![Image](http://farm2.static.flickr.com/1073/1212098509_0dbe18fe79.jpg)
This little bad boy is my first attempt at an all-grain brew and, yes, there will be no turning back. My best beer to date by a mile (even though I overdid the hops big time). Best part is that it's only a week in the bottle. The beer has a number of flaws (too much hop flavour, cloudy as hell, perhaps a little thin), but I couldn't be happier. Was surprised by the voluminous head, which dissipated a bit as I scrambled for the camera and fought off the 2year-old (hand in photo), but lasted to the finish.
In summary, it's a pale/amber ale with amarillo and Coopers IPA yeast (S-33?). The photo makes it look a lot darker than what it actually is. I have minimal equipment for all-grain and absolutely no patience, so did a half-size (11L) batch, BIAB, no-chill. If you care to read the recipe and method, it does little more than illustrate that the dodgiest of methods can result in some awesome beer. And hey, it's heaps of fun!
Can't wait for my next one!
Recipe and method:
2100g MO Ale malt
50g Med crystal (all I had left)
50g Cara amber (ditto)
20g Chocolate malt
26g Amarillo (40min)
10g Amarillo (10min)
S-33 yeast
Mashed-in with 6L water at 75C and kept mash temp to about 60C for 45 min (had some issues keeping the temp constant)
Raised mash temp to about 70C for another 45 min.
Drained bag and transferred wort to another vessel while I returned bag to pot and added another 9L of pseudo-sparge water at 80C and left for 15 mins before draining bag again. Added 1st lot of wort back to the big pot.
Boil only 40 min, as I miscalculated IBUs (63!) and had to cut boil short by 20 min. Left in pot outside overnight to cool (lid on, covered in a towel). Siphoned to fermenter in the morning and added a couple of litres of water to lower SG, which may have been elevated due to a lot of break material (I think my boil wasn't as vigorous or long as is should have been, no Irish Moss, either). Fermented at 18ish for two weeks. Didn't rack - other fermenter full. Bottled in Grolsch swing-tops (for a bit of "bling-factor", primed with a heaped tsp dextrose).
Bottoms up!