first AG

mattybabsy · Nov 30, 2011

Hey folks

Was wondering if some of you might cast your eye over this recipe and give some feedback. it'll be my first AG. I'm a massive belgian fan. I got this off another website

Recipe Type: All Grain
Yeast: Chimay
Yeast Starter: negative
Additional Yeast or Yeast Starter: Chimay Yeast Cake
Batch Size (Gallons): 6
Original Gravity: 1.104
Final Gravity: 1.022
IBU: 27.1
Boiling Time (Minutes): 60
Color: 25.8
Primary Fermentation (# of Days & Temp): 21 at 60 raising to 80
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Distinctively Chimay, deceptive, highly drinkable...great for after dinner

15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.00 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.50 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.50 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.25 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.25 %
2.00 oz Williamette [4.80 %] (60 min) Hops 21.4 IBU
1.00 oz Argentine Cascade [3.70 %] (15 min) Hops 4.1 IBU
1.00 oz Argentine Cascade [3.70 %] (5 min) Hops 1.6 IBU
2.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 10.00 %
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 2.50 %

Beer Profile

Measured Original Gravity: 1.104 SG
Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 10.09 % Actual Alcohol by Vol: 10.78 %
Bitterness: 27.1 IBU Calories: 489 cal/pint
Est Color: 25.8 SRM

Mash Profile

90 min Step Add 23.63 qt of water at 165.5 F 150.0 F

thanks

matthew

Friday · Nov 30, 2011

I think the grain bill looks good. I wouldn't raise the temp to 80f, 70-75 but 80 is going to give you some off flavors you might not like. I would also go 4 weeks primary with a brew that big.

Also that's a big beer for your first all grain and the step mash will be a pain. You have enough to worry about on your first all grain without adding a step mash. Your first all grain is going to be a cluster @#$% so you may want to keep it simple.

mattybabsy · Nov 30, 2011

Thanks! I was going to keep the temp to around 75 anyway as this is as high as I can realistically maintain. What if I did it without a step mash?

Friday · Nov 30, 2011

Ya you could do it without step mashing and just do a 152f mash for an hour.

One thing you might not have considered is that a 10% brew is going to need to sit in the bottle for awhile before it starts to get good. Do you have the patients to let your first all grain sit in the bottle for 4-6 months? I know I wouldn't.

mattybabsy · Dec 1, 2011

ha! you're right. hadn't thought of that. the above will be my second then. my first will be this one:

http://www.jimsbeerkit.co.uk/forum/view ... =5&t=38303

cheaper and ready sooner!