uwmgdman
Well-Known Member
So this weekend I performed my first partial mash on an Oktoberfest Ale and thought I'd share my experience. I thought about going to a system like RichBrewer has outlined for partial mashes, but I decided to wait on anything like that and just go to all grain in the future.
The recipe was as follows:
For the mash:
1 lb. Two Row
1 lb. Vienna
1 lb. Caramunich
3 lb. Munich
Supplemented with 3 lb XLDME and 1 lb ADME late in the boil.
The way I did my mash was based on: http://byo.com/feature/986.html
I used a 3 gallon pot, brought ~6 quarts of water to 168F, added all my grain into a huge grain bag, added the grain, and stirred well. The temp was in the upper 150s, added 2 cups of cool tap water and brough it perfectely to ~153F and then stuck it into a turned off oven at 175F. Aftern an hour the oven was down to 125F and my mash was at 150F.
I put a large (7 qt.) colander on top of my brew pot and placed the grain bag onto it and very slowly poured my wort from the mash back through grain followed by ~6/7 quarts of 165F sparge water.
I ended up with ~3.0 gallons of wort with a SG of 1.040, which was about 55% efficiency by my calculations, which I'll take for a partial mash. I topped off to my boil volume, after hot break, began the hour time and added extract late.
The Oktoberfest ale (5.25 gallons 1.054 OG) now is churring away with some Wyeast 1338.
The partial mash in the oven turned out quite well, I have a feeling I'll be doing these more often, especially if I need to use things like Munich/Oatmeal etc. Not to mention having to buy less extract is good, especially since I picked up a grain card at my LHBS and get any grain for $1.00/lb. (just had to buy a $50 card, which I know I'll use).
I'll stop rambling now, just felt like posting, I guess my first partial mash thus far being a success has got me a bit excited.
The recipe was as follows:
For the mash:
1 lb. Two Row
1 lb. Vienna
1 lb. Caramunich
3 lb. Munich
Supplemented with 3 lb XLDME and 1 lb ADME late in the boil.
The way I did my mash was based on: http://byo.com/feature/986.html
I used a 3 gallon pot, brought ~6 quarts of water to 168F, added all my grain into a huge grain bag, added the grain, and stirred well. The temp was in the upper 150s, added 2 cups of cool tap water and brough it perfectely to ~153F and then stuck it into a turned off oven at 175F. Aftern an hour the oven was down to 125F and my mash was at 150F.
I put a large (7 qt.) colander on top of my brew pot and placed the grain bag onto it and very slowly poured my wort from the mash back through grain followed by ~6/7 quarts of 165F sparge water.
I ended up with ~3.0 gallons of wort with a SG of 1.040, which was about 55% efficiency by my calculations, which I'll take for a partial mash. I topped off to my boil volume, after hot break, began the hour time and added extract late.
The Oktoberfest ale (5.25 gallons 1.054 OG) now is churring away with some Wyeast 1338.
The partial mash in the oven turned out quite well, I have a feeling I'll be doing these more often, especially if I need to use things like Munich/Oatmeal etc. Not to mention having to buy less extract is good, especially since I picked up a grain card at my LHBS and get any grain for $1.00/lb. (just had to buy a $50 card, which I know I'll use).
I'll stop rambling now, just felt like posting, I guess my first partial mash thus far being a success has got me a bit excited.
