The time for my first all-grain draws near...

[Tubba]

Yep, soon I will have finished the necessary equipment. So, the question comes - what should I make? Initially I thought of making a dark lager, but it doesn't look like it's getting cold enough yet, so I'll have to wait with that.

So I'm thinking maybe a nice English ale, something in the region of Bishops Finger. I couldn't quite find any appropriate recipes, so some help will that will be appreciated. Alternatively, something a tad darker, like Hobgoblin, which is another one of my favourite styles.

Recipe suggestions are welcome, I can't find anything appropriate.

 

[Denny]

I never understand these kinds of posts...make what you like to drink! Just avoid a complicated mash schedule and stick with single infusion til you get things sussed. It's a LOT easier than you think it will be!

 

[BrewerinBR]

Do a simple mash with a fast turn around so you can drink it and taste it faster.... the first is the hardest one to wait for!

 

[Tubba]

All right, I adapted this from some recipes I found online.

Wee Heavy
3.7 kg 2-row Pale Malt (60.3%)
0.7 kg Munich Malt (11.4%)
0.7 kg Crystal Malt 80L (11.4%)
0.7 kg CaraPils (11.4%)
0.2 kg Roasted Barley (3.6%)
0.1 kg Peat Smoked Malt (2%)
30g Cascade 5.5% @ 60min
15g Goldings 5% @ 30min

Mash for 60 minutes at 70C (158F) (I haven't calculated the exact volume to heat the water to before adding the grains yet)
Boil for 60 minutes
Ferment until gravity is stable
Bottle with ~75g of sugar, rest for 2 weeks before opening.


Sounds good?

 

[bmick]

Yeah, I recommend what the above posters have said. Doing all grain takes a few batches to get the hang of, and you really want to hone your process so you can start to enjoy yourself. Making a complicated recipe right off the bat is going to make it VERY difficult to assess any issues you had, and hence any improvements you want to make. I definitely get that the creative juices start flowing and you want to make awesome brews, but good brewing practices precede awesome brews.

Start off with something like BierMunchers Centennial Blonde (search the recipe forum), which is a nice, clean, fast brew that will let you get the hang of processes and see if there are any improvements you want to make. After your brewhouse is honed, go nuts.

 

[Tubba]

Hm, well, that looks simple.

 

[iaefebs]

I suggest using a checklist to help keep things organized. Start with this one and adjust it to your style as you get the hang of it.

http://www.brewersfriend.com/checklist-allgrain/

 

[Tubba]

Though, looking at it, the Wee Heavy recipe is pretty simple as well. It's just got a higher gravity, and some more specialty grains (as well as a hotter mash to make it sweeter). I don't see why I couldn't do that, really.

 

[Darwin18]

If you haven't already, give a trial version of BeerSmith a shot. Once you have your equipment set up, it will calculate the Mash/Sparge volumes and temperatures. It's very useful. You can also print out a copy of your recipe with the ingredients and hop additions. I find this useful to check off as I go along through the brew day. Relax and enjoy yourself. You're essentially just adding warm water to grain, letting it sit for X amount of time, draining it, and repeating (if batch sparging). It's as easy or as complicated as you want it to be.

 

[Denny]

Though, looking at it, the Wee Heavy recipe is pretty simple as well. It's just got a higher gravity, and some more specialty grains (as well as a hotter mash to make it sweeter). I don't see why I couldn't do that, really.

One thing to be aware of is that you don't yet know what you efficiency is and doing a high gravity brew won't really let you know. Generally high OGs lead to lower efficient.

And peated malt has no place in a wee heavy! It should be all pale malt with just a touch of roast barley for color. This recipe is widely acknowledged to be the best homebrew wee heavy recipe around. I can confirm that from my experience.

http://www.skotrat.com/skotrat/recipes/ale/scottish/recipes/10.html

 

[Tubba]

If you haven't already, give a trial version of BeerSmith a shot. Once you have your equipment set up, it will calculate the Mash/Sparge volumes and temperatures. It's very useful. You can also print out a copy of your recipe with the ingredients and hop additions. I find this useful to check off as I go along through the brew day. Relax and enjoy yourself. You're essentially just adding warm water to grain, letting it sit for X amount of time, draining it, and repeating (if batch sparging). It's as easy or as complicated as you want it to be.

I do use Beersmith, I even have bought the full version.

Denny: Thanks for the recipe. I supposed the peated malt was for putting the "Scotch" in "Scotch beer" or something. The recipe you linked to looks nice, but it's a bit on the heavy side for my taste. I was thinking of perhaps 6.5%-7%.

 

[Denny]

Denny: Thanks for the recipe. I supposed the peated malt was for putting the "Scotch" in "Scotch beer" or something. The recipe you linked to looks nice, but it's a bit on the heavy side for my taste. I was thinking of perhaps 6.5%-7%.

That won't really be a wee heavy, but you should make what you like to drink. You could just scale back Skotrat's recipe.

 

[Tubba]

That won't really be a wee heavy, but you should make what you like to drink. You could just scale back Skotrat's recipe.

Belhaven's Wee Heavy is 6.5%... I think I'll do that, anyway.


Plus, now I won't even have to get myself a crusher yet - I can buy the necessary grains pre-crushed from my supply shop.

Eh, I guess I'll just do this one by the book, I can mixture with it next time.


Ah - looks like only their German pale malt is delivered crushed. Guess I'll have to get that maize crusher...