I am trying to concoct my first partial mash recipe and need some help. I have an outline in mind and need some fine tuning as I want to have enough enzyme power for the PM.
For this recipe, I just want to mash in the sense of steeping at a constant temp, then sparging to get out the goodies. (Single Infusion?) No protein rests or any other stuff like that.
So I want an Amber that has a sweetness and biscuity flavor, with good hop flavor but low bitterness. Looking for 5.5% ABV
Mini-mash
(mash at 150...sparge at 170? with 1.25 qts/lb mash 1.5qts/lb sparge)
2 lbs Pale Ale Malt
1 lb Amber Malt (Biscuit/Victory)
.5lb Crystal 20l
.5 lb Carapils
4 lb Pale Malt Extract
1 lb Amber Malt Extract
0.75 oz Chinook 60 min
1.00 oz Cascade 15 min
0.25 Chinook dry hop (i know not a classic aroma hop...but I've done it before and it was good)
Wyeast 1056 (if you know where I can get the new #1792 Fat Tire Yeast let me know!!!)
If you can help me with the mini-mash portion of this, I would appreciate it. I just want to make the jump to doing an easy mash.
Thanks!
Craig
Flagstaff, AZ
For this recipe, I just want to mash in the sense of steeping at a constant temp, then sparging to get out the goodies. (Single Infusion?) No protein rests or any other stuff like that.
So I want an Amber that has a sweetness and biscuity flavor, with good hop flavor but low bitterness. Looking for 5.5% ABV
Mini-mash
(mash at 150...sparge at 170? with 1.25 qts/lb mash 1.5qts/lb sparge)
2 lbs Pale Ale Malt
1 lb Amber Malt (Biscuit/Victory)
.5lb Crystal 20l
.5 lb Carapils
4 lb Pale Malt Extract
1 lb Amber Malt Extract
0.75 oz Chinook 60 min
1.00 oz Cascade 15 min
0.25 Chinook dry hop (i know not a classic aroma hop...but I've done it before and it was good)
Wyeast 1056 (if you know where I can get the new #1792 Fat Tire Yeast let me know!!!)
If you can help me with the mini-mash portion of this, I would appreciate it. I just want to make the jump to doing an easy mash.
Thanks!
Craig
Flagstaff, AZ