I have a few brews under my belt, mostly from kits and a couple just made up. I would really like to do a simple all grain beer this time. Can any one point me to a good book or post a recipe here? I am in the US, so standard measures are appreciated.
What, I wonder, do you think is 'standard' about US measures?
How about an English Standard/Ordinary Bitter?
Maris Otter 9.0 Pounds Mash Simpson's Medium Crystal 60L 0.50 Pounds Mash Briess Special Roast 50L 0.25 Pounds Mash EK Goldings 1.0 Ounce (60 min) EK Goldings 1.0 Ounce (10 min) Wyeast 1968 1 Pack
Dough in 104 degrees 14.25 qts. water (grist ratio 1.5 qts/lb) Mash at 152 degrees for 60 minutes (more if needed for starch conversion [iodine test]) Sparge with 170 degree water to collect 6 gallons of wort (pre-boil) Ferment at 68 degrees
My SG was 1.040 (post boil, as put into the fermenter) Ending gravity was 1.012 ABV 3.7%
I used bottled Spring water for mashing and sparging.
Scott
I suppose American standard would have been more PC. :-)
What about equipment? Clearly I would need something a little different to do the mash correct? I saw an "Standard Easymasher" and it looks like I could add that to a kettle or cooler. Would I want to do my mash in a kettle, dump that in a cooler specifically set aside for sparging?
It would take we waaaay to long to explain and I might even screw it up :)
Here is a site that will get you through a typical all grain batch. I highly recommend John Palmer's book "How To Brew"...in fact, I use it as my "Bible" when teaching others. Good luck!!
Scott
Perfect. Thanks Scott.
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