SeldomSeen
Well-Known Member
I did my first Partial Mash last night.
It's a Brooklyn Brown ale clone recipe I got from my LHBS.
The expected OG is about 1.060-1.063
The measured OG is 1.087 !
I am not using a mash tun. What I am doing is doughing in the malt into a pot of water at 155 degrees that I have in the oven (also set to 155 degrees, and verified with a thermometer). I let it soak in there for 90 minutes, then after 90 minutes (checking and maintaining the temp the whole time) I take the pot out and pour it throguh a sanitized SS colander into my brew pot.
After that, I use a measuring cup and slowly pour 155degree water over the mash to sparge the grain.
I followed the recipe usign the necessary amounts of DME, MaltoDextrin, etc.
I am wondering, am I getting really good starch conversion or am I getting other stuff out of the grain that might give me off flavors, or what?
Thanks!
It's a Brooklyn Brown ale clone recipe I got from my LHBS.
The expected OG is about 1.060-1.063
The measured OG is 1.087 !
I am not using a mash tun. What I am doing is doughing in the malt into a pot of water at 155 degrees that I have in the oven (also set to 155 degrees, and verified with a thermometer). I let it soak in there for 90 minutes, then after 90 minutes (checking and maintaining the temp the whole time) I take the pot out and pour it throguh a sanitized SS colander into my brew pot.
After that, I use a measuring cup and slowly pour 155degree water over the mash to sparge the grain.
I followed the recipe usign the necessary amounts of DME, MaltoDextrin, etc.
I am wondering, am I getting really good starch conversion or am I getting other stuff out of the grain that might give me off flavors, or what?
Thanks!