Now that the mash tun is built its time to brew. As I told you in the last post I decided to do a clone of Founders Breakfast Stout. I knew that going all grain was the only way to make better beer. Now that I have made one batch I'm not scared by the mysteriousness that surrounds all grain brewing. It's not that hard or different than doing a partial mash batch. I was ecstatic after I realized that I hit 76% efficiency. Not bad for my first time.
Recipe
-13.2 lbs Breiss Organic Two Row
-22oz Flaked Oats
-1lb Chocolate Malt
-12oz Roasted Barley
-9oz Debittered Black Malt
-7oz Crystal Malt 120
-2oz Good Quality Ground Coffee
-3.2oz Dark Bittersweet Chocolate
-1oz Galena Hops
-0.5oz Willamette Hops (30 Min.)
-0.5oz Willamette Hops (0 Min.)
-1/2tsp Yeast Nutrient (15 Min.)
-1/2tsp Irish Moss (15 Min.)
-Wyeast 1728 Scottish Ale
Mash the grains with 3.75 gallons of 172 degree of water. Mix the hell out of the mash to get rid of dough balls. Once the grain temps at 155 close the lid and hold at that temp for 60 minutes. I probably should have preheated the mash tun, but I forgot. Slowly drain the wort and sparge with 4.29 gallons of 170 degree water. This should give you 6 gallons of wort. Since I don't have two large pots yet, I used my bottling bucket to collect the wort. Everything was then poured into the pot and the boil was started.
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