Comos

Recipes 

I'm brewing this today.

10lb Golden Promise
1/2 carapils
1/2 british med crystal
1/2 aromatic
1/2 dom wheat
1/2 mclanoidin
1oz chocolate

1oz kent goldings 60min
1 1/2 uk fuggles 15
1/2 " " 0

Safale 04

Since i'm brewing today and dont know how to get calculations from any sort of software, can anyone help out with mash volume and temp? I need to sit down soon and learn how to use software for this. Any help is greatly appreciated.

TimBrewz

Recipes 

http://hbd.org/recipator/ its and online brewing calculator that is great. Here is a water temp/volume calculator: http://www.rackers.org/calcs.shtml

figure on 1.25 quarts per pound of grain.

Happy brewing, Tim

springer

Recipes 

I dont know who's but this came from someones signature on this forum

http://njnear76.bravehost.com/

I used it for my first one last week

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nl724

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I hate to be "that" guy, but honestly trying an all grain batch is a big deal if you have never done one before. It is important that you do a good amount of reading before hand so that you do an all right job. When I did my first one it was kind of hectic, and I had all the procedures outlined: mash temp, vol, etc...

I recommend reading as much as possible on howtobrew.com. They have an all grain procedure outlined to follow. You will definitely learn a ton! Happy reading

BrewDey

Recipes 

I know it is far from scientific-and I'm a relative N00b to AG, but I've had success with the following general procedure:

-Heat up about 4 gallons of water to 170
-Dough in the water to the grain, stirring to make sure there's no lumps or dry pockets. Add a little grain, then a little water and repeat until it's the consistency of oatmeal (not too thick or too thin).
-Take the temp from various parts of the mash. If it's closer to 150-it'll finish more dry...closer to 160 it'll finish more sweet.
-Add hot or cold water to reach desired mash temp and close mash tun and let sit for 60-90 min.

I sparge until I have 6.5 gallons, and boil for an hour or until it gets down to 5.5 gallons (tends to boil off at a gallon an hour-or close to it).

That's the layman's terms...I know there are more precise ways, but the monks and the Egyptians never had any software either.

farmbrewernw

Recipes 

Don't be fooled AG is more involved, however in no way is it hard. Some of the links that have been put up are good, check them out. Also take a look at http://www.homebrewtalk.com/f36/attention-new-all-grain-brewers-30466/
Relax you will be fine just sit down relax and have a homebrew

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Schlonghammer Ales
It well...it tastes.......more fuller
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I'm working as a pro now, but that doesn't mean I'm not still homebrewing. I'm going to see if I can homebrew at work as a way to develop new recipes.

Jaybird

Recipes 

http://www.homebrewtalk.com/f36/i-made-all-grain-brewing-video-take-look-58343/
Chack out this guy he explains the process very well
JJ

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