Jeepsn beer
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- Aug 6, 2006
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I'm going to attempt my first all-grain brew this weekend. It will be (hopefully) an Oktoberfest. My equiptment is a basic cooler masher. I'm looking for tips that might help me avoid issues. For example what should my dough-in temp be in order to achieve a mash temp closer to ideal (150 f. )
My recipe is -- 8 lbs Vienna
3 lbs Munich
3 lbs G. Pilsner
1.5 lbs Honey malt
1.5 lbs Cara Red
1.5 lbs Cara Munich
1 oz Hallertaur for 60 minutes
White labs Oktoberfest 830 yeast
I'm really sort of winging this batch because I haven't mastered the mathematical sciences yet of AG. I'm going to start with 4.5 gallons of water, recirc. once and sparge with another 4 gallons at 170 f. hopefully netting around 6 gallons of wort around 1.052.
If I'm off base please chime in. The books I've read don't compare to first hand input IMO.
My recipe is -- 8 lbs Vienna
3 lbs Munich
3 lbs G. Pilsner
1.5 lbs Honey malt
1.5 lbs Cara Red
1.5 lbs Cara Munich
1 oz Hallertaur for 60 minutes
White labs Oktoberfest 830 yeast
I'm really sort of winging this batch because I haven't mastered the mathematical sciences yet of AG. I'm going to start with 4.5 gallons of water, recirc. once and sparge with another 4 gallons at 170 f. hopefully netting around 6 gallons of wort around 1.052.
If I'm off base please chime in. The books I've read don't compare to first hand input IMO.