Originally Posted by Gopher40
Found Yoopers Pale recipe. That sounds like a good one also. I will go with that.
Great, you can't go wrong with it.
Take it to your LHBS, and get the grains. Make sure the crush is good. You don't want to see any whole grains that aren't broken open when they are put in the bag from the grain.
Follow the recipe. Don't fret over the water additions, or worrying about PH. If you use bottled spring water, you'll be fine as a base to get the whole process down for now.
Heat your water in your pot to the temp it says to "strike" the grains at. This is going to be higher than your mash temp, as the grain will take the heat away quickly being cooler than the water. So if you mash at say.. 152*, you need roughly 166 or so with room temp grain.
Pour the hot water in your mash tun that you measured and heated up. Close it up and let it sit for 10 minutes or so.. Check the temp.. Once it's at the right temp, which is easier if you over shoot it and let it cool.
Once it's at say. 165*, add the grain slowly.. Add some, and stir like hell. Add more, and stir. Add more and stir. Do this until it's all in there.. Powder(flour) and all in the bottom of the bag. Stir really well, and get all the dough balls out of the grain. You want super super soupy oatmeal!
Check temp. Is it low? Add some extra hot water and stir.. Is it too high? Stir some more until it cools, and/or add a bit of cool water. Don't worry about it being sanitized, it's fine!
Once it's where you want it, close it up, and forgot it for atleast 60 minutes.
Once you are around 30 minutes in, start heating your sparge water. This is to rinse the grain bed.. Depends on how long you can heat your water. The amount should be in the recipe, or Beersmith will calculate it for you based on volume and whatnot.
Drain your mash tun, slowly. Collect the first runnings from it in a pitcher until it runs clear. As in, not cloudy with grain particles. Usually 2 quarts to 1 gallon is good. Let it drain into your pot, or into a bucket if you have your water in your pot heating.
Add the cloudy stuff slowly to the top of the grain bed and let it drain out.
Once it's done draining, measure the gravity of the 1st runnings.
Then add your hot water. It should be around 180 or so. You want your grain bed to get close to 168 as possible. Add water and stir like hell again here.. Really good stir.. Let it sit 5 minutes or so, and stir again. Wait 5 minutes, and drain it all out.
Repeat the process of collecting your 2quarts or so of cloudy wort, and add it back to the top while it drains.
Once it's drained, you are done with the grains!
Start to boil the wort, but don't forget to take a gravity reading of the wort. Cool a sample down and note the reading.
Proceed like you would in extract. Bring to a boil with NO LID, and add your hop additions and whatnot.
The only big change in the process is that you need to be be aware of your wort volume.. If you want 5 gallons of finished beer, you'll need to figure out how much you boil off in say an hour of boiling. So if it's 1 gallon an hour, you'll need to start with 6 gallons, to have 5 when you are done. If your recipe is set for 5.5 gallons, then if you end up doing 6 gallon boil and finish with 5 gallons, you are short .5 gallon and your OG will be higher if you hit all your numbers in your mash right. Thats really the only "math" involved, and Beersmith will assist you with this easily.