N00bie - question on all grain process

[mortox]

OK, so i may start my first all grain batch in real soon.

I like this beer so i may try this recipe:

All Grain Recipe - Magic Hat #9 ::: 1.048/1.015 (6 Gal)
Grain Bill (72% Efficiency assumed)

10 lbs. - American 2-Row Pale Malt
1 lb. - Crystal Malt (60L)
3 lbs. - Oregon Fruit Puree - Apricot

Hop Schedule (20 IBU)

.25 oz. - Columbus [14%] (60 min.)
1 oz. - Cascade [5.5%] (10 min.)
1 oz. - Cascade [5.5%] (3 min.)
Yeast

1L starter of White Labs English Ale Yeast (WLP002)
Mash/Sparge/Boil

Mash at 152° to 154° for 60 min.
Sparge as usual
Cool, Oxygenate, and ferment at 68° (make sure you control your temp!)


My Question is - it says to mash at 152-154 - does that mean mashing the grain for the starch conversion for 60mins? then move to fermenter? i thought i would need to boil this for 30 minutes, no? then add hops during the boil?

sorry for the ignorance!

Thanks in advance!

 

[K5MOW]

Good luck. I am very new to brewing and will not be attempting this for sometime. Let us know how it comes out.

Roger

 

[bob1852]

You mash for 60 minutes at 152-154 to convert the starch to simpler sugars, yes - then you lauter to separate the grain from the wort. Then you sparge to get to your pre-boil volume.

Then you boil for 60 minutes, adding the hops at 60, 10, and 3 minutes left on the boil...

Then cool down to ~68 and pitch your yeast...

 

[speter]

After the 60-minute mash and rest, you run off, sparge, and then boil for 60 minutes or so, adding your hops during the boil. The recipe fails to mention the boil.