Hello I'm looking for a fairly simple recipe for my first all grain brew this weekend. I'd be interested in a IPA, Wheat, or Hefe for 5 gallon batch. I've got all my equipment ready and I am looking for something not too hard so that I can get my confidence up for the future. Any helpful suggestions would be great. Thank you!
Have you noticed the recipes forum? This has been pretty popular http://www.beeradvocate.com/community/threads/the-averagely-perfect-american-ipa-project.206332/ People seem to like this as well http://www.beeradvocate.com/community/threads/house-pale-ale-ag.186263/
A hefe is probably the simplest way to go as long as you are comfortable making a yeast starter. I've never had issues with stuck sparges but if you are wary because of inexperience with your setup maybe go 50-50 on the pilsner to wheat malt ratio instead of the normal 60 to 66% wheat malt ratio.
No threadjack intended, but just out of curiosity, does anyone know the difference between these 2 dry yeasts? http://www.danstaryeast.com/products/munich-wheat-beer-yeast http://www.danstaryeast.com/company/products/munich-classic-ale-yeast
May have just answered my own question...just got through racking/kegging a hefe that looks more like a Kristellweisen. This beer, brewed with the fist link's yeast is brilliantly clear already (after only 13 days in primary). The cake is solid and compact (compare to 1968). Fermented at 62*F and ramped after 3 days to 70*F it is almost all subtle banana and no clove. Go figure??
