Bringing It Together
After working through ‘Choose Your Brews’ and ‘Using ProMash’ we’ve created our very own totally unique recipe and this is it. When you come to brew it, when you come to brew anything, if you forget what to do at any stage just refer back to the ‘A Walk Through A Brew’ section of this website for a quick reminder.
4500gms Maris Otter
250gms Vienna Malt
Wyeast 1318 London Ale III
Start of 60 minute boil: 30gms East Kent Goldings, 20gms Fuggles
10 minutes before end of boil: 50gms East Kent Goldings, 50gms Fuggles
Five minutes before end of boil: 20 gms East Kent Goldings, 30gms Fuggles
Total IBUs: 39.7
(Here I give details of what's needed from my laboratory analysis - obviously yours will be different). Add one crushed Campden tablet per 25 litres and stir well. Then, as recommended by laboratory analysis – 9ml of Carbonate Reducing Solution (CRS) per 25 litres of water to be used and stir well. 22gms of Dry Liquor Salts (DLS) to be mixed in with the mash.
Mash and Sparge:
Mash in 13 litres of water at 67°C. Add 22gms of DLS at the start of the mash. 90 minute mash. Once all the wort has been collected, pass it through the grain bed again. I’d sparge this one at 62°C but the sparge temperature is not crucial as long as it doesn’t exceed 77°C.
60 minutes. Add Protafloc 15 minutes from the end of the boil.
Fermentation and Gravity Readings:
It might be interesting to take a hydrometer reading on this beer if only to see how accurate the software estimate of FG is. If you don’t want to be bothered with a hydrometer you can rest assured primary fermentation will be complete in one week, after which you should siphon off to secondary fermentation and let it condition for two weeks before kegging or bottling, as you prefer.
Brewing Notes and Planning Improvements:
As mentioned in ‘Your First All-Grain Brew Day’, It’s important to keep brewing and tasting notes. Write down exactly what you did when brewing this beer, particularly any deviation from the recipe, such as not quite hitting the proposed temperature in the mash or when pitching the yeast. When your totally unique beer is ready and you're drinking it, consider whether it could be improved upon. ( For instance, it took me about seven brews over a two year period before I hit upon an Oatmeal Stout recipe I was delighted with). Ask yourself, what might I do differently should I brew this a second time? Could I use fewer, more, or different hops? Might I try a different yeast or a different grain bill? What about improving the body of the beer – could I try mashing at a different temperature? All ingredients and combination of them will change the taste of your beer and the internet is a wonderful learning resource for you to find out exactly which ingredient gives certain characteristics to a beer. I can’t recommend reading this sort of thing too highly. Join forums, ask questions, debate and your increased knowledge will help you to design recipes more suited to your own personal taste. Pretty soon you will be brewing beers which are superior to those you will find in the pub.
Sooner or later you’ll set off on your own to brew something completely different. You might brew twice a year or twice a week. You might stick to my list of basic equipment or hanker after the latest shiny all-in-one brewing system. All-Grain brewing is whatever you want it to be, and that’s the joy of it.