Need Some Ideas

[mr_tyreman]

Hey guys im taking the plunge and making my first ever brew, i have an AG setup

i belive im using the batch sparge method.

i have come across 12kg of Joe White malt.

And im just looking to make a very simple first brew, and im just wondering if someone can suggest a recipe thats easy to follow and ideal for a beginner.

I want to stick to simple ingrediants that are readily available at the local brew shop.

My intended batch is to be around 20L to fill a Cornie keg

My setup contains...

1 X 50L Keg for boiling the strike water

1 X 44L esky with braided hose and tap

1 X 50L Keg for the boil

1 X 35L fermentor with airlock

and a 19L cornie keg

Just need the basics, such as...

how much product i need

how long does the malt have to soak in the mash tun before i mash out

how long does does the water have to soak before i sparge

how long does the wort have to boil

how long does theat what intervals do i add the hops

and anything else i need to know



Thanx in advance for the much needed help...

Ryan

 

[3G]

It sound like you have the equipment but no understanding of haw to make AG beer.
Read and try and watch someone do an AG beer, it is very simple but you need to know the ins and outs

 

[jayse]

no offense but seriously all those questions are answered a million times over already

 

[Supra-Jim]

How to Brew by John Palmer. Great book, but it and read it, or you can google it and download one of the early editions. Seriously good read and it will answer your questions.

He evan has a simple Brown ale recipe he uses as an example for a first time AG

Cheers

SJ

 

[mr_tyreman]

I have read lots and lots of stuff and watched amny videos on youtube...

my understanding is to boil the strike water to approx 2-3ltrs per kilo of malt, to a tempreture of 74-78C to achieve a mash temp of 64-70C and let rest for 10mins, recycle and drain and begin sparge.

Boil more water to sparge with at approx 78-80C for the sparge to keep temp in the mash tun.

let rest for 10mins and recycle and add to wort.

Then boil the wort at a rolling boil for 1 hr while adding hops along the way according to the recipe

dip my chiller in the wort for the last 15min of the boil, and at the end of the boil, quickly chill the wort and drain into the fermentor, add the yeast starter and allow to ferment at coolish temps for 4 weeks.

fill keg and chill for 1 week ready for consumption....


hope this is fairly accurate

 

[clean brewer]

It sound like you have the equipment but no understanding of haw to make AG beer.
Read and try and watch someone do an AG beer, it is very simple but you need to know the ins and outs

1. Have you brewed before at all?
2. If not could I suggest that you try and check out someone else doing a brew first, there is alot to get your head around..
3. And brewing software like Beersmith is another step to planning your brews and giving you volumes etc etc..
4. What ingredients does your HBS have?
5. Is the Grain you have crushed?
6. If not, do you have a mill to crush it?
7. do you have a temp controlled fridge for fermenting?

Spend some time doing some research on this site first, plenty of info out there, sounds like you have no idea at the moment and if you have no idea, its a bit hard to explain over a computer anyhow...

:icon_cheers: CB

 

[Damian44]

You definatly need beersmith or the likes. GL

 

[mr_tyreman]

Oh cool, i found the online version of john palmers book, im reading through it now.

 

[clean brewer]

I have read lots and lots of stuff and watched amny videos on youtube...

That helps, but I think you need to see it done first..

my understanding is to boil the strike water to approx 2-3ltrs per kilo of malt, to a tempreture of 74-78C to achieve a mash temp of 64-70C and let rest for 10mins, recycle and drain and begin sparge.

You dont boil, you heat it up to strike temp add grain(crushed) to 64-68(depending on whether you want a drier or fuller bodied beer), it gets left for 60min(at that temp), then you drain till wort is clear(1ltr at a time till it runs clear, then you drain tun)..

Boil more water to sparge with at approx 78-80C for the sparge to keep temp in the mash tun.

More like about 90c, you need to know how much you need..

let rest for 10mins and recycle and add to wort.

Pretty right

Then boil the wort at a rolling boil for 1 hr while adding hops along the way according to the recipe

Correct, you still need a recipe, plenty on Database, this is where a Brewing Software program is handy..

dip my chiller in the wort for the last 15min of the boil, and at the end of the boil, quickly chill the wort and drain into the fermentor, add the yeast starter and allow to ferment at coolish temps for 4 weeks.

Yes, do you know how important sanitation is? Do you know how to do a starter? Are you using dry or liquid yeast? Whats your idea of coolish temps? Temp control is very important.. 4 weeks? Prob not, depends what you are brewing, the yeast used, temp fermented at and a whole lot of other variables..

fill keg and chill for 1 week ready for consumption....

Correct, doesnt have to be a week, do you have co2, regulator, fridge for keg, beer tap??

Where are you located? Maybe someone could help you that lives close by.. A brewday maybe, its the best way..

:icon_cheers: CB

 

[mr_tyreman]

Thanks Clean Brewer, great info...