I have a shiny new mash-tun. I decided to brew up a simple english ale style beer, it would be a bit hoppier than the average ale.
 |
| From All Grain Brewing |
Recipe:
Grist:
Pale ale malt: 3.6kg
Medium crystal malt: 400g
Hops:
Pioneer (9.2%AA): 19g @ 60 minutes
Centennial (8.2%AA): 16g @ 20 minutes
16g @ 10 minutes
16g @ turn off
Safale S04 yeast
Mashed at 66 degrees celsius for one hour.
OG: 1.034
Volume: 20 Litres
The mashing wasn't so difficult but it did take time. Good excuse to get some knitting done. I brought 11 litres of water to 76 degrees celsius. I poured this into the (pre-warmed) mash tun and added the grain. I stirred it in using the mash paddle and checked the temperature was 66 degrees celsius throughout.
 |
| From All Grain Brewing |
 |
| From All Grain Brewing |
I left it at it for an hour. During this time I heated up another 11 litres of water to 76 degrees. I then recirculated some of the wort. I ran off about 6 litres of wort. I used about 10 litres of water to batch sparge the grains. After that I used another 10 litres to batch sparge again. I got about 20 litres of wort in all.
 |
| From All Grain Brewing |
After the mashing it was the same as any other extract brew. The OG came out at 1.034 which was close to the target. I've been trialling Beer Alchemy brewing software for my Mac. It seems pretty good and takes a lot of work out of calculating amounts and ingredients for recipes.
Mashing certainly adds time to the brew day but hopefully it'll turn out to be a tasty beer. While making this beer I was watching the olympics and saw Usain Bolt's incredible 200 metre run. So in honour of him I called the beer Lightening Bolt.
I wanted to use the spent grain for something. I couldn't just throw out all that grain without using it for something. I found a thread about making spent grain bread so I decided to give it a go.
Spent Grain Bread Recipe:
1.5 cups white flour
2 cups spent grain
1.75 cups of milk
2 tablespoons mixed seeds
1 teaspoon bread soda
Oven: 190 degrees celsius for 50 minutes
I was skeptical that this would be nice. The next day I went hiking and had the bread with butter and mature cheddar cheese. It was totally delicious. Lovely and moist. I'd recommend pumpkin seeds as they seemed to really add something to the bread. I only made one loaf but next time I do an all grain brew I'll make loads of the bread. It would be nice to have a beer and cheese evening where I brewed the beer and made the bread to go with some fine cheeses.
6 Responses to "All Grain Brew, Lightening Bolt Ale" (Leave A Comment)
September 11, 2008 at 2:21 PM
"It would be nice to have a beer and cheese evening where I brewed the beer and made the bread to go with some fine cheeses."
I think my understatementometer just went off the scale.
September 12, 2008 at 1:18 AM
The bread is really nice. And i agree with the beer nut. A beer and cheese evening sounds great.
September 12, 2008 at 6:30 AM
Very nice. Seems like the all-grain went very smoothly for you, down to the point of baking too! I'll be doing my first all-grain in a couple of weeks (once I finish making the bloody mash tun!), with an audience of Germans attending, so I hope it goes as smooth as yours! Iwon't risk the bread-making this time though :)
September 14, 2008 at 11:43 AM
Making bread from spent grain - what a wonderful idea. All we currently use ours for is to make the kitchen waste bin smell a bit less foul, but I'll give this a go next time.
September 15, 2008 at 3:30 AM
Yeah try the bread, it's easy and very tasty. You get to feel all smug and environmentally friendly while making it as well.
Best of luck with the all grain Adeptus. I'm sure it'll go well for you. Having a good bit of extract brewing helps a lot, I found I wasn't too worried about the rest of the process so I could just get on with the mashing.
September 25, 2008 at 12:59 PM
You can also add spent grain to pizza dough. Pizza and beer mmmm.
Post a Comment