Doing my 2nd partial mash brew in 2 weeks or so, and am trying to figure out how to balance the maltiness and bitterness, but having immense hop flavor coming through. My last partial mash was an imperial IPA, using pilsner extract, flaked wheat, flaked rye, a small amount of carapils and american 6 row mashed at 150 for 1 hour. It came out quite bitter, with almost no malt character or sweetness to balance the bitterness.
This time I am hoping to get a more balanced flavor, but my total experience with mashing are the grains on the previous recipe, and walking through the store chewing a couple grains of everything.
Here is what i came up with:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Emerald City Pale Ale #1
Brewer: Klaus Shuler
Style: American Pale Ale
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.87 gal
Estimated OG: 1.057 SG
Estimated Color: 7.6 SRM
Estimated IBU: 42.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
5 lbs Pilsen DME- Briess
2 lbs Pale Malt, Maris Otter
1 lbs Biscuit Malt
1 lbs Caramel/Crystal Malt - 20L
8.0 oz Cara-Pils/Dextrine
Boil Hops:
1.00 oz Amarillo Gold [8.50 %] (15 min) 10.9 IBU
1.00 oz Simcoe [13.00 %] (10 min) 12.2 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) 8.0 IBU
1.00 oz Simcoe [13.00 %] (5 min) 6.7 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) 4.9 IBU
Hopback Hops:
1.00 oz Amarillo Gold [8.50 %] (0 min) Hopback -
1.00 oz Simcoe [13.00 %] (0 min) Hopback -
1.00 oz Chinook [13.00 %] (0 min) Hopback -
Dry Hops:
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days)
1.00 oz Simcoe [13.00 %] (Dry Hop 14 days)
6.00 gal Seattle, WA Water
1 Pkgs American Ale (Wyeast Labs #1056) 2L starter
Mash Schedule: My Mash
Total Grain Weight: 4.50 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 5.63 qt of water at 161.4 F 152.0 F
Is biscuit an OK choice or is this going to be too much of a toasted flavor? Am I even going to notice the 2 lbs of Maris Otter in this, or should I just stick to American Pale malt? Does this look like it may be fairly well balanced, not too malty and not too bitter? Also I will probably add some burton water salts, I think, as Seattle's water is so close to bottled or distilled water. Any recommendations on how much to add? Furthermore Amarillo and Simcoe to me are both fantastic, but most of the time I see Amarillo it seems to be paired with Centennial. Is that a better pairing?
Klaus
This time I am hoping to get a more balanced flavor, but my total experience with mashing are the grains on the previous recipe, and walking through the store chewing a couple grains of everything.
Here is what i came up with:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Emerald City Pale Ale #1
Brewer: Klaus Shuler
Style: American Pale Ale
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.87 gal
Estimated OG: 1.057 SG
Estimated Color: 7.6 SRM
Estimated IBU: 42.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
5 lbs Pilsen DME- Briess
2 lbs Pale Malt, Maris Otter
1 lbs Biscuit Malt
1 lbs Caramel/Crystal Malt - 20L
8.0 oz Cara-Pils/Dextrine
Boil Hops:
1.00 oz Amarillo Gold [8.50 %] (15 min) 10.9 IBU
1.00 oz Simcoe [13.00 %] (10 min) 12.2 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) 8.0 IBU
1.00 oz Simcoe [13.00 %] (5 min) 6.7 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) 4.9 IBU
Hopback Hops:
1.00 oz Amarillo Gold [8.50 %] (0 min) Hopback -
1.00 oz Simcoe [13.00 %] (0 min) Hopback -
1.00 oz Chinook [13.00 %] (0 min) Hopback -
Dry Hops:
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days)
1.00 oz Simcoe [13.00 %] (Dry Hop 14 days)
6.00 gal Seattle, WA Water
1 Pkgs American Ale (Wyeast Labs #1056) 2L starter
Mash Schedule: My Mash
Total Grain Weight: 4.50 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 5.63 qt of water at 161.4 F 152.0 F
Is biscuit an OK choice or is this going to be too much of a toasted flavor? Am I even going to notice the 2 lbs of Maris Otter in this, or should I just stick to American Pale malt? Does this look like it may be fairly well balanced, not too malty and not too bitter? Also I will probably add some burton water salts, I think, as Seattle's water is so close to bottled or distilled water. Any recommendations on how much to add? Furthermore Amarillo and Simcoe to me are both fantastic, but most of the time I see Amarillo it seems to be paired with Centennial. Is that a better pairing?
Klaus