Yeah, this looks similar to the beer I have been working on. I just wanted to development my own AG beer that is very straightforward to do and does not get overly complicated, but yields good results based on the quality of the ingredients inputted into the procedure.
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Been lurking on this forum for a good while, and I gotta say I appreciate a lot of the info you post. This recipe looks like a tasty one...easy and cheap too...I got all the ingredients for like $17! Just wanted to know how much water per lb of grain you mash with on this recipe, and how much you generally sparge with. Thanks!
Alright, game on....this brew day was probably one of the most stress free days I've had. Instead of 4 additions I chose to sprinkle a few hop pellets in every few mins or so (A la Dogfishhead) saving a fair amount for flameout. Hopefully this will create that awesome aroma. I expect this fermentation to be a quick one, as dry yeast can be hellaciously active. Will post results!
Alright, game on....this brew day was probably one of the most stress free days I've had. Instead of 4 additions I chose to sprinkle a few hop pellets in every few mins or so (A la Dogfishhead) saving a fair amount for flameout. Hopefully this will create that awesome aroma. I expect this fermentation to be a quick one, as dry yeast can be hellaciously active. Will post results!
You know I did. The aroma was pretty good, I have to say. We'll see how the yeast affect the whole equation. Very little lag time, probably less than 8hrs (I don't know, I was asleep) and a good size krausen. I had just enough time to replace the airlock with a blow off before it went up into the neck.
On a side note, I always try to taste hydrometer samples...I find it especially useful in diagnosing at what point in the process something may have gone wrong.
I mash at 1.25 quarts per pound of grain- and I assume that Edwort does, too, or around that amount. I use Beersmith software which does the calculations for me, and they have a free trial if you wanted to give it a try.
And he said he sparges at 1.33 qts per pound, so that 3.5 gallons there is the sparge water.
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I want 6.5 gallons to the kettle and I'll boil off a gallon.
I mash in at 1.33 quarts per pounds, so that's about 3.5 gallons. I batch Sparge, so I'll need 5 quarts (to account for water absorption by the grain) add to the end of the mash for the first run off of 3.25 gallons. Then add 3.25 gallons back to the cooler, stir well, wait 10 minutes, and drain again. Don't forget to vorlauf.
The aroma was pretty good, I have to say. We'll see how the yeast affect the whole equation. Very little lag time, probably less than 8hrs (I don't know, I was asleep) and a good size krausen. I had just enough time to replace the airlock with a blow off before it went up into the neck. 
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