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
| Malts | Gravity 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 |
| Hops | IBU 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 IBUs | 38 |
| Yeast | Fermentation Schedule |
|
Cooper's Ale
or Yeast Lab Australian Ale |
Primary Ferment at 65°F 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 | 154°F | 60 |
Mash Schedule:
Single infusion of 165°F Strike Water at a ratio of 1.5 quarts / pound grain (~12.5 quarts).
Target Mash temperature of 152°F. 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.
