A few quick questions. I made the Amarillio APA yesterday scaled to a 1 gal final volume (including trub). I brew in a 3 gal Target Tamale pot. The calculator scaled down to 9+ liters, but my pot maxes out at 8 liters/quarts. So I ended up 1 liter/quart short.
1. The recipe calls for a 90 minute boil but hops don't get added until 30 minutes in to the boil? what is the benefit of a 90 minute boil without hops for the first 30 minutes? Why not just do a 60 Minute boil with less water, wouldn't that yield a better mash? 9 liters for 1200 grams of grain
2. While I should have known I would end up 1 liter/quart short of 1 gal for the primary, I added fresh water to the primary lowering my SG from 1.055 to 1,k054 which I can certainly live with (target from recipe was 1.058) . Is there a danger to adding tap water to the primary when my boil comes up short?
3. Talk to me about mash temps. I've been reading that a multi=step mash gives the brewer more control over the starch conversions for better efficiency as well as desired taste for the style. Is the single temp infusion simply for convenience or does it have something to do with mashing at full volume. Seems it wouldn't be difficult to do a two step mash, first rest win the low 140'sF and then a second rest at 155-160F to properly mash both Alpha and Beta enzymes. Am I over thinking this or missing something (being fairly new to all grain home brewing).
Post #1 made 1 year ago
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