K
kay-jay
hi
i posted a thread about unusual uses for your plumbing skills and equipment in which i showed a few pics of my home made brewery. some members expressed an interest in this so here is a photographic record of a full brewday.
first....the equipment!
the hot liquor tank (used simply to heat water to 76 degrees)
Untitled by kay_jay1975, on Flickr
next is the mashtun (holds the malted barley along with the heated water from the hot liquor tank.)
Untitled by kay_jay1975, on Flickr
next is the boiler (used to boil the liquid contents from the mash tun)
Untitled by kay_jay1975, on Flickr
the copper is used to filter the hops from the wort (raw beer)
Untitled by kay_jay1975, on Flickr
the above equipment set up in a 3 tier gravity formation
Untitled by kay_jay1975, on Flickr
the immersion chiller (to cool the boiled wort down to fermentation temp of 18-25degrees)
Untitled by kay_jay1975, on Flickr
next up the ingredients....
the grist - pale malt,chocolate malt,roasted barley,black malt,torrefied wheat and flaked barley.
Untitled by kay_jay1975, on Flickr
water treatment (thanks to good old nw united utilities my tap water is pretty good for beer so only a teaspoon of gypsum and a crushed sodium metabisulphite tablet is required)
Untitled by kay_jay1975, on Flickr
the hops
Untitled by kay_jay1975, on Flickr
the method!
once the hlt has heated the water to strike temp of 76 degrees release 2.5 litres of water per kilo of grain used into the mashtun then add the grain slowly (a pint at a time) stirring thouroughly
this is called doughing in and looks like this when finished
Untitled by kay_jay1975, on Flickr
this wants leaving with the lid on for 90mins wrapped in a blanket to keep the temp stable at 65degrees (10degrees are lost while doughing in)
to be continued........
i posted a thread about unusual uses for your plumbing skills and equipment in which i showed a few pics of my home made brewery. some members expressed an interest in this so here is a photographic record of a full brewday.
first....the equipment!
the hot liquor tank (used simply to heat water to 76 degrees)
Untitled by kay_jay1975, on Flickr
next is the mashtun (holds the malted barley along with the heated water from the hot liquor tank.)
Untitled by kay_jay1975, on Flickr
next is the boiler (used to boil the liquid contents from the mash tun)
Untitled by kay_jay1975, on Flickr
the copper is used to filter the hops from the wort (raw beer)
Untitled by kay_jay1975, on Flickr
the above equipment set up in a 3 tier gravity formation
Untitled by kay_jay1975, on Flickr
the immersion chiller (to cool the boiled wort down to fermentation temp of 18-25degrees)
Untitled by kay_jay1975, on Flickr
next up the ingredients....
the grist - pale malt,chocolate malt,roasted barley,black malt,torrefied wheat and flaked barley.
Untitled by kay_jay1975, on Flickr
water treatment (thanks to good old nw united utilities my tap water is pretty good for beer so only a teaspoon of gypsum and a crushed sodium metabisulphite tablet is required)
Untitled by kay_jay1975, on Flickr
the hops
Untitled by kay_jay1975, on Flickr
the method!
once the hlt has heated the water to strike temp of 76 degrees release 2.5 litres of water per kilo of grain used into the mashtun then add the grain slowly (a pint at a time) stirring thouroughly
this is called doughing in and looks like this when finished
Untitled by kay_jay1975, on Flickr
this wants leaving with the lid on for 90mins wrapped in a blanket to keep the temp stable at 65degrees (10degrees are lost while doughing in)
to be continued........
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