slimer
Well-Known Member
So I tried my first ever Partial Mash yesterday with my DunkelWeiss Experiment.
Ingredients
Amount Item Type % or IBU
4.00 lb Pale Liquid Extract [Boil for 20 min] Extract 40.82 %
3.30 lb Wheat Liquid Extract (8.0 SRM) Extract 33.67 %
1.25 lb Vienna Malt (3.5 SRM) Grain 12.76 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.10 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.10 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.55 %
1.00 oz Saaz [4.00 %] (60 min) Hops 9.0 IBU
2.00 gal Poland Spring (R) Water
3.02 gal All Westmont Water Water
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 125 ml] Yeast-Wheat
My Mash Step Time Name Description Step Temp
60 min Add 3.13 qt of water at 163.7 F 152.0 F
This is what I'm Planning for the Secondary
Control in the experiment is to have the primary fermentation be carried out as usual.
Secondary Fermentation will include splitting the batches into 1.75 Gallon increments.
#1 Control
#2 1.5# Pomegranate
#3 1.5# Mixed Berry
So anyway, I got a OG reading of 1.076! I could not believe it. No one taught me how to sparge or anything. I put all the stuff in two grain bags and shoved it into the oven for an hour, mixing the bags every 1/2 hour. I hope no off flavors come of it.
Problems:
I harvested my Weisenstephan from a previous brew and since I didn't have anything else to store it in, I stored it in a sanitized mason jar. I thought that I had my ingredient fridge warm enough to put it in the freezer part of it and partially froze it. Damn! I made a starter and saw minimal fermentation so I thought that it might be alright to pitch. I was worried at first but just looked downstairs and saw the beginning of a krausen. I hope there's enough viable cells to eat all of that wort.
What do you think of the recipe?
Ingredients
Amount Item Type % or IBU
4.00 lb Pale Liquid Extract [Boil for 20 min] Extract 40.82 %
3.30 lb Wheat Liquid Extract (8.0 SRM) Extract 33.67 %
1.25 lb Vienna Malt (3.5 SRM) Grain 12.76 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.10 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.10 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.55 %
1.00 oz Saaz [4.00 %] (60 min) Hops 9.0 IBU
2.00 gal Poland Spring (R) Water
3.02 gal All Westmont Water Water
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 125 ml] Yeast-Wheat
My Mash Step Time Name Description Step Temp
60 min Add 3.13 qt of water at 163.7 F 152.0 F
This is what I'm Planning for the Secondary
Control in the experiment is to have the primary fermentation be carried out as usual.
Secondary Fermentation will include splitting the batches into 1.75 Gallon increments.
#1 Control
#2 1.5# Pomegranate
#3 1.5# Mixed Berry
So anyway, I got a OG reading of 1.076! I could not believe it. No one taught me how to sparge or anything. I put all the stuff in two grain bags and shoved it into the oven for an hour, mixing the bags every 1/2 hour. I hope no off flavors come of it.
Problems:
I harvested my Weisenstephan from a previous brew and since I didn't have anything else to store it in, I stored it in a sanitized mason jar. I thought that I had my ingredient fridge warm enough to put it in the freezer part of it and partially froze it. Damn! I made a starter and saw minimal fermentation so I thought that it might be alright to pitch. I was worried at first but just looked downstairs and saw the beginning of a krausen. I hope there's enough viable cells to eat all of that wort.
What do you think of the recipe?