AG help, please!

I just started AG brewing and have been using recipes that have all the information I need to brew. I just bought all my ingredients for a christmas porter and just noticed no info for mash temps amt of water, and sparge temp and amt of water.

Any help will be greatly appreciated.

Thanks

http://www.brewheads.com/strike.php

check this out. I like to use 1.5 qts of water per pound of grain, I'd say shoot for 154*. Grain should be at about room temp, whatever that is.

Does the "kit" tell you the OG, FG, IBU's, etc???


Give us more info and we can help you more precisely

As a rule of thumb, I mash with 1.25 qt/lb of grain (for mash in I have an extra .25 qt/lb heated to boiling and the same amount cold in the fridge. This gives me .25 qt/lb either way to make adjustments if I miss my mash temp) and 2 qts per pound of grain for sparge. Mash temperature for a porter I would shoot for 152-154.

So a ten pound batch would have three gallons of mash water (12 quarts) with an extra 2.5 quarts just off a boil and another 2.5 quarts set aside in the fridge. Then sparge with 5 gallons (20 quarts).

This page is super useful for all of your mashing needs:

http://www.rackers.org/calcs.shtml

Yes..ignore the fact that the maker of that site is unfortunately a packer fan

Thanks Folks! It turned out well, so far..