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Old 12-09-2009, 03:24 AM   #11
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Thanks for the great info Bob. That's very helpfull and good to know.

ChshreCat, if you get some time and are feeling up to it can you explain your method on using the pasta pot and strainer? Is it basically like steeping specialty grains or do I need to keep pouring heated water over the grain bed in strainer? I'm still trying to understand advanced brewing like PM and AG, which is where I want to go with my brewing. Thanks again for the great info guys

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Old 12-09-2009, 04:31 AM   #12
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Simple. Turn on your oven to the lowest setting. Put your water in the spaghetti pot according to how much grain you're using (Beersmith is great to calculate it for you) and put it on the stove. Once it's at your strike temp (Beersmith again) turn of the heat dump in your grains and stir.

Check the temp and adjust with either ice cubes or hot water from the microwave. If you do it right, you won't need much if any adjustment. Then stick the pot in the oven and turn the oven off. The residual heat will keep the mash at the target temp.

About a half hour later, turn the oven back on to the lowest setting while you take the pot out and give it a stir. Put it back in and turn the oven back off. Get another pot and start warming up your sparge water (you got it... Beersmith tells you that too).

When you're done mashing (an hour, usually) you're ready to collect your wort and sparge. Depending on how much grains your using, I used two methods....

If I'm using a small amount of grains, just pour it through the strainer into your kettle and let the strainer catch the grains. Then dump the grains back into your spaghetti pot and add your sparge water. Give it a stir, let it sit for a few minutes and then pour that into your kettle through the strainer too.

With more grains, like with my chocolate oatmeal stout, there's too much for the strainer to handle. That one FILLED the pasta pot to the top with grain and water. When that happens, I ladle the grains and wort into the strainer over the kettle. When the strainer is full, then I run some of my sparge water over it to "rinse" it. Once your down far enough to pour, start pouring it through the strainer, stopping to rinse it with some more of your sparge water when the strainer is full. That's a bit more involved than what I did with smaller amounts of grains, so that's why I moved to the igloo cooler. MUCH easier.

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Old 12-09-2009, 12:54 PM   #13
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ChshreCat you da man! Thanks alot. I can't wait till I get home to try out your Brown Biscuit Ale recipe! I'll keep ya posted.

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Old 12-09-2009, 03:04 PM   #14
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Thanks. It's a good beginner recipe. The first one I came up with for my first batch, actually. Doesn't use too much grain.

If you want to step up to bigger partial mashes, but can't get a cooler yet, check out DeathBrewer's partial mash post. I think if you combine the technique he uses plus using the oven to keep temp, you'd have about the perfect process.

His post is here: http://www.homebrewtalk.com/f39/easy...ng-pics-75231/

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Old 12-10-2009, 09:06 PM   #15
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Well here goes. Next week I'll be brewing Cats Brown Biscuit and with some help from you guys I came up with a simple Brown Ale I'll be doing as well.

3.3 lbs Amber LME
2 lbs Amber DME
4 oz Chocolate malt (Steeped @ 155-160 for 45 minutes)

1 oz Fuggle 60 minutes
.5 oz Fuggle 30 minutes
.5 oz Fugggle 5 minutes

Yeast: WLP060 American Ale Blend

How does this look? I don't have Beersmith or anything else yet to crunch numbers. The yeast is one that I just happen to have on hand. Will it be ok for this? Thanks for the help in steering me in the right direction.

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Old 12-14-2009, 08:27 PM   #16
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Below is what came out of my copy of ProMash. There are any number of convenient online recipe calculators; you don't really need standalone software, especially at your stage of the game. There's the HBD Recipator, TastyBrew, and others.

Your beer looks yummy. I think I'll have to brew one of these; my pipeline is getting rather low.

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

11-C English Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.052
Min IBU: 20 Max IBU: 30
Min Clr: 12 Max Clr: 22 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 5.55
Anticipated OG: 1.041 Plato: 10.33
Anticipated SRM: 14.8
Anticipated IBU: 29.4
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.5 3.30 lbs. Briess LME- Amber USA 1.035 9
36.0 2.00 lbs. Briess DME- Amber USA 1.043 13
4.5 0.25 lbs. Chocolate Malt USA 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 4.75 23.4 60 min.
0.50 oz. Fuggle Pellet 4.75 6.0 30 min.
0.50 oz. Fuggle Pellet 4.75 0.0 0 min.


Yeast
-----
WLP060 American Ale Blend

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