I read the part of "Brewing Classic Styles" where it explains how to convert a full boil to partial boil, but that is for liquid malt extract. Basically, you just add half the extract during the last minute of the boil. How does it work with a partial mash recipe like the one I have below? Do I just collect all the runnings, add half the extract, and then add the other half during the last minute? Why do I get the feeling this is going to be more complicated than that?
Thanks in advance.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Vienna Lager
Brewer:
Asst Brewer:
Style: Vienna Lager
TYPE: Partial Mash
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 4.27 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.051 SG
Estimated Color: 14.1 SRM
Estimated IBU: 21.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Vienna Malt (3.5 SRM) Grain 1 36.6 %
2 lbs Munich Malt (9.0 SRM) Grain 2 24.4 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 6.1 %
3.2 oz Carafa III (525.0 SRM) Grain 4 2.4 %
2 lbs 8.0 oz Pilsen Extract (3.0 SRM) Dry Extract 5 30.5 %
1.50 oz Hallertauer [4.50 %] - Boil 60.0 min Hop 6 18.8 IBUs
0.50 oz Hallertauer [4.50 %] - Boil 10.0 min Hop 7 2.3 IBUs
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 8 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8 lbs 3.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 8.13 qt of water at 160.0 F 150.0 F 75 min
Sparge: Fly sparge with 3.17 gal water at 168.0 F
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Thanks in advance.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Vienna Lager
Brewer:
Asst Brewer:
Style: Vienna Lager
TYPE: Partial Mash
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 4.27 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.051 SG
Estimated Color: 14.1 SRM
Estimated IBU: 21.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.6 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3 lbs Vienna Malt (3.5 SRM) Grain 1 36.6 %
2 lbs Munich Malt (9.0 SRM) Grain 2 24.4 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 6.1 %
3.2 oz Carafa III (525.0 SRM) Grain 4 2.4 %
2 lbs 8.0 oz Pilsen Extract (3.0 SRM) Dry Extract 5 30.5 %
1.50 oz Hallertauer [4.50 %] - Boil 60.0 min Hop 6 18.8 IBUs
0.50 oz Hallertauer [4.50 %] - Boil 10.0 min Hop 7 2.3 IBUs
1.0 pkg German Lager (White Labs #WLP830) [35.49 Yeast 8 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8 lbs 3.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 8.13 qt of water at 160.0 F 150.0 F 75 min
Sparge: Fly sparge with 3.17 gal water at 168.0 F
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------