We
had a busy weekend of brewing firsts, not only did we create a setup for and
brew a lager beer, we also brewed our first all grain batch. We mashed in a
bountiful 17 pound grain bill of Belgian Malts to make a Belgian style pale ale
inspired by the Yellow Diamond Belgian Pale Ale recipe in Randy Mosher’s
Radical Brewing. We enjoyed learning new techniques and knowing we made a
beer from all raw products. We may have to tweak our approach to getting our
mash-out temp but we are excited to see how this one turns out.
Here are some pictures from the first all-grain brew.
The setup...
The saccharification rest (coverts the grain's starches into sugars) followed by sparging the grains ("rinsing" the grains of those sugars)...
A closer look at sparging...
Now to the outdoors for the boil...
Pitch the yeast and let it ferment...
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