Hi everyone,
I am starting a new thread since I have made a substantial diversion from my original post about a lime ale.
This will be my weekend project this weekend. I want to try and give as much detail as possible so (if this actually comes out ok) others can follow along exactly.
Partial Mash I guess this is technically a partial mash but leaning closer to all grain. I will start on the stove in a 5gal brew pot and transfer to 5 gallon cooler and grain bag to rest and sparge. Depending on how much good wort I am getting from the sparges I may end up doing a split boil.
Mash procedure Thanks to glutarded-chris as I am basing my process off of what he has been using with success for a while. I made a few adjustments to work with what I have (5gal brew pot, and only partial mash):
I will treat all the water with gypsum
I just finished milling my grains. I mixed all of the grains listed below and milled at the same time. I milled tight enough to fully crack the millet but not to flour (as I saw people having problems going that fine). Since I am using a cheap Corona Clone mill there is some variation in the grind.
-9qts water at 125f with enzymes mixed in
-add grains (assumed drop to 115f)
-add ~1 qt boiling water to raise back to 125F
-Rest at 125F for 30 mins
-add ~3qts boiling water and heat to get to 160*f
-transfer to 5 gallon cooler (it has not had the spout replaced so that is going to be fun draining haha) lined with grain bag. I think i will also use a finer grain/hop bag an extra liner to filter, i will lay it between the main bag and the spout.
-rest for 2 hours
-3 separate sparges with 2-3 qt each time (155f i think)
I expect to get a little over 4.25 gallons but if I am getting good gravity I will keep pulling liquid an boil down
Grain: (note: after grinding grains my weight was a bit lower than 10lbs total but i didn't weight all of the grains before using, just went by the bag weight)
5# Pale Millet Malt
2# Buckwheat Malt
3# Pale Rice Malt
Extracts/Other:
1.65# Sorghum Extract (60min)
4oz Maltodextrin (60min)
1oz NZ Wakatu Hops (60min)
1# Golden Candi Syrup (15min)
0.5 oz Cascade (15min)
1 tablet Whirlflock
1oz Dry Lime peel (5min)
0.5oz Dry Sweet Orange Peel (5min)
0.25 Dry Lemon Peel (5min)
0.5oz Cascade (0min)
Windsor Yeast (I may dry pitch since I had good luck with this yeast pitching into the wort at the rehydration temp on my kit beer but we will see)
I am expecting to start with 5.5 gallon in the fermentor:
OG 1.052-1.058 (depending on my efficiency)
FG 1.010-1.014
ABV 5.25-6%
IBU Low 20s
If I am getting lower then desired citrus notes I will probably add some more citrus peels into the fermentor/secondary. Hopefully I can develop this into a solid Spring/Summer Ale recipe before May or so.
If all goes well I will repeat this with a variation for the darker Ley Lime Pie Ale I was originally talking about in my other thread.
I will try to get a bunch of pictures during the whole process.
I am starting a new thread since I have made a substantial diversion from my original post about a lime ale.
This will be my weekend project this weekend. I want to try and give as much detail as possible so (if this actually comes out ok) others can follow along exactly.
Partial Mash I guess this is technically a partial mash but leaning closer to all grain. I will start on the stove in a 5gal brew pot and transfer to 5 gallon cooler and grain bag to rest and sparge. Depending on how much good wort I am getting from the sparges I may end up doing a split boil.
Mash procedure Thanks to glutarded-chris as I am basing my process off of what he has been using with success for a while. I made a few adjustments to work with what I have (5gal brew pot, and only partial mash):
I will treat all the water with gypsum
I just finished milling my grains. I mixed all of the grains listed below and milled at the same time. I milled tight enough to fully crack the millet but not to flour (as I saw people having problems going that fine). Since I am using a cheap Corona Clone mill there is some variation in the grind.
-9qts water at 125f with enzymes mixed in
-add grains (assumed drop to 115f)
-add ~1 qt boiling water to raise back to 125F
-Rest at 125F for 30 mins
-add ~3qts boiling water and heat to get to 160*f
-transfer to 5 gallon cooler (it has not had the spout replaced so that is going to be fun draining haha) lined with grain bag. I think i will also use a finer grain/hop bag an extra liner to filter, i will lay it between the main bag and the spout.
-rest for 2 hours
-3 separate sparges with 2-3 qt each time (155f i think)
I expect to get a little over 4.25 gallons but if I am getting good gravity I will keep pulling liquid an boil down
Grain: (note: after grinding grains my weight was a bit lower than 10lbs total but i didn't weight all of the grains before using, just went by the bag weight)
5# Pale Millet Malt
2# Buckwheat Malt
3# Pale Rice Malt
Extracts/Other:
1.65# Sorghum Extract (60min)
4oz Maltodextrin (60min)
1oz NZ Wakatu Hops (60min)
1# Golden Candi Syrup (15min)
0.5 oz Cascade (15min)
1 tablet Whirlflock
1oz Dry Lime peel (5min)
0.5oz Dry Sweet Orange Peel (5min)
0.25 Dry Lemon Peel (5min)
0.5oz Cascade (0min)
Windsor Yeast (I may dry pitch since I had good luck with this yeast pitching into the wort at the rehydration temp on my kit beer but we will see)
I am expecting to start with 5.5 gallon in the fermentor:
OG 1.052-1.058 (depending on my efficiency)
FG 1.010-1.014
ABV 5.25-6%
IBU Low 20s
If I am getting lower then desired citrus notes I will probably add some more citrus peels into the fermentor/secondary. Hopefully I can develop this into a solid Spring/Summer Ale recipe before May or so.
If all goes well I will repeat this with a variation for the darker Ley Lime Pie Ale I was originally talking about in my other thread.
I will try to get a bunch of pictures during the whole process.