jcsweat
Active Member
First of all, I'd like to say hello to everyone since I'm new here.
Anyway, I've been brewing for a couple of years with my room mate and we've only done extract and partial mash brewing before now, but I think we're about to take the plunge into all grain.
Also, before I keep going I'd like to say I've gotten most of my beer making knowledge from "How to Brew" by John Palmer. I had the print version first then of course the website came along. All the batches I've made using this book have been great, but I'm wondering what do you guys think of this resource? Good? bad?
So, first, I was thinking I wanted to do a wheat beer, but it seems like most wheat beers have several spice ingredients as well as a multi-step infusion due to the wheat needing specific temps, etc. Seems a little too complicated for us for our first try at all-grain.
So we backtracked a bit and I think we're going with a stout, this stout actually, located here
http://beerrecipes.org/showrecipe.php?recipeid=425
I chose this because it has only a single step infusion so I thought that would be easier for us, but I'm open to suggestions to other recipes.
So, if you wouldn't mind, please take a look at that recipe and tell me what you think of it. My first thought is, looking at the grain bill, that I'm going to need to cut it down to get to my target batch size of 5 gallons. It looks like that recipe is made for a 10 gallon batch, but I don't know because I'm new at this and there are no specifics about batch size in the recipe.
Is there some way I can calculate what the batch size would be for that recipe so I know how much to cut it down by? I'm thinking there is since the Original Gravity is stated as being 1.058-60. Seems like there would be a formula for this and I just don't know it.
Also, in some of Palmer's recipes in his book, he differentiates between Beginning Gravity and Original gravity. For example, for an all-grain version of something, he'll say BG is 1.050 for 6 Gallons and OG for 5 Gallons is 1.060. Maybe I'm dumb, but I've searched the internet for a specific definition of BG and I can't find one. I've seen it mentioned plenty of times, but not defined.
So what's the definition of Beginning Gravity, and what's the difference between BG and OG?
Thanks for any help and advice. I look forward to being a part of this message board in the future.
Anyway, I've been brewing for a couple of years with my room mate and we've only done extract and partial mash brewing before now, but I think we're about to take the plunge into all grain.
Also, before I keep going I'd like to say I've gotten most of my beer making knowledge from "How to Brew" by John Palmer. I had the print version first then of course the website came along. All the batches I've made using this book have been great, but I'm wondering what do you guys think of this resource? Good? bad?
So, first, I was thinking I wanted to do a wheat beer, but it seems like most wheat beers have several spice ingredients as well as a multi-step infusion due to the wheat needing specific temps, etc. Seems a little too complicated for us for our first try at all-grain.
So we backtracked a bit and I think we're going with a stout, this stout actually, located here
http://beerrecipes.org/showrecipe.php?recipeid=425
I chose this because it has only a single step infusion so I thought that would be easier for us, but I'm open to suggestions to other recipes.
So, if you wouldn't mind, please take a look at that recipe and tell me what you think of it. My first thought is, looking at the grain bill, that I'm going to need to cut it down to get to my target batch size of 5 gallons. It looks like that recipe is made for a 10 gallon batch, but I don't know because I'm new at this and there are no specifics about batch size in the recipe.
Is there some way I can calculate what the batch size would be for that recipe so I know how much to cut it down by? I'm thinking there is since the Original Gravity is stated as being 1.058-60. Seems like there would be a formula for this and I just don't know it.
Also, in some of Palmer's recipes in his book, he differentiates between Beginning Gravity and Original gravity. For example, for an all-grain version of something, he'll say BG is 1.050 for 6 Gallons and OG for 5 Gallons is 1.060. Maybe I'm dumb, but I've searched the internet for a specific definition of BG and I can't find one. I've seen it mentioned plenty of times, but not defined.
So what's the definition of Beginning Gravity, and what's the difference between BG and OG?
Thanks for any help and advice. I look forward to being a part of this message board in the future.