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jcole · 10-08-2008, 10:15 PM

Great post DeathBrewer. I've started to modify my approach to follow yours more closely.

One question though. How do you maintain the mash temperature steady?

I had a pretty hard time keeping my mash temp at 152 F on my last brew day.

John

batches_brew · 10-10-2008, 08:16 PM

Let me make sure I have this straight.

If I'm partial mashing 2 lbs of grain, I should mash in about 2.5 quarts and sparge in 2.5 quarts? (h20)

Awesome post, DeathBrewer.

batches_brew · 10-11-2008, 02:37 AM

I couldn't wait for an answer so I just went ahead and did it. Came out perfect. I used 6 lbs of pale extract, a pound of specialty and a pound of 2 row. I was shooting for 1.056 instead of 1.045 w/ extract only and it came out right on the money.

I knew I had conversion when I tasted the wort and it was sugary.

**DeathBrewer** · 10-14-2008, 07:58 PM

sorry, i've been on vacation the last couple of weeks.

i generally mash in 1.25-1.6 quarts per pound of grain (usually 2 gallons with 5-6 lbs of grain)

with my sparge, i heat up as much as i want to boil. so if i want a full boil, i will fill the send vessel with about 5 gallons of h20. the 1.5 gallons of original wort plus the extract puts it about where i need it to boil off to over 5 gallons.

it really helps to reach your boil faster as the water is already heated and you don't have to top off.

**DeathBrewer** · 10-14-2008, 08:04 PM

Quote:

Originally Posted by jcole

Great post DeathBrewer. I've started to modify my approach to follow yours more closely.

One question though. How do you maintain the mash temperature steady?

I had a pretty hard time keeping my mash temp at 152 F on my last brew day.

John

sometimes i reheat if it drops, but generally i don't worry about it. try using a smaller pot with a nice lid...that works for me. the smaller headspace you have, the better it will hold heat.

i also like a drier beer, so i don't worry about my temp dropping too much. if you're really concerned about it, you could do like some and leave it in the oven at your desired temp.

if i really need to mash at a high temp (for dextrins in milds, etc.) i'll shoot a few degrees high.

also, once you have your mash at your desired temp, leave that lid on! don't stir too often, it's not necessary.

jcole · 10-14-2008, 08:08 PM

Quote:

Originally Posted by DeathBrewer

sometimes i reheat if it drops, but generally i don't worry about it. try using a smaller pot with a nice lid...that works for me. the smaller headspace you have, the better it will hold heat.

i also like a drier beer, so i don't worry about my temp dropping too much. if you're really concerned about it, you could do like some and leave it in the oven at your desired temp.

if i really need to mash at a high temp (for dextrins in milds, etc.) i'll shoot a few degrees high.

also, once you have your mash at your desired temp, leave that lid on! don't stir too often, it's not necessary.

Cool. Thanks for the advice DeathBrewer!

**DeathBrewer** · 10-14-2008, 08:08 PM

Quote:

Originally Posted by HavingFun

I want to make a Kolsch sometime soon - Deathbrewer, I see you have an Imperial Kolsch in primary - would you share the recipe? Have you made it before? Also, what about the Breakfast Stout? Do you have a favorite recipe for that one, too?

kolsch recipes are best (like most brews) when they are very simple. my last one was a single malt (pilsner) and single hop. it is imperial but is only 2.5 gallons. i actually intended to dilute it down to 5 gallons for a regular kolsch, but i'm finding this is not working as well with the lighter colored/flavored beers.

send me a pm and i'll get you the breakfast stout recipe (which was DAMN tasty)...i have it at home and i'm at work.

dale1038 · 10-14-2008, 10:56 PM

I used your method and PM recipe for the dunkel last week. Things went o.k. Mash and sparge went perfect, but sparging with 3 gallons gave me about a 4 gallon boil...which was fine for my pot but not my stove. It took about 45 minutes to get it to a boil and I completely warped the top of my stove from the heat and weight. It was awesome.

Hit all my #'s and fermentation looks good....guess we'll see.

I'm getting one more brew started this weekend to fill the pipeline. I figure I'll only be sparging with 2 gallons so the SWMBO doesn't make me sleep in the garage. Also got my kegs this week.

Thought you might want to critique my recipe for my ESB.

5 lb. Maris Otter
.5 lb. Crystal 60L
.25 lb Biscuit
.25 lb Munich
3 lb x-light dme

1oz Fuggles(60)
.75 Goldings(60)
1oz Goldings(20)
.25 Goldings (5)

WLP 002 yeast

Thanks.

**DeathBrewer** · 10-14-2008, 11:08 PM

Quote:

Originally Posted by dale1038

Thought you might want to critique my recipe for my ESB.

5 lb. Maris Otter
.5 lb. Crystal 60L
.25 lb Biscuit
.25 lb Munich
3 lb x-light dme

1oz Fuggles(60)
.75 Goldings(60)
1oz Goldings(20)
.25 Goldings (5)

WLP 002 yeast

Thanks.

that looks damn tasty, but double check your hops (see below.)

one thing i would like to point out to all: i see a LOT of recipe formulations with quantities of hops but no Alpha Acid contents listed. remember that (especially for bittering hops) the alpha acid content can make a huge difference in the brew and you definitely don't want to go too high on the bitterness.

learn the math and be sure to know what the AA% of the hops is that you are purchasing. here's a good link: SBC: Calculating Hop Bitterness

compare this to your BJCP guidelines for the style: BJCP 2008 Style Guidelines - Index

using software helps a LOT, although i find it often calls for more than is needed when i use promash (i always stay on the low side)

Hoppy Brewing!

Pyrenus · 10-15-2008, 02:30 PM

Thanks for the post Deathbrewer! I'm going to make the jump to partial mash in my next batch.

Can you post your recipe for your Cream Ale? I'll be doing a 5 gallon batch with a 4 gallon boil.