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scottykalltheway

all grain recipies...

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i've searched and found a few on here..can anyone (d-rock?) hook me up with some good all grain recipies? prefered styles would be IPAs, stouts or any worthwhile clones. i'm not that picky on style.

i'm looking to make mr. beer sized recipies, obviously. thanks.

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These recipes push the envelope on the Mr Beer Fermenter, so be prepared for some foam over. Batch size is designed to leave Cold Break behind in the kettle. Fill the fermenter to the bottom of the word QUART. Batch size is designed for two six ounce Hydro samples, racking to a bottling bucket and still having enough beer to bottle a full size batch. Note these are based on my efficiency, adjust to yours or YMMV...

Recipe: My Stout Is Better Than Your Stout Oatmeal Stout
Brewer: D Train Brewery
Asst Brewer: Ninkasi
Style: Oatmeal Stout
Type: All Grain

Recipe Specifications
--------------------------
Batch Size: 9.10 L (2.40 gal)
Boil Size: 12.50 L (3.30 gal)
Estimated OG: 1.055 SG
Estimated FG: 1.014 SG
Estimated ABV: 5.31 %
Estimated IBU: 36.1 IBU (Rager) 28.2 IBU (Tinseth)
Estimated BU:GU: 0.657 (Rager) 0.512 (Tinseth)
Estimated Color: 48.4 SRM
Brewhouse Efficiency:66.00 %
Boil Time: 60 Minutes

Ingredients:
------------
1.780 kg (3.92 lb) British Pale Ale (Crisp) (4.0 SRM) 72.89 %
188.00 gm (0.41 lb) Oats, Flaked (1.0 SRM) 7.70 %
142.00 gm (0.31 lb) Chocolate Malt (Crisp) (630.0 SRM) 5.81 %
142.00 gm (0.31 lb) Victory Malt (biscuit) (Briess) (28.0 SRM) 5.81 %
95.00 gm (0.21 lb) Crystal 77L (Crisp) (75.0 SRM) 3.89 %
95.00 gm (0.21 lb) Roasted Barley (Crisp) (695.0 SRM) 3.89 %
20.00 gm (0.70 oz) East Kent Goldings [5.50 %] (60 min) 36.1 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

Mash:
----------------------------
Total Grain Weight: 2442.00 gm (5.38 lb)
Tun Temperature: 150.0 F
Grain Temperature: 72.0 F
Mash Schedule: Single fusion, Medium Body, Batch Sparge
Mash In: Add 6.37 L (1.68 gal) of water at 166 F 90 min @ 154 F

Sparge Volume/Temperature: 9.53 L (2.52 gal) @ 168 F
Batch Sparge Round 1: Sparge with 2.80 L (0.74 gal) of 168 F water -10 min
Batch Sparge Round 2: Sparge with 6.73 L (1.78 gal) of 168 F water -10 min


Notes:
------
Toast Flaked Oats on Cookie Sheet @ 300 F until aroma is that of Oatmeal Cookies before adding to Mash.

-------------------------------------------------------------------------------------

Next one is still Conditioning, but tasted great at bottling...

Recipe: DTB Rye IPA
Brewer: D Train Brewery
Asst Brewer: Ninkasi
Style: American IPA
Type: All Grain

Recipe Specifications:
--------------------------
Batch Size: 9.10 L (2.40 gal)
Boil Size: 12.50 L (3.30 gal)
Estimated OG: 1.063 SG
Estimated FG: 1.018 SG
Estimated ABV: 5.87 %
Estimated IBU: 57.7 IBU (Rager) 46.8 IBU (Tinseth)
Estimated BU:GU: 0.915 (Rager) 0.742 (Tinseth)
Estimated Color: 10.9 SRM
Brewhouse Efficiency: 63.90 %
Boil Time: 60 Minutes

