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Old 04-09-2006, 06:34 PM   #1
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Default The results are in.

I did my first AG batch yesterday and I'm fairly happy with my results. here is the recipe I used, keep in mind it was only a half batch of 3 gallons:
4lb 2-row
1.5lb munich
.25lb dextrin malt
.25lb wheat malt
.25lb crystal 80
1oz black patent
.5oz N. Brewer 60
.25oz Cascade 60
.5oz Cascade 10
.25oz Hallertauer 5

After doughing in the temp settled at 153F and I threw it in the oven for 90 min. I watched the temp the whole time and it never varied from that. I mashed out at 165F and did my batch sparge using the two-bucket LT (thanks for the extra set of hands Sasquatch,) and moved on to the boil. I hit my target of 1.055 pretty much bang on.

Thanks for all the help from this board guys! Soon I'll be getting my first taste of AG HB.

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Old 04-09-2006, 07:47 PM   #2
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congrats cheyco! You'll probably find the malty flavors to be vastly superior to extract. AG puts it all on the hands of the brewer, allowing you to control all aspects of the beer. I dont even know if I'd call boiling extract 'brewing'. Pale malt? Vienna? Munich? Pilsner? 152? 155? 1qt/lb? 2qt/lb? Ohh how difficult choosing can be

Good job!

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Old 04-09-2006, 09:09 PM   #3
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Oh, I can see it now. Cheyco tastes his first AG brew and the flow of 2 row malt going east drys up, lol. I guess I had better stock up.
Don't you just love that cascade? It's like saying "can't get enough of that sugar crisp".

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Old 04-09-2006, 10:23 PM   #4
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Nice job, paisano! What's the recipe for (style)?


And my 2 cents...I think it's quite a stretch to say that brewing with extract ain't brewing...

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Old 04-09-2006, 10:36 PM   #5
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There's a bit of well-meaning snobbery in the brew community. A guy can say he makes his own beer even if he buys kits. Because, well, he didn't buy beer, he bought some other stuff. Now, can he call himself a brewmaster? No. A brewmaster should be able to take raw ingredients, including knowledge of the water, and make great beer from that in any style he's asked to. Most of us fall somewhere in between.

For the number of "unsuccessful" kit-brewers out there, I think there's still something to be said for someone who can take extract, maybe jazz it up some, and come up with beer that is better than what's on tap at the local. And that for me is what this is all about. Will I ever make the world's best beer? No. But I make good enough beer to keep myself well satisfied (and usually pretty tipsy). Gave us this day our daily bread, mofo.

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Old 04-10-2006, 01:10 AM   #6
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some of my favorite homebrews were extract, not saying it cant be tasty. It just lacks the process that makes brewing unique. The mash is where its at! Extract still has its place, I'm thinking about doing some super high grav 2gal extract batches soon to do experiments with yeast. Anyways, enough with the hi-jack..

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Old 04-10-2006, 03:28 AM   #7
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The style is an APA. It was one of the three demo recipes that come with the trail version of promash, I scaled it down to 3gal and fiddled around from there. I didn't want something too light or too dark to start with incase my water can't handle the mash pH in an untreated state. Great fun.

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Old 04-10-2006, 01:19 PM   #8
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So is this baby in the books?

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Old 04-10-2006, 07:07 PM   #9
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So if do a partial mash am I making half a beer or am I half a brewer?

Please don't smite me for this, oh high and mighty All Grain god. If in your divine ways you can find a way to float me a donation, I will happily convert to your AG ways. If not, please lay off the extract brewers.

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Old 04-10-2006, 07:11 PM   #10
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Quote:
Originally Posted by HurricaneFloyd
So if do a partial mash am I making half a beer or am I half a brewer?

Please don't smite me for this, oh high and mighty All Grain god. If in your divine ways you can find a way to float me a donation, I will happily convert to your AG ways. If not, please lay off the extract brewers.
I just talked to him aaand he didnt sound too forgiving. I'd not stand in any fields during a thunder storm if I were you.
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