Originally Posted by Adaman05
Yeast: Wyeast 1335 British Ale II
I definitely don't want it to end up too sweet, as has probably been the case with my IPA's I've made with extract. Grain-wise, what would you recommend (specific type, amount) to approximate what I was shooting for in the recipe I posted if I try the partial-mash?
Golden Promise is a good base grain (or really any 2-row). Assuming you get about 70% efficiency in mashing, you will need about 1.4 lbs of grain to replace 1 lb of LME.
Mashing needs to be done between 145 and 160 F. The lower the temperature, the more fermentable the wort (and drier the beer). I am for about 148 to 150 F, and it seems to offset the unfermentable in the LME.
I start my boil with the sugars from the mash, and add my LME at about 15 minutes to go. I like to get the wort back to a boil before adding the finishing hops. Some people recommend adding the LME at flame out.
I partial mash, usually do 5 lbs of grain, so I start with 6.5 quarts of water. The grain absorbs about 1 quart, leaving 5.5 quarts. If you use a similar amount of water to rinse the grains (sparging) you will end up with about 11 to 12 quarts in the boil (3 gallons). Can you handle that amount?
I use 5 gallon paint straining bags to hold my grains. It makes it easy to pull the grains out of the pot and then move them to a pot with the sparge water. Don't be afraid to stir the grain. When finished, leave the bag to drain into a container, and add that liquid to the boil later.
I'm not familiar with that yeast. I just looked it up and it's attenuation is about 75%. I think I'd add in a half to a pound (no more) of simple sugar to help dry it out. I think IPAs need to be decently dry. It's your beer.