I chose this to be my first all grain brew and made this today.
I live in a condo, so I was gong to try and brew this entirely on the stove. I used BrewSmith to convert this into a 3 gallon batch and ended up with about 7.9 pounds of grain.
First off, I know some things now that I need to do to improve my process.
BrewSmith came up with a 9 quart mash, with a strike temp around 167. I'm using a 48 quart Igloo rectangular cooler as a mash tun, so I poured 9 quarts of water in the mash tun and then added my grain slowly. Unfortunately I missed my temp by about 12 degrees - my mash ended up being about 140, instead of the 152 I was shooting for. I ended up adding about 1.25 gallons total of 160 degree water but this was doing little to bring up the temp. I didn't want to keep thinning out my mash, so finally I decided to open the valve and take about 2 quarts and bring it to a boil on the stovetop and add it back to the mash. This got my temp up to about 150, which was good enough for me at the time. I ended up having to do this two or three times throughout the mash. Once I got it to temp, I started the timer and kept it at about 150 for the full 60 minutes.
Since there was so much empty space above my grains, I think that's why I had to keep heating up wort. With the sparge, I ended up with right about 4 gallons or wort according to the line on my bucket.
I found out the other day my stove will boil 5 gallons of water, but not vigoursly. I figured that I could get 4 to a nice vigorus boil, but no such luck. It would roll, but after 15 minutes I never got a hot break. I finally gave up on the stove and set up the turkey fryer on the balcony. I was leary, but the thing never even melted the snow under or around it, but it sure did put the boil to the wort!
After boil and chill, I put slightly less than 3 gallons in the fermenter. Since I didn't culture the yeast from the Two Hearted, I went with Wyeast 1056. Was going to do the 1272, but the LHBS owner said this would be less fruity than the 1272 - I'm not a fan of the fruity taste so I went with it.
Just checked my cooled sample, to my utmost surprise I hit 1.055 on the nose. I'm floored!!!
This will also be my first kegged brew was well. Very stoked, but now the wait is killing me!