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Old 08-01-2006, 12:14 AM   #1
pariah
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Default partial mash recipes

Alright, so this week I'm going to do a partial. I would like to do a full but I don't have the equipment (can't afford it yet). Still, I would like to learn about sparging, mashing, balancing PH using gypsum and CaCO3, starch conversion, various grain types, and all that good stuff. So partial it is.

I have a good idea of the general process...it's just so hard to find a decent recipe for a half mash! So, got any good ones? Open to any style...although a hefeweizen or some sort of belgian wit would be nice. Something refreshing for labor day weekend.

Now, there may be a better option. Is it possible to take an all grain recipe and convert it to a half mash? Maybe substitute a certain number of pounds of 2 row pale grain to light DME or...something?


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Old 08-01-2006, 01:30 AM   #2
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A. Add up all of your specialty grains. Say 2.5 lb
B. Plan on an equal amount of 2-row. 2.5 lb
C. Subtract B from the 2-row requirement Say originally 9 lbs, now 6.5 lbs
D. DME is 40 pts per lb, 2-row about 32. So, DME = C * 32/40 (0.8) or 5.2 lbs


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Old 08-01-2006, 03:26 AM   #3
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David, that formula seems great if it's accurate. Is this a general guideline or one that you base partial mash recipes on consistently (if you partial mash brew)? Based on pts, you would always be multiplying C by 0.8, correct?


Thanks for the great formula...I was wondering the same thing as pariah.
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Old 08-01-2006, 03:44 AM   #4
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Give us an extract recipe that you like and I'll bet we can convert it for you. I for one can run it through ProMash.

Here's the one I did and it's pretty good:
McDermott's Irish Ale

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 8.13
Anticipated OG: 1.056 Plato: 13.81
Anticipated SRM: 16.0
Anticipated IBU: 35.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
49.2 4.00 lbs. American 2-row America 1.038 2
36.9 3.00 lbs. Generic DME - Light Generic 1.046 8
12.3 1.00 lbs. Crystal 55L Great Britain 1.034 55
1.5 0.13 lbs. Roasted Barley Great Britain 1.029 575

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Challenger Pellet 7.00 33.5 60 min.
0.25 oz. Fuggle Whole 4.00 2.2 30 min.


Yeast
-----

WYeast 1968 London Extra Special Bitter


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 5.13
Water Qts: 6.00 - Before Additional Infusions
Water Gal: 1.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.17 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 60
Mash-out Rest Temp : 164 Time: 10
Sparge Temp : 170 Time: 30


Total Mash Volume Gal: 1.91 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
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Old 08-01-2006, 04:58 AM   #5
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Alright, well how about the Boulevard Wheat Ale clone found on this site?

Boulevard Wheat cloner

Quote:
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.5 Wort Size (Gal): 5.5
Total Grain (Lbs): 9.50
Anticipated OG: 1.048 Plato: 11.82
Anticipated SRM: 3.7
Anticipated IBU: 13.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.50 lbs. Pale Malt(2-row) America 1.036 2
3.00 lbs. Soft White Wheat Malt America 1.040 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Magnum Whole 14.00 11.4 60 min.
0.25 oz. Magnum Whole 14.00 2.3 5 min.
0.25 oz. Simcoe Whole 14.00 2.3 5 min.

Yeast
-----
White Labs WLP320 American Hefeweizen Ale



For extract brewers, sub in 4.0 lbs. light DME, 1.5 lbs wheat LME/DME, and steep 1 lb. flaked wheat with some DME at 150°ish for about 15-30 mins.
Using Davids, we have:

A: Specialty Grains, 3.00 lbs. Soft White Wheat Malt America 1.040 3

(I'll be using WHITE WHEAT 2 L)

B: 3.00 lbs. Pale Malt(2-row) America 1.036 2

C: 6.50 - 3.00 = 3.50

D: 3.50 * 0.8 = 2.80 lb of Light DME

Now unfortunately, my homebrew shop doesn't list Simcoe hops as something they carry, and they do carry Yakima Magnum but they are pellets...I would like to stick to whole hops. Here is what they offer as whole hops, think I can make any decent substitutions? I guess it won't be a boulevard clone anymore, but it should still be a decent Hefeweizen eh?

Cascade, Fuggles, Hallertau (German), Kent Goldings (UK), Northern Brewer, Perle, Saaz (Czech), Tettnang, Williamette

Perhaps I can use Hallertau as finishing hops...but what for bittering? And the Hallertau is much weaker, so I will probaby need a bit more eh?
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Old 08-01-2006, 08:48 AM   #6
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So here is my experimental recipe, buying the stuff tommorow so respond quickly!

3 lbs White Wheat 2L
3 lbs 2 Row Pale Malt American
2.8 lbs Pilsner DME
WhiteLabs WLP320 American Hefeweizen

2.5 oz whole Tettnang 50 min boil 4% AA
2 oz whole Kent Goldings 50 min boil 6.1% AA

The goal is to create a light, easy to drink American wheat with citrus notes. I hope this will accomplish it, what do you think?
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Old 08-01-2006, 01:57 PM   #7
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The ratio is based on getting 32 points per pound of 2-row, which is the efficiency most recipes assume.
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Old 08-01-2006, 04:44 PM   #8
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Quote:
Originally Posted by pariah
So here is my experimental recipe, buying the stuff tommorow so respond quickly!

3 lbs White Wheat 2L
3 lbs 2 Row Pale Malt American
2.8 lbs Pilsner DME
WhiteLabs WLP320 American Hefeweizen

2.5 oz whole Tettnang 50 min boil 4% AA
2 oz whole Kent Goldings 50 min boil 6.1% AA

The goal is to create a light, easy to drink American wheat with citrus notes. I hope this will accomplish it, what do you think?
You have a whole lot of hops at the beginning of your boil. Are you not going to add any further along during the process? A quick run through Promash puts the bittering level at 72 IBU's.
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Old 08-01-2006, 04:59 PM   #9
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Quote:
Originally Posted by pariah
So here is my experimental recipe, buying the stuff tommorow so respond quickly!

3 lbs White Wheat 2L
3 lbs 2 Row Pale Malt American
2.8 lbs Pilsner DME
WhiteLabs WLP320 American Hefeweizen

2.5 oz whole Tettnang 50 min boil 4% AA
2 oz whole Kent Goldings 50 min boil 6.1% AA

The goal is to create a light, easy to drink American wheat with citrus notes. I hope this will accomplish it, what do you think?
As Blender pointed out, there's something not right about the hops amounts/schedule.

Also, there are many hops with a citrusy taste, but neither Tettnag nor EKG would be on that list (especially not EKG). If you want citrusy, use cascade or one of its relatives. Tettnang would be closer to the classic hefeweizen hops, which is hallertau.

Weizens are usually quite low in bitterness: the classic German hefe is usually at something like 12 IBUs.
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Old 08-01-2006, 05:07 PM   #10
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I got even hight on a simple calculation. Too much IBUs and not enough relative flavor hops. Cascade or Hallertau or even Saaz might put you in the right ballpark. Remember the longer you have the hops in the more isomerization occurs which extracts the hops oils which makes it bitter. Split them up and use a bit less for bittering. Starting out you have 21.1 HBUs that is a ton - IMHO


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