I'm doing my first beer from scratch soon. I've been assisting a friend of mine with making beers before. I've also searched on the internet on the steps involved.
One thing I've noticed is that there are seemingly different ways and steps for mashing. I've seen some beers use different malts mixed together others just use a single one.
I've also come across different ways of mashing, some pour water in a an isolated container and then add the malt and mix it. After that they tap the liquid out through a type of filter and bring it to a boil.
My friend on the other hand would put the mash in a kettle and keep the temperature exactly at the right level while stirring. He would also re-pour water in the mash until all the sugars were out (he measured the gravity to see if it was good).
I'm living in Singapore, where the ambient temperature is about 30 degrees, so I've been looking what yeasts would thrive best in this climate. In the end I settled for a yeast (wyeast 3724) which is able to handle these temperatures and combine it with cascade and centential hops.
What I want to know now is what some good mix would be for the mash and how I should proceed in determining what the gravity should be. Do I also add additional sugars or honey?