Deskjockey894
Active Member
I saw this partial mash recipe and would like to make it. I just don't know if I can. I've posted the recipe and then my comments/questions.
Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: pitched on cake
Batch Size (Gallons): 5
Original Gravity: 1.092
Final Gravity: 1.028
IBU: 98
Boiling Time (Minutes): 60
Color: 45.4 SRM
Primary Fermentation (# of Days & Temp): 30 days @ 65
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 90 days at room temp
Tasting Notes: Good, strong malty RIS
Ingredients:
------------
Amount Item Type % or IBU
4.75 lb Light Dry Extract (8.0 SRM) Dry Extract 32.76 %
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.38 %
1.25 lb Oats, Flaked (1.0 SRM) Grain 8.62 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.90 %
0.75 lb Barley, Flaked (1.7 SRM) Grain 5.17 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.45 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.72 %
1.00 oz Northern Brewer [10.60 %] (60 min) Hops 41.5 IBU
1.00 oz Columbus (Tomahawk) [14.40 %] (60 min) Hops 56.4 IBU
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.19 qt of water at 168.2 F 156.0 F
Notes:
------
Checked SG on 7-10-09 = 1.030
After 30 days primary fermentation, rack to keg. Age for 3 months.
Ok - I've been doing some more reading on partial mash, given the flaked oats, I just can't get away with not doing a partial mash...So I've read that great sticky thread with the pictures on partial mash and will give it a try. I've also read that really good conversion guide from 1998. But I'm still a little unsure of the liquid/volume. I have a 5 gallon pot, and some smaller ones. If i were to mash a total of 7.75 lbs (4lbs of pale malt and the 3.75 of all the others), would this fit in my 5 gallon pot along with water of about 2.58 gallons (based on 1 gallon per 3 lbs of grain)?
If I use another 2.58 gallons for sparge, and assuming I lose 1 gallon from the mash, when I combine, I'll have about 4.17 gallons to bring the wort to a boil. (Based on my conversion the remaining 2 lbs of pale malt would convert to 1.33 lbs of DME (2/3 DME per 1lb grain) bringing the total DME to 6.08 lbs).
If my water to grain ratio is right, I'm comfortable using the 5 gallon pot for that part, I just don't know if 7.75 lbs of grain plus 2.58 gallons of water will fit comfortably (for my sanity's comfort as well) in a 5 gallon pot. Do I have a shot at this? And if not, could I be able to adjust this downward?
Also, had a question on the instructions when it says: 60 min Mash In Add 12.19 qt of water at 168.2 F 156.0 F
What does this mean, is the temperature range for mashing 156 - 168? That's seems like a pretty wide range to me.
Alos, do I have to keg this? Could I just let sit the primary and then bottle? Do I really need to wait 3 months for an optimal beer?
Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: pitched on cake
Batch Size (Gallons): 5
Original Gravity: 1.092
Final Gravity: 1.028
IBU: 98
Boiling Time (Minutes): 60
Color: 45.4 SRM
Primary Fermentation (# of Days & Temp): 30 days @ 65
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 90 days at room temp
Tasting Notes: Good, strong malty RIS
Ingredients:
------------
Amount Item Type % or IBU
4.75 lb Light Dry Extract (8.0 SRM) Dry Extract 32.76 %
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.38 %
1.25 lb Oats, Flaked (1.0 SRM) Grain 8.62 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.90 %
0.75 lb Barley, Flaked (1.7 SRM) Grain 5.17 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 3.45 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.72 %
1.00 oz Northern Brewer [10.60 %] (60 min) Hops 41.5 IBU
1.00 oz Columbus (Tomahawk) [14.40 %] (60 min) Hops 56.4 IBU
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 12.19 qt of water at 168.2 F 156.0 F
Notes:
------
Checked SG on 7-10-09 = 1.030
After 30 days primary fermentation, rack to keg. Age for 3 months.
Ok - I've been doing some more reading on partial mash, given the flaked oats, I just can't get away with not doing a partial mash...So I've read that great sticky thread with the pictures on partial mash and will give it a try. I've also read that really good conversion guide from 1998. But I'm still a little unsure of the liquid/volume. I have a 5 gallon pot, and some smaller ones. If i were to mash a total of 7.75 lbs (4lbs of pale malt and the 3.75 of all the others), would this fit in my 5 gallon pot along with water of about 2.58 gallons (based on 1 gallon per 3 lbs of grain)?
If I use another 2.58 gallons for sparge, and assuming I lose 1 gallon from the mash, when I combine, I'll have about 4.17 gallons to bring the wort to a boil. (Based on my conversion the remaining 2 lbs of pale malt would convert to 1.33 lbs of DME (2/3 DME per 1lb grain) bringing the total DME to 6.08 lbs).
If my water to grain ratio is right, I'm comfortable using the 5 gallon pot for that part, I just don't know if 7.75 lbs of grain plus 2.58 gallons of water will fit comfortably (for my sanity's comfort as well) in a 5 gallon pot. Do I have a shot at this? And if not, could I be able to adjust this downward?
Also, had a question on the instructions when it says: 60 min Mash In Add 12.19 qt of water at 168.2 F 156.0 F
What does this mean, is the temperature range for mashing 156 - 168? That's seems like a pretty wide range to me.
Alos, do I have to keg this? Could I just let sit the primary and then bottle? Do I really need to wait 3 months for an optimal beer?