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Old 03-21-2008, 04:25 PM   #1
Dec 2006
Conroe, TX
Posts: 30

I'm brewing this today.

10lb Golden Promise
1/2 carapils
1/2 british med crystal
1/2 aromatic
1/2 dom wheat
1/2 mclanoidin
1oz chocolate

1oz kent goldings 60min
1 1/2 uk fuggles 15
1/2 " " 0

Safale 04

Since i'm brewing today and dont know how to get calculations from any sort of software, can anyone help out with mash volume and temp? I need to sit down soon and learn how to use software for this. Any help is greatly appreciated.

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Old 03-21-2008, 06:12 PM   #2
Feb 2008
Portland, OR
Posts: 665
Liked 54 Times on 43 Posts its and online brewing calculator that is great. Here is a water temp/volume calculator:

figure on 1.25 quarts per pound of grain.

Happy brewing, Tim

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Old 03-21-2008, 06:27 PM   #3
springer's Avatar
Feb 2008
Wappingers falls NY
Posts: 4,727
Liked 24 Times on 22 Posts

I dont know who's but this came from someones signature on this forum

I used it for my first one last week
'The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination.'- Ronald Reagan

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Old 03-21-2008, 06:38 PM   #4
Mar 2008
Huntsville, Alabama
Posts: 150

I hate to be "that" guy, but honestly trying an all grain batch is a big deal if you have never done one before. It is important that you do a good amount of reading before hand so that you do an all right job. When I did my first one it was kind of hectic, and I had all the procedures outlined: mash temp, vol, etc...

I recommend reading as much as possible on They have an all grain procedure outlined to follow. You will definitely learn a ton! Happy reading

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Old 03-21-2008, 07:35 PM   #5
Mar 2007
Posts: 456
Liked 1 Times on 1 Posts

I know it is far from scientific-and I'm a relative N00b to AG, but I've had success with the following general procedure:

-Heat up about 4 gallons of water to 170
-Dough in the water to the grain, stirring to make sure there's no lumps or dry pockets. Add a little grain, then a little water and repeat until it's the consistency of oatmeal (not too thick or too thin).
-Take the temp from various parts of the mash. If it's closer to 150-it'll finish more dry...closer to 160 it'll finish more sweet.
-Add hot or cold water to reach desired mash temp and close mash tun and let sit for 60-90 min.

I sparge until I have 6.5 gallons, and boil for an hour or until it gets down to 5.5 gallons (tends to boil off at a gallon an hour-or close to it).

That's the layman's terms...I know there are more precise ways, but the monks and the Egyptians never had any software either.

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Old 03-21-2008, 10:14 PM   #6
Jan 2008
Richland, WA
Posts: 1,574
Liked 5 Times on 5 Posts

Don't be fooled AG is more involved, however in no way is it hard. Some of the links that have been put up are good, check them out. Also take a look at
Relax you will be fine just sit down relax and have a homebrew
Schlonghammer Ales
It tastes.......more fuller
I'm working as a pro now, but that doesn't mean I'm not still homebrewing. I'm going to see if I can homebrew at work as a way to develop new recipes.

Originally Posted by Zymurgrafi
wow, tha more I drink, tha more cohernet you all are!
and stufffff.

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Old 03-22-2008, 12:35 AM   #7
Jaybird's Avatar
Jul 2006
Posts: 7,141
Liked 859 Times on 604 Posts
Chack out this guy he explains the process very well

Need a False Bottom for your Keg, Kettle or Cooler?

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