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Old 01-27-2012, 07:10 PM   #111
LucaBrasi
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Oct 2011
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I just picked up everything to try this recipe this weekend. Surprisingly my LHBS had everything. I'm not doing a fruit addition, going to see how close I can get to the real thing. Thanks for the recipe, looking forward to giving this a try!



 
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Old 02-02-2012, 05:17 AM   #112
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Okay, folks - after several false starts, I am throwing out my attempt to turn this into a partial mash.

I've spent some time with Beersmith, have set it up with my equipment (6 gallon stainless brewpot, I'll be doing a BIAB partial). This will also be my first attempt above an extract brew; my first two have been an extract kit w/specialty grains, and an extract recipe w/specialty grains.

I took Revvy's base recipe and plugged it into Beersmith, then applied some small adjustments so as to get all of the "vital numbers" right. My OG and FG are both a smidgen higher than his, but the ABV computes as the same. Likewise, my IBUs are ever so slightly higher, but the bitterness ratio stays the same.

Here it is... if you see any errors, PLEASE hit me over the head with them. How else will I learn?


Recipe Type: Partial Mash
Yeast: WLP530 White Labs Abbey Ale
Yeast Starter: Yes
Batch Size (Gallons): 5.25 gallons
Original Gravity: 1.071
Final Gravity: 1.013
IBU: 31.8
Boiling Time (Minutes): 60
Color: 6.3 SRM

Grain bill:
2 lbs, 8 oz Pilsner (2 row) Bel
1 lb Munich Malt
5.3 oz Biscuit Malt
3.5 oz Melanoiden Malt

Hops:
1.61 oz Styrian Goldings (60 min) 24.8 IBU
.8 oz Saaz (30 min) 7 IBU

Other sugars:
5 lbs 8 oz extra light dry extract
9.6 oz table sugar, white (15 minutes in boil)

Yeast:
1 Pkg Abbey Ale (White Labs #WLP530) Yeast-Ale (make starter)

Mash in: add 5.06 qt of water at 165 degrees
Steep at 150 degrees for 75 minutes

Sparge with 4.14 gallons of water at 168 degrees

Boil volume should be 4.92 gallons.

Add DME, boil for 60 minutes. Cool wort, top off with 1 gallon of water (to hit desired 5.25 gallon batch size). Pitch yeast, ferment, bottle, etc.


Questions for the vets: will that boil volume be before or after I add the DME? What else am I overlooking?

Thanks!


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Old 02-03-2012, 04:17 AM   #113
starman
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My BIAB experience is pretty slim so please take this with a grain of salt, but your steep temp is lower (150) vs (158) which could lead to a dry finish and thinner mouth feel. The other thing i noticed was you reduced the boil time. That could bring DMS from the pilsner into play.

Im not sure either are huge issues since the bulk of your pilsner comes from extract but something to consider.

 
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Old 02-03-2012, 04:31 AM   #114
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Quote:
Originally Posted by starman View Post
My BIAB experience is pretty slim so please take this with a grain of salt, but your steep temp is lower (150) vs (158) which could lead to a dry finish and thinner mouth feel. The other thing i noticed was you reduced the boil time. That could bring DMS from the pilsner into play.

Im not sure either are huge issues since the bulk of your pilsner comes from extract but something to consider.
This is just the sort of feedback I'm looking for, thanks. I've been relying on Beersmith, but it can only do so much. Numbers are not everything!
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Old 02-11-2012, 02:30 AM   #115
speedster00
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I did a partial mash of this back in mid December. I used 7.5 lbs of LME and skipped the additional table sugar. It's by far far one of my best brews. In fact I drank the last glass of it tonight. I'll be brewing it again maybe this weekend or next.
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Old 02-11-2012, 02:39 AM   #116
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Quote:
Originally Posted by speedster00 View Post
I did a partial mash of this back in mid December. I used 7.5 lbs of LME and skipped the additional table sugar. It's by far far one of my best brews. In fact I drank the last glass of it tonight. I'll be brewing it again maybe this weekend or next.
That's awesome to hear that it was so good. I'll be using a birthday gift to get the ingredients for this one.
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Old 02-11-2012, 02:50 AM   #117
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I saw your grain bill above and that is exactly how I did it. I steeped grains @ 150-160 for 45 minutes, added the 7.5 lbs of LME , boiled for 60 and followed the original hops schedule. That's it. No candy/table sugar. This next time I'm going to go 11 lbs of LME to boost ABV and see how it turns out!
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Old 02-11-2012, 03:00 AM   #118
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Quote:
Originally Posted by speedster00 View Post
I saw your grain bill above and that is exactly how I did it. I steeped grains @ 150-160 for 45 minutes, added the 7.5 lbs of LME , boiled for 60 and followed the original hops schedule. That's it. No candy/table sugar. This next time I'm going to go 11 lbs of LME to boost ABV and see how it turns out!
Boiled for 60 instead of 90, eh? Thanks for the experience.
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Old 02-11-2012, 05:39 PM   #119
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Originally Posted by homebrewdad View Post
Boiled for 60 instead of 90, eh? Thanks for the experience.
Yes sir. Once the sugars stop breaking inside 45 minutes or so with the hops, theres no point to boil that much longer.
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Old 02-11-2012, 05:42 PM   #120
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If you have any pilsner in your grainbill you should be boiling for 90 minutes...the reason you do is to drive off the dms precursors...


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