I used this again last night and everything went really well I think.
3kg of two row
.5kg munich 100L
.5kg vienna
1kg light dme
mashed in at 155 (I think, I was trying to correct with some cold water) for sixty minutes with 3 gallons, only lost four degrees. sparged 2.5 gallons, then boiled for sixty minutes.
1oz cluster 7.5% aa at 60 mins
1oz cluster at 30 mins
.5oz goldings 4.5% aa at 15 mins
.5 goldings at 5 mins
I got an SG of 1.069, or thereabouts. The wort tasted fantastic and I even found decent yeast, safale-04. I don't know exactly what my post boil volume is though, it looks like it's nearly five, but did lose a bit more than I thought last time, so maybe 4.75.
You got about 75% efficiency, according to my calculations. If you wanted a bigger volume (and lower gravity), you could add some distilled water (or boiled and cooled water) at kegging or bottling time.
Well, whatever volume I ended up with was fine so long as I had more than fourish. The gravity was more or less what I was shooting for since I'd like the beer to end up 7.5-8%. If my fg comes out at 1.013 I'll hit 7.5.
Thanks again deathbrewer, I'd have never guessed how easy this would be. I did this with a buddy last night, and he's hooked off the first batch.
I am having a really hard time reproducing the "Blue Moon Clone PM" recipe using your guide.
I have a 23 qt pot that I am using to do my partial mash in.
I'm using 2.2 lb of flaked wheat for my PM, which I mash in approximately 2.75 qts of water. After about 20min into the mash the water is so thick from the flaked wheat and the temp goes down significantly (below 140 F). Due to this I end up battling with the temperature and just for my own sanity I mash for around 1.5 hours just to accommodate for the large temperature changes
I am wondering if this is normal? Or should I up the water when using flaked wheat?
Also, should I think about switching to mashing my flaked wheat in some kind of camping cooler? I'm also using a grain bag, if I switch to a camping cooler should I ditch the bag and simply filter the grains when I pour the finished mash to the pot?
Really want to make this beer but I am having a lot of trouble.
You can't mash flaked wheat by itself. You need some base malt (pale malt, pilsner, etc.) that contains the enzymes necessary for converting the starches into simpler sugars. Flaked wheat doesn't contain any of these enzymes.
As for maintaining temperature, use this calculator to mash in at the correct temperature:
Then wrap your mash in blankets or towels to maintain the temp as best you can. If it drops, it's not a big deal. Most conversion takes place very quickly and would happen before the drop, plus if it drops in the 140s, you're just going to have a nice, dry beer...it won't hurt it.
You can't mash flaked wheat by itself. You need some base malt (pale malt, pilsner, etc.) that contains the enzymes necessary for converting the starches into simpler sugars. Flaked wheat doesn't contain any of these enzymes.
As for maintaining temperature, use this calculator to mash in at the correct temperature:
Then wrap your mash in blankets or towels to maintain the temp as best you can. If it drops, it's not a big deal. Most conversion takes place very quickly and would happen before the drop, plus if it drops in the 140s, you're just going to have a nice, dry beer...it won't hurt it.
So should I mash the flaked what with my dry malt extract next time?
Previously I added the DME after the mash and just before the boil.
Malt extract is dried or liquid extract from a mash that has already taken place. When you are doing a mash, you are "starting from scratch"...extract means the work has already been done for you.
The primary type of mash ingredient is grain that has been malted. Modern-day recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly-colored types of malt. The former is called "base malt"; the latter is known as "specialty malts".
Base malt is light malt that has the enzymes necessary for conversion.
ill have to re-do the recipe again then. if i were to re-do the PM version then how much grain will i need? is there a conversion calculator specifically for flaked wheat?
i think ill just do the AG for the "blue moon clone" rather than attempt a PM.
Well, I'm assuming you are trying to mash the flaked wheat because it cannot be steeped and you are using extract for the rest of your recipe.
If this is the case, just add a pound of pilsner malt to your mash and subtract 0.5 lbs of extract from your recipe and you've got yourself a partial mash.
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