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Date: 29 Nov 2006 11:39:24
From: Scott P
Subject: Getting ready to go All-Grain...recommend a 1st recipe?
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Hello,
I'm preparing to brew my first all-grain batch this Sunday, and would
appreciate to hear some of your thoughts about a first all-grain
recipe. On and off I've been brewing for 17 years (extract and
partial mashes) and have got the basics down well (especially the
sanitation part!!!). I've got all the tools (or at least enough of
them) and just built a mash tun from a 70 quart cooler. My brew kettle
is an old keg.
The new element being introduced to my brew day will be the full mash.
Since I'm essentially a lazy man I intend to batch sparge. I'm
willing to waste some sugars in the name of less work.
Here's my mash tun:
http://almostalwaysright.blogspot.com/2006/11/70-quart-mash-tun.html
Will brewing 10 gallon batches allow for a deep enough grain bed in
this cooler, or in this case was bigger not necessarily better? Or
does it even matter since i'll be batch sparging?
I've read recommendations to start with a more forgiving recipe to
hide flaws - to brew stouts or porters the first time out of the
gate. Given that I've been known to swill Pabst with my buddies
(Sorry Capt. Pabst), I'm not too worried about minor flaws; even a
major flaw is ok if I can learn from it. I'm also gravitating
towards making a lighter bodied beer, with lower alcohol content (so I
can swill more in a setting without turning into a slobbering drunken
idiot). Going with a lighter recipe should help the flaws really stand
out, so I can take the appropriate corrective action in future batches.
Basically, I prefer to screw things up early on, so I can get them
right later!
So, do any of you have a favorite all-grain lawn mower beer recipe
you'd like to share?
Cheers!
Scott
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Date: 29 Nov 2006 23:38:22
From: John Bleichert
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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Scott P <scottphillips1@hotmail.com > wrote:
> Hello,
>
> I'm preparing to brew my first all-grain batch this Sunday, and would
> appreciate to hear some of your thoughts about a first all-grain
> recipe. On and off I've been brewing for 17 years (extract and
> partial mashes) and have got the basics down well (especially the
> sanitation part!!!). I've got all the tools (or at least enough of
> them) and just built a mash tun from a 70 quart cooler. My brew kettle
> is an old keg.
>
> The new element being introduced to my brew day will be the full mash.
> Since I'm essentially a lazy man I intend to batch sparge. I'm
> willing to waste some sugars in the name of less work.
>
> Here's my mash tun:
> http://almostalwaysright.blogspot.com/2006/11/70-quart-mash-tun.html
>
> Will brewing 10 gallon batches allow for a deep enough grain bed in
> this cooler, or in this case was bigger not necessarily better? Or
> does it even matter since i'll be batch sparging?
>
> I've read recommendations to start with a more forgiving recipe to
> hide flaws - to brew stouts or porters the first time out of the
> gate. Given that I've been known to swill Pabst with my buddies
> (Sorry Capt. Pabst), I'm not too worried about minor flaws; even a
> major flaw is ok if I can learn from it. I'm also gravitating
> towards making a lighter bodied beer, with lower alcohol content (so I
> can swill more in a setting without turning into a slobbering drunken
> idiot). Going with a lighter recipe should help the flaws really stand
> out, so I can take the appropriate corrective action in future batches.
> Basically, I prefer to screw things up early on, so I can get them
> right later!
>
> So, do any of you have a favorite all-grain lawn mower beer recipe
> you'd like to share?
>
> Cheers!
>
> Scott
>
When I first went all-grain I did the same thing - ignored all the
suggestions and started with simple British-style pale ale that would
evince the presence of any errors I made. Worked great! A favorite
with folks who drink my beer is my simple British pale
mild. Butt-simple low-gravity session beer.
6.5 lbs 2-row (I use Marris Otter)
10 ozs medium crystal
1 oz fuggles or goldings (60 minutes)
WLP005 British Ale Yeast
Around 15 IBU.
If I "do the math" for this one at my usual 68% efficiency, it comes
out to 1.032, but I've found that with such a small grist bill my
efficiency is higher, and I usually end up at 1.036 or 1.037.
Ready in the bottle in 2 weeks, keg probably sooner.
JB
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 29 Nov 2006 17:01:49
From: Wayne
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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Scott P wrote:
I've got all the tools (or at least enough of
> them) and just built a mash tun from a 70 quart cooler.
>
> Will brewing 10 gallon batches allow for a deep enough grain bed in
> this cooler, or in this case was bigger not necessarily better? Or
> does it even matter since i'll be batch sparging?
No problem at all. Shallow grain beds work much better in batch
sparging than fly sparging. You also don't have excessive weight of the
grain compacting the grain bed, lessening the chance of a stuck sparge.
