First All-Grain Recipe

[NewBrewer2025]

So, I made the leap of faith and ordered a Anvil Foundry 10.5. I am moving to all-grain to have some greater control over my beer. Well, I will still be doing some 1 to 2 gallon extract batches as well, but this will be for my 3-5 gallon batches.

And so.. for my first all-grain beer, I have decided to do a little "experiment" and make a recipe similar to what my first extract brew was - a light golden ale. Except... I am hoping to actually get a light color and not have the caramel flavor I got from that extract. I actually ended up really liking that flavor, but.. I want to actually make what I intended to make.

The 5 gallon extract kit was:

• 3.3 lbs golden light LME
• 1.0 pounds golden light DME
• 1.0 rice solids
• 1 lbs Munich malt (steeping grains)
• 60 minute boil of Tettanger Hops, 5 minute boil Cascade hops
• Safale US-05

I am going to scale it down to 3 gallons for this all-grain version, and here is what I was thinking:

Here is my 3 gallon all-grain recipe I’m going to attempt, which I had Brewfather scale down for me from 5 gallons;

• 4 lb 10oz Pilsner Malt (76.5%)
• 11.4 oz Munich Malt (11.7%
• 11.4 oz Flaked Rice (11.7%)
• 0.5 oz Tettanger 60 minutes, and then 0.5 oz Cascade for 5 minutes
• Also going to add a whirlfloc tablet with 5 minutes in boil, and clarity ferm when pitching yeast
• 60 minute mash at 150
• Mash out at 170? Unsure if I am going to do the extra steps like this on my first brew or not, but it seems easy enough with an AIO electric kettle, so why not?

Does this recipe make sense? The thing I am struggling with the most is figuring out the base grain to replicate the DME and LME extract used in the original recipe. Being so new to this, I'm not totally sure which malt is ideal for this. Again, it's supposed to be a "light" golden ale, which I'm kind of thinking is almost a hybrid blonde ale and cream ale. It has the lighter body of a cream ale, but the munich adds a bit more blonde characteristic to it.

Any thoughts? I'm open to any help and advice, as this is clearly so new to me!

 

[BrewnWKopperKat]

The thing I am struggling with the most is figuring out the base grain to replicate the DME and LME extract used in the original recipe.

"Golden Light" DME/LME is a two row brewers malt (not pilsner malt or a pale ale malt)

 

[NewBrewer2025]

"Golden Light" DME/LME is a two row brewers malt (not pilsner malt or a pale ale malt)

So if I am looking it up on Brewfather, for example, it would be something like this?

 

[redrocker652002]

I was thinking the same. Pilsner malt I always thought was more for lagers, but I am in no way a pro, or even a novice for that matter so I defer to the pro's. Other than that, good luck. I bought a used Grainfather from a user here and did my first beer with it a few weeks ago. Went really easy and the beer turned out really good. So good, my neighbor is putting a glass on the fence when he knows I am home in the hopes I will fill it. LOL. So, the AIO way, for me, was really cool and went very easy. I actually was looking at the Anvil and if the Grainfather had not come up, I would have hinted for that for Xmas.

 

[redrocker652002]

So if I am looking it up on Brewfather, for example, it would be something like this?

View attachment 870865

I am going to say yes, that is probably more what you are looking for. I am thinking any of the 2row malts will work, just not Pilsen or Pilsner I am thinking

 

[NewBrewer2025]

I am going to say yes, that is probably more what you are looking for. I am thinking any of the 2row malts will work, just not Pilsen or Pilsner I am thinking

Someone else suggested 2-row pale malt as well, though I'm so new to this, I truly have no idea lol.

 

[NewBrewer2025]

I was thinking the same. Pilsner malt I always thought was more for lagers, but I am in no way a pro, or even a novice for that matter so I defer to the pro's. Other than that, good luck. I bought a used Grainfather from a user here and did my first beer with it a few weeks ago. Went really easy and the beer turned out really good. So good, my neighbor is putting a glass on the fence when he knows I am home in the hopes I will fill it. LOL. So, the AIO way, for me, was really cool and went very easy. I actually was looking at the Anvil and if the Grainfather had not come up, I would have hinted for that for Xmas.

Awesome!! I am really looking forward to using this. Temp control will be nice, and also I'll be able to go brew in my garage instead of my kitchen stove!

 

[BrewnWKopperKat]

So if I am looking it up on Brewfather, for example, it would be something like this?

View attachment 870865

Correct.

 

[NewBrewer2025]

Correct.

Thank you much!

Someone also mentioned the flaked rice and just using rice syrup solids, though I guess I was a little confused if it really mattered?

I was also curious about the use of rice hulls. I have seen that mentioned a good amount, though it seems like it's a person by person thing. Any thoughts on that?

 

[BrewnWKopperKat]

Someone also mentioned the flaked rice and just using rice syrup solids, though I guess I was a little confused if it really mattered?

Since you are mashing, flaked rice will be easier to work with (and likely less expensive).

I was also curious about the use of rice hulls. I have seen that mentioned a good amount, though it seems like it's a person by person thing. Any thoughts on that?

IIRC, rice hulls are used to avoid a stuck sparge when mashing with 3 tier systems. I haven't found a need for rice hull with my 2.5 gal BIAB batches.

 

[IslandLizard]

Since you are mashing, flaked rice will be easier to work with (and likely less expensive).

Or ahead of time, just boil/simmer the same amount of regular rice for 45-60 minutes in ample water (you want it to be soupy, fairly thin) then add it at the beginning of the mash.

Instant rice can be used instead of regular rice, it cooks faster, but is also more expensive.

