Planning my first partial mash and want to know if this recipe sounds correct for a partial mash and for the porter style. Any suggestions are welcome.
2# 2-Row Pale
1# Munich
8oz Crystal 60
6oz Chocalate
2oz Black Patent
3.3# LME
1.0# DME
1.0oz Kent Goldings 60min
1.0oz Kent Goldings 30min
0.5oz Fuggle Aroma
I plan on using 1.25qt/lb grain for the mash, 155 degrees for 60 minutes. Then 1.5qt/lb for the sparge, 170 degrees for 10 minutes. I think my partial boil volume would then be 2.75 gallons.
2# 2-Row Pale
1# Munich
8oz Crystal 60
6oz Chocalate
2oz Black Patent
3.3# LME
1.0# DME
1.0oz Kent Goldings 60min
1.0oz Kent Goldings 30min
0.5oz Fuggle Aroma
I plan on using 1.25qt/lb grain for the mash, 155 degrees for 60 minutes. Then 1.5qt/lb for the sparge, 170 degrees for 10 minutes. I think my partial boil volume would then be 2.75 gallons.