Long time reader, first time poster and I hope it is ok that I have resurrected this thread. I have probably read and re-read this thread 3 times to make sure that I didn't skip over information that might have rendered this post useless (it probably is anyways). I want to convert this recipe to a Partial Mash recipe and brew it once before the Holiday Season so that I can fine tune it. Being from Cleveland and living in Miami, where we don't get Great Lakes's beers, I need something, other than LeBron, to bring me home for the holidays. However, I am wondering if the recipe that I have put together is converted properly. I have looked at this recipe
, read this article
, and looked over Ken Schwartz's paper
but am still wondering if what I have put together is correct.
Here it is:
: Partial Mash
Batch Size (Gallons)
Boiling Time (Minutes)
5.00 lb Pale Malt (2 Row) US 44.1 %
4.00 lb Dry Malt Extract 35.3%
1.00 lb Caramel/Crystal Malt - 40L 8.8 %
1.00 lb Wheat Malt 8.8 %
0.25 lb Special Roast 2.2 %
0.08 lb Roasted Barley 0.7%
Cascade (60 min) 27 IBU
Mt. Hood (10 min) 3 IBU
2 Cinnamon Stick (boil 60.0 min) Misc
1. oz Ginger Root (boil 60.0 min) Misc
1.25 lb Honey (Flame out) Sugar 9.20 %
1 Pkgs London Ale (Wyeast Labs #028/ WLP013) Yeast-Ale
Original Gravity: 1.074
Final Gravity: 1.018
Alcohol by Vol: 7.26 %
11.91 SRM C
Now I know that the IBUs are a bit high but am more concerned with the way in which the percentages of the grains changed as I add malt extract. Is this normal? Does the recipe look correct.
Also, I went to Great Lakes's website and noticed that they specify Mt. Hood hops. As they are a "descendant" of the Hallertau family it probably doesn't matter, but thought it might be worth noting.
Thank you for all of the help.