Chapter 18

Your First All-Grain Batch

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 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.