TrojanAnteater
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- Jun 30, 2008
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I have a little 3 gallon carboy for small batches and wanted to brew up a small batch of Belgian Blonde. I figure if I do only a 2 gallon batch I can get all my sugars from grain. I don't have an all grain setup but I do partial mashes. I have a big grain bag which I would use for this. I usually do partial mashes using 2-2.5 lbs of grain for 4 gallon batches, so this wouldn't be too much more than that at under 4 lbs total.
Here is my preliminary recipe:
OG = 1.061
3.0 lbs Pilsner malt (70.6%)
0.5 lbs Wheat malt (11.8%)
2oz Belgian Aromatic (2.9%)
2oz Caravienne (2.9%)
0.5 lbs Cane Sugar (11.8%)
------
0.5oz Hallertauer (3.6%AA) @ 60 minutes
------
WLP500 or Wyeast 1214
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Mashing at ~149 for 60 minutes at 1.5qts/lb. (I'm predicting ~70% efficiency for my ProMash calculations, if I end up getting better efficiency I'll just add less Cane Sugar). Sparge with enough water to have 3 gallons before the boil (promash tells me I would end with ~2.10 gallons). Boil for 90 minutes.
So my question is, since I've never done an all grain before, other than making sure I sparge with enough water to get my pre-boil gravity, is there really any difference here than doing a partial mash? Does it seem like I have this process pretty well covered or are there any tips anyone can give me (recipe or process). If you're scratching your head at "why only 2 gallons" just go with it. I don't mind small batches to experiment
Thanks for any help.
Here is my preliminary recipe:
OG = 1.061
3.0 lbs Pilsner malt (70.6%)
0.5 lbs Wheat malt (11.8%)
2oz Belgian Aromatic (2.9%)
2oz Caravienne (2.9%)
0.5 lbs Cane Sugar (11.8%)
------
0.5oz Hallertauer (3.6%AA) @ 60 minutes
------
WLP500 or Wyeast 1214
------
Mashing at ~149 for 60 minutes at 1.5qts/lb. (I'm predicting ~70% efficiency for my ProMash calculations, if I end up getting better efficiency I'll just add less Cane Sugar). Sparge with enough water to have 3 gallons before the boil (promash tells me I would end with ~2.10 gallons). Boil for 90 minutes.
So my question is, since I've never done an all grain before, other than making sure I sparge with enough water to get my pre-boil gravity, is there really any difference here than doing a partial mash? Does it seem like I have this process pretty well covered or are there any tips anyone can give me (recipe or process). If you're scratching your head at "why only 2 gallons" just go with it. I don't mind small batches to experiment
Thanks for any help.