biggest Pot I have will be 8 litres.
My Mash is going to be
500g two-row pale malt,
500g medium crystal malt,
250g dark crystal malt
I was going use 4 Litres of Water at 65c for the Mash and 4 Litres of water at 80c for the sparge.
I am then going to do a 60 minute and 15 minute hop addition.
Because I only have an 8 liter pot, I was going to reduce the temp of the wort (Ice in Sink) and then do a late DME addition in the Fermenter and top with cold water to get to 20c for a yeast pitch.
Does this sound like a decent enough plan?? Any gaps?
Also, I've never done a hop boil. One of my concerns is the hop mush getting into the fermenter. Has anyone got any tips to prevent this? I was thinking of just carefully transferring from the Pot to the FV, and leave a little of the wort and all the hop mush at the end.
I'm still unsure if I will go for a liquid or dry Yeast. I would like to go Liquid, but they are hard to get for me and I don't want to mess up the beer either.
Any suggestions or tips would be appreciated,
Kevin
Quote from: mac2k on February 03, 2017, 03:30:05 PM
Also, I've never done a hop boil. One of my concerns is the hop mush getting into the fermenter. Has anyone got any tips to prevent this? I was thinking of just carefully transferring from the Pot to the FV, and leave a little of the wort and all the hop mush at the end.
Just run it through a strainer or sieve or boil them in a muslin bag.
Hop bags!!
Muslin or hop bags... Cool, I think I'll go with that. Will have to order some up.
Thanks lads