Finished my first all grain batch. I did the Newcastle clone from Biermuncher. I scaled it down to a five gallon batch and made a few minor adjustments, namely leaving out the barley and I rounded up the pale malt to the nearest pound, which wasn't much. Single infusion mash with fly sparge. His OG was 1.036, Beersmith calculated 1.044 at 70% efficiency. I was shooting for a mash temp of 158F and hit 156F. My OG came in at 1.043. I also did my first yeast starter with stir plate. I had to do the yeast starter twice. I had a stuck fermentation with a stout I have going so repitched with half of my yeast and did another 1.5L starter, which I decanted.
Below is my setup.
60 minute mash
sparging
Below is my setup.
60 minute mash
sparging