peppermintoj

Recipes 

EdWort

Recipes 

It's a big beer, you could leave it in a secondary for a month or so for some bulk aging before bottling.

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Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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humann_brewing

Recipes 

I am wanting to try this recipe for my first AG brew attempt. Do you think this is a feasible recipe for a first time All Grainer?

I have done mini-mashes up to this point, but am ready to take the plunge.

I still need to make my mash/tun and I am thinking of using a CPVC manifold in the bottom of the cooler.

What was your boil amount on this recipe? I may have to get a bigger pot.

EdWort

Recipes 

It's not any harder than my Haus Pale Ale, just more grains. I like to boil 7 gallons down to 5.5 gallons.

__________________
Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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chefchris

Recipes 

I did this recipe for my 2nd AG and it turned out great. AG won't be a problem since you've been doing PMs.

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staygoldBREWING

Primary:
RIS, Flanders Red, Berliner Weisse

On Tap:
Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled:
Berliner Weisse

humann_brewing

Recipes 

Thanks, I will be trying soon I hope. Just need to call the local brew shop and see if they have all these grains.

humann_brewing

Recipes 

So I should expect that 1.5 gallon burn off to take 90 minutes?

Also, why 5.5 gallons? Don't you have a 5 gallon keg? Are you leaving room for any sediment that might be at the bottom of the fermentor with the last .5 gallon?

EdWort

Recipes 

That depends on your kettle and burner system. You'll find out after you do a batch or two for 90 minutes.

I do 5.5 gallons as the extra two quarts come in handy to ensure that I have 5 gallons in a keg after racking and clearing the spigot and filling hydrometer jars.

__________________
Cheers,

EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

Follow me on Twitter

humann_brewing

Recipes 

Thank you for all of the help so far on this. I am preparing to brew this as my first AG recipe this coming weekend.

Here is the equipment that I will have to do so:

• 30 qt turkey fryer and gas burner
• 10 gallon rubbermaid mash tun converted over with flyguys help (http://www.homebrewtalk.com/f51/cheap-easy-10-gallon-rubbermaid-mlt-conversion-23008/)
• Stainless steel false bottom (plastic tubing to go to spigot)
• copper wort chiller, the pool will also be cold which I dip into and have found that works really well too.
• 6.5 gallon glass carboy
• bucket with spigot
• hydrometer/thermometer
• stiring sticks
• PH 5.2
• cleaning solutions
• airlock
• little stuff I can't think of

Can you think of anything I may be missing? I think I will have to batch sparge with this batch as I don't have anything to dispense with unless I use a bucket with a spigot on it, but then need something to evenly distribute the sparge water with. Anyone used a strainer before?

Also, I was wondering if anyone has mashed with a course ground coffee in a porter recipe, just some thoughts as I prepare for this first AG brew.

humann_brewing

Recipes 

So, I am trying this recipe for my first AG brew this weekend. I have been a mini-mash guy up to this point, but with that being said.

Should I just plan on low efficiency or am I just paranoid? I am wondering if I should essentially plan a 6.5 gallon batch with grain, but plan a 5.5 gallon batch with water. What's the worst that could happen, a higher gravity beer?