If you don't have the equipment to do so at home, then yes.Well this is an excellent thread and with such it motivates me. However i am held back by a lack of knowledge. When looking into grains some places offer to mill them before they are packaged. Do i need to have this done when partial mashing, steeping or both?
Well this is an excellent thread and with such it motivates me. However i am held back by a lack of knowledge. When looking into grains some places offer to mill them before they are packaged. Do i need to have this done when partial mashing, steeping or both?
trust me, get your temp under control. it's one of the most important steps for a quality end product.
I'm planning my first mini mash using this method and a Belgian Pale ale mini mash kit from AHB. The kit has 2 1/2 lbss of Belgian pale ale malt and 1/2 lb of Caravienne.
I am going to the LHBS later and was wondering if i could add another pound or so of additional grains. Is this a good idea or not. This is my fisrt venture away from extract brewing.
What do you guys/gals recommend?
Belgian Pale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-B Belgian & French Ale, Belgian Pale Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 20 Max IBU: 30
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75
Anticipated OG: 1.060 Plato: 14.73
Anticipated SRM: 8.7
Anticipated IBU: 22.7
Brewhouse Efficiency: 71 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.051 SG 12.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.4 10.00 lbs. Pilsener Belgium 1.037 2
7.8 1.00 lbs. CaraVienne Malt Belgium 1.034 22
7.8 1.00 lbs. Biscuit Malt Belgium 1.035 24
3.9 0.50 lbs. Flaked Oats America 1.033 2
2.0 0.25 lbs. Aromatic Malt Belgium 1.036 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.70 oz. Fuggle Pellet 4.25 12.7 60 min.
0.50 oz. Goldings - E.K. Whole 5.20 6.3 35 min.
0.30 oz. Saazer Pellet 3.25 2.6 35 min.
0.30 oz. Saazer Pellet 3.25 1.1 15 min.
Yeast
-----
White Labs WLP550 Belgian Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.75
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 151 Time: 0
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 5.02 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
this is the potential of the grain to create
sugars when boiled which then ferment into alcohol?
And when you speak of "efficiency", this is the maximum % of sugars that could be produced from said grain?
And the lower the DP, the more grain you'd need?
weak...tell me it didn't go back in the wort!!!
i've always had a couple of gallons available when i use my 5 gallon pot.
i think i could do my little red hen all-grain 5 gallons with this recipe, which should be about the same quantity. i'm going to give it a shot soon, maybe this weekend...
Enter your email address to join: