djnorberg
Member
All,
I've been brewing with extract and specialty grains for a number of years now, and I'm finally deciding to try a partial mash. I'm planning to make a 3 gallon batch of oatmeal stout and, after reading a number of different recipes, pulled this together:
4# Light Liquid Malt Extract
3/4# Oatmeal (Instant)
1.25# Two-Row English Pale Malt
1# Crystal 120L
10oz Roasted Barley
6oz Black Patent
Hops:
1.25oz Northern Brewer (Boil)
1oz Goldings (last 10min)
White Labs Irish Ale Yeast
What do you think? In the past I've brewed using dark LME and I'm a bit worried about getting it dark enough since I'll be starting with the light LME. But, I don't want to overdo it either.
As for the partial mash, I'm planning on mashing the 2# of oatmeal and two-row in 2.5 quarts at as close to 152 degrees as I can get. Then I'll sparge with another 2.5-3 quarts at 170 degrees. One question here: does it make sense to mash the specialty grains along with the oatmeal, or is it best to steep them as usual?
I think I have a handle on the doing the partial mash from the various threads I've read here. Any suggestions, tips, or recipe changes you'd suggest before I go for it?
Thanks!
I've been brewing with extract and specialty grains for a number of years now, and I'm finally deciding to try a partial mash. I'm planning to make a 3 gallon batch of oatmeal stout and, after reading a number of different recipes, pulled this together:
4# Light Liquid Malt Extract
3/4# Oatmeal (Instant)
1.25# Two-Row English Pale Malt
1# Crystal 120L
10oz Roasted Barley
6oz Black Patent
Hops:
1.25oz Northern Brewer (Boil)
1oz Goldings (last 10min)
White Labs Irish Ale Yeast
What do you think? In the past I've brewed using dark LME and I'm a bit worried about getting it dark enough since I'll be starting with the light LME. But, I don't want to overdo it either.
As for the partial mash, I'm planning on mashing the 2# of oatmeal and two-row in 2.5 quarts at as close to 152 degrees as I can get. Then I'll sparge with another 2.5-3 quarts at 170 degrees. One question here: does it make sense to mash the specialty grains along with the oatmeal, or is it best to steep them as usual?
I think I have a handle on the doing the partial mash from the various threads I've read here. Any suggestions, tips, or recipe changes you'd suggest before I go for it?
Thanks!