Well I just got done with my first all grain and I'm thinking about converting it to a partial grain by adding some DME, because my specific gravity came out to only 1.026
My recipe (for 2.5 gallons):
1 lb rye
.5 lb crystal 56L
4.5 lbs 2 row
mashed 90 min
steeped 60 min
hopping schedule:
1.0 oz northern brewer 60 minutes
> 1/2 oz Hallertau 15 minutes
1/2 oz Hallertau 5 minutes
then all steeped 10 min
< 1 oz Hallertau in Primary with < 1 oz light toast american oak chips
Shady/Sketchy stuff I did:
1) I put a package of dry yeast into 700 mL of boiled water/yeast nutrient this morning after it cooled to room temperature. And it was already pitched before I took my OG.
2) My thermometer was sitting on the side of my Mash pot and I moved it to the middle of the pot about half an hour into the mash. The temp instantly jumped from 154 to 172. Making me think that my temp was too high the entire first half hour. Did I kill the enzymes? I immediately dropped the temp to about 156 and continued there for another hour.
3) When all was said and done there was a bit less than 2 gallons. So I topped off the fermenter with about .75 gallons of filtered water before I took my original specific gravity reading.
I was reading my 'Joy of Homebrewing' and the only styles of beer it lists that have OG below 1.030 are light/diet lagers and Berliner Wheat beers... Eeek!
I have a bunch of Mutons Light DME. Should I boil some in water and dump it in after it cools off? If so how much DME in how much water? I was shooting for a spicy rye Ale influenced by some clone recipes I've seen for Sam Adams Boston Lager
Thanx guys!
My recipe (for 2.5 gallons):
1 lb rye
.5 lb crystal 56L
4.5 lbs 2 row
mashed 90 min
steeped 60 min
hopping schedule:
1.0 oz northern brewer 60 minutes
> 1/2 oz Hallertau 15 minutes
1/2 oz Hallertau 5 minutes
then all steeped 10 min
< 1 oz Hallertau in Primary with < 1 oz light toast american oak chips
Shady/Sketchy stuff I did:
1) I put a package of dry yeast into 700 mL of boiled water/yeast nutrient this morning after it cooled to room temperature. And it was already pitched before I took my OG.
2) My thermometer was sitting on the side of my Mash pot and I moved it to the middle of the pot about half an hour into the mash. The temp instantly jumped from 154 to 172. Making me think that my temp was too high the entire first half hour. Did I kill the enzymes? I immediately dropped the temp to about 156 and continued there for another hour.
3) When all was said and done there was a bit less than 2 gallons. So I topped off the fermenter with about .75 gallons of filtered water before I took my original specific gravity reading.
I was reading my 'Joy of Homebrewing' and the only styles of beer it lists that have OG below 1.030 are light/diet lagers and Berliner Wheat beers... Eeek!
I have a bunch of Mutons Light DME. Should I boil some in water and dump it in after it cools off? If so how much DME in how much water? I was shooting for a spicy rye Ale influenced by some clone recipes I've seen for Sam Adams Boston Lager
Thanx guys!