SirSpectre
Well-Known Member
On Friday I am making the jump! First all grain, and first home made recipe. I was always partial to Belgian styles so i thought this will be a good one to start on. The plan in to take this recipe and experiment and refine until its just the way I like.
Recipe:
13lbs Pale 2 Row Belgian Pils
1.5lbs Caramunich
.66 lbs Special B
.33 lbs aromatic
1.5 lbs candi sugar
1 oz Hallertau/northern brewer (depends on what i can get) @ 60 min
1 oz E Kent Goldings at 5 min
300 B cells of Wyeast Labs 1214 (Belgain Abbey Ale/ Chimay strain)
153* 1 hour mash single infusion with no mash out 19 quarts. Fly Sparge w/ 3.5 gal @ 168*
Intended to be a 2 stage Ferment and as long as i can be patient for bottle age
I just made my mashtun with a square cooler and a copper manifold style. Stainless rest of the system.
Ignore the manifold. A fellow all grain brewer schooled me in my wrong ways and it has been fixed. (Only photos i have currently)
First step is ingredient shopping!
If any one has any advice or "OMG STOP NOW AND DO THIS" advice, I'm all ears!
Recipe:
13lbs Pale 2 Row Belgian Pils
1.5lbs Caramunich
.66 lbs Special B
.33 lbs aromatic
1.5 lbs candi sugar
1 oz Hallertau/northern brewer (depends on what i can get) @ 60 min
1 oz E Kent Goldings at 5 min
300 B cells of Wyeast Labs 1214 (Belgain Abbey Ale/ Chimay strain)
153* 1 hour mash single infusion with no mash out 19 quarts. Fly Sparge w/ 3.5 gal @ 168*
Intended to be a 2 stage Ferment and as long as i can be patient for bottle age
I just made my mashtun with a square cooler and a copper manifold style. Stainless rest of the system.
Ignore the manifold. A fellow all grain brewer schooled me in my wrong ways and it has been fixed. (Only photos i have currently)
First step is ingredient shopping!
If any one has any advice or "OMG STOP NOW AND DO THIS" advice, I'm all ears!