my first recipe

[400d]

ok, so after thinking a lot, I ended up with this:

batch size 23l
brewing method: BIAB with batch sparge

GRAINS
pale ale malt..............................5 kg
heavy roasted home made malt........0,5 kg
flaked barley..............................0,5 kg
TOTAL.....................................6,0 kg
--------------------------------------------------
HOPS
magnum (14%)....................15 g for 60 minutes
target (11%).......................10 g for 60 minutes
first gold(7%)......................30 g for 15 minutes
--------------------------------------------------
YEAST
safeale s-04
--------------------------------------------------
OTHER
irish moss..........................1 tsp for 15 minutes
dextrose............................100 g for 15 minutes
--------------------------------------------------


MASH
single infusion mash at 67° in a bag for 60 minutes
mash out at 75° for 10 minutes

SPARGE
double batch sparge with 10 minutes rests at 80°


I really need advice on this one. this is my first recipe. thanks a lot people!

[pantsmachine]

How does the bag thing work? Interested!

That volume of grain has the potential to give you in excess of a 10% ABV beer.

[400d]

How does the bag thing work? Interested!

the bag works excellent. I will never go back to MLT. quick, easy, clean, and the most important - efficient!

[pantsmachine]

Good stuff. If you are looking for hop aroma you could drop your 1st gold time to 5 mins for 1/2 and drop the other half in at flame out while cooling. Are you after a particular style of beer?

[400d]

Good stuff. If you are looking for hop aroma you could drop your 1st gold time to 5 mins for 1/2 and drop the other half in at flame out while cooling. Are you after a particular style of beer?

so you mean like this:

HOPS
magnum (14%)....................15 g for 60 minutes
target (11%).......................10 g for 60 minutes
first gold(7%)......................15 g for 5 minutes
first gold(7%)......................15 g for 0 minutes (at flame out)

?

[pantsmachine]

Well you see i'm a bit of a hop head but in general if you throw your aroma hops in for the last 15 minutes of the boil you will be losing a lot of the oils to evaporation. I meant as below. It all depends on the style you are aiming for. I average about 3 oz of hops in a normal 23 ltr 4 to 5 % abv beer but that's just to my taste.

HOPS
magnum (14%)....................15 g for 60 minutes
target (11%).......................10 g for 60 minutes
first gold(7%)......................7.5 g for 5 minutes
first gold(7%)......................7.5 g for 0 minutes (at flame out)

[400d]

Well you see i'm a bit of a hop head but in general if you throw your aroma hops in for the last 15 minutes of the boil you will be losing a lot of the oils to evaporation. I meant as below. It all depends on the style you are aiming for. I average about 3 oz of hops in a normal 23 ltr 4 to 5 % abv beer but that's just to my taste.

HOPS
magnum (14%)....................15 g for 60 minutes
target (11%).......................10 g for 60 minutes
first gold(7%)......................7.5 g for 5 minutes
first gold(7%)......................7.5 g for 0 minutes (at flame out)

hm, but as you see above I aim for a very strong beer, actually I would be very happy with 7% ABV, not more than that. do you maybe suggest that I throw out the dextrose sugar from the recipe? I wanted to add it to the boil to boost the AVB, but it seems that grains themselves are enough to have high ABV....

[WishboneBrewery]

Home Made malt???

Are you the maltster? Or did you roast some Pale malt?

[400d]

Home Made malt???

Are you the maltster? Or did you roast some Pale malt?

no no no, I just roasted some pale ale

[WishboneBrewery]

what sort of colour have you roasted it to?

[400d]

what sort of colour have you roasted it to?

it's very dark. brown chocolate colour, a bit lighter...

[dave-o]

So you're going for a kind of stout?

That is a slightly excessive grain bill. I'd be tempted to drop the pale malt to 3kg and add maybe 500g of toasted oats. Can't see the point of the dextrose but maybe i'm missing something. I'd keep that for bottling!

[400d]

So you're going for a kind of stout?

That is a slightly excessive grain bill. I'd be tempted to drop the pale malt to 3kg and add maybe 500g of toasted oats. Can't see the point of the dextrose but maybe i'm missing something. I'd keep that for bottling!

actually I'm going for amber or brown ale

[dave-o]

OK.

500g of roast barley and 500g of flaked barley is more common for a stout. But as you say, your roast barley isn't as dark as commercial RB would be so maybe it'll be more like chocolate malt than RB.

It'll certainly be a pretty dark ale - not amber.

[pantsmachine]

I did a nut brown ale in May to the following recipe

2.50 kg Pale Malt
0.50 kg Munich Malt
0.25 kg Amber Malt
0.25 kg Caramel/Crystal Malt
0.25 kg Wheat, Torrified
0.10 kg Chocolate Malt
0.60 oz Northdown [8.50 %] (60 min) Hops 18.0 IBU
0.50 oz First Gold [7.50 %] (30 min) Hops 10.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 3.5 IBU
1 Pkgs Windsor
Around 4 kgs of grain, just over 2 oz of hops in that one. it turned out to be a 4% ABV so maybe your not too far off your goal! I'd keep the sugar till the end and take a hydrometer sample 45 minutes into the boil and cool in the fridge.You can always continue to boil or add sugar later if you want stronger. Are you ok with not much head retention? That's why i hoy in a bit of crystal and a bit of torrified wheat. In saying all that i think you'll end up with a good beer. Look fwd to seeing it on brewdays!