Basics

[Growler]

I've been looking at the back to basics thread :thumb:

and would like to have a go at this as from what I can see you need a big pan (check 10 ltr stock pot) a cooker and oven (check) and a fermenting vessel (check) I would be posh and use a thermometer as well :grin:


what I can't seem to get my head round is quantities to use :wha:

how much water to mash with? how much to sparge with? how much grain? etc etc

I know I'm asking a lot but if someone could get me started I would be very greatful!

I would like to do something like a Brown Ale

Thanks everyone :

 

[State of the mind]

Monkey's Paw Brown Ale: [9.5L recipe]

Grain Bill
1.95kg Pale Malt
55g Chocolate Malt
55g Black Patent Malt
225g Crystal Malt

Hops
14g Fuggles (60 min)
14g Kent Goldings (10-15 mins)

Other
English Ale yeast
1/2 tsp gypsum if you are allowed. :shock:

1) You will want to add the grain bill and gypsum to 4.25l (63 C) water, Which will hopefully stabilise at somewhere around 55C-56C. And hold for 30 mins.
2) Add 2.5l boiling water and raise the temperature to 68C and hold for 30-45 mins. Mash for longer if you can still taste starch in the grains (not sure you are allowed iodine) :rofl:
3) Raise the temperature to 70C.
4) Not sure how you will know when to stop sparging as you will not be able to use Hydrometer or pH indicator. I guess you will have to guess by how sweet the wort tastes. :rofl:
5) From here you should know what to do.

Good luck. :whistle:

 

[Growler]

:thumb: many thanks

 

[Screwy]

Monkey's Paw Brown Ale: [9.5L recipe]

Grain Bill
1.95kg Pale Malt
55g Chocolate Malt
55g Black Patent Malt
225g Crystal Malt

Hops
14g Fuggles (60 min)
14g Kent Goldings (10-15 mins)

Other
English Ale yeast
1/2 tsp gypsum if you are allowed. :shock:

1) You will want to add the grain bill and gypsum to 4.25l (63 C) water, Which will hopefully stabilise at somewhere around 55C-56C. And hold for 30 mins.
2) Add 2.5l boiling water and raise the temperature to 68C and hold for 30-45 mins. Mash for longer if you can still taste starch in the grains (not sure you are allowed iodine) :rofl:
3) Raise the temperature to 70C.
4) Not sure how you will know when to stop sparging as you will not be able to use Hydrometer or pH indicator. I guess you will have to guess by how sweet the wort tastes. :rofl:
5) From here you should know what to do.

Good luck. :whistle:

That's gotta be around 2.5% of Black Patent Malt, is this correct, wouldn't it be uber black ?

Screwy

 

[State of the mind]

I wouldn't have thought so. I am not posting this recipe from previous experience, I stole it from Charlie Papazian's Complete Joy of HomeBrewing.