Rattlesnakeneale
Member
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
IBU: 37
Boiling Time (Minutes): 60
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 21 @ 69 degrees.
Ingredients:
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)
Beer Profile:
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!
Recipe Type: All Grain
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 37
Boiling Time (Minutes): 60
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 21 @ 69 degrees.
Ingredients:
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)
Beer Profile:
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!