Newby to all grain brewing

[kinnockthecat]

Hi all

Been lurking around the forum for a while, so decided to post.

Brewed my first all grain back in January (no prev experience of brewing before but decide to jump in at the deep end!!)

Modicum of success but beer didn't clear, worked out why and not had a recurrence on following brews. However the abv was 8.5% so a bit on the strong side for me!!

Subsequent brews all turned out ok and drinkable, nice and clear and reasonable carbonation after bottling. Unfortuanately they don't stay bottled for long as I can't wait to try them. But learning to keep that under control.

Any way I thought I would post up the last recipe I brewed and invite comments. I found the recipe on the Beer Recipator website http://hbd.org/recipator/

23 litres
Colour: 13 HCU (~9 SRM)
Bitterness: 21 IBU
OG: 1.040 FG: 1.009
Alcohol: 4.1% v/v (3.2% w/w)
Grain: 3.18kg British pale
170g British crystal 50-60L
170g British brown
170g British amber
Mash: 80% efficiency
Single temperature infusion, 70°C for 90 minutes
Boil: 60 minutes SG 1.040 22.7 liters
Hops: 22.8g Fuggles (4.75% AA, 60 min.)
18g Fuggles (4.75% AA, 45 min.)
28.4g Kent Goldings (aroma)
Yeast: Safale 04

Mash Efficiency of 80%, not sure what I got as my og was only 1038 and not 1040 that was after a 3 hour mash and not 60 mins. I hit the final gravity target of 1009 and an abv of 3.94%.

Colour is a nice golden yellow seem fairly hoppy to me from initial tasting. If anyone has ago at please let me know.

[kinnockthecat]

Hi Daab

Thanks for the comments and the welcome.

A 70 deg c mash is a little on the hot side even for a 3 hr mash

I should have made clear that was the recipe I posted and not the actual brew. I mashed at 65 C and after 3 hours the temp had dropped to 58 C I have however brewed this before and mashed as the recipe dictated. That time I did drop short on the gravity, but it still tasted ok.

[kinnockthecat]

I find 3 hr mashes a convenient way to brew, it means I can get it started and take the dog for a nice long walk before getting on with the rest of the brew

'er indoors would find me lots of things to do, that I'd never get back to finishing the brew!!!

To compensate for the extra time in the mash tun I mash at 68 deg c instead of a 90 min 64-65 deg c mash.

I generally mash at 65 deg C and have pretty good results so far. Well I've been pleased with it! I hope to brew again this week got another recipe to try.