darkbrew1972
Member
This was my first attempt at an all-grain ale. I was rather pleased with the outcome as I have only ever brewed from kits using extracts.
Next I am going to try to put together an all-grain holiday ale to share with the family.
Here is the recipe I built using Brewtarget
Honey Amber Ale- All Grain
=========================================================
Batch Size: 5.130 gal
Boil Size: 6.380 gal
Boil Time: 60.000 min
Efficiency: 64%
OG: 1.056
FG: 1.014
ABV: 5.5%
Bitterness: 26.4 IBUs (Tinseth)
Color: 10 SRM (Morey)
Fermentables
=========================================================
Pale Malt (2 Row) UK Grain 7.500 lb 3 L
Maris Otter (GB) Grain 3.500 lb 4 L
Caramel/Crystal Malt - 40L Grain 1.250 lb 40 L
Caramel/Crystal Malt - 10L Grain 8.000 oz 10 L
Wildflower Honey 1/2 cup (Added at last 10 min of boil) 1 L
Hops
=========================================================
Fuggles 5.7% 0.500 oz 60.000 min Pellet
Tettnang 6.1% 0.500 oz Boil 30.000 min Pellet
Fuggles 5.7% 0.500 oz Boil 30.000 min Pellet
Tettnang 6.1% 0.500 oz Boil 10.000 min Pellet
Misc
=========================================================
Irish Moss Fining Boil 1.000 tsp 15.000 min
Yeast
=========================================================
Safale S-04 Ale Dry 0.406 oz
Mash
=========================================================
Conversion Infusion 4.000 gal 170.000 F, Target 154.000 F 60.000 min
Final Batch Sparge Infusion 4.000 gal 175.000 F, Target 165.000 F 15.000 min
================================================================================
0) Add 7.500 lb Pale Malt (2 Row) UK, 3.500 lb Maris Otter (GB), 1.250 lb Caramel/Crystal Malt - 40L, 8.000 oz Caramel/Crystal Malt - 10L, to the mash tun.
1) Bring 4.000 gal water to 170.000 F, 4.000 gal water to 175.000 F for upcoming infusions.
2) Add 4.000 gal water at 170.000 F to mash to bring it to 154.000 F. Hold for 60.000 min. Drain first runnings to boil kettle.
3) Add 4.000 gal water at 175.000 F Hold for 15.000 min. Drain into boil kettle.
4) Bring the wort to a boil and hold for 60.000 min.
5) Put 0.500 oz Fuggles into boil for 60.000 min.
6) Put 0.500 oz Tettnang into boil for 30.000 min.
7) Put 0.500 oz Fuggles into boil for 30.000 min.
8) Put 1.000 tsp Irish Moss into boil for 15.000 min.
9) Put 0.500 oz Tettnang into boil for 10.000 min.
Also add 1/2 cup honey at this time.
10) Stop boiling the wort.
11) You should have 5.592 gal wort post-boil.
You anticipate losing 2.000 qt to trub and chiller loss.
The final volume in the primary is 5.092 gal.
12) Cool wort and pitch Safale S-04 Ale yeast, to the primary.
13) Let ferment until FG is 1.014 (7 days)
14) Transfer beer to secondary (7 days)
15) Carbonate and bottle / keg using your method of choice.
Cheers!
Next I am going to try to put together an all-grain holiday ale to share with the family.
Here is the recipe I built using Brewtarget
Honey Amber Ale- All Grain
=========================================================
Batch Size: 5.130 gal
Boil Size: 6.380 gal
Boil Time: 60.000 min
Efficiency: 64%
OG: 1.056
FG: 1.014
ABV: 5.5%
Bitterness: 26.4 IBUs (Tinseth)
Color: 10 SRM (Morey)
Fermentables
=========================================================
Pale Malt (2 Row) UK Grain 7.500 lb 3 L
Maris Otter (GB) Grain 3.500 lb 4 L
Caramel/Crystal Malt - 40L Grain 1.250 lb 40 L
Caramel/Crystal Malt - 10L Grain 8.000 oz 10 L
Wildflower Honey 1/2 cup (Added at last 10 min of boil) 1 L
Hops
=========================================================
Fuggles 5.7% 0.500 oz 60.000 min Pellet
Tettnang 6.1% 0.500 oz Boil 30.000 min Pellet
Fuggles 5.7% 0.500 oz Boil 30.000 min Pellet
Tettnang 6.1% 0.500 oz Boil 10.000 min Pellet
Misc
=========================================================
Irish Moss Fining Boil 1.000 tsp 15.000 min
Yeast
=========================================================
Safale S-04 Ale Dry 0.406 oz
Mash
=========================================================
Conversion Infusion 4.000 gal 170.000 F, Target 154.000 F 60.000 min
Final Batch Sparge Infusion 4.000 gal 175.000 F, Target 165.000 F 15.000 min
================================================================================
0) Add 7.500 lb Pale Malt (2 Row) UK, 3.500 lb Maris Otter (GB), 1.250 lb Caramel/Crystal Malt - 40L, 8.000 oz Caramel/Crystal Malt - 10L, to the mash tun.
1) Bring 4.000 gal water to 170.000 F, 4.000 gal water to 175.000 F for upcoming infusions.
2) Add 4.000 gal water at 170.000 F to mash to bring it to 154.000 F. Hold for 60.000 min. Drain first runnings to boil kettle.
3) Add 4.000 gal water at 175.000 F Hold for 15.000 min. Drain into boil kettle.
4) Bring the wort to a boil and hold for 60.000 min.
5) Put 0.500 oz Fuggles into boil for 60.000 min.
6) Put 0.500 oz Tettnang into boil for 30.000 min.
7) Put 0.500 oz Fuggles into boil for 30.000 min.
8) Put 1.000 tsp Irish Moss into boil for 15.000 min.
9) Put 0.500 oz Tettnang into boil for 10.000 min.
Also add 1/2 cup honey at this time.
10) Stop boiling the wort.
11) You should have 5.592 gal wort post-boil.
You anticipate losing 2.000 qt to trub and chiller loss.
The final volume in the primary is 5.092 gal.
12) Cool wort and pitch Safale S-04 Ale yeast, to the primary.
13) Let ferment until FG is 1.014 (7 days)
14) Transfer beer to secondary (7 days)
15) Carbonate and bottle / keg using your method of choice.
Cheers!