Ingredients:
------------
2100.00 gm (4.63 lb) US 2 Row Malt (Rhar) (2.0 SRM) 68.29 %
535.00 gm (18.87 oz) Rye Malt (Weyermann) (3.0 SRM) 17.40 %
180.00 gm (6.35 oz) Crystal 77L (Simpsons) (75.0 SRM) 5.85 %
180.00 gm (6.35 oz) Pale Wheat Malt (Weyermann) (2.0 SRM) 5.85 %
80.00 gm (2.82 oz) Carapils (Briess) (1.5 SRM) 2.60 %
12.00 gm (0.42 oz) Galena [12.00 %] (60 min) 46.0 IBU
6.00 gm (0.21 oz) Centennial [6.90 %] (20 min) 4.5 IBU
6.00 gm (0.21 oz) Amarillo Gold [7.10 %] (10 min) 2.7 IBU
6.00 gm (0.21 oz) Centennial [6.90 %] (5 min) 2.2 IBU
6.00 gm (0.21 oz) Amarillo Gold [7.10 %] (1 min) 2.3 IBU
6.00 gm (0.21 oz) Centennial [6.90 %] (Dry Hop 9 days) -
6.00 gm (0.21 oz) Amarillo Gold [7.10 %] (Dry Hop 9 days) -
0.13 tsp Super Moss (Boil 10.0 min)
1 Pkg SafAle American Ale (DCL Yeast #US-05)


Mash:
----------------------------
Total Grain Weight: 3075.00 gm (6.78 lb)
Tun Temperature: 72.0 F
Grain Temperature: 72.0 F
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Mash In: Add 8.02 L (8.47 qt) of water at 161.4 F to achieve 150.0 F ~ 75 min
Sparge Volume/Temperature: 8.51 L (2.25 gal) @ 168.0 F
Batch Sparge Round 1: Sparge with 1.79 L (0.47 gal) of 168.0 F water ~ 10 mim
Batch Sparge Round 2: Sparge with 6.73 L (1.78 gal) of 168.0 F water ~ 10 min

Still in the fermenter, but tasted this today and it will be amazing....

Recipe: DTB Smoked Porter
Brewer: D Train Brewery
Asst Brewer: Ninkasi
Style: Robust Porter
Type: All Grain

Recipe Specifications:
--------------------------
Batch Size: 9.10 L (2.40 gal)
Boil Size: 12.50 L (3.30 gal)
Estimated OG: 1.064 SG
Estimated FG:1.018 SG
Estimated ABV: 5.99 %
Estimated IBU: 34.7 IBU (Rager) 31.6 IBU (Tinseth)
Estimated BU:GU: 0.540 (Rager) 0.491 (Tinseth)
Estimated Color: 35.2 SRM
Brewhouse Efficiency: 63.00 %
Boil Time: 60 Minutes

Ingredients:
------------
1750.00 gm (3.86 lb) US 2 Row Malt (Rhar) (2.0 SRM) 56.45 %
620.00 gm (1.37 lb) Smoked Malt (Weyermann) (2.0 SRM) 20.00 %
210.00 gm (7.41 oz) Munich I (Grambinus) (7.1 SRM) 6.77 %
160.00 gm (5.64 oz) Crystal 45L (Crisp) (45.0 SRM) 5.16 %
160.00 gm (5.64 oz) Crystal 77L (Simpsons) (75.0 SRM) 5.16 %
80.00 gm (2.82 oz) Black Patent Malt (Crisp) (500.0 SRM) 2.58 %
80.00 gm (2.82 oz) Chocolate Malt (Crisp) (450.0 SRM) 2.58 %
40.00 gm (1.41 oz) Pale Chocolate Malt (Crisp) (200.0 SRM) 1.29 %
16.00 gm (0.56 oz) East Kent Goldings [4.50 %] (60 min) 22.9 IBU
10.00 gm (0.35 oz) Fuggles [4.80 %] (30 min) 7.8 IBU
10.00 gm (0.35 oz) Fuggles [4.80 %] (15 min) 4.1 IBU
5.00 gm (0.18 oz) Fuggles [4.80 %] (0 min) -
5.00 gm (0.18 oz) East Kent Goldings [4.50 %] (0 min) -
0.13 tsp Super Moss (Boil 10.0 min)
1 Pkg SafAle American Ale (DCL Yeast #US-05)


Mash:
----------------------------
Total Grain Weight: 3100.00 gm (6.83 lb)
Tun Temperature: 149.0 F
Grain Temperature: 72.0 F
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Mash In: Add 8.60 L (2.13 gal) of water at 165.2 F to achieve 154.0 F ~ 60 min
Sparge Volume/Temperature: 7.95 L (2.10 gal) @ 168.1 F
Batch Sparge Round 1:Sparge with 1.23 L (0.32 gal) of 168.1 F water ~ 10 min
Batch Sparge Round 2: Sparge with 6.73 L (1.78 gal) of 168.1 F water ~ 10 min

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DRock ... I think I've said this before ... but I'll say it again.

I think you should start sharing your recipes on a blog.

(http://dtrainbrewery.blogspot.com/ perhaps???)

