mychalg9
Well-Known Member
Here is the recipe I plan on using(from Brewmasters Warehouse, Mild Ale):
Crisp Maris Otter 6 lbs, 10 oz
Briess 2 Row Caramel 60 1 lbs, 9 oz
Crisp Pale Chocolate Malt 0 lbs, 5 oz
Fuggles Pellets, UK 1 oz @ 45 mins
Fuggles Pellets, UK 1 oz @ 15 mins
Danstar Nottingham Ale Yeast 1 ea
Recipe Notes
- Mash at 158° F
- ferment for 10 days @ 68*° F
- Drink this beer young. The recipe author has found that this particular recipe hits perfection at 21 days from brewing.
I like to have all the specifics in my head before I begin a project, so bear with me if you can. I still need to buy a large grain bag and a ten gallon pot (already have a 7.5 gal). 1) First of all, for the mash do I just use the Maris Otter? If so, I assume I'm going to need to heat ~8.5 gallons of water (for 1.25gal/lb), 2) but I'm not sure what temp to heat to before I drop the grains in? 3) To sparge I just drop the bag in the sparge water in my smaller pot? 4) What temp and how much water should I use for the sparge? 5) Once the sparge is complete, what do I do, combine the water and heat to a boil? 6) Am I steeping anything before the boil?
If anyone has the time and/or patience to answer these questions I would greatly appreciate it. I know it's not very difficult, I just like to be organized and get my mind set on the correct procedures before I start. Thanks!
Crisp Maris Otter 6 lbs, 10 oz
Briess 2 Row Caramel 60 1 lbs, 9 oz
Crisp Pale Chocolate Malt 0 lbs, 5 oz
Fuggles Pellets, UK 1 oz @ 45 mins
Fuggles Pellets, UK 1 oz @ 15 mins
Danstar Nottingham Ale Yeast 1 ea
Recipe Notes
- Mash at 158° F
- ferment for 10 days @ 68*° F
- Drink this beer young. The recipe author has found that this particular recipe hits perfection at 21 days from brewing.
I like to have all the specifics in my head before I begin a project, so bear with me if you can. I still need to buy a large grain bag and a ten gallon pot (already have a 7.5 gal). 1) First of all, for the mash do I just use the Maris Otter? If so, I assume I'm going to need to heat ~8.5 gallons of water (for 1.25gal/lb), 2) but I'm not sure what temp to heat to before I drop the grains in? 3) To sparge I just drop the bag in the sparge water in my smaller pot? 4) What temp and how much water should I use for the sparge? 5) Once the sparge is complete, what do I do, combine the water and heat to a boil? 6) Am I steeping anything before the boil?
If anyone has the time and/or patience to answer these questions I would greatly appreciate it. I know it's not very difficult, I just like to be organized and get my mind set on the correct procedures before I start. Thanks!