Before I start let me join the chorus in praising this thread. Deathbrewer, you have done a wonderful thing here. After blowing fifty bucks on my first kit and getting mediocre results I was moving towards AG but dreading the hundred + dollars of equipment I needed to buy and construct. You've made it look so simple and even inviting. Thanks for making the prospect of brewing through the learning curve more fun!
Now on to business. My question is about how to build a partial mash recipe. Given an all grain recipe, how do you decide what stays a grain and how much becomes extract. I assume that I'd want to replace a chunk of the base malt and just keep the rest proportional. If there a rule of thumb to follow here?
My first beer was an all malt porter kit from True Brew. For my second batch I want to brew Jamil's Robust Porter. The extract recipe looked like this:
6.6 lbs Pale LME
1 lb Munich LME
1.25 lbs Crystal 40 steeped
0.4 lb Black Patent steeped
0.6 lb Chocolate steeped
1.5 oz Kent Goldings @60
0.75 oz Kent Goldings @knockout
For partial mash could I just do it like this:
3.5 lb Pilzner
1.25 lb Munich
1.25 lbs Crystal 40
0.4 lb Black Patent
0.6 lb Chocolate
That's 7 pounds of grain for the mash. 10 quarts gives me ~1.5 qt/gal. Then I'd just add the remaining four lbs of LME at knockout and be good?I'm swapping extract and grain at 1:1, and I don't think that works. I've been digging through my Palmer book but can't find the info on converting from extract to grain.
Sorry for the wall of text. Thanks!
-EDIT- I just bought two cheapo stainless 4gal stockpots for this method (previous put was 2.5gal) so I was trying to keep the size of my mash down. Did I under shoot at nine quarts?
-EDIT AGAIN- Just read the first fifty pages. Two answers gleaned. First that a good starting point for a pair of four gal pots is 7 lbs of grain with 2.5 gallons of water. Second is that 0.75 lbs of LME = 1 lb of grain. Recipe corrected accordingly.
Now on to business. My question is about how to build a partial mash recipe. Given an all grain recipe, how do you decide what stays a grain and how much becomes extract. I assume that I'd want to replace a chunk of the base malt and just keep the rest proportional. If there a rule of thumb to follow here?
My first beer was an all malt porter kit from True Brew. For my second batch I want to brew Jamil's Robust Porter. The extract recipe looked like this:
6.6 lbs Pale LME
1 lb Munich LME
1.25 lbs Crystal 40 steeped
0.4 lb Black Patent steeped
0.6 lb Chocolate steeped
1.5 oz Kent Goldings @60
0.75 oz Kent Goldings @knockout
For partial mash could I just do it like this:
3.5 lb Pilzner
1.25 lb Munich
1.25 lbs Crystal 40
0.4 lb Black Patent
0.6 lb Chocolate
That's 7 pounds of grain for the mash. 10 quarts gives me ~1.5 qt/gal. Then I'd just add the remaining four lbs of LME at knockout and be good?
Sorry for the wall of text. Thanks!
-EDIT- I just bought two cheapo stainless 4gal stockpots for this method (previous put was 2.5gal) so I was trying to keep the size of my mash down. Did I under shoot at nine quarts?
-EDIT AGAIN- Just read the first fifty pages. Two answers gleaned. First that a good starting point for a pair of four gal pots is 7 lbs of grain with 2.5 gallons of water. Second is that 0.75 lbs of LME = 1 lb of grain. Recipe corrected accordingly.