Chairman Cheyco

Recipes 

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.

__________________
Once the wind has been broken, it cannot be fixed.

Salsgebom

Recipes 

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!

__________________
On Tap: Foreign Extra Stout, Ordinary Bitter, Summer Ale '08, Hop Burst IPA
Aging: I.V. Gees Harvest Ale 1-15-08 (EBW)
Primary: Nashville Northern Brown, Belgian Single, ESB
On Deck: ...

boo boo

Recipes 

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".

Baron von BeeGee

Recipes 

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...

Sasquatch

Recipes 

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.

__________________
Primary: Lager

Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...

Bottled:
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)

Salsgebom

Recipes 

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..

__________________
On Tap: Foreign Extra Stout, Ordinary Bitter, Summer Ale '08, Hop Burst IPA
Aging: I.V. Gees Harvest Ale 1-15-08 (EBW)
Primary: Nashville Northern Brown, Belgian Single, ESB
On Deck: ...

Chairman Cheyco

Recipes 

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.

__________________
Once the wind has been broken, it cannot be fixed.

Baron von BeeGee

Recipes 

So is this baby in the books?

todd_k

Recipes 

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.

__________________
Primary: Mocha Porter
Secondary:
Conditioning:
Kegged:

Salsgebom

Recipes 

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.

__________________
On Tap: Foreign Extra Stout, Ordinary Bitter, Summer Ale '08, Hop Burst IPA
Aging: I.V. Gees Harvest Ale 1-15-08 (EBW)
Primary: Nashville Northern Brown, Belgian Single, ESB
On Deck: ...