It is just too easy to lose track of them all on the forum.

Just my humble opinion.

:cheers:

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esheppy wrote:

DRock ... I think I've said this before ... but I'll say it again.

I think you should start sharing your recipes on a blog.

(http://dtrainbrewery.blogspot.com/ perhaps???)

It is just too easy to lose track of them all on the forum.

Just my humble opinion.

:cheers:

I think D Rock already does this:

http://sites.google.com/site/dtrainbrewery/Home

Ron

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Ron wrote:

esheppy wrote:

DRock ... I think I've said this before ... but I'll say it again.

I think you should start sharing your recipes on a blog.

(http://dtrainbrewery.blogspot.com/ perhaps???)

It is just too easy to lose track of them all on the forum.

Just my humble opinion.

:cheers:

I think D Rock already does this:

http://sites.google.com/site/dtrainbrewery/Home

Ron

Thing is I just throw recipes on there. It is totally unorganized and may even contain flops...

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Brewed this up yesterday. Should be a nice West Coast Style Amber. Sub the Green Bullet with any typical Bittering hop while maintaining the AA...
Note, this is written using my plummeting efficiency, need to adjust my mill...

Recipe: DTB Green Bullet Red
Brewer: D Train Brewery
Asst Brewer: Ninkasi
Style: American Amber Ale
Type: All Grain

Recipe Specifications:
--------------------------
Batch Size: 9.10 L (2.40 gal)
Boil Size: 12.50 L (3.30 gal)
Estimated OG: 1.060 SG
Estimated FG: 1.016 SG
Estimated ABV: 5.83 %
Estimated IBU: 49.0 IBU (Rager) 40.2 IBU (Tinseth)
Estimated BU:GU: 0.812 (Rager) 0.667 (Tinseth)
Estimated Color: 14.9 SRM
Brewhouse Efficiency: 61.50 %
Boil Time: 60 Minutes

Ingredients:
------------
2100.00 gm (4.62 lb) US 2 Row Malt (Rhar) (2.0 SRM) 70.95 %
290.00 gm (10.23 oz) Munich 10 L (Grambinus) (10.0 SRM) 9.80 %
220.00 gm (7.76 oz) Crystal 75 L (Simpsons) (75.0 SRM) 7.43 %
210.00 gm (7.41 oz) Pale Wheat Malt (Weyermann) (2.0 SRM) 7.09 %
95.00 gm (3.35 oz) Carapils (Briess) (1.5 SRM) 3.21 %
45.00 gm (1.59 oz) Crystal 155 L (Simpsons) (155.0 SRM) 1.52 %
9.00 gm (0.32 oz) Green Bullet [12.80 %] (60 min) 28.3 (12.8) IBU
10.00 gm (0.35 oz) Centennial [6.90 %] (20 min) 10.3 (6.9) IBU
10.00 gm (0.35 oz) Cascade [7.70 %] (2 min) 1.6 (7.7) IBU
0.13 tsp Super Moss (Boil 10.0 min)
1 Pkg SafAle English Ale (DCL Yeast #S-04)

Mash:
----------------------------
Total Grain Weight: 2960.00 gm (6.53 lb)
Tun Temperature: 150.0 F
Grain Temperature: 72.0 F
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Mash In: Add 7.72 L (2.04 gal) of water at 166.1 F to achieve 154.0 F ~ 60 min
Sparge Volume/Temperature: 8.69 L (2.30 gal) @ 168.0 F
Batch Sparge Round 1: Sparge with 1.97 L (0.52 gal) of 168.0 F water ~ 10 min
Batch Sparge Round 2: Sparge with 6.73 L (1.78 gal) of 168.0 F water ~ 10 min

Notes:
------
Estimated Pre-boil Gravity: 1.053
Measured Pre-boil Gravity: 1.053
Estimated Original Gravity: 1.060
Measured Original Gravity: 1.059
-------------------------------------------------------------------------------------

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rniles wrote:

IS there any place where you can order a specific amount of LME? I noticed DRock's
http://sites.google.com/site/dtrainbrewery/Home/northern-english-brown-ale

calls for 2.75lbs of light LME ....or do you just buy the 3.3 lb cans and throw away the remainder?

PS: DRock: how well did you like your Northern English Brown Ale?

Boy, thats an old recipe...
As I recall it came out nice. Drop the CaraPils. Gotta say that I really do not really maintain that site, I just throw recipes on there when I remember to.
You could use 3.3 lb, but adjust the hops to maintain the BU:GU.
My LHBS sells bulk LME, so my recipes will have odd amounts based on the OG that I am shooting for.

