First of all, War Eagle! My friend and I are new to the homebrew scene, but I've had an intense interest in craft brews for the last 3-4 years. I was super excited when one of my wife's coworkers approached me about wanting to start homebrewing. We went in 50/50 on the equipment purchase and split the ingredient cost 3 ways with another buddy.
This past Saturday we bottled our first batch of an American Amber after 1 week in the primary and 1 week in the secondary dry hopped with Willamette. Pre-conditioned final gravity was right on the spot and the beer tasted great. We can't wait to try our first batch after it's been bottle conditioned. This is proving to be an incredibly interesting and exciting hobby. Anyway, here's our setup:
10 gallon all-grain
-Mash tun: 10 gallon igloo cooler with torpedo screen & SS 2-piece ball valve
-Boil kettle: 80qt aluminum boil kettle from Academy Sports
-Immersion chiller: 50ft 3/8" soft copper tubing with garden hose attachment.
-Burner: 58,000 BTU Turkey fryer burner from Academy Sports
-Primary fermentation: 6.5 gallon glass carboy
-Secondary fermentation: 6 gallon BetterBottle
-Kegging - 5 gallon used corny keg.
First batch recipe:
Name/weight(lbs)
Pale Malt (2 Row) US 9.5
Cara-Pils/Dextrin 1.25
Caramel/Crystal Malt - 80L 0.1
Caramel/Crystal Malt - 120L 0.2
Barley Roasted 0.2
Name/oz/time boiled
Magnum 1 60
Centennial 0.25 15
Willamette 1 10
Willamette 3 dry hopped 1 week
I'll make sure to post again in a week or two when we pour the first final beer to let y'all know how it turned out. I'm so thankful these forums exist. We had SO many questions in the beginning that were answered a bazillion times on here. :rockin:
This past Saturday we bottled our first batch of an American Amber after 1 week in the primary and 1 week in the secondary dry hopped with Willamette. Pre-conditioned final gravity was right on the spot and the beer tasted great. We can't wait to try our first batch after it's been bottle conditioned. This is proving to be an incredibly interesting and exciting hobby. Anyway, here's our setup:
10 gallon all-grain
-Mash tun: 10 gallon igloo cooler with torpedo screen & SS 2-piece ball valve
-Boil kettle: 80qt aluminum boil kettle from Academy Sports
-Immersion chiller: 50ft 3/8" soft copper tubing with garden hose attachment.
-Burner: 58,000 BTU Turkey fryer burner from Academy Sports
-Primary fermentation: 6.5 gallon glass carboy
-Secondary fermentation: 6 gallon BetterBottle
-Kegging - 5 gallon used corny keg.
First batch recipe:
Name/weight(lbs)
Pale Malt (2 Row) US 9.5
Cara-Pils/Dextrin 1.25
Caramel/Crystal Malt - 80L 0.1
Caramel/Crystal Malt - 120L 0.2
Barley Roasted 0.2
Name/oz/time boiled
Magnum 1 60
Centennial 0.25 15
Willamette 1 10
Willamette 3 dry hopped 1 week
I'll make sure to post again in a week or two when we pour the first final beer to let y'all know how it turned out. I'm so thankful these forums exist. We had SO many questions in the beginning that were answered a bazillion times on here. :rockin: