Batch 6(b) - Witless 2

All grain version - need some help with mash efficiency on the wheat...

5.0 lb Dingmann's Belgian Pilsner
2.5 lb Weyermann's Light Wheat Malt
2.5 lb Briess unmalted wheat
0.25 lb Rice Hulls
0.5 lb Dingmann's Belgian Aromatic Malt
0.25 lb Flaked Oats

Add 1 tsp alpha amylase enzyme.

Mash at 158 degrees 1 hour.

Only got about 50-55% efficiency on this one :(

60 minutes:
1 oz. US Goldings (4.5% AA)

15 minutes
1/2 oz US Goldings (4.5% AA)
1/4 oz bitter orange peel
3/4 tsp Coriander seeds lightly crushed
pinch cumin powder

2 minutes
1/2 oz Czech Saaz (3.5% AA)
1/2 oz bitter orange peel
1/2 tsp Coriander seeds lightly crushed
very small pinch cumin

OG: 1.038
FG: 1.011
ABV: 3.54%

Unfortunately got a LOT of oxidation with this one so there are some not awesome flavors in there...

Batch 18 - Ye Old Bay Serpent California Common

My first all grain batch of brew! Here is the recipe along with a picture of the mash and the wort lautering into the brew kettle. Yay.... (and it's a new brew category - 7B California Common!).

Grain Bill:
9.5 lb. Great Western American 2-row
2 lb. Light Munich malt
.10 lb. Briess Victory
.5 lb. Briess Crystal 60L
.25 lb. Briess Crystal 120L
.25 lb. Dextrine malt (Cara-Pils)

Single infusion mash - mash temp 155 degrees for 1 hour.

Batch sparged. Got about 60% efficiency.

Hops:
1.25 oz. Northern Brewer (7% AA, 60 min.)
0.5 oz. Northern Brewer (7% AA, 20 min.)
0.25 oz. Northern Brewer (7% AA, 5 min.)

Pitched with Wyeast California Lager #2112

OG: 1.043
FG: 1.008
ABV:4.59%


The Mash





Lautering





Wort Collection

Switching to All Grain

So I have made some equipment modifications and purchases and have now switched over to all grain brewing. I'll post some pictures with my California Common recipe (next).

Major changes include:
Addition of ball valve & spigot to brew kettle
Addition of screw-in thermometer to brew kettle
Purchase of Igloo cooler-based mash lauter tun.
Purchase of a counterflow wort chiller.

And.... all grain is really not that hard! :)