Welcome to the hobby! Way to get started, dive right in! Here’s the answers to your questions based on my own experience:
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You should mash a little thinner. Try 1.5 qt/lb, so I guess that’s 11/2*1.5 = 2.25 gallons. You could go as high as 2.5 gallons and that wouldn’t be wrong either.
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You’ll actually need to heat your strike water hotter to about 170 F. Then when you blend your water and grains, the temperature will steady out close to 152 F.
Your mash time of 60 minutes is standard, although my experience dictates that 45 minutes is actually good enough for full attenuation. So if you want to save a few minutes on this batch and every batch, it’s perfectly safe to cut back to 45 minute mash time.
You can skip the mashout. There’s no need to rest at 170 F, especially in small batches where you can bring the whole sweet wort up to boiling temperature in a matter of ~10 minutes. The enzymes are all dead and gone either way.
Boil time of at least 60 minutes is important. I boil mine for 65-70 minutes, allowing a few minutes at a gentle boil first until the foam falls back in before adding my first charge of hops – it always foams a lot for like 5 minutes but then settles down. After the foam settles, you can crank up the heat as high as you want without fear of boilover – and yes, a really hard rolling boil is best for your beer.
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A boil is a boil. No need to measure temperature. It will be someplace between 205 and 215, depending on your altitude, but it makes no difference.
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Pitch a few degrees below your fermentation temperature if you can get it that cold. Your fermentation temperature for all ales except maybe some Belgian styles should really be low to mid 60s. If your entire house is warmer than the 60s and you can’t find any cool corners in the basement, you can set your fermenter in a tub about 2 inches deep with water, then drape a soaking wet t-shirt over the fermenter and have a fan blowing on it. This reduces your fermentation temperature by about 5 degrees! You can also research the “swamp cooler” method where you can get the temperature even lower if you need to.
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I set the crush according to the factory setting or until I get roughly 20% flour and 80% of the kernels broken into 6-8 pieces each while the husks remain mostly intact. If you’re getting a lot more flour than that, open the gap. If you’re not cracking each kernel down to at least 6 little pieces, close the gap. It requires a little playing around to get it just right, but once you get it right, you’ll probably never need to set it again.
Other pointers…
Rinse your grain bag with the rest of the water for the boil for improved efficiency. Temperature doesn’t matter too much, but not boiling. I often just dunk the bag into some room temp or warm 170 F water for a couple of minutes, then set your bag aside and start bringing all your liquid up to a boil.
Use a fine mesh colander to remove any lumps of grains before you boil. You might not have any, I usually don’t. But if you do, it can lead to harsh astringency in the final beer. So, be careful not to leave any chunks of grains in your wort.
You’ll need roughly 4 gallons before the boil to end up with 2.9 gallons after the boil, and after fermentation you’ll lose a lot of volume to the yeast sediment, ending up with the 2.5 gallons that you wanted. There’s lots of ways of doing this but this is the method I would use. Otherwise if you start with 3.5 gallons and end up with 2.5 gallons after the boil, then after fermentation you’ll only have like 2.1 gallons left, which might be disappointing to you, or it might not. I wouldn’t care too much, but some people would. So, measure your volumes appropriately for whatever you want to do.
If you use pellet hops, then you don’t need a hop bag during the boil. If you use whole hops, then you do.
No need to leave the hop sediment or other cold break material behind in the kettle. You’ll make great beer just dumping 100% of your wort into the fermenter.
Fermentation in clean new plastic is fine, but long term, if you don’t have glass… eventually it’s more fun and more sanitary to use glass. My humble opinion. Others will argue with me, but they’re wrong. :twisted:
That’s about all for now. I wish you the best of luck. I’m sure your first batch will be delicious!
:cheers: