First All-Grain Recipe - XXXtra Special Bitter
So, I have been brewing for about 9 months, now. I've finally decided to make the step up to all-grain, after having made partial-mashes for the last 5 brews, or so. This is the first all-grain recipe I've made from scratch. Any notes would be much appreciated. Thanks, guys!
Recipe Type: All Grain
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.014
Boiling Time (Minutes): 60
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 21 @ 69 degrees.
Amount Item Type % or IBU
10.00 lb Maris Otter 85.1%
0.75 lb Biscuit Malt 4.3%
0.75 lb Crystal Malt 80L 4.3 %
0.75 lb Flaked Wheat 4.3%
0.25 lb Amber Malt 2.1%
2 oz East Kent Goldings [5%] (60 min) (First Wort Hop) 29 IBU
1 oz East Kent Goldings [5%] (15 min) 7 IBU
0.5 oz East Kent Goldings [5%] (5 min) 1 IBU
0.5 oz East Kent Goldings [5%] (0 min)
1 oz East Kent Goldings [5%] (7 days dry hop)
2 packs Wyeast 1275 (Thames Valley Ale)
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.1%
Bitterness: 37 IBU
Est Color: 12 SRM
Single Infusion, Medium Body, Batch Sparge
60 min Mash at 151.0 F
Sparge at 170 F
Thanks a lot for any input!
Also, in case anyone was wondering, I'm really trying to get a feel for different hops, hence using all East Kent Goldings. If the recipe is good, I'll try it with all Fuggles, next time.
I'd recommend removing the Amber malt for simplicity sake. If it's for color, you'll get it from the crystal.
I thought the amber would add a bit of malt complexity I was looking for. Do you think it's a bad idea? I don't necessarily care about simplicity.
Go for it if that's the case! My concern was that the amber, biscuit, and crystal would trip over each other, but that's totally a stylistic call. Let us know how it turns out.
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