Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Partial Mash help this evening please!

Reply
 
LinkBack Thread Tools
Old 02-02-2013, 01:48 AM   #1
itsernst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Diego, California
Posts: 129
Liked 5 Times on 4 Posts
Likes Given: 9

Default Partial Mash help this evening please!

Before everyone points out my inefficiencies as well as my methods with doing this, please hear me out. I am trying a new partial mash with my new modded 5 gallon mash tun. I only have this and a grain bag. I am not worried about efficiencies right now, just the practice of trying a mash. My beer i am going after is similar to the Jalapeno Smoke Screen by Ballast Point (SWMBO really wants it).

So my ingredients are:

2# Peated Malt
1# Crystal 10L
2# Pale Malt
a heap of Golden Light DME
WL San Diego Super Yeast starter
1oz Fuggle for 60
1oz Northern Brewer for 5

So for grains specifically, I was going to mash 5 pounds at 143 for one hour and then again at 153 for 30-45 minutes, add DME after a boil, fuggles at 60, more dme, then NB at 5.

Just for a basic mash, will this work? If not, please bear with me and help me get the basic mash that I can do to get this to work. I only have a 5 gallon brew pot as well, so this isn't a full boil as well.

Wanted to get started soon, so a few beers down the gullet and Ill stop back by.

Ill send anyone who can help with this a freebie (within reason)

Thanks and Go Ravens,

Sean

__________________
Bottled:
Chinook IPA
White House Honey Ale
Pumpkin Ale

Kegged
Nada!
Secondary
Nada!

Primary
Brassberry Lambic

Up Next
itsernst is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 01:57 AM   #2
MBTB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Two Rivers, WI
Posts: 79
Liked 5 Times on 5 Posts

Default

I would mash at 155* for an hour. That way you would get more body and possibly better flavor from the limited grainbill. Good luck.

__________________

[SIGPIC][/SIGPIC]

MBTB is offline
itsernst Likes This 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:00 AM   #3
itsernst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Diego, California
Posts: 129
Liked 5 Times on 4 Posts
Likes Given: 9

Default

Quote:
Originally Posted by MBTB View Post
I would mash at 155* for an hour. That way you would get more body and possibly better flavor from the limited grainbill. Good luck.

With the ratio of .2 gallon per pound of grain, do you think then 1 gallon should be sufficient?
__________________
Bottled:
Chinook IPA
White House Honey Ale
Pumpkin Ale

Kegged
Nada!
Secondary
Nada!

Primary
Brassberry Lambic

Up Next
itsernst is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:03 AM   #4
MBTB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Two Rivers, WI
Posts: 79
Liked 5 Times on 5 Posts

Default

A good starting point is 1.25 qts. per lb of grain for the mash and 2 qts. per lb. of grain for batch sparge.

__________________

[SIGPIC][/SIGPIC]

MBTB is offline
itsernst Likes This 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:07 AM   #5
eric19312
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 682
Liked 54 Times on 46 Posts
Likes Given: 6

Default

I think you are fine mashing low temp for fermentability on the grain depending on what you mean by a heap of DME. For my taste if you are shooting for a 1.075 or s OG all extract will leave you with a pretty high FG so you do want max fermentability out of your grain addition. Have fun and go Niners!

__________________
eric19312 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:08 AM   #6
itsernst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Diego, California
Posts: 129
Liked 5 Times on 4 Posts
Likes Given: 9

Default

Quote:
Originally Posted by eric19312 View Post
I think you are fine mashing low temp for fermentability on the grain depending on what you mean by a heap of DME. For my taste if you are shooting for a 1.075 or s OG all extract will leave you with a pretty high FG so you do want max fermentability out of your grain addition. Have fun and go Niners!
Thinking about 3-4lbs of Golden DME.
__________________
Bottled:
Chinook IPA
White House Honey Ale
Pumpkin Ale

Kegged
Nada!
Secondary
Nada!

Primary
Brassberry Lambic

Up Next
itsernst is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:13 AM   #7
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default

I know this is not answering your question and probably nothing can be done at this point...but I would be remiss if I didn't point out that that is a **** ton of peat smoked malt. It is very powerful stuff and I am worried about the outcome of using 2 lbs of it.

__________________
My Hombrewing Blog

My Beer Cellar
JLem is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:18 AM   #8
ScottG58
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: West Des Moines, Iowa
Posts: 363
Liked 67 Times on 43 Posts
Likes Given: 11

Default

My experience with San Diego Super Yeast was so so. From what I have read here, it likes a specific narrow temperature range. I ended up pitching SO-4 on top of a stuck fermentation

__________________
ScottG58 is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:18 AM   #9
MBTB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Two Rivers, WI
Posts: 79
Liked 5 Times on 5 Posts

Default

eric19312 is right about mashing low, SORRY. I haven't used extract in a long time. Checked my notes, all of mine were 1.072 and finished at 1.022 using Nottingham.

__________________

[SIGPIC][/SIGPIC]

MBTB is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 02:26 AM   #10
itsernst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Diego, California
Posts: 129
Liked 5 Times on 4 Posts
Likes Given: 9

Default

Quote:
Originally Posted by JLem View Post
I know this is not answering your question and probably nothing can be done at this point...but I would be remiss if I didn't point out that that is a **** ton of peat smoked malt. It is very powerful stuff and I am worried about the outcome of using 2 lbs of it.
It was high...mashing already. Smells smoky but not overbearing though.

It may be a miss, and I am sure I will know about 2 hours from now if it is.

Thanks for the heads up though!
__________________
Bottled:
Chinook IPA
White House Honey Ale
Pumpkin Ale

Kegged
Nada!
Secondary
Nada!

Primary
Brassberry Lambic

Up Next
itsernst is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash Evening before... tmm0f5 All Grain & Partial Mash Brewing 20 02-23-2012 02:16 AM
High Gravity Partial-Mash Partial-Boil Brewing SteveMarconi All Grain & Partial Mash Brewing 2 12-08-2011 10:31 AM
Made my mash tun this evening... ardentfrost Equipment/Sanitation 3 01-27-2010 01:26 AM
Converting recipes to partial mash/partial boil in Beer Smith ChshreCat Recipes/Ingredients 5 12-08-2009 05:39 PM
Brewing a partial mash this evening Gonefishing All Grain & Partial Mash Brewing 1 11-02-2008 02:28 AM