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Old 02-07-2012, 11:56 PM   #11
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I am doing a partial mash. I only have a 5 gal boil pot though. So it was suggested I do a 3 gal partial boil. I was wondering about the conversion of water used during the partial mash and how much grains for this change.

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Old 02-07-2012, 11:58 PM   #12
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So 1.5 gal for the mash and then another 1.5 for the sparge? Do you remember the lbs of grain from when you did this as a partial?
the grain weight was the same as posted. the recipe's been a partial mash for me since i wrote it, the first few times i brewed it, i was using a 5 gal kettle and boiled 3-3.5 gal, topping up to 5.25 in the fermenter. the las couple times i brewed it, i used my 7.5 gal kettle and did a full boil.
i generally use a 1.25 qt/lb, water/grist ratio. i have 2.3 gal for the strike water, and in a partial boil, i'd sparge with 1.5-2 gal. depending on the absorption you get, that should leave you with ~ 3-3.5 gal in the kettle. with a partial boil, you may need to cut back the sparge water a tad, so you don't end up with too much in the kettle. the only difference between me doing this as a partial boil instead of a full boil was that in the partial boil i added the extract at flameout and let it dissolve as the flameout hops steeped.
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Old 02-07-2012, 11:59 PM   #13
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I guess I misunderstood the question... Well, to be honest with you, I don't know exactly how that works... I apologize and will leave you in more capable hands of answering the question!

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Old 02-08-2012, 12:02 AM   #14
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Awesome. Thanks a lot for the great info. This is going to be my first partial mash so I'm excited! I'll give you an update when brew day is upon us!

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Old 02-08-2012, 12:12 AM   #15
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Awesome. Thanks a lot for the great info. This is going to be my first partial mash so I'm excited! I'll give you an update when brew day is upon us!
awesome! i'd love to hear how it goes for ya. and congrats on getting into mashing, you won't regret it, man. once ya get the hang of it, it'll be just as easy as extract, and you get more influence over the beer and you get to experience the magic of turning starch to sugars in the mash.

i'm drinking a pint of this brew as i type this, it's a great beer and i hope everyone who brews it enjoys it as much as we do. it's always a hit here, we actually served a keg of the first version of this recipe at our wedding party. it floated quite early one!
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 02-11-2012, 07:45 AM   #16
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Dan,

Okay, I am gonna run a couple more ideas past you here. I have been researching, again. I am only changing the grain bill around a bit, everything else remains the same as in my previous post. I am tweaking and messing around, researching what each grain will do for the beer. I will list what changes I have made and then explain why I think what I do, maybe you will agree or maybe you will convince me that I am a bit off base with the recipe.

Here goes!

10.5 lbs 2 row base
0.75 lbs crystal
0.35 lbs Carafa I
0.35 lbs Special roast
0.35 lbs Roasted Wheat
0.35 lbs chocolate malt

Here is my reasoning behind what I am up to. I want a complex mix of flavors to match the hop characteristics (i.e. piney/citrus) listed in my previous post (i.e. Centennial/Simcoe). I believe that with these small additions, I can obtain a unique malt character without compromising the hop additions. And the quantities just worked out that way, keeps me right at what I wanted for my OG.

The specialty malts are only around 10% of the grain bill. I need the Carafa I for color and roast flavor and the special roast should provide some nutty/toasted flavor. These two grains reduced in quantity should provide me with a slightly less roasted flavor to allow the other specialty grains to come through.

I am hoping that the roasted wheat will provide just a touch of extra body/mouth-feel to the brew. I think that people perceive dark beers as those that are thicker bodied. I want to find a nice balance between the characteristics of an IPA (mashed at 150 degrees) while providing a slight increase in mouth-feel/body to those who are looking for that in a darker beer (i.e. giving increased body to the beer without changing the dry finish associated with an IPA). I hope this makes sense... Beer is all about a persons' perception, and I think by achieving these goals, it will appeal slightly more to everyone. Again, I could be way off base, I am still pretty new at this!

And the chocolate malt, I hope, will provide a slight hint of vanilla while also giving a touch more caramel flavor (In addition to the crystal malt) to balance the roast characteristics associated with the Carafa I/special roast/roasted wheat).

What do you think? In my head, everything sounds really good, but I have not brewed with a couple of the specialty grains and am basing everything I have come up with on my research. My BU:GU is exactly 1, which for a regular IPA is appropriate. Also, I have not changed my hop additions at all as posted above.

Comes in at 31 Lovibond, OG 1.072, FG 1.016 (I think this will be lower... we will see).

Anyways, I know I have rambled on here a bit, but I hope to hear some feedback from you, see what you think. I may just say eff it and brew it to see what happens! I usually like to have a decent idea of how it will turn out, but in this case, I have no idea! I may be putting way to much thought into it also, but I like to plan and be on the ball.

Let me know what you think, and I appreciate your time!

Ryan M.

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Old 02-11-2012, 02:15 PM   #17
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i like it! i've heard of some folks using Midnight Wheat in these beers. i brew an IPA with a touch of white wheat, and it's very nice. wheat should work out well in a CDA. it looks like you'll have some nice malt flavor going on.
as far as the bitterness ratio, anything 1 or over should be a very hop forward beer. for a her like this, i like to load up on the late hops, but i'm an admitted hop head. i think my BU:GU ratio was around 1.1 for this brew, but my software highballs the IBU from flameout adds, so who really knows.
the key to the style seems to be a touch of dark, roast-y flavor and a lot of late hops, and i think your recipe will produce just that. i'm looking forward to hearing how this turns out!

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 02-18-2012, 07:37 AM   #18
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Just finished brewing this bad boy. Everything went semi smooth. Info you gave really helped. We shall see what happens in the next 14 days!

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Old 02-22-2012, 02:57 PM   #19
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Changing the name of my adaptation of this for my dog. About 3 hours after I pitched the yeast she passed away. Thought it would be nice to brew this ever year around her death day.

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Old 02-22-2012, 03:36 PM   #20
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Just finished brewing this bad boy. Everything went semi smooth. Info you gave really helped. We shall see what happens in the next 14 days!
sorry to hear about your dog, that really sucks. we have an old dog too, and i'm not at all looking forward to the day.
hope the beer turns out great! we floated a keg of it last week and since then my wife's been bugging me to brew it again, so it looks like it'll be on the list of my next several brews. keep the thread updated on how your's turns out.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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