i'm doing a countertop partial mash from one of the byo articles. so i have 2lbs of two base malts. the recipe calls for both liquid and dry extract but i just wanted to use dry for the extract half. i also have different hops, i was planning on using tettang and cascade. i just have an abundance of these as well as centennial, amarilllo, magnum and simcoe.
here's the recipe i was going off of.
Colby House Porter
(5 gallon/19 L, partial mash)
OG = 1.048 FG = 1.011
IBU = 44 SRM = 58 ABV = 4.8%
This is my house ale, converted to the countertop partial mashing procedure. 48% of the extract weight — the amount of fermentable and non-fermentable sugars that contribute to the original gravity (OG) of the beer — comes from the mini-mash.
Ingredients
1.0 lb. (0.45 kg) 2-row pale ale malt (Maris Otter)
1.0 lb. (0.45 kg) Munich malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
7.0 oz. (0.20 kg) chocolate malt
6.0 oz. (0.17 kg) black patent malt
3.0 oz. (85 g) roasted barley (500 °L)
6.0 oz. (0.17 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract
(late addition)
12 fl. oz. (355 mL) molasses (15 mins)
1 tsp. Irish moss (15 mins)
11 AAU Northern Brewer hops (60 mins)
(1.2 oz./35 g of 9% alpha acids)
1.25 AAU Fuggles hops (15 mins)
(0.25 oz./7.1 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002
(English Ale) yeast (1 qt./~1 L yeast starter)
7/8 cup corn sugar (for priming)