Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Why Would Steeping Grains Include 2 Row?
Reply
 
LinkBack Thread Tools
Old 01-22-2013, 04:04 PM   #11
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 283 Times on 243 Posts
Likes Given: 18

Default

For a drier IPA style partial mash beer, I would advise mashing your MO and 2-row at 147 or 148 F for 60 minutes (1.5 liters of water per lb. of grain). Reason being, extract is not as fermentable so you kind of have some control over 20% of the fermentables here by mashing them lower to balance things out a bit. Also, subbing a portion of the extract with dextrose or sucrose (sugar) will help with dryness. 8-10% sugar in this recipe should do.

I would completely cut out the C120 here. You're already at 11% crystal with both; 16% total cara malts with the carafa. The C120 in this particular recipe may add a very detracting, unwanted sweetness.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 04:23 PM   #12
brigbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 62
Liked 4 Times on 4 Posts

Default

Isn't extra sweetness needed to balance out the IPA level hops? Or is this even beyond that? This will be my first hop heavy brew.

__________________

Bottled: Stratford Ale (English Bitter), FestivAle (Holiday Ale), Dunkelweisen, Katherina (Jalapeno) Cream Ale

Primary: Little Jack Red (Irish Red)
On Deck: Black IPA, 60 Schilling

brigbrew is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 04:31 PM   #13
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 283 Times on 243 Posts
Likes Given: 18

Default

You shouldn't have an issue with the hop bitterness given the high expected OG/FG, but it is impossible to tell unless you list the hop schedule, target OG/FG, and boil/batch size.

Desired level of sweetness is based on personal preference. But you'll find that most people who love AIPAs prefer them drier with low amounts of crystal malt. It's up to you. If you have a sweet tooth, then proceed as planned and see how it works out for your taste buds.

Lastly, IPAs are all about the beauty of "Unbalance". They are innately hop forward, bitter beers. Balance is a horrible word to describe them. If you want balance, brew an ESB.

__________________
bobbrews is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 05:52 PM   #14
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,568
Liked 257 Times on 208 Posts
Likes Given: 1163

Default

Partial mashing is a piece of cake and not much different from steeping. Figure maybe 1.5 quarts per pound of grain in the mash and mash at 152F for 60 minutes. I always put my kettle and grain bag in a warm oven for the mash to keep the temp from dropping below 150F.

__________________

Next up: American Pale Ale
Primary 1&2: American Brown Ale
Primary 3&4: Hopped up Belgian Tripel
Bottle Conditioning/drinking: Summer Kolsch, White Zombie (Amarillo IPA), English Pale Ale (ESB)

Jayhem is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 09:14 PM   #15
brigbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 62
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by bobbrews
You shouldn't have an issue with the hop bitterness given the high expected OG/FG, but it is impossible to tell unless you list the hop schedule, target OG/FG, and boil/batch size.

Desired level of sweetness is based on personal preference. But you'll find that most people who love AIPAs prefer them drier with low amounts of crystal malt. It's up to you. If you have a sweet tooth, then proceed as planned and see how it works out for your taste buds.

Lastly, IPAs are all about the beauty of "Unbalance". They are innately hop forward, bitter beers. Balance is a horrible word to describe them. If you want balance, brew an ESB.
Not disagreeing with you about the nature of IPA's, but this is a Black IPA, which adds a maltier weight and body, going big on both sides of the palate.

That said, as an extract brewer, I've had my share of leftover sugars in a couple batches that ended at 1.020. I'm seriously considering your suggestion.
__________________

Bottled: Stratford Ale (English Bitter), FestivAle (Holiday Ale), Dunkelweisen, Katherina (Jalapeno) Cream Ale

Primary: Little Jack Red (Irish Red)
On Deck: Black IPA, 60 Schilling

brigbrew is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 10:12 PM   #16
smetana1986
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 11
Liked 2 Times on 2 Posts
Likes Given: 2

Default

For a mini mash like this do you mash with the specialty grains mixed in with the base malts at the same time?

__________________
smetana1986 is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 10:38 PM   #17
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,667
Liked 4636 Times on 3367 Posts
Likes Given: 909

Default

Quote:
Originally Posted by smetana1986 View Post
For a mini mash like this do you mash with the specialty grains mixed in with the base malts at the same time?
Yes, all the grains go in together.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2013, 11:59 PM   #18
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,535
Liked 283 Times on 243 Posts
Likes Given: 18

Default

Quote:
Originally Posted by brigbrew View Post
Not disagreeing with you about the nature of IPA's, but this is a Black IPA, which adds a maltier weight and body, going big on both sides of the palate.

That said, as an extract brewer, I've had my share of leftover sugars in a couple batches that ended at 1.020. I'm seriously considering your suggestion.
Some of the best dry Black IPAs out there are as dry as a bone. Even Founders KBS Stout, which is hefty as ever and not a Black IPA yet still high on the IBU count at 73-ish, finishes lower than 1.020 FG.
__________________
bobbrews 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
Steeping Grains for Extract, Multiple Grains At Once? BrewMeThatBeer All Grain & Partial Mash Brewing 1 08-14-2011 10:54 PM
Grains & Steeping gtlaw10 Extract Brewing 12 06-25-2011 03:15 AM
Re-using steeping grains DaBman Beginners Beer Brewing Forum 9 03-20-2011 02:38 PM
Why do these "extract" kits include grains? Paddle_Head Beginners Beer Brewing Forum 8 10-02-2009 02:25 AM
Cold-Steeping Malt Grains vs. High-Temp Steeping Legitikick All Grain & Partial Mash Brewing 2 01-21-2008 03:04 AM