Possibilities for first all grain brew...

These are the two I am considering as my first all grain brew. I would really love feedback on how to improve the recipes and any any other help you can give


First is a SMaSH APA with bitter orange:

Gizzy Face
American Pale Ale
Type: All Grain
Batch Size (fermenter): 5.50 gal Brewer: Doggie Mutt Brewing
Boil Size: 6.97 gal Asst Brewer: Leia The Doggie Mutt
Boil Time: 60 min Equipment: My 10 gal Brew Pot
End of Boil Volume 5.72 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.10 gal Est Mash Efficiency 72.0 %

Ingredients

10 lbs 12.0 oz Pale Malt (2 Row) US (1.8 SRM)
1.25 oz Cascade [5.50 %] - Boil 60.0 min 25.8 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
1.75 oz Cascade [5.50 %] - Boil 5.0 min 7.2 IBUs
1.00 oz Orange Peel, Bitter (Boil 5.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
1.00 oz Orange Peel, Bitter (Secondary 7.0 days)


Beer Profile

Est Original Gravity: 1.051
Est Final Gravity: 1.011
Estimated Alcohol by Vol: 5.3 %
Bitterness: 33.0 IBUs
Est Color: 3.5 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10 lbs 12.0 oz
Sparge Water: 3.56 gal Grain Temperature: 75.0 F
Sparge Temperature: 185.0 F Tun Temperature: 75.0 F
Adjust Temp for Equipment: TRUE
Mash Steps Name Description Step Temperature Step Time
Mash In Add 19.31 qt of water at 164 F 152.0 F 60 min


Sparge Step: Batch sparge with 2 steps (Drain mash tun , 3.56gal) of 185.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).


Second option is an IPA:
Leia's Kiss (1.2) All Grain
American IPA
Type: All Grain
Batch Size (fermenter): 5.50 gal Brewer: Doggie Mutt Brewing
Boil Size: 6.97 gal Asst Brewer: Leia the Doggie Mutt
Boil Time: 60 min Equipment: My 10 gal Brew Pot
End of Boil Volume 5.72 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.10 gal Est Mash Efficiency 72.0 %

Ingredients

10 lbs 8.0 oz Pale Malt (2 Row) US (1.8 SRM)
1 lbs 8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM)
12.0 oz Victory Malt (biscuit) (Briess) (28.0 SRM)
0.50 oz Cascade [5.50 %] - First Wort 45.0 min 9.8 IBUs
0.50 oz Falconer's Flight [9.90 %] - First Wort 45.0 min 17.6 IBUs
0.25 oz Simcoe [13.00 %] - Boil 30.0 min 8.8 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins)
0.75 oz Falconer's Flight [9.90 %] - Boil 15.0 min 13.0 IBUs
0.25 oz Cascade [5.50 %] - Boil 15.0 min 2.4 IBUs
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
0.75 oz Cascade [5.50 %] - Boil 5.0 min 2.9 IBUs
0.50 oz Falconer's Flight [9.90 %] - Boil 0.0 min 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
1.00 oz Nelson Sauvin [12.00 %] - Dry Hop 7.0 Days 0.0 IBUs
0.50 oz Cascade [5.50 %] - Dry Hop 7.0 Days 0.0 IBUs
0.25 oz Falconer's Flight [11.00 %] - Dry Hop 7.0 0.0 IBUs
0.25 oz Simcoe [13.00 %] - Dry Hop 7.0 Days 0.0 IBUs


Beer Profile

Est Original Gravity: 1.060
Est Final Gravity: 1.013
Estimated Alcohol by Vol: 6.2 %
Bitterness: 54.6 IBUs
Est Color: 10.9 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12 lbs 12.0 oz
Sparge Water: 3.40 gal Grain Temperature: 75.0 F
Sparge Temperature: 185.0 F Tun Temperature: 75.0 F
Adjust Temp for Equipment: TRUE
Mash Steps Name Description Step Temperature Step Time
Mash In Add 20.90 qt of water at 164.9 F 152.0 F 60 min


Sparge Step: Batch sparge with 2 steps (Drain mash tun , 3.40gal) of 185.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).



Looking forward to your comments

 

I've been brewing all grain for about 6-7 years now. Both of these recipes look good, but my advise would be to start with a basic recipe without a lot of fuss. The possibility of things going awry while learning the ropes of all-grain/new system/ new equipment is significant. The easier the recipe and the simpler the process you choose to use, the more likely you will be able to identify the causes of problems in the brew day. If you start with a complicated recipe and unusual ingredients, you may be looking back scratching your head saying "what went wrong?" There will be too many culprits to single one of them out.

Just my two cents. Even if I make a minor adjustment to my brew set up, ie adding a new piece of gear, upgrading, changing the process a bit...I will start with simple brew with simple ingredients until I know how that change will impact my brew day.

Good luck and welcome to the obsession of all-grain brewing!

 

Also, I don't see a need to add yeast nutrients to either of these beers.

 

I have decided to go with the APA with a couple of changes, but still pretty simple. I replaced some of the 2 Row with Caramel 60. I thought about going with Amarillo since they have an orange character, but think I am going to stick with the Cascade since orange and grapefruit go well together. I also move all of the orange peel to a late boil addition and will use sweet rather than bitter orange.

As far as the yeast nutrient, I added that based on someone telling me that putting a little in is never a bad idea.

My final recipe, based on the advice I have been given, and from looking at similar ones is

10 lbs Pale Malt (2 Row) US (1.8 SRM)
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM)
1.00 oz Cascade [5.50 %] - First Wort 60.0 min 22.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 20.0 min 12.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
0.50 tsp Yeast Nutrient (Boil 10.0 mins)
2.00 oz Orange Peel, Sweet (Boil 10.0 mins)
1.00 oz Cascade [5.50 %] - Boil 5.0 min 4.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
1.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days 0.0 IBUs

SRM: 9.2 SRM
IBU: 39.1 IBUs
OG: 1.052 SG
FG: 1.011 SG
ABV: 5.3 %

 

Looks good. I'd like to know how it turns out.

 

Is a 152F mash for 60 min appropriate for this, or should I mash lower or higher?

 

Depends on what you want, a dry beer or a slightly sweeter beer. If dry, mash lower (146ish) or if you want more unfermentables mash around 156 or so. 152 is a good "sweet spot" to get both alpha and beta amylase working to convert your starches into sugars for the yeast to eat...

You might find it hard to hit your mash temps until you learn your equipment, but don't sweat it if you are a bit high or a bit low...

 

The IPA with a pound and a half of 40L was an immediate turn-off. 11+% crystal in an IPA is beyond my taste range anyway.