I've made 4 extract + specialty grain recipes so far, and they've all involved just steeping the specialty grains. I'm going to be making the recipe below this weekend, and it has a more substantial grain bill than I've used in the past. Would this be a good time to try a mini-mash? Or would it not make enough of a difference to the quality of this beer? I don't have any specialized sparging equipment...I'd be using dutch ovens, colanders, etc.
5 gallons, extract/specialty grains
Brew Masters Ltd.
"This beer is silky smooth and has a great chocolate character. Its 10 percent alcohol is totally hidden. It is ranked number one in our 18-year history."
6.6 lbs. gold unhopped malt extract
2 lbs. orange blossom honey
1 lb. chocolate malt
1 lb. pale chocolate malt
1 lb. Vienna malt
0.5 lb. cara-pils malt
0.5 lb. crystal malt, 56° Lovibond
1 lb. Munich malt
2 oz. Perle hops (8% alpha acid), for 20 min.
1 oz. crystal hops (3.2% alpha acid), for finishing
Wyeast 1187 (Ringwood Ale)
Step by Step:
Steep grains in 2 gals. of 170° F water for 30 minutes. Remove grains. Add malt and honey to the grain water. Bring to a boil. Add Perle hops and boil for 20 minutes. Remove from heat. Stir in 1 oz. crystal hops. Add to fermenter. Add water to 5 gals. When temperature is below 80° F, pitch yeast. Ferment for seven to 10 days. Place in secondary for seven to 10 days. Prime with corn sugar. Bottle at 1.014. Let age three to four weeks.