| Author |
Message |
    
Mike Kessenich (165.189.92.23)
| | Posted on Tuesday, September 16, 2003 - 02:08 pm: | 
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My brewery is finally done, OK, I haven't finished the RIMS part, but I'm ready to do a single infusion mash. I have never done an all grain beer before, just partial mashes and such. What is a good recipe to start out with? I like all styles of beer, but I just want something that I can get decent results with and learn about my efficiencies and deficiencies in my set up. I have a two tier three sanke setup capable of 10 gallon batches. |
Doug E. Fresh (64.26.194.226)
| | Posted on Tuesday, September 16, 2003 - 02:42 pm: |
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That's easy! An IPA of course! |
Mike Kessenich (165.189.92.23)
| | Posted on Tuesday, September 16, 2003 - 02:44 pm: |
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Oh, I guess I forgot to ask for recipes too, please add this to my humble request for information. |
Mike Huss (192.136.16.3)
| | Posted on Tuesday, September 16, 2003 - 03:13 pm: |
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Mike, personally I intend on brewing an SNPA clone for my first all-grain batch, that is if I ever get my $hit together and finish my all-grain setup. I want to have it around at all times as my house beer since it's very drinkable, and only a real lightweight wouldn't like it.
IIRC there is a recipe in Clone Brews. |
Michael (69.132.108.184)
| | Posted on Tuesday, September 16, 2003 - 03:15 pm: |
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>>>What is a good recipe to start out with?>>>>
Nothing using green apples. :>) (Sorry, Travis)
Keep it simple. You are going to be busy breaking in your system. No need to juggle 28 ingredients and triple step mashes.
How about a classic APA. This is highly drinkable. This is for 12 gallons, but you can scale down for 10...
Brewer: - Email: -
Beer: - Style: American Pale Ale
Type: All grain Size: 12 gallons
Color: 9 HCU (~7 SRM)
Bitterness: 38 IBU
OG: 1.052 FG: 1.010
Alcohol: 5.5% v/v (4.3% w/w)
Grain:
21 lb. American 2-row
1.75 lb. American crystal 40L
Mash: 75% efficiency
Boil: 60 minutes
Hops:
3 oz. Cascade (6.5% AA, 60 min.)
1 oz. Cascade (6.5% AA, 15 min.)
1.5 oz. Cascade (6.5% AA, 5 min.)
WLP001, or Wy 1056
Infusion mash for one hour at 150f.
Whatever you decide, good luck. |
chumley (199.92.192.126)
| | Posted on Tuesday, September 16, 2003 - 03:24 pm: |
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SSoS.
http://brewery.org/brewery/cm3/recs/01_114.html |
Belly Buster Bob (131.137.245.200)
| | Posted on Tuesday, September 16, 2003 - 03:27 pm: |
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Mike..as a new user of Promash I'd like to reccomend it. After listening to all these guys talk about it I finally paid for and down loaded the full version. I'm happy I did. Now if there are any probs I can see it on paper. There are 100's of great recipes for it too. |
Bill Pierce (24.141.63.119)
| | Posted on Tuesday, September 16, 2003 - 03:50 pm: |
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I think SSoS would be a very worthy effort for a first time all-grain brewer. It's not that difficult to brew and it represents one of the finest examples of a distinctive style. I recommend it highly unless you or someone (my SO, for example) is totally not into hoppy beers. Don't be intimidated by all the hops in the recipe. All things considered, it is still relatively balanced. If the hop presence overwhelms you at first, merely let it age for a while. |
Hophead (167.4.1.38)
| | Posted on Tuesday, September 16, 2003 - 04:04 pm: |
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Personally, I'd stay away from SSOS for your first brew, as you'll have to let it age for months before you can really tell how you did! Go with an APA like above; something you can taste after a few weeks. Also, you may want to make 5 gallon batches at the beginning until you are satisfied with your results. Of course, you'll probably do fine and wish you had done 10 gallons...  |
Doug Pescatore (141.232.1.10)
| | Posted on Tuesday, September 16, 2003 - 04:07 pm: |
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I did St. Chucks Porter for my first all grain recipe. I figured that a darker style would mask any real errors I made in my process.
-Doug |
PalerThanAle (65.168.73.62)
| | Posted on Tuesday, September 16, 2003 - 04:10 pm: |
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I humbly dissagree with chumley and Bill and aaarggghhhh, gulp, agree with mophead.... that really hurt to do that. I would suggest converting one of your favorite extract versions or APA is a aaaarrrrrggghhhh a good suggestion to....
PTA
In search of ibuprofen... |
Jeff McClain (137.201.242.130)
| | Posted on Tuesday, September 16, 2003 - 04:13 pm: |
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I think Michael had it right. A simple APA that is light on color, average on grain/OG requirements and simple would be best to start with.
-Jeff |
Hophead (167.4.1.38)
| | Posted on Tuesday, September 16, 2003 - 04:15 pm: |
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PiTA, You've finally taken that first baby step towards recovery...
Doug, I would think one would want to make a style that helps to identify any hiccups in the process, not mask it, though I understand your point. |
Doug Pescatore (141.232.1.10)
| | Posted on Tuesday, September 16, 2003 - 04:22 pm: |
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My thought was that I wanted to make a beer that came out tasting good even if I made a few mistakes. My main objective on the first all grain try was to achieve conversion and to hit my OG, after that everything else was gravy.
