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Old 08-08-2013, 12:08 AM   #11
Jul 2011
Glenview, IL
Posts: 6,368
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My reasoning on the stove top is for all grain you are doing full volume boils meaning 7-8+ gallons of wort and most stoves will not bring this volume to a rolling boil.

As for your interest in a black IpA I would highly suggest you start with a proven recipe to take one variable out of your first AG brew day the recipe wiki would be a good place to start looking for proven recipes. Keep it simple as you will have enough other things to worry and think about as you brew your first all grain batch!
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010

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Old 08-08-2013, 10:53 AM   #12
Registered User
May 2013
Centreville, Virginia
Posts: 160
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+1 for keeping your recipe simple until you get the hang of your new processes and are comfortable with your setup.

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Old 08-08-2013, 10:59 AM   #13
Feb 2013
Powassan, Ontario
Posts: 730
Liked 62 Times on 49 Posts

it's not complicated if you are well organized. keeping records of just about everything from water temps, water volumes, ingredients, etc are a must. if you can do this and can duplicate your techniques each and everytime you brew, you will make good beer.

If you want to make it complicated, then worry about PH, water chemistry, and all the rest of the science behind brewing.

BIAB is about as close to extract you can get, IMO. just a longer process.

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Old 08-09-2013, 12:29 AM   #14
Mar 2012
Posts: 13

+1 on all the above. I went all grain on my 3rd batch. Got this OCD thing I guess.

The rule of KISS is your friend.

Get brewing software. I use Brewsmith and love it, but there are others.

Get John Palmer's book "How to brew"-and read it. Knowledge is a good thing, and will save you a lot of confusion and grief.

The process is pretty forgiving. Have fun.

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Old 08-09-2013, 01:16 AM   #15
Jun 2012
Posts: 233
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Just did my first AG batch last week did a black's the grain bill I used

10 lbs American 2 row
1lb crystal 40
.5 lb carafa III
.25 midnight wheat

Sparged the midnight and carafa
It's definitely black but have sample it yet still fermenting

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Old 08-09-2013, 01:17 AM   #16
Jun 2012
Posts: 233
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Old 08-09-2013, 01:34 AM   #17
Aug 2013
Posts: 255
Liked 38 Times on 29 Posts

I would start with batch sparging. The other advice I would give is to buy 5.2 from 5 Star Chemicals. It is good way to control your mash ph while you are figuring out everything else. Mash ph plays a big role in the outcome of your beer. You can test it and try to adjust it, but at this point 5.2 does it really easily.

Here is my BIPA recipe if you want all-grain example:
Recipe: Black IPA
Brewer: DoW Brewer
Asst Brewer:
Style: American IPA
TYPE: All Grain

Recipe Specifications
Boil Size: 15.00 gal
Post Boil Volume: 14.50 gal
Batch Size (fermenter): 14.50 gal
Bottling Volume: 13.50 gal
Estimated OG: 1.067 SG
Estimated Color: 29.0 SRM
Estimated IBU: 63.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
19.00 gal Silver Spring, MD Water 1 -
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 -
1 lbs Rice Hulls (0.0 SRM) Adjunct 3 3.7 %
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 48.7 %
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5 33.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6 3.7 %
1 lbs Carafa III (525.0 SRM) Grain 7 3.7 %
8.8 oz Wheat, Flaked (1.6 SRM) Grain 8 2.1 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 9 1.9 %
4.0 oz Pale Chocolate Malt (250.0 SRM) Grain 10 0.9 %
1.50 oz Northern Brewer [8.50 %] - First Wort 60 Hop 11 31.4 IBUs
0.75 oz Zeus (CTZ) [14.00 %] - First Wort 60.0 m Hop 12 25.9 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 14 -
1.00 oz Zeus [14.00 %] - Boil 10.0 min Hop 15 6.3 IBUs
2.00 oz Cascade [7.00 %] - Boil 0.0 min Hop 16 0.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 17 -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Other 18 -

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 26 lbs 10.7 oz
Name Description Step Temperat Step Time
Mash In Add 8.72 gal of water at 167.4 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (2.19gal, 7.75gal) of 168.0 F water

Created with BeerSmith 2 -

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Old 08-09-2013, 03:18 AM   #18
Aug 2013
Posts: 480
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Originally Posted by duboman View Post
As for fly or batch, IMO batch sparging is the way to go. It is easier and takes less time and I see no difference in efficiency at all.
Continuous sparging (a.k.a. "fly sparging") is more efficient than batch sparging if done correctly. Continuous sparging is akin to washing a paint roller out by running water down the face of the roller. Batch sparging is akin to washing a paint roller out by soaking it in a bucket of water. The grain in a properly continuously sparged bed will be less sweet than the grain in a batch sparged bed. The run-off will also be much clearer as the bed is set once and kept at a stable temperature.

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Old 08-09-2013, 03:53 AM   #19
Dec 2011
Orlando, FL
Posts: 1,246
Liked 160 Times on 131 Posts

Originally Posted by TheMagicHatter

Am I correct in that the base malt should be no more than 70% of the bill for most, if not all grain bills, aside from SMaSH brews?
Short answer, No. This is far from correct. In fact, a 30% non-base malt brew is toward the extreme end of the spectrum I think. Keep in mind, there's a lot to choose from among base malts. They have the versatility of making brews up to 100% of the grist, since it's their enzyme conversion power that defines them as base malts. Think of them as the meat, and the roasted and crystal malts as the seasoning...

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Old 08-09-2013, 01:11 PM   #20
jigtwins's Avatar
Apr 2013
Creston, Ohio
Posts: 220
Liked 33 Times on 21 Posts

Simple recipies and good preperation for brew day are your best bet. Try to follow the temps and times the best you can. If you make a mistake, chalk it up and move on. It's not the end of the world. Make a list of the process you are going to follow, and check it off as you complete them. Also keeping good notes helped me alot. Relax and have fun its not hard at all.

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