I attempted my first partial mash-an english brown ale. Of course, I have questions...
I followed deathbrewers instructions (easy to follow--thx to deathbrewer). One of my questions has to do with batch size. I start with 2g of strike, two 2g of sparge. After I complete the partial mash, add extract, and complete 60m boil, I ended up with ~2.5g. I then topped it off with another 2.5g. Does a typical recipe account for this loss? Could I taken readings that would influence changing "topping off."? Maybe a 4g batch would have better taste than 5g?
Although I screwed up by not taking premash gravity readings, I ended up with 5g at 1.053. Today, 10 days later, I moved it to the secondary at 1.02... Should I have waited? I'm thinking the primary was still fermenting, but it had slowed down a lot.
Any thoughts on my process? Thanks--any criticism/insight is greatly appreciated.
Here's are the ingredients:
1lb Pale Chocolate (crushed)
1lb Caramel (crushed)
4lb Rahr 2-row (crushed)
Tried to maintain between 150-155 degrees for 1 hour. Conversion after 30m.
At 57 added 4.6aau, 1oz, Fuggle
At 20m added 1/3cup brown sugar
At 15m added 5.4 1oz Kent
At 15m added 1tsp irish moss
At 0m removed from boilchilled
Pitched whitelabs british ale yeast WLP005