-Doug |
Doug E. Fresh (64.26.194.226)
| | Posted on Tuesday, September 16, 2003 - 04:51 pm: |
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If you like English-style Pale Ales I just brewed this one recently and it came out great. If you can't get Horizon hops then substitute Challenger or Target or some kind of UK bittering hop to around 64 IBU.
9 lb. Maris Otter Pale Malt
1 lb. Biscuit Malt
1 lb. Crystal Malt (40°L)
1 oz. E. Kent Goldings (first-wort hop)
1.25 oz. Horizon (13.6% AA, 60 min.)
1 oz. Fuggles (dry-hop)
Single-step infusion mash at 152°F (60 min.)
Wyeast 1028 London Ale
OG: 1.062, 64 IBU
First-wort hopping the EKG is very simple. Before you sparge your wort into the boil kettle just add the 1 oz. of hops into the kettle and then sparge right on top of them. It adds really nice hop flavor to the beer for no extra effort.
Doug |
Mike Kessenich (165.189.92.23)
| | Posted on Tuesday, September 16, 2003 - 05:31 pm: |
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Thanks for all the suggestions, I'm leaning towards the APA suggested by Michael. I think I can do 12 gallons in my sankes, can't I? Does this recipe look good to others? I actually want to brew something that will showcase any flaws so I can hopefully avoid them in future batches. I have yet to make an undrinkable beer so I will never scale back the size!!! |
chumley (199.92.192.126)
| | Posted on Tuesday, September 16, 2003 - 05:58 pm: |
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Michael's recipe looks excellent to me (but I like Cascades!)
I am wondering how someone known as "Hophead" would think that SSoS needs months of aging. I think its best after 2 weeks in the keg. Maybe there's another substance involved in the "Hophead" moniker story... |
Michael (69.132.108.184)
| | Posted on Tuesday, September 16, 2003 - 08:03 pm: |
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>>>>I actually want to brew something that will showcase any flaws so I can hopefully avoid them in future batches.>>>>
How about an American Light lager? Whoops, some would say the very thought of doing that would be flawed. :>)
Actually, getting the balance correct in some simpler and lower OG brews ain't easy. No place for mistakes to hide. Maybe an English Mild, Blonde, Kolsch, or Cream Ale? There are plenty of good recipes out there.
Good luck. |
don price (65.32.41.226)
| | Posted on Tuesday, September 16, 2003 - 11:11 pm: |
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Here's my first suggestion: Duff Light CACA
This is a slightly modified version of the BernieWizer posted here by Bernie. No where to hide in this beer. That said, this may be your best shot for a very simple beer. Ready to drink in 3 weeks if you keg it. It only gets better with cold conditioning.
Sized for 11 gallons to account for kettle and chiller losses and spillage.
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
03-C Light Ale, Cream Ale
Min OG: 1.044 Max OG: 1.055
Min IBU: 10 Max IBU: 22
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.00
Anticipated OG: 1.051 Plato: 12.69
Anticipated SRM: 4.2
Anticipated IBU: 27.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.19 Gal
Pre-Boil Gravity: 1.040 SG 9.93 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.7 16.00 lbs. Pale Malt(2-row) America 1.036 2
4.5 1.00 lbs. Crystal 10L America 1.035 10
4.5 1.00 lbs. Munich Malt Germany 1.037 8
2.3 0.50 lbs. Sauer(acid) Malt 1.035 2
15.9 3.50 lbs. Flaked Rice 1.040 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Cluster Pellet 7.10 26.1 90 min.
0.25 oz. Willamette Whole 4.80 0.6 15 min.
0.25 oz. Willamette Whole 4.80 0.4 5 min.
Yeast
-----
White Labs WLP001 California Ale
Ferment at 63-64 F for "cleaner" flavor
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 22.00
Water Qts: 32.00 - Before Additional Infusions
Water Gal: 8.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.45 - Before Additional Infusions
Saccharification Rest Temp : 147 Time: 90
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 173 Time: 0
Total Mash Volume Gal: 9.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Hint: Use cheap minute rice instead of flaked rice (is there a difference?). |
Hophead (167.4.1.38)
| | Posted on Tuesday, September 16, 2003 - 11:12 pm: |
|
Personally, I think SSOS is a waste of hops. Making it with less bittering hops makes it taste good sooner, instead of waiting for the over-additions to mellow.
I like cascades too, but they don't last long and I tend to buy in bulk. Centennials are a great substitute (though higher AA). |
don price (65.32.41.226)
| | Posted on Tuesday, September 16, 2003 - 11:17 pm: |
|
Second suggestion - James Brown Ale (Gravity, the big G)
Just brew it up and pitch it on the CACA yeast cake...probably needs more hops.
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
10-D Brown Ale, American Brown Ale
Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 27.00
Anticipated OG: 1.064 Plato: 15.78
Anticipated SRM: 23.8
Anticipated IBU: 54.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 14.19 Gal
Pre-Boil Gravity: 1.050 SG 12.38 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.2 23.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.7 1.00 lbs. Chocolate Malt Great Britain 1.034 475
3.7 1.00 lbs. Crystal 30L America 1.035 30
7.4 2.00 lbs. Biscuit Malt Belgium 1.035 24
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Northern Brewer Pellet 9.00 47.0 60 min.
1.00 oz. Willamette Pellet 5.40 5.7 30 min.
1.00 oz. Willamette Pellet 4.78 1.7 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
WYeast 1056 Amercan Ale/Chico
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 27.00
Water Qts: 36.00 - Before Additional Infusions
Water Gal: 9.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 90
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 173 Time: 0
Total Mash Volume Gal: 11.16 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
Brews and Views Archive 2003