Help with first AG recipe!!

englebrau9 · 07-29-2009, 09:35 PM

Hello all,
I am new to all grain brewing...I have read and done research on it....looking forward to trying it out next week on my day off...I will be doing a robust porter...could anyone tell me if this recipe looks good? Any advice or tips would be appreciated. Thanks everyone!

Grain bill:
8.5 pounds pale ale malt (perhaps even Maris Otter)
.5 pounds chocolate malt
.5 pounds crystal 60L malt
.25 pounds black patent malt
.25 pounds roasted barley

Mash schedule:
Single infusion of 165*F strike water (2qts/1lb)...20 quarts
Target mash temp of 156*F...1 hour mash
Drain wort to collect 3-3.5 gallons...batch sparge with 3.5 gallons of 170*F water...collect 6.5 gallons total and boil down to 5.5

Hop schedule:
.5 oz. Northern Brewer (10.6%AA)...60min
1 oz. Cascade (9.1%AA)...30min
.34 oz. Willamette (5%AA)/.17 oz. Cascade(9.1%AA).5min

Yeast:
Wyeast 1056

Carbonation:
5 oz. priming or 1 1/4 cup light DME

sundowner · 07-29-2009, 10:23 PM

It looks pretty good. I would sub special "B' for the roasted barley and use EKG's in place of cascades, but that's just a personal preference on my part and probably a little picky...

Good luck with all grain brewing. I bet you're gonna like it.

bbrim · 07-29-2009, 10:30 PM

I would use less priming sugar. Personally I would not go over 3 oz. I don't want as much carbonation in my porter as I do a Pale ale. Also, I agree with Sundowner, cascade hops just don't like a good choice in a porter. RDWHAHB. All will be well.

sundowner · 07-29-2009, 10:41 PM

Quote:

Originally Posted by bbrim

I would use less priming sugar.

For sure! I see many brewers here using far more priming sugar than me. I rarely use more than 3.75 oz.

Depending on the brew, I use 3-3.75 oz's. I weigh mine over measuring it.

Wyeast #1968 is my favorite yeast for Porters followed closely by Ringwood.

Hagen · 07-30-2009, 12:21 AM

I'd swap out the cascade for an english hop, and call it a sweet stout.