[cfanbman]

 

I'm graduating from the "Kit" beers and trying my first All Grain batch. I have the rudimentary equipment.

Can someone suggest / provide a simple recipe / process for an IPA for a first-timer ?

Thanks...

cfanbman...

[denny]

For process, I'd recommend www.dennybrew.com...that at least covers sparging.

[cfanbman]

For process, I'd recommend www.dennybrew.com...that at least covers sparging.

Thanks Denny...great info..!

[denny]

For process, I'd recommend www.dennybrew.com...that at least covers sparging.

Thanks Denny...great info..!

I'd say mash at 153 for an hour, then follow the directions on my website.

[maxieboy]

Simple and tasty recipe: http://wiki.homebrewersassociation.org/Seans-THA-Clone

[boapiu]

Read the Palmer stuff online, it is free. I was surprised at the difference in technique between what was in his book and BYO and Miller. In the end, it probably doesn't matter much so long as you have good sanitation but, the more I read about this hobby I realize how many ideas are out there. I just brewed my first 10 gallon all grain and learned more than I had anticipated. No substitute for experience.

[a10t2]

Simple and tasty recipe: http://wiki.homebrewersassociation.org/Seans-THA-Clone

Damn, you beat me to it!

[Mark G]

Simple and tasty recipe: http://wiki.homebrewersassociation.org/Seans-THA-Clone

Damn, you beat me to it!

If you go with this recipe, you might want to consider doing a 10 gallon batch, it won't last long. The last time I brewed it, it disappeared within 48 hours of being tapped.

[davidgzach]

+1 to Dennybrew and Palmer online.  Good places to start.  There are some very good videos on You Tube as well.

Good luck and welcome to the all grain addiction!

Dave

[Jimmy K]

It is hard to get easier than batch sparging, though if you have bought fly sparging equipment then go for it. That and do a simple single infusion mash like Denny said.

[bluesman]

I recommend starting off with a single infusion at 152-153F for at least 60min. Then batch sparge at 168F. Do you have a cooler?

I find it easiest to heat your strike water to the proper temp and then add the grain to the water.

[morticaixavier]

I recommend starting off with a single infusion at 152-153F for at least 60min. Then batch sparge at 168F. Do you have a cooler?

I find it easiest to heat your strike water to the proper temp and then add the grain to the water.

and if you are using a cooler don't forget to include a couple of degrees for the heating of the cooler. If beersmith tells be 167 for strike water to hit my temp I aim for 170ish. I think this last brew I added the strike water to the cooler at 172 and when I got the grain in and stirred up well I was dead on at 158

[James Lorden]

Luke Skywalker: "Is batch sparging better?"

Master Yoda: "No...no...no. Quicker, easier, more seductive - once you start down the batch sparging path, forever will it dominate your destiny"

[theDarkSide]

Luke Skywalker: "Is batch sparging better?"

Master Yoda: "No...no...no. Quicker, easier, more seductive - once you start down the batch sparging path, forever will it dominate your destiny"

"I do not fear batch sparging like you do.  I will bring maltiness, bitterness, and body to my new brew empire"

[boapiu]

I recommend starting off with a single infusion at 152-153F for at least 60min. Then batch sparge at 168F. Do you have a cooler?

I find it easiest to heat your strike water to the proper temp and then add the grain to the water.

Huzzah. Though one text does not agree, I do. It just seems easier to adjust the water temp and then add the grain. And experience will tell you how much temperature loss for the grain. I have been working the same recipe over and over while I get my new all grain system up and running. Strike water : 160. Mash temp (after dough in) 152. Then mash out as near to 170 as I can adding near boiling water and recirculating. So far, I am happy with the beer that has resulted. I am trying to keep things simple but I also plan to investigate a HERMS or other type of temperature step in my brewing in the future.
ps. 10 gallon batch and my actual temps are + or - 2 degrees.