All of those recipes look like mini-mashes to me. You would never steep 2-row, or Munich for that matter.
Absolutely. If you plug these recipes into Beersmith as partial mashes with 70% efficiency, the numbers come out dead on.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
Well, if you look at the above Hefe-Weizen recipe, you really wouldn't be getting much in the way of fermentables from the small amounts of those particular specialty grains, would you? The LME should convert to about 3 lbs. of DME, so the total DME is 4.5 lbs. To get to the target OG of 1.053 in a DME-only recipe, you'd need an additional 2 lbs. or so of DME for a total of 6.6 lbs. The specialty grains in that recipe won't contribute that amount of fermentables to increase the OG to that target, would they?
Well, if you look at the above Hefe-Weizen recipe, you really wouldn't be getting much in the way of fermentables from the small amounts of those particular specialty grains, would you? The LME should convert to about 3 lbs. of DME, so the total DME is 4.5 lbs. To get to the target OG of 1.053 in a DME-only recipe, you'd need an additional 2 lbs. or so of DME for a total of 6.6 lbs. The specialty grains in that recipe won't contribute that amount of fermentables to increase the OG to that target, would they?
At 70% efficiency that 3 lbs of grain (2.1lbs wheat, .9lbs pilsener malt) will give you 16 points.
Well, if you look at the above Hefe-Weizen recipe, you really wouldn't be getting much in the way of fermentables from the small amounts of those particular specialty grains, would you? The LME should convert to about 3 lbs. of DME, so the total DME is 4.5 lbs. To get to the target OG of 1.053 in a DME-only recipe, you'd need an additional 2 lbs. or so of DME for a total of 6.6 lbs. The specialty grains in that recipe won't contribute that amount of fermentables to increase the OG to that target, would they?
Those are base grains, if you mash them you will get plenty of fermentables. As a partial mash, Beersmith calculates 1.056 @ 70% efficiency. As extract/steeping, just 1.043.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
OK, I guess I'm confused between what partial mashing and what steeping are. Let me describe what I do with the specialty grains and hopefully you can tell me which process this is (or if it's a combo of both, or maybe neither)...
I crack the specialty grains, one type at a time, in a big Ziploc bag using a heavy rolling pin made of marble. I try not to crush them up in order to avoid too many husks and dust in an attempt to minimize astringency. Then I put each different cracked grain into big hop (muslin?) bags, tie them off and put them in a stainless-steel colander.
I use a 5-gallon stainless-steel brewpot, put 2 gallons of filtered water in it and heat it up to the desired temperature (usually in the low-150 degree range). Once it's reached that temperature, I put the bagged grain in the colander into the heated water for the recipe's indicated amount of time...usually 45 minutes. At the same time, I heat up about 2 or 3 cups of filtered water in a small stainless-steel pot, to the same temperature.
After 45 minutes, I pull the colander out of the brewpot, hold it over the brewpot, take the 2 to 3 cups of heated water and pour that rinsing (sparge?) water over the grain, making sure to stop before the draining water comes out clear. I then add the extract to the brewpot and crank up the burner to get the brewpot to a rolling boil. After that, I add hops according to the recipe.
So, what am I doing...steeping, partial mash or what?
I use a 5-gallon stainless-steel brewpot, put 2 gallons of filtered water in it and heat it up to the desired temperature (usually in the low-150 degree range). Once it's reached that temperature, I put the bagged grain in the colander into the heated water for the recipe's indicated amount of time...usually 45 minutes. At the same time, I heat up about 2 or 3 cups of filtered water in a small stainless-steel pot, to the same temperature.
After 45 minutes, I pull the colander out of the brewpot, hold it over the brewpot, take the 2 to 3 cups of heated water and pour that rinsing (sparge?) water over the grain, making sure to stop before the draining water comes out clear. I then add the extract to the brewpot and crank up the burner to get the brewpot to a rolling boil. After that, I add hops according to the recipe.
So, what am I doing...steeping, partial mash or what?
You're using partial mash recipes, but your process is more like steeping. If you did eveything the way you described, but sparged with a bigger volume of water (between 1-2 qt/lb), you'd likely see much higher efficiencies, and come closer to the OG in the recipe.
So, what am I doing...steeping, partial mash or what?
Technically I suppose you're mashing, but achieving extremely low efficiency due to the temps/volumes used.
I'd try mashing with just under a gallon, holding it at about 154° for an hour. Then, sparge with 168° water up to my desired boil volume.
If you mash in with too much water, you dilute the enzymes and don't get proper conversion. The mash should be quite thick. Brewing software makes figuring out the appropriate temps/volumes quite easy.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
I made several of them, you always have to adjust for your efficiency when doing all grain.
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Those are base grains, if you mash them you will get plenty of fermentables. As a partial mash, Beersmith calculates 1.056 @ 70% efficiency. As extract/steeping, just 1.043.
I have the particular issue of BYO in question, and I believe in there that they state that they calculate for a 65% efficiency, and that this has been part of their standard assumptions since 2003. I will have to check it once I get home later today.
All BYO recipes assume a 65% mash efficiency. Plugging in the recipes I get the same OGs they said, not what you were seeing. Your PM efficiency must be really low.
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