Here we're brewing an All-Grain Irish Stout kit. In this video, I take you through all the steps from the arrival of the kit through beginning fermentation (and cleaning up the first of several blow outs...) Here are the ingredients that came with my kit (which you can pick up at my shop at http://www.BIYHomebrewSupply.com):
9lbs Domestic 2-Row 8oz Chocolate Malt 8oz Caramel 10L 8oz Roasted Barley 4oz Flaked Barley 1oz Nugget Hops 1oz Willamette Hops 1 12g packet of Safale S-04 & Priming Sugar (I won't be using this)
Throughout this video we crush up the grains, prepare our mash water and calculate the correct strike temperature, add our buffering salts, and begin the mash. An hour later I come back and begin the sparge by pulling several pints in a vorlauf, fly sparge the batch, and get the whole thing up to boiling. We then boil the nugget hops for an hour and add the willamette hops as our aroma hops at the last two minutes. We then cool it all down to 70F and pitch our yeast.
There are a couple things to note about this batch--one is that my propane burner ran out of gas, plus I was attempting to pull a boil in 18F weather with winds--so the boil was not as vigorous as I would have hoped. After checking the temperature throughout the entire process, I'm sure it will be fine as the temperature was always above 212-215F, so the hops should have been isomerized correctly.
Also, as the batch was higher gravity that what I'm used to, it wound up blowing out several times within the first 48 hours of fermenting. I bet it's going to be awesome once it's done!