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DRock wrote:

Note, this is written using my plummeting efficiency, need to adjust my mill...
Brewhouse Efficiency: 61.50 %

DRock, can you explain the relationship between the mill and your brewhouse efficiency? Do you mean adjust the size of the cracked grain?

I wish I had more time to cruise the 'net for all this brewing knowledge but it seems like I come here first for everything.
I'm bottling my first steeped recipe tonight. I used 65g of 20L. Forgot to crack the grain at all. Oh, well.

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The crush of the grain is going to effect the percentage of Extract Potential that you will get from the grain. When determining the absolute max potential from a grain, a Congress Mash is used. This involves pulverizing the grain to a flour and mashing it for hours in a coffee filter. This determines the Points Per Pound Per Gallon that a particular grain can yield.
Obviously we can not make our beer with a crush similar to a Congress mash. We need to have a crush that is fine enough to allow extraction, but course enough to allow Lautering. Ideally, you would turn the interior of the grain to flour and leave the hulls mostly intact. This would allow maximum efficiency and easy lautering. In the real world, what you want to shoot for is a mixture of flour, course coffee grind size particles and plenty of husk material.
I have not nailed my poor efficiency down to the crush. But, I think it needs to be a bit finer. I have never adjusted the factory settings on my mill. But, one thing that concerns me is that the is a line etched into the body and a line etched on the adjustment knob. I assume that those represent the factory setting when lined up. Well, on my mill one side of the rollers have the lines lined up, the other does not. So, I will just try lining up the side that is off...

Rambling....

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Maybe the mill came with a feeler gauge tucked inside? Sounds like an easy adjustment, anyway...

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scottykalltheway wrote:

this oatmeal stout recipie sounds really good..

what temp did you ferment this at and for how long?


scottykalltheway wrote:

72..sorry missed it before

Actually, had to think about where you got 72 from....
Looking back at the recipe, I realized that you grabbed the 72 from the pre mash conditions:

Mash:
----------------------------
Total Grain Weight: 2442.00 gm (5.38 lb)
Tun Temperature: 150.0 F
Grain Temperature: 72.0 F
Mash Schedule: Single fusion, Medium Body, Batch Sparge
Mash In: Add 6.37 L (1.68 gal) of water at 166 F 90 min @ 154 F

Sparge Volume/Temperature: 9.53 L (2.52 gal) @ 168 F
Batch Sparge Round 1: Sparge with 2.80 L (0.74 gal) of 168 F water -10 min
Batch Sparge Round 2: Sparge with 6.73 L (1.78 gal) of 168 F water -10 min
--------------------------------------------------------


.... I tend to ferment S-04 @ 66 F for a week and then raise it up to 72 F for a week.

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thanks man..

my buddy and i will be making this oatmeal stout this weekend..he has done several 5 gallon partial mashes with much success..this will be both of our first all grain experience...

all the ingredients were ordered today..

a couple more quick questions..

1) what do you typically use to prime a stout?
2) i believe you are using mr. beer brew kegs..if so, how are you batch priming..i'm not familiar with your set-up

i'm sure i'll have a few more as the week progresses..i'm pumped to try my hand at AG..thanks in advance for all of you help

by the way..how good was this recipie? it seriously sounds so good to me.

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I ferment in the Mr Beer fermenter. Rack to a six gallon bottling bucket and batch prime based on style. I always use 100% Cane Sugar. I used 54 grams on this based on 2.148438 gallons @ 72 F. Came out a bit over carbed per style. Should have used 48 grams.
As to how it tastes. I am giving it a full three weeks cold conditioning, as I am apt to do with beers with roasted malts. However, early tastings declare this a winner!

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first all grain experience went well..more on that when i have more time...

for now, an important question: i used the SafAle English Ale (DCL Yeast #S-04) yeast. I thought my fermenting temp would be a consistant 68 degrees and instead it's been more like a consistant 64-65 degrees. should i move the fermenter to somewhere a little warmer, or should i be ok at 64-65 with this yeast?

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scottykalltheway wrote:

first all grain experience went well..more on that when i have more time...

for now, an important question: i used the SafAle English Ale (DCL Yeast #S-04) yeast. I thought my fermenting temp would be a consistant 68 degrees and instead it's been more like a consistant 64-65 degrees. should i move the fermenter to somewhere a little warmer, or should i be ok at 64-65 with this yeast?

You are ok.

