Brewing Clamper
Well-Known Member
[FONT=Verdana, Arial, Helvetica, Sans-Serif]Even though my first partial-mash was a slight disaster, I'm wanting to do it again. I was thinking of using the following BYO recipe, but I would like to increase the ABV by at least 1 point. Any suggestions? Should I just increase the extract or add corn sugar? Thanks guys!
From BYO:
Strauss in the Haus Vienna Lager
(5 gallon/19 L, partial mash)
OG = 1.051 FG = 1.013
IBU = 20 SRM = 13 ABV = 5.0%
46% of the extract weight comes from the mini-mash.
Ingredients
3.5 lb. (1.6 kg) Vienna malt
7.5 oz. (0.21 kg) CaraMunich II® malt (45 °L)
0.5 oz. (14 g) chocolate malt
0.75 lbs. (0.34 kg) Briess Light dried malt extract
4.0 lbs. (1.8 lbs) light liquid malt extract (late addition)
5 AAU Tettnang hops (60 mins)
(1.25 oz./35 g of 4% alpha acids)
0.25 oz. (7.1 g) Hallertau hops (10 mins)
1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager), White Labs WLP820
(Octoberfest/Märzen) or White Labs WLP920 (Old
Bavarian Lager) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Heat 5.5 qts. (5.2 L) of water to 167 °F (75 °C) and mash, starting at 154 °F (68 °C) for 45 minutes. Collect first and second worts, then add dried malt extract and boil combined wort for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Add liquid malt extract with 15 minutes left in the boil. Ferment at 54 °F (12 °C). Diacetyl rest at 60 °F (16 °C). Lager at 40 °F (4.4 °C). [/FONT]
From BYO:
Strauss in the Haus Vienna Lager
(5 gallon/19 L, partial mash)
OG = 1.051 FG = 1.013
IBU = 20 SRM = 13 ABV = 5.0%
46% of the extract weight comes from the mini-mash.
Ingredients
3.5 lb. (1.6 kg) Vienna malt
7.5 oz. (0.21 kg) CaraMunich II® malt (45 °L)
0.5 oz. (14 g) chocolate malt
0.75 lbs. (0.34 kg) Briess Light dried malt extract
4.0 lbs. (1.8 lbs) light liquid malt extract (late addition)
5 AAU Tettnang hops (60 mins)
(1.25 oz./35 g of 4% alpha acids)
0.25 oz. (7.1 g) Hallertau hops (10 mins)
1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager), White Labs WLP820
(Octoberfest/Märzen) or White Labs WLP920 (Old
Bavarian Lager) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Heat 5.5 qts. (5.2 L) of water to 167 °F (75 °C) and mash, starting at 154 °F (68 °C) for 45 minutes. Collect first and second worts, then add dried malt extract and boil combined wort for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Add liquid malt extract with 15 minutes left in the boil. Ferment at 54 °F (12 °C). Diacetyl rest at 60 °F (16 °C). Lager at 40 °F (4.4 °C). [/FONT]
