My first all grain!

[Eltenchiz]

hi everyone i am brewing my first all grain beer tomorrow. I pulled the easiest IPA recipe i could find and went to my local brew store Stein Fillers and got the products. I added a few extra things and I was wondering if you all think this will make a good first brew? Thanks

American 2 row 12 LBs
Carapils Malt 1/2 LBs
Crystal 15 1 LBs
Citra Hops (60 Min.) 2 Oz.
Citra Hops (30 Min.) 1 Oz.
Citra Hops (Flameout) 1 Oz.
White Labs American Ale yeast WLP001

This is what the recipe tells me to do. If you have any better insight let me know please. Thanks

OG: 1.050 FG: 1.012
Primary Ferment: 14 days
Secondary Ferment: None
Procedure:
Mash Pale Ale malts at 145 degrees for 90 minutes.
Steep Crystal malt for 30 minutes at about 150 degrees in 1 gallon of water.
Collect approx. 6 gallons pre-boil (sparge plus steeped water from Crystal) and boil for 60 minutes. Ferment at 68 degrees. Carbonate to 2.5 volumes of CO2. If you have soft water, add 3.5 grams gypsum and 1.5 grams Epsom salt to boil to help bring out the hop bitterness.

 

[chickypad]

Recipe looks good to me but just mash all your grains together rather than steep separately. Mash temp seems pretty low - I'd shoot for 150-152. I'd try to ferment around 65-66 degrees if you can and consider some dry hops. It's going to be pretty light in color and hop forward (which I happen to like but I also consider my tastes a little extreme). Others may suggest a darker crystal and/or some munich or something for balance.

Edit just saw that 30 min addition, I'd move to 15 or less.

 

[Shaneoco1981]

Wait, what? Why are you steeping the crystal and mashing the 2 row? Why not throw it all in together and go? Seriously, put it all into your mash tun, and go. Secondly, I just threw the recipe into Beersmith and it is estimating a Original Gravity of 1.070. I am assuming it is a 5 gallon batch? The only piece of advice I can give is watch the mash temp. Keep it with in 1 degree of your targeted mash temp, but give it time to stabilize. Stir for a few minutes as you are doughing in then check your temp. If you are low, boil a little water and put it in, if you are high, then put a few ice cubes in. And sparge VERY SLOWLY. A good fly sparge (the method I use) take at least an hour. Just my advice. GOOD LUCK!

Edit: I agree with chickypad, move the 30 min hop addition to 15 min. Would get more flavor and not as much bitterness. Where did you get your recipe that estimated your Original Gravity of 1.050?

 

[Eltenchiz]

Thanks a lot guys! yea, from what i have read so far the instructions on this recipe are kinda weird. I'll mash all the grains together, and def keep a close eye on the temps.

 

[JDjos]

How much were all the ingredients and how many gallons does this make?

 

[Eltenchiz]

it was about $30 and about 5 gallons of beer

 

[LazyEye]

It will help if you fill your cooler with hot water to preheat it. That will help hold your temperature. The mash temperature looks pretty low in my opinion as well. 150-152 would be good