This was my very first all grain brew.  The recipe was a slight modification on a Brown Ale recipe supplied by my local homebrew supply store.  What do you know? All grain really wasn’t that difficult!  If you want to read more about making the jump to all grain check out this article.

Batch Size:  6.00 Gallons
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.011 SG
IBUs:  28.3
ABV:  4.6%

Recipe:

Mash at 152F for 75 minutes then fly sparge until desired amount of wort is collected:
9 lbs 4.0 oz Pale Malt, Halcyon
10.0 oz Caramel/Crystal Malt – 40L
8.0 oz Chocolate Malt
6.0 oz Caramel/Crystal Malt – 80L

1.00 oz Challenger [8.20 %] – Boil 60.0 min
0.25 oz Goldings, East Kent [5.00 %] – Boil 20.0 min
0.75 oz Goldings, East Kent [5.00 %] – Boil 1.0 min

1.0 pkg London Ale III (Wyeast Labs #1318)

Tasting Notes:

A very easy drinking Brown Ale.  Not overly complex.  A hint of roast, coffee, caramel and nutty notes.  It served it’s purpose of bridging the gap between light Summer beers and roastier Autumn beer well.  I mashed at 152F with the intention of allowing the beer to dry out some, keeping the body light.  If you’d like a maltier brew with a little more mouthfeel, I’d recommend mashing at a higher temp… maybe 156-158F.