Brewing Process Question - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Brewing Process Question

Reply
 
Thread Tools
Old 10-10-2010, 07:03 PM   #1
NortheasternPJ
Recipes 
 
Sep 2010
Beverly
Posts: 30
Liked 1 Times on 1 Posts



I'm doing an Alaskan Amber Clone based off this thread:
http://www.homebrewtalk.com/f12/alas...pe-help-96195/

The recipe calls for:
I have the BYO 150 in front of me here is what it says

Extract
2lb 2 oz light DME
3.3 lbs Light LME (Late addition)
1lb 2 row pale malt
1lb crystal malt 40L
.66lb crystal malt 60L
.33lb crystal malt 90L
3.33 AAU Cascade for 60
3.33 AAU Saaz for 15
1 tsp Irish moss for 15
Wyeast 1007 german ale or WLP029
3/4 corn sugar for prime.

My question is, should I steep the 4 types of grains normally (155 degrees for 30 minutes) or is this a partial mash? If so, I can follow the partial mash directions thread on here.

Also, should I brew it in as much water as possible? I can get 3.5 gallons to boil on my stove but most extract kits call for 2 or so.



 
Reply With Quote
Old 10-10-2010, 08:37 PM   #2
jfr1111
Recipes 
 
Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts


The fact that there is a pound of two-row in there indicates that you are to mash the speciality grains. For such a small mount of fermentables, you could just skip that part (1lb 2 row, 2lb crystal isn't much), steep and add 2 pound or so of extract.

You could also partial mash. It's dead easy if you have a good reliable thermometer and some spare time (it easily adds an hour to the brew time).

I'd boil as much water as possible without increased risk of boil-over and mess.



 
Reply With Quote
Old 10-10-2010, 08:50 PM   #3
NortheasternPJ
Recipes 
 
Sep 2010
Beverly
Posts: 30
Liked 1 Times on 1 Posts


I"m about 45 minutes into the partial mash now, as you said its dead easy, just keeping an eye on the temp. Not sure why i was afraid of a partial mash before. Thanks for the help!

 
Reply With Quote
Old 10-10-2010, 09:25 PM   #4
jfr1111
Recipes 
 
Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts


If you are using the deathbrewer method, one thing I did differently was use a small pan to catch the drippings from the bag (drop it in, wait 10 minutes, sparge, repeat after sparge) instead of holding it on top of the wort. Easier on the back, but with only 3lbs of grain in there, I wouldn't worry.

 
Reply With Quote
Old 10-10-2010, 09:36 PM   #5
NortheasternPJ
Recipes 
 
Sep 2010
Beverly
Posts: 30
Liked 1 Times on 1 Posts


Thats exactly what I did. Partial Mash is taking a lot longer (as you said) but I'm enjoying it quite a bit more. The amount of wort vs the amount of top off vs a pure extract method is a big difference.

 
Reply With Quote
Old 10-10-2010, 10:25 PM   #6
jfr1111
Recipes 
 
Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts


BIAB is really idot proof if you've ever been around a kitchen for more than 10 minutes to grab a sandwich. Same thing with boiling. It's the prepping, cleaning and sanitizing everything that has proved to be the biggest hassle. That and cooling wort.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When can I pause the brewing process celts Beginners Beer Brewing Forum 1 03-15-2010 08:45 PM
Having questions about the brewing-bottling process betacrash Beginners Beer Brewing Forum 8 02-11-2009 05:46 PM
Odor in brewing process? BrosBrew Beginners Beer Brewing Forum 6 05-16-2008 11:59 AM
Brewing Process questions aliu630 Beginners Beer Brewing Forum 6 11-19-2007 07:07 PM
Home Brewing Process Wiki trev Beginners Beer Brewing Forum 3 03-15-2007 03:26 AM


Forum Jump