I want to try out my new 2 gallon cooler for my first partial mash. So, I was going to brew another batch of the Amarillo Blonde I just finished and just sub in a pound of 2 Row. But, as I was digging through my grains, I found a pound of Best Malz German Munich (6-8L).
I'm assuming that adding the Munich would give it a maltier, biscuit type flavor, which is fine. It would also allow me to do a somewhat larger mash, and I assume a larger mash is going to help hold my temperature steady longer. (I'd be using ~ 4 Q Water/2.5 Lbs Grain rather than say 2.5 Q/1.5LB.) I suppose I could also just run out and grab more 2-Row.
Toss in the Munich, grab some more 2-Row, or just go with the super small mash? Thoughts?
Batch Size: 3.5 gal
Boil Size: 4.5 gal
2.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 62.50 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 25.00 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.25 %
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6.25 %
0.13 oz Columbus (Tomahawk) [14.40 %] (60 min) Hops 10.3 IBU
0.16 oz Amarillo Gold [8.40 %] (10 min) Hops 2.6 IBU
0.36 oz Amarillo Gold [8.40 %] (5 min) Hops 3.3 IBU
0.50 oz Amarillo Gold [8.40 %] (0 min) Hops -
4.5 gal Poland Spring (R) Water
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale