My friend's birthday is coming up this month, and even though time is short I thought I'd try and make him a batch of beer as a present. Why I decided to choose this exact moment to do all grain for the first time is beyond me... but really, how hard can this be?
8lb pale (I used maris otter)
1lb crystal 30L
1lb chocolate malt
0.5oz fuggles 60 min
0.5oz fuggles 2 min
1 cup maltodextrin 20 min
4oz lactose boil 20 min
I got all the grains from my LHBS today, and had em crushed. I was worried about being able to fit all the grains in my MLT (masterbuilt electric turkey fryer, with a mesh bag in it) so I split up the grains in case I had to do a partial mash. 2lb of the base malt and all the specialty malts went in. I lowered the strike temperature, as I didn't want to overshoot 158... it worked out well until I figured out that I could actually fit all the grain in. At that point, the temperature had dropped to 150. No problem, just flip on the heater.
It's sitting at 157 right now, all snuggled up in a blanket to keep it warm.
Of course, the next challenge is going to be figuring out how the hell I'm going to boil all of this wort. I don't have enough horsepower to keep a full boil going on the stove here, so I think the MLT is going to go into duty to boil the rest of the runnings after I have sparged as much as I can fit in my BK. The nice thing about the turkey fryer is that it has a basket in it, with a hook on the edge. All I gotta do is lift it up, hook it on the edge, and let it drain once I have my last batch of sparge water in there.
I've got another 20 minutes to go on the mash, I'll post back with how it turns out!