Hello all. i decided to give all grain brewing a try and decided to go with a golden strong. I went to my LHBS and went with a kit for my first foray into AG.
Recipe is as follows for 5 gallon batch:
10lbs - Castle Pilsner malt
Addition of 3lbs cane sugar
Hops: 2oz styrian goldings (60 minutes)
1 oz czech saaz (15 minutes)
Yeast is wyeast #1388
The recipe seems simple but seems like a good idea for me to keep it simple the 1st time out. The mash schedule says to mash for 90 minutes at 149 degrees and up to 170 for 10 minutes. If im reading this correctly. O.G should be 1.081. Im assuming this gravity will be this high if i add the sugar during the boil? Should i add it with the grain in the mash tun? Or at the start or end of the boil or even once its in the fermenter? Also is one package of wyeast enough for a wort of this gravity? I believe if i wait to addthe sugar the gravity would start much lower and the one package would be enough to start with. Is this correct?
Any advice with this recipe/ mash temps/ times sparge volume or anything. would greatly be appreciated. Thank you.
Recipe is as follows for 5 gallon batch:
10lbs - Castle Pilsner malt
Addition of 3lbs cane sugar
Hops: 2oz styrian goldings (60 minutes)
1 oz czech saaz (15 minutes)
Yeast is wyeast #1388
The recipe seems simple but seems like a good idea for me to keep it simple the 1st time out. The mash schedule says to mash for 90 minutes at 149 degrees and up to 170 for 10 minutes. If im reading this correctly. O.G should be 1.081. Im assuming this gravity will be this high if i add the sugar during the boil? Should i add it with the grain in the mash tun? Or at the start or end of the boil or even once its in the fermenter? Also is one package of wyeast enough for a wort of this gravity? I believe if i wait to addthe sugar the gravity would start much lower and the one package would be enough to start with. Is this correct?
Any advice with this recipe/ mash temps/ times sparge volume or anything. would greatly be appreciated. Thank you.