I am looking to do my second all grain this week...the first went off without a hitch (10 gallon) and tastes incredible! (was a basic pale ale).
I created this recipe from scratch from what ive learned over the last year+ of research....
all grain 10 gallon
mash @ 154 @1 hour
60 minute boil
OG 1.057 FG 1.014
33.4 SRM 38 IBU (i do enjoy hoppy beers, the wife likes malty so im trying to accomodate
15 lb 2 row
1 lb crystal 90L
1 lb smoked malt
1 lb chocolate malt
1 lb flaked barley (for head retention)
1 lb roasted barley
1 oz columbus @ 60 min.
1 oz chinook @ 15 min.
.5 oz willamette @ 5 min.
as for the yeast I am still undecided on the basic 05, or something else....im open to ideas!
I have done a little research and decided on just mashing all the specialties together with the 2 row. Seems like people have success with that.
I do ferment in 2 separate buckets (split batch) as I do enjoy tinkering and I take both fermenters for about 2 weeks, then rack to secondary (each), then dry hop or do something else in the secondary to get 2 versions.
Any advice on the recipe would be much appreciated, things to add or remove, or if I have too much of an ingredient...I like to keep things simple, thats why they are all at 1lb/1oz or even increments.
As for my setup, I am running a keggle/cooler, my first batch I calculated about 85% efficiency which I was very happy with.