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Dang, D Rock. I think half your posts from here are on THIS thread. ;)

Yep. Using a British style yeast, 64-65° is an excellent temp. You could even go as low as 60° comfortably but it would take longer to get visible signs of fermentation. Either way. Leave the temp where she is. Fluctuation will hurt you more than a cooler temp will.

BNB

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One of my favorites.

Does She Have a Sister
Standard/Ordinary Bitter


Type: All Grain
Date: 9/24/2009
Batch Size: 5.50 gal
Boil Size: 6.82 gal
Boil Time: 60 min
Brewhouse Efficiency: 79.00

Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 68.97 %
1.00 lb Munich Malt (9.0 SRM) Grain 13.79 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 6.90 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.90 %
0.25 lb Special Roast (50.0 SRM) Grain 3.45 %
0.50 oz Northern Brewer [8.50 %] (60 min) Hops 15.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 9.1 IBU
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

Beer Profile

Est Original Gravity: 1.037 SG
Est Final Gravity: 1.011
Estimated Alcohol by Vol: 3.45 %
Bitterness: 24.6 IBU
Est Color: 8.5 SRM


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 7.25 lb
Sparge Water: 5.92 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 8.58 L of water at 165.1 F 150.0 F

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i will be bottling the oatmeal stout at the end of the week(not sure which day yet)..for a total of 17-20 days in the fermenter.

i am splitting the batch with my buddy..we will be using cane sugar for most of the priming. we will be trying malt extract and corn sugar for a few bottles.

d-rock, have you tasted this one yet?

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scottykalltheway wrote:

i will be bottling the oatmeal stout at the end of the week(not sure which day yet)..for a total of 17-20 days in the fermenter.

i am splitting the batch with my buddy..we will be using cane sugar for most of the priming. we will be trying malt extract and corn sugar for a few bottles.

d-rock, have you tasted this one yet?

Oh yeah. Its been in the fridge for six weeks. I like to give a lot of cold conditioning to my darker brews. Roasted Malts produce a lot of fines when milled. With extended conditioning, they continue to flavor the beer and fall out of suspension to produce a smoother beer.
But, yeah I have had several of these. Outstanding Stout!
Think I'll have me one right now...

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tasted the oatmeal stout at bottling...awesome! if it tasted that good warm and uncarbonated, i can't wait to taste it again in about 3-4 weeks..thanks for the great recipe!

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Good to hear!
Once you reach Cold Conditioning, try and get as much age on them as you can stand. Those Dark Roasted Malts produce a lot of fines. Extra long conditioning allows them to drop out of suspension, substantially smoothing out the flavor.

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We will definitely let these age!

Since we split the batch and it will go fast, my buddy and I are planning on making this recipe again in a few weeks. I have a few cans of pumpkin and we talked about possibly making a pumpkin stout based off your oatmeal stout recipe. Have you ever brewed anything like this before? Does this sound like a bad idea? Would the pumpkin (one can i'm assuming) just be added to the boil...let me know your thoughts on this. I'm also guessing that more hops would be needed to balance out the pumpkin.

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I pretty much stick to Malt, Hops, Yeast and Water, so, I really cannot comment on a Pumpkin addition. Let us know how it turns out.

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D-Rock's AG oatmeal stout recipe came out awesome! I am beyond happy with the taste..it is better than any partial mash or Mr. Beer recipe I have made so far, which is obviously what i was going for..


My only disappointment: HEAD RETENTION..or lack thereof. When I think of an oatmeal stout, I think, rich, creamy head..that is definitely not there...what did I do wrong, or what can I do different next time?


If you like oatmeal stouts, give this recipe a try..it really wasn't that difficult to make, just took all day, but that could have been because of the many beers consumed in the process....

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scottykalltheway wrote:

D-Rock's AG oatmeal stout recipe came out awesome! I am beyond happy with the taste..it is better than any partial mash or Mr. Beer recipe I have made so far, which is obviously what i was going for..

Yay!
B)
Great to hear!!!
I love that recipe and I should not take too much credit for it, as it is based on Jamil's Brewing Classic Styles recipe. But, even though he started out with Mr Beer, he has never sized this recipe for the Little Brown Keg...

As to your head issues...
I really do not expect much head from English style Ales. You are probably hoping for what you get with a properly poured Guinness, served off of a Nitrogen Tap.

Irregardless, love to get feedback on recipes that I have posted and, of course, it is great to get positive feedback!

: D Rock leaves to investigate if he has one of these in the back of the fridge :

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