jds
Well-Known Member
I decided yesterday to photograph and document a "typical" AG brewday for me, so I could share it with those who are interested in stepping up to AG brewing. In the next few posts, I'll be walking you through a "typical" brewday at the jds home.
First off, let me say this: Brewing is a craft. There are a whole lot of different ways to make beer, and most of them work. I'm not using this to tell you how you should make beer. I'm telling you how I make beer.
So, first off, the recipe. I wanted to make a full-bodied pale ale with some german character. I started with my American Rye recipe, which makes a dandy pale, replaced the carapils with Melanoiden malt, and bumped them mash temperature to about 155F for 45 minutes, to keep the beer more full-bodied. The recipe looks like this:
[size=-1]BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum[/size]
[size=+2]Recipe: Full Fall Pale Ale[/size]
Brewer: Joe S
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (45.0)
Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 7.7 SRM
Estimated IBU: 43.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.00 lb
My mash and lauter equipment is pretty simple: A five-gallon drink cooler, a keggle and burner, and a few buckets for moving liquids around. I'll ferment this in a 6-1/2 gallon carboy.
So, let's get started brewing, shall we?
First off, let me say this: Brewing is a craft. There are a whole lot of different ways to make beer, and most of them work. I'm not using this to tell you how you should make beer. I'm telling you how I make beer.
So, first off, the recipe. I wanted to make a full-bodied pale ale with some german character. I started with my American Rye recipe, which makes a dandy pale, replaced the carapils with Melanoiden malt, and bumped them mash temperature to about 155F for 45 minutes, to keep the beer more full-bodied. The recipe looks like this:
[size=-1]BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum[/size]
[size=+2]Recipe: Full Fall Pale Ale[/size]
Brewer: Joe S
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (45.0)
Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 7.7 SRM
Estimated IBU: 43.0 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
Code:
Amount Item Type % or IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
3 lbs Rye Malt (4.7 SRM) Grain 25.00 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4.17 %
1.00 oz Sterling [7.50 %] (60 min) (First Wort HoHops 33.5 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 5.4 IBU
0.50 oz Sterling [7.50 %] (15 min) Hops 4.1 IBU
0.50 oz Williamette [5.50 %] (0 min) (Aroma Hop-SHops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.50 gal Denver, Colorado Water
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.00 lb
Code:
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 15.00 qt of water at 167.9 F 155.0 F
My mash and lauter equipment is pretty simple: A five-gallon drink cooler, a keggle and burner, and a few buckets for moving liquids around. I'll ferment this in a 6-1/2 gallon carboy.
So, let's get started brewing, shall we?