When using flaked rice, I recommend also pre-boiling it for 15 minutes in ample water (soupy!) to thoroughly pre-gelatinize it prior to adding it to the mash. Same for flaked corn. The preboil helps getting more out of it in the mash.

 

[BrewnWKopperKat]

When using flaked rice, I recommend also pre-boiling it for 15 minutes in ample water (soupy!) to thoroughly pre-gelatinize it prior to adding it to the mash.

What volume of water would you use for OP's recipe (12 oz of flaked rice)?

 

[IslandLizard]

What volume of water would you use for OP's recipe (12 oz of flaked rice)?

The volume is not that critical as long as there's enough liquid. You don't want it to get thick (consistency of porridge), and risk scorching it.
The volume of water I use for pre-boiling (simmering) various adjuncts is at least 4 times the volume of the dry goods. Using more water is fine.

That volume allows for some evaporation during the 30-60 minutes it takes to cook. First bring it to a boil, then turn the heat way down to keep it slowly simmering. Keep the lid on or ajar to reduce evaporation. Check periodically, may even give it a stir, and add another cup of water if it gets (too) thick.

So in the OP's case, for ~12 oz of flaked rice (a well-heaped cup) I'd start with 5 cups (1.25 quart) of water.
After it has simmered for 20-30 minutes check on the progress. If it's a thinnish gelatine-like "soup" it's probably done.

Use that thin "rice soup" as part of your strike water for the mash.

Alternatives to flaked rice:
When using rice in beer I always use regular white rice (kernels) from a 50-pound sack in our pantry, not "specialty" $$ homebrewer's flaked rice.

You can use instant rice (it's precooked/pre-steamed), and cooks faster than regular rice. I'd place that between flaked rice and regular rice in speed of cooking.
Back in the days (1950's-70's) our moms and grandmoms used a product called "broken rice." It's excellent for making rice pudding and such. I reckon the rice companies had a whole lot of rejected (broken) kernels from their processing line, and put it to good use. It's food after all.

I've read some homebrewers using Jasmine rice (from the asian store), and its signature flavor either works well in beer or is not perceptible (enough) once brewed and fermented.

 

[NewBrewer2025]

So I am about 8 days into fermentation, and I believe I have hit FG. A bit lower than expected ~1.005, but I won’t complain. I’ll be giving it the full 2 weeks to ferment and hopefully clear up a bit more. But.. below is the difference is sample between the extract and all-grain. I bet you can tell which one is which!

 

[BrewnWKopperKat]

Correct color with posted photos can be challenging. That being said ...

Given the color in the hydrometer sample on the right and the notes in #1, I would suspect either 1) oxidized (early stage) LME or 2) concentrated boil (all the extract and half the water up front then top off with the other half of the water in the fermenter).

 

[NewBrewer2025]

Correct color with posted photos can be challenging. That being said ...

Given the color in the hydrometer sample on the right and the notes in #1, I would suspect either 1) oxidized (early stage) LME or 2) concentrated boil (all the extract and half the water up front then top off with the other half of the water in the fermenter).

Bingo on #2!! I started making adjustments to my extract recipes to account for some of that, and also only use DME. I won't be doing too many light beer extracts moving forward now anyway, but still.. I at least know the impact it has.

As for #1.. very possible. It was heavy LME in the recipe. Which surprises me looking back. I will say.. the final product actually tastes quite good, so if there is oxidation, it isn't showing up too much in the actual flavor. At least not to a large degree for someone who doesn't have a super refined palate. I'm sure someone who is better at tasting beer could pick up on it, but it's been a very pleasant beer to drink (and others have liked it as well).

 

[redrocker652002]

Bingo on #2!! I started making adjustments to my extract recipes to account for some of that, and also only use DME. I won't be doing too many light beer extracts moving forward now anyway, but still.. I at least know the impact it has.

As for #1.. very possible. It was heavy LME in the recipe. Which surprises me looking back. I will say.. the final product actually tastes quite good, so if there is oxidation, it isn't showing up too much in the actual flavor. At least not to a large degree for someone who doesn't have a super refined palate. I'm sure someone who is better at tasting beer could pick up on it, but it's been a very pleasant beer to drink (and others have liked it as well).

After all is said and done, if you like it then it was a success. I did a LME beer that a buddy gave the me LME. It was quite dark, but what the heck, I did it anyway and it really turned out ok. A bit of a malty after taste, but I am thinking that is what I should have expected. Like I said, in the end, once all is said and done, if you like it, then it was successful.. Rock on!!!!!!!

 

[NewBrewer2025]

After all is said and done, if you like it then it was a success. I did a LME beer that a buddy gave the me LME. It was quite dark, but what the heck, I did it anyway and it really turned out ok. A bit of a malty after taste, but I am thinking that is what I should have expected. Like I said, in the end, once all is said and done, if you like it, then it was successful.. Rock on!!!!!!!

Yeah, mine created a more malty and caramel-like flavor than I was expecting, though I ended up quite liking the taste of that.. so I'll take it!! Looking forward to having what I was actually shooting for this with all-grain version, though!

 

[redrocker652002]

Yeah, mine created a more malty and caramel-like flavor than I was expecting, though I ended up quite liking the taste of that.. so I'll take it!! Looking forward to having what I was actually shooting for this with all-grain version, though!

Enjoy the process. I was that guy that used to get hung up on all the numbers, colors and all that. Now, I make beer. If it is good I could care less if it is too dark or light. I could care less if I was off on the OG or FG. Bottom line, if I like it, then the brew day was successful. Rock On!!!!!!