Well, after three years of brewing I tried my first all grain brew. I thought it would be harder than it was, but I would not call it easy. Here is what I did and some pictures. Can all of you let me know what I did wrong or should change? Also, what did I do right and should repeat? Thanks!!!
First here is my recipe for my Autumn Amber.
Recipe: Autumn Amber Midwest TYPE: All Grain
Style: American Amber Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.3 SRM SRM RANGE: 11.0-18.0 SRM
IBU: 29.3 IBUs Tinseth IBU RANGE: 20.0-40.0 IBUs
OG: 1.056 SG OG RANGE: 1.045-1.056 SG
FG: 1.011 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.523 Calories: 141.5 kcal/12oz Est ABV: 5.9 %
EE%: 72.00 % Batch: 5.00 gal Boil: 6.43 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type %/IBU
9 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 87.7%
8.0 oz Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 4.9%
2.1 oz Roasted Barley (300.0 SRM) Grain 1.3%
2.1 oz Special B Malt (180.0 SRM) Grain 1.3%
Total Grain Weight: 10 lbs 4.2 oz Total Hops: 3.90 oz oz.
---MASH PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Mash In Add 3.17 gal of water at 166.6 F 152.0 F 60 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.68 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.048 SG Est OG: 1.056 SG
Amt Name Type %/IBU
8.0 oz Cane (Beet) Sugar (0.0 SRM) Sugar 4.9%
1.00 oz Hallertauer [5.99 %] - Boil 60.0 min Hop 21.0 IBUs
0.15 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 4.5 IBUs
1.50 oz Fuggles [4.00 %] - Boil 2.0 min Hop 1.8 IBUs
1.00 oz Hallertauer [4.60 %] - Boil 2.0 min Hop 1.4 IBUs
0.25 oz Northern Brewer [8.50 %] - Boil 2.0 min Hop 0.6 IBUs
Yeast US-05
Here are the pictures and description of my process.
Here is my setup. I tried to make a tiered system. Next time I will raise the MT higher and pump the sparge water into it.
Since I was making an Autumn Amber, I figured that it was appropriate to drink Oktoberfest. I started off with Spaten, which is excellent.
Here is my new March pump which was used to the first time. It worked very well.
Also, here is my brew buddy Nash. He is a 6 year old Boxer that we rescued 5 years ago. My wife makes him dog treats with spent grain, specialty grain from extract brewing so far.
First here is my recipe for my Autumn Amber.
Recipe: Autumn Amber Midwest TYPE: All Grain
Style: American Amber Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.3 SRM SRM RANGE: 11.0-18.0 SRM
IBU: 29.3 IBUs Tinseth IBU RANGE: 20.0-40.0 IBUs
OG: 1.056 SG OG RANGE: 1.045-1.056 SG
FG: 1.011 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.523 Calories: 141.5 kcal/12oz Est ABV: 5.9 %
EE%: 72.00 % Batch: 5.00 gal Boil: 6.43 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type %/IBU
9 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 87.7%
8.0 oz Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 4.9%
2.1 oz Roasted Barley (300.0 SRM) Grain 1.3%
2.1 oz Special B Malt (180.0 SRM) Grain 1.3%
Total Grain Weight: 10 lbs 4.2 oz Total Hops: 3.90 oz oz.
---MASH PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Mash In Add 3.17 gal of water at 166.6 F 152.0 F 60 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.68 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.048 SG Est OG: 1.056 SG
Amt Name Type %/IBU
8.0 oz Cane (Beet) Sugar (0.0 SRM) Sugar 4.9%
1.00 oz Hallertauer [5.99 %] - Boil 60.0 min Hop 21.0 IBUs
0.15 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 4.5 IBUs
1.50 oz Fuggles [4.00 %] - Boil 2.0 min Hop 1.8 IBUs
1.00 oz Hallertauer [4.60 %] - Boil 2.0 min Hop 1.4 IBUs
0.25 oz Northern Brewer [8.50 %] - Boil 2.0 min Hop 0.6 IBUs
Yeast US-05
Here are the pictures and description of my process.
Here is my setup. I tried to make a tiered system. Next time I will raise the MT higher and pump the sparge water into it.
Since I was making an Autumn Amber, I figured that it was appropriate to drink Oktoberfest. I started off with Spaten, which is excellent.
Here is my new March pump which was used to the first time. It worked very well.
Also, here is my brew buddy Nash. He is a 6 year old Boxer that we rescued 5 years ago. My wife makes him dog treats with spent grain, specialty grain from extract brewing so far.