Recipe Help - Page 2

Shawn Hargreaves · 02-18-2009, 03:38 PM

Quote:

Originally Posted by Notnice

is just steeping at 155 for 30min considerd a mash?

No. The difference between steeping and mashing is that when you steep, you are just dissolving sugars that are already in the grains (which is why it only really works with grains that have a high proportion of sugars, such as crystal malt). In a mash, you start with grain that has no sugar but plenty of starch and enzymes, and control the process carefully enough that the enzymes will convert that starch into sugars.

The main differences between the process from steeping to mashing are:

Mashing requires some base malt (2 row, 6 row, etc) to provide the enzymes. Oats alone have no enzymes, so you cannot mash them without also including some base malt
Mashing requires a precise ratio of water to grain to help the enzymes do their stuff, unlike steeping where you can use as much water as you like
Mashing requires very precise temperature control

Notnice · 02-19-2009, 12:50 AM

I thought that I was just checking before sounding like an ass

. I'm not relay ready for the mini mash. I really want to get the process down before i venture out.
I have been looking around at allot of other recipes and I think mine will turn out OK just have to do it. except for the molasses everything else looks right. the mo is just the kicker for me to make it a little different

Notnice · 02-22-2009, 02:43 AM

I'm going to change this up a little (mainly because I don't have a scale)

I'm going to use 8oz of oatmeal and an additional .5oz of Willamette for aroma. Also I want to try this with Wyeast ACT1056 American ale. I would like to also add a little Irish moss at 10min left in the boil

I look forward to reporting back once successful

Notnice · 03-10-2009, 02:40 PM

so here is the final version on this. I undershot the OG but its OK:

BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Trench Town Brown
Brewer: Nice
Asst Brewer: 2
Style: American Amber Ale
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.042 SG
Estimated Color: 14.9 SRM
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2 lbs Light Dry Extract (8.0 SRM) Dry Extract 27.40 %
3 lbs 4.8 oz Amber Liquid Extract (12.5 SRM) Extract 45.22 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 13.70 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 6.85 %
0.50 oz Williamette [5.50 %] (Dry Hop 5 days) Hops -
0.50 oz Chinook [13.00 %] (60 min) Hops 16.0 IBU
0.50 oz Goldings, B.C. [5.00 %] (30 min) Hops 4.7 IBU
0.50 oz Williamette [5.50 %] (15 min) Hops 3.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
4.00 oz Malto-Dextrine (Boil 5.0 min) Misc
8.0 oz Molasses (80.0 SRM) Sugar 6.82 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Schedule: None
Total Grain Weight: 6.67 lb
----------------------------
Steep grains as desired (30-60 minutes)

Notes:
------
!st attempt at a brew.

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Notnice · 05-03-2009, 02:30 AM

So this came out better than expected but, as with most thing I'm am too hard headed to listen and the next time I brew it i will cut the molasses in half. The taste is noticeable and I'm sure with more time it would of worked but I'm half way through this one and i like it. deff a work in progress