Well I am going to be taking the plunge and moving from mini-mash kits to going to the local brew shop for some grains.
I have read a whole bunch and watched a lot of videos on youtube. I will be converting a mash/tun container out of a cooler. Anyone have a suggestion of what works the best? I was thinking of a rectangle one, I found a 52 qt for $30 and seems like it should provide a lot of surface area to spread out the grains.
I was hoping to make a false bottom out of PVC pipe cut with a hacksaw.
I only have 1 brew pot (turkey fryer) and am wondering if this is a disadvantage when I will be doing taking the wort out after mashing. Any thoughts on this? I see a lot of people converting old kegs. Where are people getting these and how much?
I have the how to brew book on the way, but as of right now, I don't know all the terms, IBU, what the hydrometer numbers mean and such.
Anyways, I think I want to try a 1554 clone that looks like this:
Amount Item Type % or IBU
6.00 lb Munich Malt (9.0 SRM) Grain 52.17 %
3.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 26.09 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.35 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.35 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.17 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.17 %
0.75 oz Magnum [14.00 %] (60 min) Hops 34.8 IBU "
There are no other directions of how long to mash etc...
Anyone with some experience here?
Thanks and again, I am new at the all grain area, but I can't wait and hope I don't screw up the first batch too much.
I have read a whole bunch and watched a lot of videos on youtube. I will be converting a mash/tun container out of a cooler. Anyone have a suggestion of what works the best? I was thinking of a rectangle one, I found a 52 qt for $30 and seems like it should provide a lot of surface area to spread out the grains.
I was hoping to make a false bottom out of PVC pipe cut with a hacksaw.
I only have 1 brew pot (turkey fryer) and am wondering if this is a disadvantage when I will be doing taking the wort out after mashing. Any thoughts on this? I see a lot of people converting old kegs. Where are people getting these and how much?
I have the how to brew book on the way, but as of right now, I don't know all the terms, IBU, what the hydrometer numbers mean and such.
Anyways, I think I want to try a 1554 clone that looks like this:
Amount Item Type % or IBU
6.00 lb Munich Malt (9.0 SRM) Grain 52.17 %
3.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 26.09 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.70 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.35 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.35 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.17 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.17 %
0.75 oz Magnum [14.00 %] (60 min) Hops 34.8 IBU "
There are no other directions of how long to mash etc...
Anyone with some experience here?
Thanks and again, I am new at the all grain area, but I can't wait and hope I don't screw up the first batch too much.