I've decided that its time to begin my first all grain. I have all the supplies, I just finished my MLT cooler, and I'm ready to go.
The first recipe I'm doing is the "O' Flannagain Standard Stout" (link below)
I'm very concerned about doing my first all grain. I keep worrying about screwing it up. I keep hearing its easy, but I'm not sure if I understand everything correctly.
The recipe calls for...
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
Time for a ton of questions..
1. Do I grind up everything in that list except the hops? (Of course I know that the hops do not get ground up)
2. How much water should I start out with to mash?
3. Should I add a full 1.1 gallons after mash (to make up for what the grain absorbed)?
4. How much sparge water should I use? The batch is 5 gallons, and I'm not sure how much will be lost during boil.
5. Do I add the sparge water before or after boil?
6. Any idea of strike temp, or should I wing it? I know I need to take the grain temp.
Here is how I'm planning it..
1. Grind up grain bill.
2. Heat up water for mash tun.
3. Pour the water in the cooler, hot enough to warm the cooler before reaching strike temperature.
3. Pour in ground up grain once strike temp is set.
4. Stir up the grain until no dry grain is left on top of the water.
5. Seal it up once temperatures hit 156/157 F (as recommended by O' Flannagain).
6. Once an hour has passed, add 1.1 gallons of water to mashtun to make up for the water that the grain has absorbed.
7. Cycle wort out & back into mashtun until it runs clear.
8. Pour the clear wort into the boil pot.
9. Heat up sparge water (not sure how much)
10. Pour hot sparge water into mashtun.. wait 5-10 minutes.
11. Cycle it through to make sure its clear.
12. Add cycled sparge water to boil pot.
13. Boil for 1 hour & add hops once boil has begun.
14. Cool down wort.
15. Pour in carboy.
16. Pitch Yeast.
17. Put bung & airlock on carboy and let it do its thing.
WHEW! I hope thats about it.. I'd love some feedback guys. I hope I'm not way wrong. Sorry for all the questions. I'm sure you guys hate me by now for all the questions.