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| So much potential, just waiting... |
There is a certain magic in starting with a bunch of malted grain and ending up with beer. Magic, and a fair amount of chemistry, attention to detail, and several hours of rather joyful work.
There is also a lot of pleasure. My first all-grain batch was something that I have been contemplating for quite some time; I even wrote a
post about picking up the equipment to start all-grain brewing back in May. Real life has its way of running interference, so I only recently got around to brewing up this batch, an English brown ale. Figuring that my
first extract batch was also an English brown and that it would be somehow fitting if my first all-grain batch was as well, I pulled a brown ale recipe out of Charlie Papazian's
Complete Joy of Homebrewing; after brewing his Palace Special Bitter and loving it, I wanted to try another of his recipes. So, I found his Monkey's Paw Brown Ale recipe, got the ingredients, and now finally had a chance to brew it up.
Ah, but first, some more preparation was in order. I closely read - and re-read - and re-re-read - the incredibly helpful "First All-Grain Batch" chapter in John Palmer's
How to Brew. Palmer also has a great chapter on batch sparging, and a recent issue of
Zymurgy also had an article on this easy sparging method, so I read those, too. As any reader of this blog knows, every batch I've brewed has yielded not only beer but lessons - some, I can do without at this point. So, applying the brewer's version of the old adage "measure twice, cut once," I focused on preparation. It paid off.
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| Brewing on a gorgeous day. |
On a beautiful day, sunny and clear, not too hot, I set up right in the doorway of my garage. Once the boil began, I'd be back in familiar territory, but first I had to mash the grain. I heated up water to the right temperature so that when it hit the much cooler mass of 10 pounds of grain, the net result would be right on to convert the starches to fermentable sugars. And it worked! It all worked! I'm still shocked and delighted to report that this stuff works! The pre-heated mash tun held the temperature, I stirred when it was time to stir, I measured temperatures, I added some hotter water as needed to maintain the mash at the conversion temp, and sweet heaven, it all worked! What went in as a bunch of grain and water yielded a goodly amount of deep brown, sweet wort, and a quick iodine test indicated that starch conversion was complete. In the meantime, I had heated more water to sparge with, and it all went smoothly. I ended up with about 6.5 gallons of wort ready to boil.
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| Spent grains: they gave all they had. |
About three weeks later, it was time to crack open the first bottle. I always feel a lot of excitement about that moment, and the excitement was even greater because of this batch being a "first." Fresh, grainy, toasty-roasty, malty aroma with a whiff of floral hops. Deep brown color. Nice, creamy head. Malt forward taste mingling with earthy, floral hops. Notes of chocolate and coffee. Medium mouthfeel, which gave the brew a rich, creamy quality but avoided seeming heavy. I was ecstatic. So was the queen.
I am hooked all over again.
