Here's my recipe for my first partial. I'll be batch sparging and shooting for a three gallon or so boil. Any critiques would be greatly appreciated. Thanks alot
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 31.58 % (late addition)
3.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 31.58 %
2.00 lb Toasted Malt (27.0 SRM) Grain 21.05 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.53 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.26 %
1.00 oz Goldings, East Kent [5.00 %] (60 min)
1.00 oz Williamette [5.50 %] (30 min)
0.50 oz Goldings, East Kent [5.00 %] (20 min)
0.50 oz Williamette [5.50 %] (5 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
whats the og 1.055 or so? That may be too much toasted malt, 2lbs of what is it amber? I'd do 2lbs of Marris Otter instead maybe and/or knock the toasted back to 10%.
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I knocked the toasted malt down to 1 lb (11%) and using Beer Smith the OG went from 1.060 down to 1.055. I couldn't find Maris Otter in the Brew Smith program however. After doing some reading I'm thinking I may want to replace the 2-row with the Maris Otter.
ESB first Partial Mash recipe
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