Dude

Recipes 

...Its done!!!!

Everything went fairly smoothly. I think my mash temp was a tad low, I probably got between 148-152 degrees. I was going for 154. My good thermometer took a dump sometime during the process. At any rate, I got wort out of it. It wasn't as hard as I thought it would be. The boil is actually more work! I've yet to figure my efficiency but I think I'm about .10 too low than what I targeted. I'll work on that next time.
BTW, wort chillers ROCK! went from boil to 80 degrees in 13 minutes flat.
My homemade cooler mash-lauter-tun and hot liquor tank performed marvelously.

I only did a 2.5 gallon batch--for experimentation purposes and until I get a bigger brewpot.

I can't wait to try this!

Here's the recipe--I went for something like Fat Tire, had advice on a recipe from another forum.

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 2.50 Wort Size (Gal): 2.50
Total Grain (Lbs): 5.13
Anticipated OG: 1.055 Plato: 13.58
Anticipated SRM: 14.0
Anticipated IBU: 35.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.5 3.00 lbs. Pale Malt(2-row) Belgium 1.037 3
19.5 1.00 lbs. Amber Malt Great Britain 1.032 35
9.8 0.50 lbs. Munich Malt Belgium 1.038 8
4.9 0.25 lbs. Biscuit Malt Belgium 1.035 24
2.4 0.13 lbs. Crystal 10L America 1.035 10
2.4 0.13 lbs. Crystal 40L America 1.034 40
2.4 0.13 lbs. Special Roast Malt America 1.033 40

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet 7.00 25.6 40 min.
0.25 oz. Willamette Whole 5.00 5.6 30 min.
0.25 oz. Willamette Whole 5.00 2.9 15 min.
0.25 oz. Willamette Whole 5.00 1.8 5 min.

Yeast
-----

WYeast 1272 American Ale II

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

uglygoat

Recipes 

sounds good! and congrats!

what is your set up like?

i just have a cooler with a manifold, and a nice spigot. got some cheapo ss turkey frier and do a lot of transfering of heavy pots full of boiling liquid, but it works and is fun!

__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

Dude

Recipes 

I just have a 2 cooler (5 gallon) set up. The MLT has a stainless braded hose instead of the manifiold. The HLT is the same set up, just without the hose. I'm using brass valves. I soaked them in the H202/vinegar solution beforehand to get the surface layer of lead off.

I use the Listermann sparge "whirlygig", it rocks. I only have a 5 gallon brewpot so I'm doing 2.5 gallon batches for experimentation purposes and mainly until I get a keg to make a brewpot.

I'm doing batch #2 right now. Same recipe, just another shot. Wow....this one is going SO much better. I nailed my efficiency (I think) and its just going all-together smoother. I'm going to pitch right onto the yeast slurry from the first batch. I racked that over to a corny keg earlier. I don't have much hope for that one. Target SG was lower than I wanted and it didn't have a vigorous fermentation. Hopefully this second batch will take off!

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com