So honestly guys I’m just trying to get my head around all grain brewing. Being a wine maker for many of years the processes are completely different! I see a lot of people making these mash tuns from cooler boxes that don’t have heating elements and while I totally get how they manage to mash the grains in the cooler type tun with no elements but I totally don’t understand how they add the hops into the recipes without the added heat?
Let’s take a recipe like this which would be classic for a 5 gallon batch.
5kg Malt 1
0.5kg Malt 2
35g Hop A 30 minutes boil
15g Hop B 15 minutes boil
15g Hop C 10 minute boil
7g Hop D 3 minute boil
7g Hop E dry hop
So taking the above example as a recipe.
I would heat the water in my kettle to the correct temperature for mashing the grains, say 150f.. I then add this water to the cooler tun along with the grains and enzymes. Put the lid on and leave for X amount of time. This would be the mashing process completed.
Now the question that I don’t understand is how would I add the hops to the boil? E.g 30 minutes, 15 minutes, 10 minutes ect.
Because even though the cooler tuns hold heat well, it wont exactly be a rolling boil will it? When the hops go in It wont even be a boil from the average mash temps that are used?
Or when it says “add the hops to the boil” does it mean at the same temperature as the mash and not a literal boil?
Just trying to figure out how I want to go about getting started in this hobby. I made a few extract kits and wasn’t impressed!
Currently I have a 35l digiboil for use as my kettle. Considering building my mash tun from either a cooler without elements or a stainless mash tun with elements. This post is to really help me understand whether I need a mash tun with elements or not.
Sorry if these questions are total noob ones. Appreciate any advice on this
Let’s take a recipe like this which would be classic for a 5 gallon batch.
5kg Malt 1
0.5kg Malt 2
35g Hop A 30 minutes boil
15g Hop B 15 minutes boil
15g Hop C 10 minute boil
7g Hop D 3 minute boil
7g Hop E dry hop
So taking the above example as a recipe.
I would heat the water in my kettle to the correct temperature for mashing the grains, say 150f.. I then add this water to the cooler tun along with the grains and enzymes. Put the lid on and leave for X amount of time. This would be the mashing process completed.
Now the question that I don’t understand is how would I add the hops to the boil? E.g 30 minutes, 15 minutes, 10 minutes ect.
Because even though the cooler tuns hold heat well, it wont exactly be a rolling boil will it? When the hops go in It wont even be a boil from the average mash temps that are used?
Or when it says “add the hops to the boil” does it mean at the same temperature as the mash and not a literal boil?
Just trying to figure out how I want to go about getting started in this hobby. I made a few extract kits and wasn’t impressed!
Currently I have a 35l digiboil for use as my kettle. Considering building my mash tun from either a cooler without elements or a stainless mash tun with elements. This post is to really help me understand whether I need a mash tun with elements or not.
Sorry if these questions are total noob ones. Appreciate any advice on this
Last edited: