Think this will work??

Hi all! Is it possible to get a decent efficiency with the following recipe? I ask because there is only 2 lbs of 2-row and almost 6 lbs of other grain. Is that enough to convert the starches. I have some PH 5.2 to use and I mash in a 5 gal round cooler w/ SS braid for lautering and then batch sparge. I usually go pound for pound but only have the 2 lbs of 2-row right now and will soon be leaving for a month so need to use the stuff soon! Everything is mixed in a single bag except 3 lbs of munich (will it last a month??) . Please comment on the recipe as well. It is the fire-in-hole from B3 but I didn't like their hop schedule so I'm gonna change it. If you guys think it will work then this will be one helluva strong beer! That's ok because it can age in the secondary while I'm away.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Fire in the Hole (modified)
Brewer: Matt
Asst Brewer: dog
Style: English IPA <<---not true style (which is unknown at this point)
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.00 gal
Estimated OG: 1.084 SG
Estimated Color: 18.6 SRM
Estimated IBU: 41.2 IBU
Brewhouse Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs Pale Liquid Extract (8.0 SRM) Extract 46.9 %
3 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 23.4 %
2 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 13.4 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 6.7 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.0 %
8.0 oz Rye Malt (4.7 SRM) Grain 3.3 %
2.9 oz Carafa I (337.0 SRM) Grain 1.2 %
1.00 oz Magnum [14.40%] (60 min) Hops 17.7 IBU
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 17.2 IBU
1.00 oz Centennial [10.40%] (15 min) Hops 6.3 IBU
1.00 oz Columbus (Tomahawk) [14.80%] (Dry Hop 7 dayHops -
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Oak chips??????

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 7.93 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 9.91 qt of water at 172.0 F 158.0 F 45 min
Mash Out Add 3.97 qt of water at 197.1 F 168.0 F 10 min

And batch sparge to get about 4 gal boil volume.

You should be OK. IIRC that Munich Malt should help your mash a bit as well, not as well as the 2 row but it has some enzymes in it.

Now if I could only fidn the lnk to the chart I read yesterday to confirm it . . . I know it's on this site somewhere

You will probably be OK but I would either add another lb of pale malt or do a fairly long mash, say at least 75 minutes. It's the pound of flaked wheat that needs to be converted with excess enzymes from the base malts. Munich malt has enough enzymes to take care of itself, crystal malt doesn't need conversion, rye malt has enzymes and British pale will safely convert 15% of its' weight in starchy adjuncts.

Thanks guys! I didn't know Munich would convert itself so I'll just save that for the next brew and mash it solo.

Please share if you happen to find the chart.

chillHayze said:

Thanks guys! I didn't know Munich would convert itself so I'll just save that for the next brew and mash it solo.

Please share if you happen to find the chart.

Click to expand...

Hey, I was about to compliment your name and then notice you've quoted me in your sig. I'm honored! :rockin:

If your worried about it why not try something out of the single infusion. The last one I did was a decoction and I have to say that outside of an opinon that they are hard, it did not seem all that hard to me. Do a thick rest, single infusion to get you in the 150s and a single decoction to get you at mash out. This realy was not hard... you can't leave the decoction alone, but it was not hard at all.

Beer Snob said:

If your worried about it why not try something out of the single infusion. The last one I did was a decoction and I have to say that outside of an opinon that they are hard, it did not seem all that hard to me. Do a thick rest, single infusion to get you in the 150s and a single decoction to get you at mash out. This realy was not hard... you can't leave the decoction alone, but it was not hard at all.

Click to expand...

That's a good suggestion as well. I was thinking of a decoction in the future.



I'm actually brewing right now. I decided to do a double header - the B3 kit and a hefe with munich only as the mash and some Wheat DME.

Recipies:


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Fire in the Hole
Brewer: Matt
Asst Brewer:
Style: Old Ale
TYPE: Partial Mash
Taste: (35.0) Should be... Interesting...
I plan to crack the first one on my birthday, Feb 15th, 2007.

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 2.71 gal
Estimated OG: 1.089 SG
Estimated Color: 18.6 SRM
Estimated IBU: 39.6 IBU
Brewhouse Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2 lbs Light Dry Extract (8.0 SRM) Dry Extract 14.4 %
7 lbs Pale Liquid Extract (8.0 SRM) Extract 50.3 %
2 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 14.4 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 7.2 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.4 %
8.0 oz Munich Malt (9.0 SRM) Grain 3.6 %
8.0 oz Rye Malt (4.7 SRM) Grain 3.6 %
2.9 oz Carafa I (337.0 SRM) Grain 1.3 %
2.00 oz Centennial [10.40%] (60 min) Hops 22.6 IBU
1.00 oz Columbus (Tomahawk) [14.80%] (30 min) Hops 12.3 IBU
1.00 oz Columbus (Tomahawk) [14.80%] (5 min) Hops 3.2 IBU
1.00 oz Hallertauer [4.00%] (10 min) Hops 1.4 IBU
1.00 oz Oak Chips (Secondary 4.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 7.0 days) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.93 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 6.16 qt of water at 170.7 F 158.0 F 45 min


Notes:
------
Primary for a week, secondary for a month. Age in bottles till February 15.

-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hoppy Hefe
Brewer: Matt
Asst Brewer:
Style: Weizen/Weissbier
TYPE: Partial Mash
Taste: (35.0) Yes, I know the IBUs are out of style. I love experimenting.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 2.43 gal
Estimated OG: 1.047 SG
Estimated Color: 7.7 SRM
Estimated IBU: 37.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 46.2 %
8.0 oz Light Dry Extract (8.0 SRM) Dry Extract 7.7 %
3 lbs Munich Malt (9.0 SRM) Grain 46.2 %
1.00 oz Magnum [14.00%] (60 min) Hops 31.6 IBU
0.50 oz Magnum [14.00%] (10 min) Hops 5.7 IBU
1 Pkgs German Wheat (Wyeast Labs #3333) [Starter 12Yeast-Wheat


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 3.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 3.75 qt of water at 170.7 F 158.0 F 45 min


Notes:
------
Primary for a week, then straight to bottles! Drink upon return from Germany. Take back home to family for thanksgiving.

-------------------------------------------------------------------------------------

Munich can convert itself (but not other grains), so you only need enough 2-row for the wheat & caramel.