jamesrm

Recipes 

Hey guys,
Going to be breaking in my Sabco this week with a honkers ale clone, and am curious what rests should I take during the mash? Just wanted your opinions, so hit me with your best shot!

Grain bill:
9 lbs 2-row
1/2 lb Caramunich
1/2 lb Crystal 40L

Hops:
1 oz Northern Brewer 60
.5oz Cascade 15
1 oz Cascade 5

Either gonna use WL English Ale or Wyeast London ESB, not sure, I have several different yeasts on hand for round 2 (Splitting a batch up into several test batches to see which yeast I prefer), but wanted to get the kinks outta my system

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On Tap:
1. Edwort's Haus Ale
2. 312 Fruity

Fermenting:
1. Something Like Stella
2. Bohemian Pilsner - Silver Medalist
3. Edwort's Robust Porter

Conditioning
1. 40 gallons 2007 Muscadine Wine
2. Honkers Ale Clone from BTW Thread
3. El Dictator IIPA
4. Oktoberfest

GilaMinumBeer

Recipes 

60 minute Sacc rest (Low for Fermentability, High for Body)
10 minute Mash out
45 minute sparge.

Several of us BM users have approximated that the Conrad/Fix method of dough-in equates to a 1.45qt/lb water/grain ratio.

Have fun with it. I am thrilled with my BM.