first all grain recipe. does it look good.

[Yourrealdad]

I am going to make my first all grain beer and made a simple SMaSH beer. It is for a American pale ale. How does this look?

11# American two row
1oz Amarillo at 60min
.5 oz Amarillo at 20min
.5 oz Amarillo at 1 min

Boil time 90mins (unless I should just do 60)

1 packet us-05

Mash at 153

Thanks for the feedback.

 

[beerman0001]

Looks good.

 

[KeyWestBrewing]

I'd use a little more Amarillo. Something like 1oz @ 60min, 1oz @ 10min, and 1oz @ 5min.

 

[tonybrewer]

I like to add some malt flavor to pale ales. Maybe a pound of Munich or aromatic. You could also add some caramel malt. Those would all also add a hint of color. Just a suggestion.

 

[beerman0001]

I like to add some malt flavor to pale ales. Maybe a pound of Munich or aromatic. You could also add some caramel malt. Those would all also add a hint of color. Just a suggestion.

He is making a SMASH

 

[duboman]

I am going to make my first all grain beer and made a simple SMaSH beer. It is for a American pale ale. How does this look?

11# American two row
1oz Amarillo at 60min
.5 oz Amarillo at 20min
.5 oz Amarillo at 1 min

Boil time 90mins (unless I should just do 60)

1 packet us-05

Mash at 153

Thanks for the feedback.

If your goal is to learn about American 2 row it looks good but I would up the final Amarillo to an oz.

Otherwise I would add some crystal 60, 8-10oz for some color and flavor. You could also swap the 2-row and use Maris Otter as the single malt as it gives a little more malt character to the beer

 

[Yourrealdad]

Another time I would add a little Crystal but this is going to be a SMaSH. So I should up the 1 min additions to an oz?
Thanks

 

[duboman]

Another time I would add a little Crystal but this is going to be a SMaSH. So I should up the 1 min additions to an oz?
Thanks

Yup!

 

[KeyWestBrewing]

I still think you should move that 20 min hop addition to 15 or 10 min. Amarillo is a flavorful aromatic hop.... At 20 mins your not getting much of either just bitterness. Just my 2 cents.

 

[Yourrealdad]

Ok I will move the second addition to ten minutes. Is half an oz still good for that?

 

[KeyWestBrewing]

Ok I will move the second addition to ten minutes. Is half an oz still good for that?

Yea. 1oz @60, .5oz or 1oz @10, and 1oz or 1.5oz@5. Is a pretty standard hop schedule and either way you do it will come out well.

 

[Yourrealdad]

So I am going to brew this weekend. A couple more questions came up. Since it is just using 2row should I mash at a little higher temp (154) to try to create more long chain dextrins and maltyness or does it matter?

Also any tips or things I might forget about mashing? I am going to preheat my cooler.

 

[histo320]

Heat up the cooler with boiling water and let it sit for 15 minutes before you fill it with your strike water. This way your temp won't drop as much.

Be very particular with your temp so you get maximum conversion.

Check temp 30 minutes in and give it a stir.

 

[KeyWestBrewing]

I heat all my mashin water to 170f and let it sit in my cooler for a few minutes then I mash in. After mashing in and everything my temp is usually right at 155 which is where I personally like. If your aiming a little lower just keeping stirring to let the heat off or mix in a small amount of cool water.
You can make a small hole in the cooler top just big enough to stick a thermometer in too. This way you can look at the mash temp at all times.

 

[Yourrealdad]

Do I need to do a 90min boil or is that mostly for Pilsner malt? Is 60min ok for 2row?

 

[rilshoc]

I think you'd do fine with a 60 minute boil,
Mash temp would be your preference on how sweet or dry you want it,
and I would run short of boiling water to preheat your mash tun as if it is too hot it may warp the inside of the cooler.
Just my 2 cents

 

[KeyWestBrewing]

+1 a 60min boil is fine. Like I said before I use my strike/mash in water heated to 170 to heat up the cooler. Between all the heat the cooler and grain absorb it should be right around 155. I've never had dough balls or any stuck mashes.