Well the time has come to get my first all grain brew under way, I've done a few partial/mini mash jobs using specialty grains and kit etc but am about to step up the process.
Made my mash tun yesterday as per Doggers idea of copper manifold, got a 50L converted keg, round BBQ as heat source, just waiting on my counterflow chiller and I'm all set.
Was thinking of the recipe below, I've run it through BeerSmith and all seems ok, can anyone see any problems or suggest any changes?
1.50 kg Amber Liquid Extract (12.5 SRM) Extract 37.5 %
2.00 kg Munich Malt (25.0 SRM) Grain 50.0 %
0.50 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 12.5 %
30.00 gm Hallertauer, New Zealand [8.50%] (60 min) Hops 30.3 IBU
10.00 gm Williamette [5.50%] (5 min) (Aroma Hop-Steep) Hops -
0.50 tsp Irish Moss (Boil 10.0 min) Misc
23.00 L Perth Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 500 ml] Yeast-Ale
This is my first brew without a kit to build on so I want to try and get it right!!
cheers Grab