First All-Grain

Classification: pale ale, all-grain

Source: Kenneth Haney (haney@soul.ampex.com), HBD Issue #1090, 3/4/93

Well I finally took the plunge and tried an all-grain beer. I am so excited I just had to post it. Everything seemed to go amazingly smooth without any real hic-ups. I think I need to make a bigger lauter-tun, the one I've been using for partial mashes just isn't big enough, the grain comes to the top of the bucket. Anyway here is my first attempt.

I sure hope this batch turns out OK, because it sure was fun and not as hard as I had always thought it would be.

Ingredients:

9 lbs. Munton & Fison Lager (purchased precrushed, don't have a mill)
1/2 lbs. same grain toasted for 10 min at 350 in oven
1/2 lbs. Munton & Fison Crystal Malt (No idea about L. rating)
1 oz. Kent Goldings 60 min boil
1/2 oz. Hersbrucker Hallertau 30 min boil
1/2 oz. Hersh. Hall. 10 min boil
pinch Irish Moss 10 min boil
1 pk Edme dry yeast

Procedure:

I used a step mash ala THCOHB. Lauter-tun got filled up to the top with grain so there was no way to keep sparge water above the grain bed, still seemed to go smooth. I only have small pots so I had to use 4 of them to hold and boil all of the wort. I also split up the hops between the pots so they all got some. I chilled with my new immersion chiller thanks to a none brewer friend that found a copper coil in his travels and gave it to me. Boy it sure beats the cold bath tub bit. It is now fermenting as we speak.