OK. I just got beersmith II and I've been playing around with it for the last few days. I'm about to go all grain and plan to brew 3-3.5 gallon batches. I have a five gallon mash tun made from a cooler.
Now I'm probably going to make a few very simple beers first, smash, IPA, pale ale, American amber etc to get my process with mashing down. I'm confident on yeast and bottling, and with extract batches.
I would like to make an American stout, and am loosely using this recipe as a baseline:http://wiki.homebrewersassociation.org/FostagStoutAmericanStout
Here is what I currently have put into beersmith...
maris otter, 6 lbs
120L caramel, 10 oz
chocolate malt, 10oz
flaked oats, 10oz
roasted barley, 10oz
0.75oz columbus at 60 minutes
1 oz cascade at 10 minutes
0.5 oz cascade at 5 minutes*
might use wyeast, WLP or dry yeast, suggestions?
pot and cooler, 5 gallon / 19L
style American stout
fermentation ale single stage
batch size 3.5 gallons
measured batch size 3.5 gallons (why is measured different, and why doesn't it auto-update?)
There is sooooo much other info in beersmith it's a bit overwhelming. Comments, suggestions, and ideas to tweak the recipe welcome!
*on the recipe wiki the judge's comment was "could use more hop flavor" so I tossed in some extra late cascade