Ok, I have finished my mash tun, have developed my reciepe and have everything I need and am planning to make my very first AG Brew either this week end or the first day I have off next week.
But since the recipe is my own creation, and it contains a lot of Rye which is known for creating stuck sparges, I wanted to run through my Reciepe and AG routine before I attemp it just to get your opinions, comments, and conserns.
First here is my recipe, I first developed it with the help of "Designign Great Beers" by Ray Daniels. I have posted it on here before but since I have started using beersmith, I have modified the reciepe some based on what I learned after plugging my recipe into beersmith. The recipe is below:
Forrest's Rye Stout
8 lb British Pale Ale Malt (due to a shipping error I am using Belgian Pale Malt this time)
1 lb Rye Malt
12 oz Cara-Rye
10 oz Chocolate Rye
8 oz Black Patient Malt
8 oz Black Barley
8 oz Dark Crystal Malt
1 oz Kent Golding Hops (Pellets)
1 oz Fuggles Hops (Pellets)
1 oz Williamette Hops (Pellets)
2 oz Malto-Dextrin
1/2 tsp Irish Moss
1 package Nottingham Ale Yeast
So for my mash, I am going to heat 3. 75 gallons of water to 165 degrees then add it to the mash tun, then add my grains and stir breaking up all clumps.
Put the lid on my Mash Tun and let mas for 1 hour.
Drain liquid from mash tun recycling the wort back into the mash tun until it clears up.
Next for my Batch Sparge, I will heat 2.25 gallons of water to 175 degrees and pour it into the mash/lauter tun. Stir and let set for a minute or so and then drain, recycling until liquid clears up.
Next the Boil,
When the wort comes to a rolling boil, I will add my 1 oz of Kent Golding Hops for Bittering and my 2 oz of Malto-Dextrin.
30 minutes into the boil, I will add the 1 oz of Fuggles Hops for flavoring.
15 minutes before the end of the boil I will add the Irish Moss
5 minutes before teh end of the boil I will add the 1 oz of Williamette Hops for aroma.
I will boil the wort for 1 hour.
After the boil I will cool the wart quickly and transfer into my sanitized fermentor.
I will shake the fermentor and then add the Nottingham Ale yeast.
Then I will get to the really hard part...... Waiting.
When it is fermented, I will add 1/3 cup of corn sugar for priming and then bottle.
Anybody see any problems with what I have written above? Would anybody do anything differently?
Thanks in advance.