> So, do any of you have a favorite all-grain lawn mower beer recipe
> you'd like to share?
Bugeater Rye Cream Ale
A ProMash Brewing Session Report
--------------------------------
Head Brewer: Wayne Faris
Recipe: Bugeater Rye Cream Ale
BJCP Style and Style Guidelines
-------------------------------
06-A Light Hyrbid Beer, Cream Ale
Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 20
Min Clr: 25 Max Clr: 5 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50
Anticipated OG: 1.055 Plato: 13.52
Anticipated SRM: 4.1
Anticipated IBU: 21.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Actual OG: 1.050 Plato: 12.38
Actual FG: 1.012 Plato: 3.01
Alc by Weight: 3.93 by Volume: 5.03 From Measured Gravities.
ADF: 75.7 RDF 63.0 Apparent & Real Degree of
Fermentation.
Actual Mash System Efficiency: 78 %
Anticipated Points From Mash: 54.79
Actual Points From Mash: 60.88
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
34.8 4.00 lbs. Pale Malt(2-row) Great Britain 1.038
3
34.8 4.00 lbs. Pilsener Germany 1.038
2
8.7 1.00 lbs. Flaked Rice 1.040
1
8.7 1.00 lbs. Flaked Corn (Maize) America 1.040
1
4.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033
2
8.7 1.00 lbs. Rye Malt America 1.030
4
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
1.10 oz. Northern Brewer Whole 6.60 8.6
First WH
1.00 oz. Czech Saaz Whole 3.40 11.5 60
min.
0.50 oz. Czech Saaz Whole 3.40 1.1 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1007 German Ale
Mash Schedule
-------------
Mash Type: Batch Sparge
Grain Lbs: 11.50
Water Qts: 14.38 - Before Additional Infusions
Water Gal: 3.60 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25
Tun Thermal Mass: 0.00
Grain Temp: 80 F
Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 150 Time: 90
Sparge Temp: 180 Time: 10
Total Mash Volume Gal: 4.51 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
I just stuck this one in the kegerator last night. Hope it works for you.
Wayne
Bugeater Brewing Company
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Date: 29 Nov 2006 21:02:16
From: Gwidman
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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"Wayne" <bugeaterbrewing@charter.net > wrote in message
news:Enobh.61$0h4.58@newsfe02.lga...
> Scott P wrote:
>
> I've got all the tools (or at least enough of
>> them) and just built a mash tun from a 70 quart cooler. Will brewing 10
>> gallon batches allow for a deep enough grain bed in
>> this cooler, or in this case was bigger not necessarily better? Or
>> does it even matter since i'll be batch sparging?
>
> No problem at all. Shallow grain beds work much better in batch sparging
> than fly sparging. You also don't have excessive weight of the grain
> compacting the grain bed, lessening the chance of a stuck sparge.
>
>> So, do any of you have a favorite all-grain lawn mower beer recipe
>> you'd like to share?
>
> Bugeater Rye Cream Ale
>
> A ProMash Brewing Session Report
> --------------------------------
>
> Head Brewer: Wayne Faris
> Recipe: Bugeater Rye Cream Ale
>
> BJCP Style and Style Guidelines
> -------------------------------
>
> 06-A Light Hyrbid Beer, Cream Ale
>
> Min OG: 1.042 Max OG: 1.055
> Min IBU: 15 Max IBU: 20
> Min Clr: 25 Max Clr: 5 Color in SRM, Lovibond
>
> Recipe Specifics
> ----------------
>
> Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
> Total Grain (Lbs): 11.50
> Anticipated OG: 1.055 Plato: 13.52
> Anticipated SRM: 4.1
> Anticipated IBU: 21.2
> Brewhouse Efficiency: 70 %
> Wort Boil Time: 60 Minutes
>
> Actual OG: 1.050 Plato: 12.38
> Actual FG: 1.012 Plato: 3.01
>
> Alc by Weight: 3.93 by Volume: 5.03 From Measured Gravities.
> ADF: 75.7 RDF 63.0 Apparent & Real Degree of
> Fermentation.
>
> Actual Mash System Efficiency: 78 %
> Anticipated Points From Mash: 54.79
> Actual Points From Mash: 60.88
>
>
> Grain/Extract/Sugar
>
> % Amount Name Origin Potential SRM
> -----------------------------------------------------------------------------
> 34.8 4.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
> 34.8 4.00 lbs. Pilsener Germany 1.038 2
> 8.7 1.00 lbs. Flaked Rice 1.040 1
> 8.7 1.00 lbs. Flaked Corn (Maize) America 1.040 1
> 4.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
> 8.7 1.00 lbs. Rye Malt America 1.030 4
>
> Hops
>
> Amount Name Form Alpha IBU Boil
> Time
> -----------------------------------------------------------------------------
> 1.10 oz. Northern Brewer Whole 6.60 8.6 First
> WH
> 1.00 oz. Czech Saaz Whole 3.40 11.5 60
> min.
