I just made a partial mash porter, and thought I would share the process.
The wort tasted great going into the fermentor.
The use of the malted millet was not typical for me, I had it left over from long ago. Malted millet has always given me off flavors, but my normal process uses much higher temperatures (~180 F). This mini mash started at 165 and dropped from there, so my hope was that I would not extract the millet off flavors at this lower temp...we will see. Future versions would use biscuit rice malt replacing the munich millet.
Recipe below:
RO water was used
CaCl 1.00 tsp
Termamyl (thermo stable amylase) 2.00 Tbsp
AMG 300 Gluco amylase 1.00 Tbsp
GlutenAid pill (protease) 3 pills
Munich Millet Malt-Grouse 2.50 lb
Buckwheat Malt-Grouse 0.50 lb
Unmalted Buckwheat 2.00 lb
James Brown Rice Malt 1.00 lb
Dark Rice Malt 0.50 lb
Rice Syrup 3 Lb 60 min
Horizon Hops (12.2 AA) 0.40 oz 60 min
Branched Chain Amino Acids (NOW Foods) 1.00 Tbs 60 min
Fermax Yeast Nutrient 1.00 Tbsp 60 min
Willamette Hops 0.50 oz 10 min
whirlfloc tab 0.50 tab 10 min
Willamette Hops 0.50 oz 1 min
D180 candi syrup 1.00 lb directly into primary
Yeast: US-05
Disolve CaCl in 3 Gal RO water
Heat water to 175 F
Add grains & Termamyl, stir well, temp shoud come to rest at 164 F
Rest for 1 hour & 45 minutes
Add AMG300 and GlutenAid, stir well
Rest for 15 more minutes
Sparge into brewpot
add water to achieve a 4.5 galon boil
Boil as usual
SG was 1.054, and the wort looked and tasted great.
I will update in a few weeks.
The wort tasted great going into the fermentor.
The use of the malted millet was not typical for me, I had it left over from long ago. Malted millet has always given me off flavors, but my normal process uses much higher temperatures (~180 F). This mini mash started at 165 and dropped from there, so my hope was that I would not extract the millet off flavors at this lower temp...we will see. Future versions would use biscuit rice malt replacing the munich millet.
Recipe below:
RO water was used
CaCl 1.00 tsp
Termamyl (thermo stable amylase) 2.00 Tbsp
AMG 300 Gluco amylase 1.00 Tbsp
GlutenAid pill (protease) 3 pills
Munich Millet Malt-Grouse 2.50 lb
Buckwheat Malt-Grouse 0.50 lb
Unmalted Buckwheat 2.00 lb
James Brown Rice Malt 1.00 lb
Dark Rice Malt 0.50 lb
Rice Syrup 3 Lb 60 min
Horizon Hops (12.2 AA) 0.40 oz 60 min
Branched Chain Amino Acids (NOW Foods) 1.00 Tbs 60 min
Fermax Yeast Nutrient 1.00 Tbsp 60 min
Willamette Hops 0.50 oz 10 min
whirlfloc tab 0.50 tab 10 min
Willamette Hops 0.50 oz 1 min
D180 candi syrup 1.00 lb directly into primary
Yeast: US-05
Disolve CaCl in 3 Gal RO water
Heat water to 175 F
Add grains & Termamyl, stir well, temp shoud come to rest at 164 F
Rest for 1 hour & 45 minutes
Add AMG300 and GlutenAid, stir well
Rest for 15 more minutes
Sparge into brewpot
add water to achieve a 4.5 galon boil
Boil as usual
SG was 1.054, and the wort looked and tasted great.
I will update in a few weeks.