1st all grain - what to brew

[doctorRobert]

I'm planning my first all grain brew, getting my turkey fryer, building a 5 gallon mash tun, and my immersion chiller.


I was thinking a hefeweizen but it sounds like that's not the best type of beer to start all grain with. So then I was thinking maybe a pale ale - like a SN type. I already have an extra IPA i'm bottling tomorrow, and an extract imperial stout in the primary.

Are porters easy to mash? Anyone have a good beginners recipe?

 

[johnodon]

I know it is more of a summer ale, but I would suggest BM's Centennial Blonde. Very easy recipe and a fan favorite...even for non-beer drinkers.

I just brewed this last weekend and it was teh smootest brew day I have had to date. Here is the thread:

https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

One note: Nottingham can be hard to find. I used Safale S05 which seems to be an acceptable substitution.

John

 

[Pilgarlic]

Unless you're trying a recipe with alot of unmalted rye or wheat I'd say it doesn't matter much. I'd say brew a style you like alot and that you're very familiar with so that when you judge your finished product you'll know if it's "right". Also, you might keep it at a moderate OG of, say, 1.059 or lower.

 

[bad67z]

Dr.R

If your looking for a pale ale (like SN) EdWort's recipe is fantastic rather simple and very tasty. This was my first AG and I have made this my house ale no and plan on 10g batches from here on out.

 

[Starderup]

I'm planning my first all grain brew, getting my turkey fryer, building a 5 gallon mash tun, and my immersion chiller.


I was thinking a hefeweizen but it sounds like that's not the best type of beer to start all grain with. So then I was thinking maybe a pale ale - like a SN type. I already have an extra IPA i'm bottling tomorrow, and an extract imperial stout in the primary.

Are porters easy to mash? Anyone have a good beginners recipe?

I would also go with a pale ale. Easy to mash, and like mentioned, you are familiar with the style so you can better judge your results.
Here is one I have done about 8 times, with a few variations in hops:
My APA - American Pale Ale
================================================================================
Batch Size: 5.500 gal
Boil Size: 6.334 gal
Boil Time: 60.000 min
Efficiency: 70%
OG: 1.057
FG: 1.014
ABV: 5.6%
Bitterness: 43.8 IBUs (Tinseth)
Color: 7 SRM (Mosher)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 8.000 lb Yes No 79% 2 L
Vienna Malt Grain 2.000 lb Yes No 78% 4 L
Caramel/Crystal Malt - 10L Grain 2.500 lb Yes No 75% 10 L

Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Columbus/Tomahawk/Zeus 15.5% 0.500 oz Boil 1.000 hr Pellet 23.8
Cascade 6.0% 1.000 oz Boil 30.000 min Pellet 14.2
Amarillo 9.5% 1.000 oz Boil 5.000 min Pellet 5.8

Misc
================================================================================
Name Type Use Amount Time
Irish Moss Fining Boil 1.000 tsp 15.000 min

Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - American Ale Ale Liquid 0.528 cup Primary

Mash
================================================================================
Name Type Amount Target Time
Conversion Step, 68C Infusion 3.906 gal 154.400 F 1.000 hr
Batch Sparge Infusion 4.178 gal 165.200 F 15.000 min

Instructions
================================================================================
0) Bring 3.906 gal water to 167.100 F, 4.178 gal water to 180.532 F, for upcoming infusions.

1) Add 8.000 lb Pale Malt (2 Row) US, 2.000 lb Vienna Malt, 2.500 lb Caramel/Crystal Malt - 10L, to the mash tun.

2) Add 3.906 gal water at 167.100 F to mash to bring it to 154.400 F. Hold for 1.000 hr.

3) Stir and check temperature after 20 minutes

4) Stir and check temperature after 40 minutes

5) Vorlauf and lauter

6) Add 4.178 gal water at 180.532 F to mash to bring it to 165.200 F. Hold for 15.000 min.

7) Vorlauf and lauter

8) You should now have 6.334 gal wort.

9) Bring the wort to a boil and hold for 1.000 hr.

10) Put 0.500 oz Columbus/Tomahawk/Zeus into boil for 1.000 hr.

11) Put 1.000 oz Cascade into boil for 30.000 min.

12) Put 1.000 tsp Irish Moss into boil for 15.000 min.

13) Put 1.000 oz Amarillo into boil for 5.000 min.

14) You should have 5.500 gal wort post-boil.
You anticipate losing 1.000 qt to trub and chiller loss.
Add 1.000 qt top up water into primary.
The final volume in the primary is 5.500 gal.

15) Cool wort and pitch Wyeast - American Ale yeast, to the primary.

16) Let ferment until FG is 1.014.

 

[Germelli1]

I would reccomend a lambic

 

[pkeeler]

Do you have any idea of the residual alkalinity of your water? If so, I would pick a beer style whose color falls into your range. If you don't know, an amber is probably the safest thing. A simple, easy infusion mash recipe would also allow you to work the kinks out of your system without too much stress if something goes wrong.

 

[Germelli1]

By the way I was joking...Amber is good advice or I would go with a pale ale

 

[doctorRobert]

Do you have any idea of the residual alkalinity of your water? If so, I would pick a beer style whose color falls into your range. If you don't know, an amber is probably the safest thing. A simple, easy infusion mash recipe would also allow you to work the kinks out of your system without too much stress if something goes wrong.

No that's something I should find out. I've been happy with my brews so far so I havent gone into water profile yet, but I'd imagine with all grain its more important.


I'm going with the Lambic! jk

 

[BrewBrain]

+1 for picking a style you like and can judge quality easily. No matter the style, it's grain in water. The only other consideration I'd suggest is picking a recipe that is relatively cheap just in case you accidentally mash at 180 or something

Something like Edwort's haus ale is great. The SNPA clones are very simple and good. I've got a modified version that I brew over and over. (Raccoon Trail in my recipes)

 

[joeldp144]

If you like stouts, the Deception Cream Stout on the recipe page is unbelievable.

 

[pkeeler]

No that's something I should find out. I've been happy with my brews so far so I havent gone into water profile yet, but I'd imagine with all grain its more important.

It is important but more towards efficiency than drinkability. For your first brew, just focusing on the basics is fine. Then, if you want to go from 70% to 75% efficiency, then you can adjust your water to style. But trying to brew things at either end of the color spectrum without knowing could cause trouble.

 

[user 53515]

+1 on Biermuncher's Centennial Blonde. I did it as an extract and then again when I started AG. Big hit both times. It's simple, easy, and tasty.

 

[joex444]

Another vote for the style you've brewed the most as extract. All recipes are combining grain with water and holding at a certain temperature. There's no temperature that is easier than others. I would avoid a high gravity beer as they tend to have lower efficiency and won't really help you figure out what efficiency you usually get.

 

[chrislehr]

i vote doing something you've done before as extract or mini mash so you can notice differences/impacts more.