> 0.50 oz. Czech Saaz Whole 3.40 1.1 5
> min.
>
>
> Extras
>
> Amount Name Type Time
> --------------------------------------------------------------------------
> 0.00 Oz Irish Moss Fining 15 Min.(boil)
>
>
> Yeast
> -----
>
> WYeast 1007 German Ale
>
>
> Mash Schedule
> -------------
>
> Mash Type: Batch Sparge
>
> Grain Lbs: 11.50
> Water Qts: 14.38 - Before Additional Infusions
> Water Gal: 3.60 - Before Additional Infusions
>
> Qts Water Per Lbs Grain: 1.25
>
> Tun Thermal Mass: 0.00
> Grain Temp: 80 F
>
> Dough In Temp: 0 Time: 0
> Saccharification Rest Temp: 150 Time: 90
> Sparge Temp: 180 Time: 10
>
> Total Mash Volume Gal: 4.51 - After Additional Infusions
>
> All temperature measurements are degrees Fahrenheit.
>
>
>
> I just stuck this one in the kegerator last night. Hope it works for you.
>
> Wayne
> Bugeater Brewing Company
>
Scott,
Why not go to 10 gal batch right off the bat? You have the equipment if you
have carboys to ferment the beer in. Grind your grain pretty fine, it's
hard to stick a batch sparge without a lot of wheat or rye. It'll give you
a better efficiency. With the experience you already have, I think you'll
do just fine!
Wayne's recipe sounds yummy! Wayne, have you brewed this before? Do you
know what it tastes like? I may brew it this weekend.
Gary
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Date: 29 Nov 2006 21:54:30
From: Wayne
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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Gwidman wrote:
> Wayne's recipe sounds yummy! Wayne, have you brewed this before? Do you
> know what it tastes like? I may brew it this weekend.
>
> Gary
I just kegged my 5th batch of it yesterday for a Christmas party at work
next week. It is a slightly spicy cream ale. It gets that from the rye
and the Saaz hops. I first started working on the recipe a year and a
half ago. Now it's in my regular brewing rotation.
Wayne
Bugeater Brewing Company
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Date: 29 Nov 2006 23:27:02
From: Joel
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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Wayne <bugeaterbrewing@charter.net > wrote:
>Scott P wrote:
>> So, do any of you have a favorite all-grain lawn mower beer recipe
>> you'd like to share?
>
>Bugeater Rye Cream Ale
Er, just a suggestion, but for a first all-grain batch
I wouldn't mess around with cereal adjuncts, etc. Just do
a straightforward American Pale Ale or Blonde Ale. Eight
to ten pounds of pale ale or pilsner malt, and quarter to
half pound of 45 or 10 Lovibond crystal, hopped to your
preferred IBU and flavor level. Yeast as appropriate.
Brewing isn't rocket science, but just keep it simple
the first few times.
--
Joel Plutchak
"Things just fall apart." - Now They'll Sleep (Belly)
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Date: 30 Nov 2006 18:46:47
From: ActiveX
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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Date: 30 Nov 2006 09:19:54
From: Scott P
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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Hi Everyone,
Thanks for the feedback and for the great ideas! Also, Wayne, thanks
for the information about the depth of my grainbed...this was something
I was pretty concerned about being an issue; what you wrote makes a lot
of sense. Your Bugeater Rye Cream Ale looks like a fantastic brew -
it's on deck to be all-grain batch #2.
For the first 10 gallon batch, I think I'm going to go with the
following:
- 11 lbs 2-row pale malt
- .5 lbs dextrin malt (31.5 SRM)
- hopped with: .5 ounce of of Centennial (60 min.) and 1 ounce of
Cascade (10 min.)
- California Ale yeast
This should yield a staw-yellow colored beer that's fairly light and
not too hoppy; the yeast should be neutral enough too to really
highlight any issues or problems with my technique. And if it ends up
tasting horrible, I just buy some tomato juice and feed my buddies red
beers next time we play cards!
I'm heading to my local homebrew store tomorrow to buy a 50# sack of
grain and pick up misc. supplies, and will be brewing on Sunday! I'll
report back on Monday with details about how the session went.
Again, all of your advice is greatly appreciated!
Thanks!
Scott P.
Brewing in Boise, Idaho
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Date: 01 Dec 2006 02:23:04
From: Steve/Aus
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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"Scott P" <scottphillips1@hotmail.com > wrote in message
news:1164907194.198448.114270@j72g2000cwa.googlegroups.com...
