ALL GRAIN.

Advertise with us
Shop deals on ebay
shop deals on amazon
The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Bigd2657

Bigd2657

Well-Known Member
Joined
Sep 24, 2016
Messages
155
Reaction score
19
Location
manchester
Hi All,

I have just purchased a sack of (baird) pale malt from brew uk.
I have 1kg golden promise
500G crushed amber malt.
The following hops. all 100g cascade, challenger, Halleteau,
safale so4 us yeast.

I am using BIAB and it will be in a elecrim boiler with a 25 ltr capacity.

can anyone give me a good start for my first brew,

IE quantities of ingredients and also timings.

I was looking at doing the No Chill method, which I have seen on you tube.

I don't mind if it is a bitter recipe, or a pale ale recipe.

Many Thanks

Big D
 
Do you have Greg Hughes? He has some single hop recipes and I'd guess at least one of them is cascade of challenger.

You could use something like this as a base for the hop schedule, use just the pale malt and tinker with grain weight to get desired ABV: https://www.brewersfriend.com/homebrew/recipe/view/388800/cascade-smash

Perhaps knock a recipe up for yourself and ask people to critique and help with water stuff.
 
Bigd2657 said:
Hi All,

I have just purchased a sack of (baird) pale malt from brew uk.
I have 1kg golden promise
500G crushed amber malt.
The following hops. all 100g cascade, challenger, Halleteau,
safale so4 us yeast.

I am using BIAB and it will be in a elecrim boiler with a 25 ltr capacity.

can anyone give me a good start for my first brew,

IE quantities of ingredients and also timings.

I was looking at doing the No Chill method, which I have seen on you tube.

I don't mind if it is a bitter recipe, or a pale ale recipe.

Many Thanks

Big D
Click to expand...

I've never used the BIAB Method, but I'll try to help. Without getting too involved in your method, as I'm sure you've researched the hell out of that part.

What sort of volume are you aiming for?

I can certainly whip you up a recipe if you'd like.
 
Go to the Recipes section above and register as a Guest.

You get five free recipes so I suggest that for Number One:
  1. Go to Style section and choose "English Pale Ale".
  2. Select "Ordinary Bitter".
  3. Click on "More" to see what an Ordinary Bitter looks like with regard to OG, FG, ABV, IBU etc should look like.
  4. Start feeding in the BIAB system, Volumes etc.
  5. Mess around with the amounts of Malt that you have to get the correct OG and ABV.
  6. Mess around with the various Hops to get the correct IBU.
By the time you have done this you should be familiar with the system being used and you are well on your way to designing and brewing your own recipes.

Enjoy! athumb..

PS

Alternatively, you could use this SMASH with Cascade recipe of mine:

INGREDIENTS
5.00kg Maris Otter Malt
50g Cascade Pellets
Wilco Ale Yeast
Yeast Nutrient

PREPARATION
Mill 5.0kg of Maris Otter Malt
Prepare:
  • 2 x 15g
  • 1 x 10g Cascade Hop Pellets
Put out 1 x Protafloc Tablet
Put out Wilco Ale Yeast
Put out Yeast Nutrient

MASH METHOD
Strike Water = 2.6 litres per 1kg of grain =13 litres at 68 degrees
Mash at 60 to 65 degrees for one hour.
Run off wort and circulate using TWO vessels until wort runs CLEAR.
Heat SPARGE water to 70 degrees.
Sparge at one litre per minute. Stop sparge when runnings reach SG1.008 / SG1.012.
Overfill boil kettle to 30 litres so that there is no need to add more water later.

BOIL METHOD
Boil with 15g of Cascade Bittering Hop Pellets for 60 minutes.
Add Protafloc tablet and boil for 10 minutes.
Add 10g of Cascade Aroma Hop Pellets for 5 minutes.
Flame Out
Add 15g of Cascade Aroma Hop Pellets and steep for 30 minutes.
Cool to 20 degrees, Whirlpool and run off into FV via a Sieve.
Take OG.
Add 1tsp of Yeast Nutrient.
Pitch yeast and ferment at 20 degrees.
After fermentation:
  • Take FG.
  • Add 80g of sugar and Hop Tea prepared from 10g of Cascade Hop Pellets before bottling.
The reality of this Brew (according to my Diary) was:
  • OG 1.054
  • FG 1.009
  • ABV 5.91%
  • Drunk in France – better than Citra version.
Enjoy! athumb..
 

Similar threads

Moe
Recipe help
Replies
5
Views
215
pilgrimhudd
pilgrimhudd
H
Recipe Ideas
Replies
6
Views
426
Clarence
Clarence
pilgrimhudd
Huell Melon and Mandarina Bavaria Pale
Replies
9
Views
622
pilgrimhudd
pilgrimhudd
Moe
Back in the saddle
Replies
6
Views
384
Moe
Moe
David Woods
Amount of strike water in an All In One
2 3
Replies
43
Views
2K
Rodcx500z
Rodcx500z

Latest posts

Back
Top