9/9
Collembola!
Okay, I have done a handful of extract brews, but will be making the AG jump here in a week or two. I have read everything I can, but I wanted to make sure that my procedure is right.
Recipe:
8.00 lbs Pale Malt, Marris Otter
1.00 lbs Cara-Pils
0.25 lbs Crystal 60L
1.00 oz Chocolate Malt
1.00 oz Northern Brewer (60 min)
1.00 oz East Kent Goldings (45 min)
1.00 oz East Kent Goldings (0 min)
I have a 10 gal cooler MLT.
Procedure:
Preheat MLT - fill with near-boiling (~200F) water for ~25 minutes
Drain and add mash water, ~12 quarts at 166F
Add grain and get temp to 154F
Hold at 154F for 60 min.
Drain into bucket.
Add sparge batch, 2.4 gal at 170F (Beersmith says 168, but I have read 170 here)
Let sit for a couple of minutes, drain into bucket.
Add second sparge batch, 2.4 gal at 170 F.
Let sit for a couple of minutes, drain into bucket.
Transfer to kettle, boil and hop on schedule like with my extract brews.
Am I missing anything? What should I change? Does the recipe look okay?
Also, any suggestions for the best dry yeast for this recipe? I have never done a starter before, and I want to work on one new thing at at time. So, I would like to keep to dry yeast for now, then when I am more comfortable with the AG procedure, I will do my first starter.
Thanks!
Recipe:
8.00 lbs Pale Malt, Marris Otter
1.00 lbs Cara-Pils
0.25 lbs Crystal 60L
1.00 oz Chocolate Malt
1.00 oz Northern Brewer (60 min)
1.00 oz East Kent Goldings (45 min)
1.00 oz East Kent Goldings (0 min)
I have a 10 gal cooler MLT.
Procedure:
Preheat MLT - fill with near-boiling (~200F) water for ~25 minutes
Drain and add mash water, ~12 quarts at 166F
Add grain and get temp to 154F
Hold at 154F for 60 min.
Drain into bucket.
Add sparge batch, 2.4 gal at 170F (Beersmith says 168, but I have read 170 here)
Let sit for a couple of minutes, drain into bucket.
Add second sparge batch, 2.4 gal at 170 F.
Let sit for a couple of minutes, drain into bucket.
Transfer to kettle, boil and hop on schedule like with my extract brews.
Am I missing anything? What should I change? Does the recipe look okay?
Also, any suggestions for the best dry yeast for this recipe? I have never done a starter before, and I want to work on one new thing at at time. So, I would like to keep to dry yeast for now, then when I am more comfortable with the AG procedure, I will do my first starter.
Thanks!