Well I posted the recipe a week+ back. Finalized it. Ordered the ingredients for 2 brews. Brewed my first AG last night. A "breakfast" stout, low alcohol session oatmeal stout. I'm such an anal perfectionist I didn't have any real issues with the process.
On the good side I hit 74% efficiency on my first AG batch sparge, don't think I could have done much better than that. I'm so stoked, it's like magic enzymatic activity!!!! I've done a couple of partial mashes in preparation for doing AG and figured I'd get around 68% eff. My mash temp. target was 154, I hit 153. No big problems to speak of so I'd say I did pretty darn good!
On the down side it took me "Forever and a Day" to get through the brew because I don't have a big enough pot so I was using two pots and the stovetop which just STINKS!!!
My only worries are that I pitched the yeast when the wort was about 86 degrees, oops! Should be alright though. Also my mash went for about 70 mins and I mashed out with 180 degree water. So long as I didn't pull any tannins I'm golden and should be drinking some quality homebrew in about 6 weeks! Just in time for College Football season! Can't wait to get my 2nd AG batch done next weekend, a Crimson Tide (Irish Red) Ale, it'll be the official brew of the 2008 season at my house!
My recipe is as follows:
Rotund Breakfast Stout - an oatmeal stout.
5lb M.O.
.85 lb Toasted whole oats (cooked before adding to mash)
.625 lb Choc.
.5 British Roast Barley
.5 Caramel 120
.5 Caramel 60
1.15 oz Kent Goldings for 78 mins.
S-04 yeast expected attenuation, 70%
O.G. 1.038-1.039
Expected F.G. 1.012
Estimated abv 3.5-3.8%
Schlante and a BIG THANKS to everyone who's answered my questions and helped make this a phenomenal hobby!
Phillip
On the good side I hit 74% efficiency on my first AG batch sparge, don't think I could have done much better than that. I'm so stoked, it's like magic enzymatic activity!!!! I've done a couple of partial mashes in preparation for doing AG and figured I'd get around 68% eff. My mash temp. target was 154, I hit 153. No big problems to speak of so I'd say I did pretty darn good!
On the down side it took me "Forever and a Day" to get through the brew because I don't have a big enough pot so I was using two pots and the stovetop which just STINKS!!!
My only worries are that I pitched the yeast when the wort was about 86 degrees, oops! Should be alright though. Also my mash went for about 70 mins and I mashed out with 180 degree water. So long as I didn't pull any tannins I'm golden and should be drinking some quality homebrew in about 6 weeks! Just in time for College Football season! Can't wait to get my 2nd AG batch done next weekend, a Crimson Tide (Irish Red) Ale, it'll be the official brew of the 2008 season at my house!
My recipe is as follows:
Rotund Breakfast Stout - an oatmeal stout.
5lb M.O.
.85 lb Toasted whole oats (cooked before adding to mash)
.625 lb Choc.
.5 British Roast Barley
.5 Caramel 120
.5 Caramel 60
1.15 oz Kent Goldings for 78 mins.
S-04 yeast expected attenuation, 70%
O.G. 1.038-1.039
Expected F.G. 1.012
Estimated abv 3.5-3.8%
Schlante and a BIG THANKS to everyone who's answered my questions and helped make this a phenomenal hobby!
Phillip