Hi guys.
I`m new to the forum but not new to brewing, I`ve been brewing beer from tins of wort for years but i`ve been wanting to step up to all grain brewing for a while now. A couple of weeks ago I decided to get on with it and bought myself a Klarstein mash kettle (25L). Took me a couple of weeks to get all the ingredients delivered due to this Covid lockdown but, finally, yesterday was my first all grain brew day and I just wanted to shared with others who can tell me where I might be going wrong and give me a few pointers.
I decided to keep things really simple and went for a SMaSH pale ale.
60 min mash @ 64C (ish)
5kg extra pale malt
Citra hops
- 20g 60min
- 20g 30min
- 21g 0min
Mangrove Jack New World Strong Ale Yeast.
Had a few issues with the equipment, I set the temp to 64C for the mash but the kettle would allow the temp to drop to 61C before bringing the temp back up, Not sure if this will have an negative effect. Then as I started to get close to the boil the kettle tripped and I had to hit the reset, some bright spark at Klarstein decided that the best place for the reset button is underneath the kettle, this person needs to be fired. Everything after that seemed to go as planned until I came to cleaning the Kettle and noticed some wort had scorched a stuck to the element, fingers crossed it doesn`t ruin my beer.
I took a few pics and I`ll upload them for anyone who is interested. I`d love to hear your opinions/questions about the equipment, ingredients used etc.
Cheers
Dave.
I`m new to the forum but not new to brewing, I`ve been brewing beer from tins of wort for years but i`ve been wanting to step up to all grain brewing for a while now. A couple of weeks ago I decided to get on with it and bought myself a Klarstein mash kettle (25L). Took me a couple of weeks to get all the ingredients delivered due to this Covid lockdown but, finally, yesterday was my first all grain brew day and I just wanted to shared with others who can tell me where I might be going wrong and give me a few pointers.
I decided to keep things really simple and went for a SMaSH pale ale.
60 min mash @ 64C (ish)
5kg extra pale malt
Citra hops
- 20g 60min
- 20g 30min
- 21g 0min
Mangrove Jack New World Strong Ale Yeast.
Had a few issues with the equipment, I set the temp to 64C for the mash but the kettle would allow the temp to drop to 61C before bringing the temp back up, Not sure if this will have an negative effect. Then as I started to get close to the boil the kettle tripped and I had to hit the reset, some bright spark at Klarstein decided that the best place for the reset button is underneath the kettle, this person needs to be fired. Everything after that seemed to go as planned until I came to cleaning the Kettle and noticed some wort had scorched a stuck to the element, fingers crossed it doesn`t ruin my beer.
I took a few pics and I`ll upload them for anyone who is interested. I`d love to hear your opinions/questions about the equipment, ingredients used etc.
Cheers
Dave.