I have been doing partial mash for a few batches now, just mashing in a paint bag in a big metal soup pot and batch sparging. I recently got a 2 gallon beverage cooler so I should be able to now mash up to 4 lbs of grain as suggested in this BYO article:
It occurred to me that since I often do 3 gallon batches, I could do a low-gravity all-grain batch this way. At first I thought I'd use mild malt, but my LHBS doesn't have it so now I am thinking Vienna. I thought Hersbrucker hops as long as we're using European malt, and White Labs European Ale yeast.
I drew up a recipe in beersmith using 4 lbs of Vienna and 1.5 oz of Hersbrucker (divided equally into 3 additions at 60,10, and 1 min) which for a 3 gal batch gave O.G. of 1.036 and 19 IBU which is right in the range of what an English mild ale would be except that I have chosen continental ingredients. I recognize I'll get less than 3 gallons of beer after transfers.
Any thoughts? Like mash procedure, different yeast... this is a bad idea altogether for x reason...
"Beer, if drank with moderation, softens the temper, cheers the spirit, and promotes good health" -Thomas Jefferson
PRIMARY: NONE / SECONDARY: NONE / CONDITIONING: ANGLO-AMERICAN WHEAT PALE ALE / ON TAP: NOTHING RIGHT NOW