tomorrow I begin my first batch of beer ever. I have decided that I will do an all-grain 5 gallon batch of Belgian style blonde ale. now I know what you are thinking, " he's crazy, going all grain on his first batch ever!" well I'm not crazy just one of those people who believe that extract brewing is cheating and that DME should only be used for milkshakes and starters. especially since both my father and grandfather have been brewing all grain since they were each 13 years old ( my father was actually producing around 180 gallons a year in his freshman year.) so if you are a grown man who finds all grain stressful enough to resort to an instant drink mix kit to make your own beer your not BREWING beer your fermenting instant Malta mix
ok , ok. as I was saying I've done my homework and I'm pretty sure I got it all down pat but I just wanted to ask the communities opinion and see if your communal knowledge had any tips that a newb like myself should know before he rushes blindly into a situation way beyond his scope of ability , even if you must break his cocky ego.
also I happen to have a question before I get started in the morning.
if the total brew time should be 60" + a 5" mash-out and my bittering hops should be in for 60" but can't be added till the hot break does this mean that those 60" include the mash-out and therefore the hot-break will be 5 minutes into the boil or will the total boil clock not begin until the hot-break
I realize that this won't make much of a difference as long as I adhere to the hot-break law but I just want to clarify to help appease any worries I might have.
P.S. i'm sorry if I offended any extract brewers, but 1-gallon brewers, if your trying to do 1 gallon all grain brews, guys, step it up, I mean is it worth all that for such a small batch?