Forrest
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- Oct 4, 2005
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Well this is a scary time for me. I have decided to make the leap from Partial Mash brewing to All Grain. I have always used real grains for my specualty grains but used extracts for my Base Grain. I have read the All Grain sections in "The Complete Joy of Homebrewing, 3rd Edition" by Charlie Papazian and "The Brewmasters Bible" by Stephen Snyder. After reading these sections I must say that I fell abit overwhelmed. This process doesn't sound as easy as I once thought it would be. Apparently there are defferent mashing methods that can be used and I am not sure which one I should go with. In fact after reading this section, I am not even sure if I have the equipment nessisary to do this. I have a 5 gallon stainless steel kettle which means i can safely boil or heat about 4 gallons of water in it. According to these books, it sounds like I need to be able to boil seven gallons at a minimume which I don't understand as I only have two 5 gallon carboys so I only want to brew a 5 gallon batch. I guess I am just thinking about it too much but I just don't have any idea what to do. My reciepe includes a total of 12 lbs of both base grain and specualty grains. According to "The brewmasters bible" I should try to strive for 1.33 quarts per pound of Grain. Which puts my reciepe at needing 3.99 gallons of water for the mashing process. But after that much I am stuck. I am sure you guess get these kind of questions all the time but can someone help me out with this as I have no idea what I am doing but I really want to learn.
Thanks.
Thanks.