Best Advise For A First Time All Grain Pale Ale
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mrdauber64
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What method of All Grain are you doing? BIAB or you do you have a mash tun. With a Mash Tun the easiest method I found is a double batch sparge. After you drain the mash tun you just split your sparge water in two, dump, stir, drain and repeat. Super easy and I typically get 80% efficiency.
All grain is not hard at all, take your time, follow all your steps and enjoy. Make sure you vorlouf after the mash rest and each sparge until the wort is husk free(It typically takes a gallon for me). First time don't over complicate it with multiple steps mashes or decoctions.
Have fun!
All grain is not hard at all, take your time, follow all your steps and enjoy. Make sure you vorlouf after the mash rest and each sparge until the wort is husk free(It typically takes a gallon for me). First time don't over complicate it with multiple steps mashes or decoctions.
Have fun!
My first was a Cream Ale. It featured a simple grain bill and simple additions so I could focus on my process. I also did a dry run the day before so I could season my new aluminum boiling kettle, calculate my boil-off rate and make sure there were no leaks anywhere.
I really liked this recipe I did for Three Floyd's Gumballhead when I started
5 lb 2 row
5 lb red wheat (or white wheat)
1 lb caravienna (or 0.5 each crystal and vienna)
1/2 oz Amarillo @60
1 oz Amarillo @10
1 1/2 oz Amarillo @0
*steep 20 min before chilling*
1 oz Amarillo @dry
yeast: US-05 dry yeast
Since then I've tinkered with it using different hops. Last one was pacific gem and it turned out great. #1 seller at a wedding I had a chance to cater
5 lb 2 row
5 lb red wheat (or white wheat)
1 lb caravienna (or 0.5 each crystal and vienna)
1/2 oz Amarillo @60
1 oz Amarillo @10
1 1/2 oz Amarillo @0
*steep 20 min before chilling*
1 oz Amarillo @dry
yeast: US-05 dry yeast
Since then I've tinkered with it using different hops. Last one was pacific gem and it turned out great. #1 seller at a wedding I had a chance to cater
zippyclown
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Keep it simple. Find a solid and forgiving recipe that uses mostly 2-row with maybe a small amount of something else for some character. Clean yeast like US-05, a clean bittering hop and a few ounces of hops tossed in (based on your own tastes) late in the boil for flavor and aroma. Focus again on the process. Hitting your temperature, gravity and volume.
Make something tasty and drinkable that, although it might not be your favorite beer, will leave you excited to brew your next one. Maybe something you can start to build on with your own ideas.
zc
Totally agree with this ^^
Keep it simple.
My advice would be a SMaSH with Cascade hops.
BierMunchers Centennial Blonde or Cream of Three Crops should also be included in the learning curve/process.
Don't stress on strike water temperature like I used to. Just heat plenty of strike water to 175-180 degrees and have an extra gallon of cold water standing by. I usually put a gallon of water in the fridge the night before. Poor your strike water into the mash tun and add the grain. Stir and quickly check the temperature, then add cold water a little at a time and stir until you hit your ideal mash temperature. With extra strike water and extra cold water available after you mash in, you can easily adjust to your mash temp. You may end up with more water than you originally wanted in the mash tun, but I'm more about temperature than volume for the mash and have never had a problem.
Roadie
Well-Known Member
Pale ale isn't hard to brew so my advice would be to relax and enjoy the brew day.
jrgtr42
Well-Known Member
What they all said - just a super - simple recipe is better to work with for a first timer.
Something like mostly straight 2-row, maybe a half-pound of crystal / caramel 30 for a bit of color and sweetness, an ounce of bittering hops, and another ounce of something like Cascade at 10 and FO. Don't worry about whirlpool hops, dry hops or anything; save those for later when you're more comfortable with the procedures.
Mash at about 150 - 152, mashout to around 170.
Use WY1086, WLP001, S05, something like that - and make a starter a day or 2 ahead of time, to make sure you're pitching enough,
Ferment mid-60s, etc etc.
Should end up with a nice, tasty, PA.
Something like mostly straight 2-row, maybe a half-pound of crystal / caramel 30 for a bit of color and sweetness, an ounce of bittering hops, and another ounce of something like Cascade at 10 and FO. Don't worry about whirlpool hops, dry hops or anything; save those for later when you're more comfortable with the procedures.
Mash at about 150 - 152, mashout to around 170.
Use WY1086, WLP001, S05, something like that - and make a starter a day or 2 ahead of time, to make sure you're pitching enough,
Ferment mid-60s, etc etc.
Should end up with a nice, tasty, PA.
Natdavis777
Well-Known Member
Relax and dont get overwhelmed during the process. One thing I would suggest is to take notes on any issues that may arise so you can address them before your next brew. If you mash seems too thick, make a note. If you final volume is too low or too high, make a note. Then you can go through afterwards and figure out a solution for the next time you brew.
I found in my first year or two, I found something new to address on almost every brew that either made beer better, or more efficient. Good luck on the first brew!
I found in my first year or two, I found something new to address on almost every brew that either made beer better, or more efficient. Good luck on the first brew!
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