Making My first Beer Any Tips ?

Same thing I tell to first time marathoners: Crossing the finish line is success. If you come out with a drinkable beer, then your first time is a success. Don't expect amazing results the first time, do your best and learn from the mistakes you will almost certainly make at some point in the process.

Clean.

Document everything. Don't rely on your memory. Take lots of notes.

Mind your fermentation temperature. Too high gets buttered popcorn. Better to be a bit too low and have a slow ferment.

Most important: Have fun. It's just beer.

 

IMO 72F is too high for an ambient temperature. Your wort/beer will get a few degrees warmer than the ambient temperature, because the fermentation process produces heat. My recommendation would be to not let the wort/beer get above 67F or 68F.

Any particular reason you plan to do a secondary? It's not necessary. Also, if you decide to go ahead with a secondary, you really want to fermentation to be completed in the primary (or very nearly) before racking to secondary.

 

Yes, get rid of the Munich unless you are going to do a mash...10# of DME

If this is dry malt extract, you are going to have a double IPA on your hands...for a first batch, I would try something with a little lower original gravity...or alternately use 2 Nottys and replace some DME with table sugar (~5%)

 

1)That is a lot of malt extract for an IPA (what kind of extract is it?)
2) Drop the Munich, you don't want to steep that

3)

Don't bother with this 3 step idea, you won't gain anything

4) If you extend your boil, you will get more bitterness. Before you do something like that, you should run it through a calculator to see what happens to your IBUs
5) I would stick with the Nottingham for the time being
6) you want lower fermentation temps, mid-60s would be good
7) no secondary, just don't do it, leave it in the primary for 2 - 3 weeks before bottling. Ideally, you will use your hydrometer and see if the gravity is stable before you bottle.
8) Make sure you use a calculator for your bottling sugar, don't just dump a random amount in the bucket. And make sure you mix the sugar into the beer before bottling.
9) your water looks fine for an extract beer

Ask more questions if none of this makes sense

 

Make sure you have a beer while brewing. Is a required tradition in my house.

Practical tip: I'll echo the sanitation points. Also, make a yeast starter. Even low gravity brews can benefit from a healthy fermentation.

 

Don't forget to have a beer while you brew.

 

I'm going to suggest the OP ignores these recommendations, there is enough going on with your first brew. You don't need to add to your confusion. But, have a beer waiting for you when you are done, you can call it a celebration beer.

 

metric, metric, metric BOOM english standard...Confusing.

 

Steep your munich and crystal together, at 155F for 30 minutes or more, with a ratio of 1.5-2 quarts water per pound of grains, and your steep will be a mash. The munich has the enzymes to convert the starches to sugars/dextrin.