Finally going to do my first AG this week! I am pretty stoked. I'm doing a brew that I have made a few times doing a Partial Mash (Step mashing).
I have a ten gallon Rubbermaid MLT and a 40qt SS pot. Gonna batch sparge.
Ok...tell me if I am right.
1.25 qt of water per pound of grain @ 158 + 2-3 degrees for dough in(after prewarming the cooler)
2 qt water per pound of grain @ 170 for sparge.
LHBS was out of 5.2 buffer so I am hoping my ph is close or maybe a little high. I do have gypsum to lower the ph if needed.
Pointers? let me know if there is something BIG i am missing. I plan to read through richbrewers key points again and take some notes. I always keep a log so no big deal there.
"You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." -Frank Zappa