Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
14 How the Mash Works
15 Understanding the Mash pH
16 The Methods of Mashing
17 Getting the Wort Out (Lautering)
18 Your First All-Grain Batch
Section 4
Formulating Recipes and Solutions

 

 

[an error occurred while processing this directive]

 

Chapter 18 - Your First All-Grain Batch

18.2 Example Recipe

For this beer, we will make a Brown Ale, using three malts and a Single Temperature Infusion Mash. I will take you through the entire grain brewing procedure and then go back and discuss some options for various steps.

Tittabawasee Brown Ale
MaltsGravity Contribution

6 lbs. of Pale DME
1 lb. of Crystal 60L Malt
1/4 lb. of Chocolate Malt

80
3
1

BG for 3 Gallons

1.084

OG for 5 Gallons

1.050

HopsIBU Contribution

3/4 oz of Nugget (10%) at 60 minutes
1 oz of Willamette (5%) at 30 minutes
1 oz of Willamette (5%) at 15 minutes

21
11
6

Total IBUs38
YeastFermentation Schedule

Cooper's Ale
or Yeast Lab Australian Ale

Primary Ferment at 65F for 2 weeks.
Or 1 wk Primary and 2 wk Secondary.

Options

All-Extract

4 lbs. of Pale Malt LME
2.5 lbs. of Amber DME
.5 lbs. of Dark DME

All-Grain

7.5 lbs. of 2 Row Base Malt
or British Pale Ale Malt
1 lb. of Crystal 60
1/4 lb. of Chocolate malt

Mash Schedule - Single Temperature Infusion

Rest

Temperature

Time

Conversion

154F

60

Mash Schedule:
Single infusion of 165F Strike Water at a ratio of 1.5 quarts / pound grain (~12.5 quarts).
Target Mash temperature of 152F. Mash time of 1 hour. No Mashout.
Lauter to collect 6 - 7 gallons of wort total. (Or 3 - 4 gallons if Partial Mashing.)
Target gravity of 1.049 for 5 gallons.
Adjust the amount of Chocolate Malt (1/4 - 1/2 lb.)depending on how Brown you want it.

Previous Page Next Page
Your First All-Grain Batch
18.0
Preparation
18.1
Additional Equipment
18.2
Example Recipe
18.3
Partial Mash Option
18.4
Starting the Mash
18.5
Conducting the Mash
18.6
Conducting the Lauter
18.7
Things You Can Do Differently Next Time
Real Beer Page

Buy the print edition
Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

Search How To Brew:




All material copyright 1999, John Palmer