johnodon
Well-Known Member
OK...I was pretty confident that I would be able to pull off my first AG brew without much complication. Well, the rest of my equipment arrives today. As the time gets closer and closer...I am getting more and more nervous. Can you guys please help me?
I'm comfortable with the whole process and timing (batch sparge). The thing I am not comfortable with is the amount of water. What's even worse is the fact that promash is a complete mystery to me (and I am an IT guy)! I have absolutely no idea how much water I should be using for the mash and the sparge. I am also a little fuzzy about my strike and mash out temps. I think I have a general idea where I should be with all of these things but I know that the more exact you can be the better off you will be.
To keep my first brew simple, I went to my LHBS and we pieced together a recipe for a 5 gallon batch of a nice, lite ESB. Here are the ingredients we came up with:
As I said, I plan on doing a batch sparge in my homemade 52 qt. Coleman Xtreme. How much water do I need for the mash and what strike temp? How much water for the sparge (which I believe should be 170 F)?
I know people ask these kind of questions all the time. I want to thank you in advance for having patience with me and providing any assitance you can. If my wife finds out that my first attempt was an utter failure and waste of $$$, my brewing days may be over! LOL
John
I'm comfortable with the whole process and timing (batch sparge). The thing I am not comfortable with is the amount of water. What's even worse is the fact that promash is a complete mystery to me (and I am an IT guy)! I have absolutely no idea how much water I should be using for the mash and the sparge. I am also a little fuzzy about my strike and mash out temps. I think I have a general idea where I should be with all of these things but I know that the more exact you can be the better off you will be.
To keep my first brew simple, I went to my LHBS and we pieced together a recipe for a 5 gallon batch of a nice, lite ESB. Here are the ingredients we came up with:
8 lbs. Brewers Malt - Briess 2-row
.5 lbs. Briess Caramel Malt 60L
1 oz. Briess Black Patent Malt
1 oz. Fuggles hop pellets (4.5 alpha acid)
1 1/8 ozs. E.K. Goldings hop pellets (4.6 alpha acid)
1/8 oz. Northern Brewer hop pellets (7.6 alpha acid)
Wyeast #1968 Special London Ale
.5 lbs. Briess Caramel Malt 60L
1 oz. Briess Black Patent Malt
1 oz. Fuggles hop pellets (4.5 alpha acid)
1 1/8 ozs. E.K. Goldings hop pellets (4.6 alpha acid)
1/8 oz. Northern Brewer hop pellets (7.6 alpha acid)
Wyeast #1968 Special London Ale
As I said, I plan on doing a batch sparge in my homemade 52 qt. Coleman Xtreme. How much water do I need for the mash and what strike temp? How much water for the sparge (which I believe should be 170 F)?
I know people ask these kind of questions all the time. I want to thank you in advance for having patience with me and providing any assitance you can. If my wife finds out that my first attempt was an utter failure and waste of $$$, my brewing days may be over! LOL
John