Easy Partial Mash Brewing (with pics) - Page 69

knappster · 11-21-2009, 03:13 AM

Hey DB,

That dunkelweizen isn't supposed to have a sourness about it, is it? I bottled it over 6 weeks ago and I'll be honest, I'm having a little trouble drinking it.

I used Danstar munich yeast, and it took like 60 hours to show any signs of life. That is about 5 times longer than I'm used to with it, so I feel like this one is probably infected. I haven't had any gushers or anything, but it seems like there is a thin film that has formed over the yeast that has dropped out in the bottles, too.

Am I misunderstanding the style or would you say this is abnormal?

wadner · 11-25-2009, 03:02 AM

Quote:

Originally Posted by DeathBrewer

Do you have promash? The best way to do it is to simply replace your extract with 2-row to match your OG until you reach your desired quantity for mashing.

By scratch you could do it, too. Roughly: 1 lbs grain = 0.75 lb = 0.6 lbs DME

So if you add 5.5 lbs of 2-row you could replace all of your LME. That may be too much, tho, if you don't want to mash more than ~6 lbs.

How about this:

4 lbs LME = 5.5 lbs grain
2.25 lbs DME = 3.75 lbs grain
+ 1.25 lbs 2-row already in recipe =
Total of 10.5 lbs 2-row if you replaced all of the extract.

You also have to account for your total of ~2.5 lbs specialty grains

So if you only want to use 6 lbs of grains use, 3.5 lbs of 2-row. That will leave you with 7 lbs of 2-row to make up for in extract.

7 * 0.6 (DME) = ~4 lbs DME.

So your recipe would be:
12oz British Chocolate malt
12oz US 60L Crystal
4oz US Black Malt
1oz roasted barley
3.5 lbs US 2 row pale malt
12oz maltodextrin
4.0 lbs Extra light DME

What a mess, eh?

Sorry if I made that more confusing. In most recipes, replacing the extract is as simple as replacing the 2-row to match your gravity.

I personally would cut down on the crystal 60 and chocolate malt and completely do away with the maltodextrin.

Let me know if you have any more questions or are thinking of using a different amount of grain.

EDIT: Fixed DME qty

Well I made this recipe omitting the malto and I forgot a pound of DME. Best beer I've made yet. Great color and head retention. Making the fullers as I type.

**DeathBrewer** · 11-25-2009, 04:20 AM

Awesome. Glad it turned out!

Forgetting the DME just means you'll have a lower gravity beer. I usually make lower gravity beers these days. Finishes faster, comes out cleaner, and easy drinking for the weekdays.

Was the Fullers also a partial mash?

wadner · 11-25-2009, 04:46 AM

Quote:

Originally Posted by DeathBrewer

Awesome. Glad it turned out!

Forgetting the DME just means you'll have a lower gravity beer. I usually make lower gravity beers these days. Finishes faster, comes out cleaner, and easy drinking for the weekdays.

Was the Fullers also a partial mash?

Yep the Fuller's is a partial mash. The beauty of this system is I can take care of my son, give him a shower, read to him, put him to bed while everything is working in the kitchen.

If you ever make it to Montana I owe you a beer.

Lower gravity is good by me. If I want to get drunk I'll have some tequila. I enjoy enjoying my brews.

**mrgstiffler** · 11-25-2009, 10:57 PM

Would mashing at too high temp (165F) lead to more unfermentable sugars being extracted and a higher FG?

The IPA I did as my first partial mash went from 1.072 to ~1.030. I roused the yeast twice and added some Nottingham. It stayed at 1.030 for over a week. I decided to cold crash before racking to clear it up a bit and maybe reduce the risk of bombs. It still tastes very good though. I'm just curious if the higher temp is the cause.

**DeathBrewer** · 11-25-2009, 11:12 PM

Yes, that could definitely do it.

ReverseApacheMaster · 11-25-2009, 11:13 PM

I found this guide to be very helpful. Thanks for taking the time to put it all together!

**mikeysab** · 11-30-2009, 12:31 AM

Well, as the mash was in the pot, I decided to let SWMBO get a wiff of it. The conversation went like this:

Me (half drunk): wanna smell the the beginnings of the best beer in the world? (removing lid from mash pot)
wifey: Oh god, I'm getting wet.....and hot.
Me: me too, isn't it exciting.
wifey: No dingbat, your lid is dripping on my arm.

Other than that, everything is going fine. heating sparge water now. Already can't wait to taste this one. Doing a cascade pale ale partial from Midwest. Wasn't expecting to brew today, so I couldn't smack my yeast pack, but I have a pack of 05 i'll use, and it should be fine. thanks again, DB, for the guide to making my wife wet, and hot....well, almost.

**mikeysab** · 11-30-2009, 01:58 AM

Getting ready for second hop addition. Learned another lesson. Tea balls, which can be used as "Hop balls" (funny, since only the females are used) are only good for 1/2 oz hop additions. So without a hop sock, I have to open my hop/grain bag 2 times during the boil. Also thought of adding some sweet orange peel and making it an orange pale ale. We'll see how drunk I get in the next 20 minutes.

**DeathBrewer** · 11-30-2009, 03:15 AM

Quote:

Originally Posted by mikeysab

Well, as the mash was in the pot, I decided to let SWMBO get a wiff of it. The conversation went like this:

Me (half drunk): wanna smell the the beginnings of the best beer in the world? (removing lid from mash pot)
wifey: Oh god, I'm getting wet.....and hot.
Me: me too, isn't it exciting.
wifey: No dingbat, your lid is dripping on my arm.

thanks again, DB, for the guide to making my wife wet, and hot....well, almost.

Bwahhhahahaa!! That's great...