You'll do fine! Just a note, I've noticed that when you scale up to the barrel, the malt addition does not have as much of a temp changing effect as it does it the smaller buckets, go figure. So, I recommend adding the malts closer to 150. It will finish drier.Shine0n wrote:So I'm taking the plunge into AG by doing this recipe, sounds so good and as simple as AG can be for a no cook.
First things first I'll start by getting all my ducks in a row, I'll insulate my 55 gal drum by 2" of spray foam and then covering wrapping in wood slats to keep temps held for longer. Build a drill stand to ease my back and arms from the thick muck.
I'd like to be able to have enough for the strip and spirit all in one whack.
My not so local brew shop has all ingredients necessary for the mash but the prices are a little scary but I'll get them lbs at the time and that will give me time to insulate and cover my barrel.
I'd like to get into AG the right way and feel if I take my time to get things lined up I won't be a statistic of the horror stories I've read thus far and not want to further myself in this great hobby.
I've gotten my rum down to a science, my peach brandy is fine and the sf if a hit but now the mighty AG is calling my name.
I will follow this recipe to the letter, and from the posts of others who have tried this say what a great tasting drink this is I'm sure I'll enjoy as well.
Thanks SCD for this recipe and I'll try and do it justice.
Shine0n
Also a hint on cooking 50 gallons of mash. Use your boiler. Do three full keg additions of boiling water and 1/3 of your corn and honey malt each time. Although I usually split the honey malt between the second and third charge. Probably doesn't matter much.
Here's a pic and such. This was a messy day, should have cleaned up more, lol.
