So my first Partial mash went well, thanks to much of your help and I'm sure the beer will taste fine. However my stout turned out to be a brown ale. I guess the easy answer to my problem would be that I had too much top off. So... I'd like to hear your suggestions. Here is the recipe
6# Pale LME
1.5# 2 organic 2-row
.5# crystal 20
.5# chocolate malt
.5# roasted barley
1# 2oz. roasted quick oats
2oz tettnang
munton's dry yeast
I did a ratio of 1.5 qts per # of grain, same ratio on the sparge. mashed @ 155F for 60min and sparged (tea-bagged for 15 minutes and drip drained)
with 2.5 gallons of top off I still reached my destination of OG 1.053 so the efficiency seemed OK though not really calculated
But what's up with the color being in the mid 20's for SRM? I thought any more chocolate or roasted barley would start to get astringent.
6# Pale LME
1.5# 2 organic 2-row
.5# crystal 20
.5# chocolate malt
.5# roasted barley
1# 2oz. roasted quick oats
2oz tettnang
munton's dry yeast
I did a ratio of 1.5 qts per # of grain, same ratio on the sparge. mashed @ 155F for 60min and sparged (tea-bagged for 15 minutes and drip drained)
with 2.5 gallons of top off I still reached my destination of OG 1.053 so the efficiency seemed OK though not really calculated
But what's up with the color being in the mid 20's for SRM? I thought any more chocolate or roasted barley would start to get astringent.