I got some fantastic responses to my previous post asking for advice on doing my first all-grain brew. One thing that remains a concern is that I might have picked a recipe that may not be great for my first try.
So, back story on me … about 7 years ago I learned how to brew extracts and that’s all I’ve done for years. At one point I sold my brewing equipment but just recently got all new stuff and I’m back in the game. I just finished building an MLT from an Igloo cooler and I’m ready for my first all grain brew.
I’d appreciate it if other all-grain brewers with more experience than me (which would include anyone who has done 1 batch or more hehe) to post your favorite “first timer” recipe.
Since you have done several extract batches, I would do one of those you have done already and compare them!
As a default either Denny’s Wry Smile IPA or the Waldo Lake Amber are winners with me. Those recipes are ubiquitous because they are tried and true, not to mention award winning.
I would agree with this. Do something you are familiar with for comparison. Regardless, I would suggest doing something simple so you can spend more time learning/figuring out the process and less time worrying about a complicated recipe.
What have you got for fermentation temp control? My suggested recipe would be one that you have the ability to ferment successfully. I’d pick something simple, like a smash
Sent you a PM requesting you take off your self promotion on your tag line. Advertising is not allowed on forum.
A pale ale or IPA would be good choice, or a porter or stout. Here’s a few suggestions:
Pick up some ColorpHast pH strips, some calcium chloride, some gypsum, and if brewing a dark beer get some calcium carbonate. If your pH is high (over 5.6) add a tsp or gypsum and a tsp of calcium chloride. If dark beer and pH is low (lower than 5.4) add a tsp of calcium carbonate. Take pH readings at room temp.
Buy 2 or 3 lbs of light DME just in case you have any efficiency surprises.
Sorry, to highjack the thread, but how do you take mash PH temps at room temp? Is the volume needed for a PH strip so low that it drops to room temp from mash temp in just a few minutes?
Also, is adding mineral salts as you suggest better than adding acid to drop the PH?
As you can tell I have never bothered with PH, but, just yesterday ordered PH strips and a bottle of lactic acid. I have some gypsum but none of the other salts you mention. I am brewing light colored beers with surface water which is relatively mineral free.
You can use freezer or fridge to cool small sample (you don’t need much). I generally use lactic acid and calcium chloride usually to drop my pH on very pale beers especially if I am not building water from scratch. But I am afraid to suggest messing with acids to someone who hasn’t experimented with all grain yet. But, yes, you can certainly use acids and I would recommend using acids to adjust pH for the experienced homebrewer.
There’s a LOT of upgrades I want to do … so I’m sure you’re right! Once I get a few batches under my belt, I’ll probably be posting a question on whether a RIMS or HERMS system is better LOL
Exactly, the thing that will make your beers go from “ok” to “wow!” is temp control. You simply can’t make great beer if you can’t control your fermentation temp.
You guys are making me feel really validated. From my reading I had determined that temp control is so important that I held off getting back into homebrewing until I could have it.
Looks like the OP is from the Phoenix area. With highs in the 70’s right now it might be tough to find a place to keep the temperature in the mid 60’s. In cooler climes, you don’t necessarily need a converted chest freezer this time of year. My garage never gets above 50 this time of year, so I wrapped my bucket up with a blanket, my wife’s heating pad, and a home-made STC 1000 controller. Cost less that $40 all told.
I think there’s a sliding scale. Indoors is better than wild swings outside, an inner room that only swings a few degrees is better than just any old room, water bath or a wet towel is better than nothing to keep cool, a refer with adjustable control, a thermowell to measure the true beer temp… it progressively gets better. But I think the progressive curve gets steep when you get dual temp control with very little fluctuation.
No matter how fancy your brewing equipment or how award winning your recipes are, until you can maintain the fermentation temp, it’s like a cool car with the best engine, but no steering wheel.
Not kegs nor a big fancy pot or burner but actual honest to god fermentation temp control. And I’d do it before going AG. But that’s not always how the chain of events goes. ;D
When trying to make improvements, in retrospect it seems silly that I left the biggest improvement for last. But if my first kit was fermented properly maybe I would still be s kit only guy…
At the very least you should be using a tub of water in which you immerse your carboy and rotate out frozen water bottles 2 or 3 times a day. That trick works fairly well.
