Depending on what you believe in from threads in the forums, “dough balls” muck with your efficiency. Think about the outer surface of the dough ball as a protective shell and insulation. What it’s effectively doing is keeping the hot liquor from mingling with a portion of your grain. Read about how to avoid dough balls in your mash.
The club members enjoyed another great brewing session today, this time to recreate one of their favorite recipes, Yuba Gold, a light and refreshing American Pale Ale using only American 2-Row Pale and light Crystal malted barley (no sugar adjuncts other than for bottle carbonation). Amarillo Gold and Centennial hops give a citrusy, floral taste and aroma for this well balanced beer. Something like a Sierra Nevada Pale Ale, but with more alcohol and body!.
It is with great pleasure to announce the successful completion of the club’s first all-grain brew – a 3.4 gallon batch of Oak Tree (an American Amber Ale), made on a cold and rainy NorCal day while simultaneously watching the NFL AFC and NFC championship games.
In preparation for all-grain brewing, the club has recently acquired a new 30-qt aluminum kettle (7.5 gallon; enough to boil most low to mid-gravity 5-gallon brews) and a Corona-style grain-mill from Amazon (Grizzly.com).
We will be brewing the Oak Tree recipe this weekend to try out the new equipment and get a little tricep/bicep workout with the manually-cranked grinder!