> Hi Everyone,
>
> Thanks for the feedback and for the great ideas! Also, Wayne, thanks
> for the information about the depth of my grainbed...this was something
> I was pretty concerned about being an issue; what you wrote makes a lot
> of sense. Your Bugeater Rye Cream Ale looks like a fantastic brew -
> it's on deck to be all-grain batch #2.
>
> For the first 10 gallon batch, I think I'm going to go with the
> following:
>
> - 11 lbs 2-row pale malt
> - .5 lbs dextrin malt (31.5 SRM)
> - hopped with: .5 ounce of of Centennial (60 min.) and 1 ounce of
> Cascade (10 min.)
> - California Ale yeast
>
> This should yield a staw-yellow colored beer that's fairly light and
> not too hoppy; the yeast should be neutral enough too to really
> highlight any issues or problems with my technique. And if it ends up
> tasting horrible, I just buy some tomato juice and feed my buddies red
> beers next time we play cards!
>
> I'm heading to my local homebrew store tomorrow to buy a 50# sack of
> grain and pick up misc. supplies, and will be brewing on Sunday! I'll
> report back on Monday with details about how the session went.
>
> Again, all of your advice is greatly appreciated!
>
> Thanks!
>
> Scott P.
> Brewing in Boise, Idaho
>
My first AG was a English Mild OG about 1.040 - not too dis-similar to your
above recipe except the hops.
The advantages of a simple recipe, one-step mash and a low(ish) OG are,
Easy to make, you go through the learning curve quickly
Quick from the mash to the glass, you should be drinking this in 4 weeks.
I think most of the others have said what you need to know,
I'll just add a few more things.
Plan your brew day very carefully and have all your equipment ready and
organised.
Plan your time - write a time-line plan on paper.
*Clean up as you go along*
Use the dead time during mashing and boiling for cleaning and preparing the
next steps.
If you plan right, you can go from crushing, to 'on the ferment' in 5-6
hours including
all your equipment washed-up and stored away!
Don't plan and it's a twelve hour day.
Good luck
Steve W (in Aus)
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Date: 30 Nov 2006 18:40:48
From:
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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Scott P <scottphillips1@hotmail.com > wrote:
: Hi Everyone,
: Thanks for the feedback and for the great ideas! Also, Wayne, thanks
: for the information about the depth of my grainbed...this was something
: I was pretty concerned about being an issue; what you wrote makes a lot
: of sense. Your Bugeater Rye Cream Ale looks like a fantastic brew -
: it's on deck to be all-grain batch #2.
: For the first 10 gallon batch, I think I'm going to go with the
: following:
: - 11 lbs 2-row pale malt
: - .5 lbs dextrin malt (31.5 SRM)
: - hopped with: .5 ounce of of Centennial (60 min.) and 1 ounce of
: Cascade (10 min.)
: - California Ale yeast
: This should yield a staw-yellow colored beer that's fairly light and
: not too hoppy; the yeast should be neutral enough too to really
: highlight any issues or problems with my technique. And if it ends up
: tasting horrible, I just buy some tomato juice and feed my buddies red
: beers next time we play cards!
: I'm heading to my local homebrew store tomorrow to buy a 50# sack of
: grain and pick up misc. supplies, and will be brewing on Sunday! I'll
: report back on Monday with details about how the session went.
: Again, all of your advice is greatly appreciated!
Not to dissuade your decision (looks like it'll be a fine beer), but it's
pretty tough to screw up a stout. They also seem quicker to mature to a drinkable
state than a fairly light one like you propose.... 2 weeks or even less.
Off the top of my head:
- 10-12 lbs 2-row
- 3/4-1 lb roasted barley
- 1/2 lb carapils
- 1/2 lb Crystal 60
- 1 oz 12% AAU bittering (like your Centential) 60 min
- 1 oz Cascade flavor 20 min
Mash 145F for dry (or 155F for sweet) for 60 minutes. No worries.
-Cory
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
*************************************************************************
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Date: 30 Nov 2006 19:41:11
From: Randy G
Subject: Re: Getting ready to go All-Grain...recommend a 1st recipe?
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> Not to dissuade your decision (looks like it'll be a fine beer), but it's
> pretty tough to screw up a stout. They also seem quicker to mature to a drinkable
> state than a fairly light one like you propose.... 2 weeks or even less.
Very true - but what I really liked when I first went all grain from
extract was the ability to make a real light colored beer - just
because I couldn't with the extract(unless it was the canadian light).
My first AG was a kolsch. Since I was an experienced brewer, it was
phenomenal.
Welcome to the beginning of buying more gadgets, tools, toys, etc!
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