Easy Partial Mash Brewing (with pics) - Page 61

**DeathBrewer** · 10-06-2009, 02:26 AM

You can either top off at the beginning of your boil to make ~6.75 gallons (assuming you boil off about 1.25 gallons/hour) or stick with your suggested sparge and top off with bottled or boiled&cooled water and do a partial boil.

pros to partial boil = easier to heat, easier to cool
cons = decreased hop utilization, needs sanitary water for top-off

permo · 10-06-2009, 06:00 PM

This was super helpful! thanks for posting

knappster · 10-07-2009, 10:51 PM

Hey Deathbrewer,

I'm looking to do another partial mash that I am mainly converting from the http://www.homebrewtalk.com/f67/aberdeen-brown-ale-newcastle-clone-ag-36912/ recipe. My concern is whether there is enough diastatic power from the 2-row malt to convert the specialty grains.

Here's the ingredients I'm looking at:
2.5 lbs. Munton's Extra Light Dry Extract
2 lbs. Briess 2-Row Brewer's Malt
1 lb. Flaked Maize
1/2 lb. Briess 2 Row Carapils
1/2 lb. Briess 2 Row Caramel 20
1/2 lb. Briess 2 Row Caramel 60
1/2 lb. Briess 2 Row Caramel 80
1/4 lb. Thomas Fawcett Pale Chocolate Malt

1/2 Oz. Target Pellets @ 60 mins
1/4 Oz. Kent Goldings @ 15 mins
Safale S-04 Yeast

I read somewhere that you would want an average of about 50+ lintner per pound. Is that accurate? By my count, the 2-row would give 140 lintner per pound and that's about all the power I would get. The grain bill is 5.25 lbs, so (2 x 140) / 5.25 = 53.33 which should get the job done, yeah?

Please edumacate me :P

**DeathBrewer** · 10-08-2009, 01:37 AM

Sure, I think it will work. Your math makes sense, at least

although pushes it a little close.

Not sure where you got that info, however. Be curious to get some real math behind conversion...it would certainly make planning brews more precise than the usual ballpark estimates.

knappster · 10-08-2009, 04:32 AM

This is where I got the info.
http://www.homebrewtalk.com/f128/diastatic-power-137307/
I don't know how accurate it is, I just want to prove that I'm not making up numbers, lol.

BeantownR6 · 10-12-2009, 07:50 PM

i have a few questions. this will be my first partial mash attempt.

since i will be mashing in my aluminum pot and grain bag.

if i mash at 155 and the temp drops too low would it be better to turn the heat on or add some hot water to get the mash temp back up to 155?

should i lauder? drain some of the wort and pour it back into the grain bed to clear it out? is this going to make any difference?

thanks.

jesustron · 10-13-2009, 04:32 PM

Hey Deathbrewer,

I'm working on a maharaja imperial ipa clone, and am a total noob.

i found a recipe online but it only gives me percentages of grains not actual amounts. basically, I can't really read my recipe, and was hoping you could give me a hand with how much grain/dme i should use in this recipe.

any input is helpful.

this thread has been super useful, thanks a lot for any advice you can give.

the recipe is as follows:

OG:1.090
AE:1.012

grist:
pale 2-row - 93.8%
victory malt - 3.1%
c-120 - 3.1%

hops:
60 min-columbus(13.9% AA)-1.09 oz
30 min-columbus(13.9% AA)-1.09 oz
0 min-centennial(13.9% AA)-2.18 oz
0 min-simcoe(11.4% AA)-2.18 oz
dry hop-simcoe-4.38 oz
dry hop-centennial-2.18 oz
dry hop-chinook-2.18 oz

yeast-california
ferm temp-74F

**DeathBrewer** · 10-13-2009, 05:59 PM

Quote:

Originally Posted by BeantownR6

i have a few questions. this will be my first partial mash attempt.

since i will be mashing in my aluminum pot and grain bag.

if i mash at 155 and the temp drops too low would it be better to turn the heat on or add some hot water to get the mash temp back up to 155?

should i lauder? drain some of the wort and pour it back into the grain bed to clear it out? is this going to make any difference?

thanks.

No, I would just leave it. Sometimes my mash would drop down as low as 140°F...never hurt a thing.

If you DO feel the need to raise the temp, always add a small amount of boiling water, stir well, let it sit for a few minutes and then check the temp. Add more as necessary. Never apply direct heat...it will jump above your desired temp...it's just too difficult to get right.

**DeathBrewer** · 10-13-2009, 07:08 PM

Quote:

Originally Posted by jesustron

Hey Deathbrewer,

I'm working on a maharaja imperial ipa clone, and am a total noob.

i found a recipe online but it only gives me percentages of grains not actual amounts. basically, I can't really read my recipe, and was hoping you could give me a hand with how much grain/dme i should use in this recipe.

any input is helpful.

this thread has been super useful, thanks a lot for any advice you can give.

the recipe is as follows:

OG:1.090
AE:1.012

grist:
pale 2-row - 93.8%
victory malt - 3.1%
c-120 - 3.1%

hops:
60 min-columbus(13.9% AA)-1.09 oz
30 min-columbus(13.9% AA)-1.09 oz
0 min-centennial(13.9% AA)-2.18 oz
0 min-simcoe(11.4% AA)-2.18 oz
dry hop-simcoe-4.38 oz
dry hop-centennial-2.18 oz
dry hop-chinook-2.18 oz

yeast-california
ferm temp-74F

for a 5 gallon batch, go with:

5.00 lbs - Pale Malt (2-row)
0.50 lbs - Victory Malt
0.50 lbs - Crystal 120L

6.5 lbs - Light Dry Malt Extract

Hope that helps...let me know if you need anything else.

EDIT: I'd ferment in the mid-high 60s if you can. 74°F is pretty high and you will get a much cleaner beer below 70°F.

jesustron · 10-13-2009, 08:44 PM

awesome

thanks a lot-i use a mac computer and i don't really know what kind of brewing software there is available for the os. i was looking at this recipe confused with how much barley/malt to use for weeks, and finally got up the nerve to ask someone.

as for the edit-i know they ferment kinda high to get a bit of a sweet fruity thing from the yeast to balance out the bitterness, but i'll probably ferment lower than that to be safe.