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Old 09-21-2007, 07:00 PM   #1
StankAle
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Default First Partial Mash recipe critique please!

Hi all.
I have done three extract brews to date and I am going to make the move to partial mash.
I also thought it would be fun to toss together a recipe.
I guess you could call the recipe a stout? Sounds good to me.
Please critique the recipe I put together below and make suggestions as necessary.

Here goes:
4.00 American Two-row Toasted Grain
4.00 Dark Dry Malt Extract
0.50 Belgian Chocolate

Hops:
1.0 oz Fuggles Pellet @ 60Mins
1.0 oz East Kent Goldings Pellet @ 30Mins
.5 oz Fuggles Pellet @ 5Mins

According to the calc on Tastybrew, I should get the following:
OG 1.054
FG 1.014
IBU 42
ABV 5.2 %
SRM 44


Any advice on mashing temps, recipe revisions, techniques etc. will be appreciated.
Thanks in advance.
Dustin

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Old 09-21-2007, 07:49 PM   #2
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Hope this helps you out, bro.....gives you the temps and batch sparge water. Let me know if if there is anything else I can help with.


Beer
American Stout


Type: Partial Mash
Date: 9/21/2007
Batch Size: 5.00 gal
Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 47.06 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.06 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.88 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 15.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 13.0 IBU
0.50 oz Fuggles [4.50 %] (5 min) Hops 1.5 IBU



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.73 % Actual Alcohol by Vol: 0.65 %
Bitterness: 29.8 IBU Calories: 43 cal/pint
Est Color: 24.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 4.50 lb
Sparge Water: 4.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 5.63 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

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Old 09-21-2007, 08:33 PM   #3
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Ok some of the process did not make sense to me:
I will mash the grains in the Lauter Tun for 60 mins @ 154.0F with just under 6 quarts of water correct?
After 60 mins is up, I will drain about 2 quarts of wort and recirculate until clear.
I will then drain all the wort into my boiling pot and then sparge as slowly and uniformly as possible with 168.0F sparge water, about 4 gallons. I might have to reduce this amount as I only have a 5 gallon brewpot. After the sparge water is added, I will wait about 15minutes and recirculate the same as I did before. I will then collect the rest of the wort, and proceed to brew as I would with an extract kit.
How far off am I? Like I said I may have to reduce quantities to compensate for the small brewpot.

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Old 09-21-2007, 08:53 PM   #4
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Yes....sounds right. That is a true PM. Just use the amount of water in your pot where you won't get an overflow. Sparge to that amount. Just top off when pouring into your carboy. If it were me...I would do it much easier this way:

http://www.homebrewtalk.com/showthread.php?t=39418

Scroll down and it will tell you exactly how. If you have a big grain bag, you are good to go.


But that does not really get you closer to AG, if you are trying to get to that process.

O....if you use less water the OG and FG will be off a little. No biggie, just do the 1,2,3 method. Aearte well and I am assuming you have done full boils before and have a wort chiller.

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Old 09-21-2007, 09:05 PM   #5
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Kayos thanks a lot!!!
I am indeed trying to scoot myself closer to all-grain. I will have to get some more equipment before I do that though (bigger Brewpot and other items).
Ok one final question. I will just sparge until I hit about 3.5 or 4 gallons in my brewpot. I can still add the extract and get relatively close to the final gravity?
Oh, which yeast should I use for this. I have never used anything besides Activator liquid yeast.

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Old 09-21-2007, 09:41 PM   #6
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collect as much wort as you can comfortably boil, a little over 4 is about it. i wouldn't try to collect extra second runnings and top off as you evaporate over an hour.

you should add the extract at the beginning. you have enough boil volume that you shouldn't have to mess with late extract addition to combat poor hop utilization.

Use whatever yeast you find is appropriate for the style. A Wyeast Activator or White Labs vial should each have one or two very suitable strains, and there are some dry yeasts out there too by Fermentis and Danstar.

the nice thing about learning partial mashing is that you'll also learning all grain at the same time. the process is the same...just more grain/water, and thus some bulkier equipment.

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Old 09-21-2007, 10:28 PM   #7
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I would exchange the dark extract for light extract and add 1/2 lb of roasted barley and 1lb of flaked barley (both in the mash). Just a personal preference but I like to get as much flavoring and color from fresh grain as I can when I do partial mashes. The flaked barley helps with head retention. You might also add a tsp of gypsum.

Also I would do it the way you originally planned and not do the grain bag thing cause it's just a hassle (assuming you have an MLT that will strain out the grain husks).

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Old 09-21-2007, 10:46 PM   #8
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I scaled it to a 5g pot for you. This should answer all your ?'s. Ask away, I enjoy helping people who ask exactly what I did just a few months back...

Check this out:

Beer
American Stout


Type: Partial Mash
Date: 9/21/2007
Batch Size: 5.00 gal
Brewer:
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 47.06 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.06 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.88 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 12.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 10.4 IBU
0.50 oz Fuggles [4.50 %] (5 min) Hops 1.2 IBU



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.73 % Actual Alcohol by Vol: 0.65 %
Bitterness: 23.9 IBU Calories: 43 cal/pint
Est Color: 24.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 4.50 lb
Sparge Water: 3.46 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 5.63 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

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Old 09-21-2007, 10:49 PM   #9
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And with some barley...(LDME at 3 lbs instead)

Beer
American Stout


Type: Partial Mash
Date: 9/21/2007
Batch Size: 5.00 gal
Brewer:
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 35.29 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.06 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 5.88 %
0.50 lb Barley, Torrefied (1.7 SRM) Grain 5.88 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.88 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 12.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 10.9 IBU
0.50 oz Fuggles [4.50 %] (5 min) Hops 1.3 IBU



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.38 % Actual Alcohol by Vol: 0.65 %
Bitterness: 24.9 IBU Calories: 43 cal/pint
Est Color: 22.4 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 5.50 lb
Sparge Water: 3.27 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 6.88 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

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Old 09-22-2007, 01:43 AM   #10
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Finally...the recipe I would use...with some irish liquid yeast

Beer
American Stout


Type: Partial Mash
Date: 9/21/2007
Batch Size: 5.00 gal
Brewer:
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 35.29 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 35.29 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 11.76 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 5.88 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.88 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.88 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 12.7 IBU
0.50 oz Fuggles [4.50 %] (30 min) Hops 4.9 IBU



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.43 % Actual Alcohol by Vol: 0.65 %
Bitterness: 17.5 IBU Calories: 43 cal/pint
Est Color: 25.9 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 5.50 lb
Sparge Water: 3.27 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 6.88 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

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