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Old 03-10-2012, 04:55 AM   #1
emccarthy25
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Jan 2012
Central, NH
Posts: 58


As the title states, I'm planning to brew Edworts Haus Pale Ale. Due to equipment and space I will need to do a partial volume boil and will be doing a partial mash. I've adjusted the recipe to what I hope will be similar...here's what I've got -


Type: Partial Mash Date: 3/9/2012
Batch Size (fermenter): 5.50 gal Brewer: Erik
Boil Size: 3.62 gal
Boil Time: 60 min Equipment: My Pot ( 5 Gal/19 L) - Mini-BIAB
End of Boil Volume 2.87 gal Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 5.28 gal Est Mash Efficiency 71.7 %
Fermentation: Ale, Single Stage

Ingredients
4 lbs Pale Malt (2 Row) US
1 lbs Vienna Malt (Briess)
8.0 oz Caramel/Crystal Malt - 10L
3 lbs Extra Light Dry Extract
1.00 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Cascade [5.50 %] - Boil 30.0 min
0.25 oz Cascade [5.50 %] - Boil 15.0 min
0.25 oz Cascade [5.50 %] - Boil 5.0 min
1.0 pkg Nottingham (Danstar #-)


I've got a 20qt pot for my boil, and various smaller ones I can use for heating sparge water. I plan to have about 3.5 gallons in my boil, and top off to 5.5 in the fermenter. Also, I plan to mash at 152 for an hour. Will the above recipe get me to a passable version of his beer, or do I need to make some more adjustments?

Thanks in advance!

 
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Old 03-13-2012, 02:52 AM   #2
emccarthy25
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Jan 2012
Central, NH
Posts: 58

I am going to assume that the lack of response is because no changes are needed. I'm planning to brew this this weekend. I'll post an update once I do

 
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Old 03-13-2012, 03:34 AM   #3
Jdslep
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Dec 2011
Ithaca, NY
Posts: 62
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I am planning the same thing: partial mash and 3 gallon boil. My thought is to keep all the Vienna malt in the recipe. I would rather switch a pound of two-row to extract and keep the more interesting malts in the mash.

 
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Old 03-13-2012, 05:40 AM   #4
emccarthy25
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Jan 2012
Central, NH
Posts: 58

Interesting thought. I'm not sure what the vienna malt adds. Is it just head retention, or for flavor also? I do think you may be on to something, though

 
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Old 03-13-2012, 05:53 AM   #5
crackhead7
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Apr 2010
cleveland, ohio
Posts: 238
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Quote:
Originally Posted by Jdslep View Post
I am planning the same thing: partial mash and 3 gallon boil. My thought is to keep all the Vienna malt in the recipe. I would rather switch a pound of two-row to extract and keep the more interesting malts in the mash.
This is the way to go! You mayalso look at smashing a little lower to counteract the extract potential to finish high, or add a little corn sugar.

 
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Old 03-13-2012, 12:33 PM   #6
emccarthy25
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Jan 2012
Central, NH
Posts: 58

I changed a couple of things in my version of the recipe. After playing with it in Beersmith a little, I've added an additional pound of vienna malt and increased the hopping rates, I did not add more DME, which according to the numbers will work out fine.

New recipe:
Type: Partial Mash Date: 3/9/2012
Batch Size (fermenter): 5.50 gal Brewer: Erik
Boil Size: 3.62 gal
Boil Time: 60 min Equipment: My Pot ( 5 Gal/19 L) - Mini-BIAB
End of Boil Volume 2.87 gal Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 5.28 gal Est Mash Efficiency 71.7 %
Fermentation: Ale, Single Stage

Ingredients
4 lbs Pale Malt (2 Row) US
2 lbs Vienna Malt (Briess)
8.0 oz Caramel/Crystal Malt - 10L
3 lbs Extra Light Dry Extract
1.5 oz Cascade [5.50 %] - Boil 60.0 min
0.50 oz Cascade [5.50 %] - Boil 30.0 min
0.50 oz Cascade [5.50 %] - Boil 15.0 min
0.50 oz Cascade [5.50 %] - Boil 5.0 min
1.0 pkg Nottingham (Danstar #-)

This puts me at an estimated
OG 1.049
FG 1.012
IBU 29.0
SRM 4.4

Which is pretty close to EdWort's original recipe numbers. Provided I do everything right(which I'm sure I won't) it 'should' be close in flavor(no way for me to know, but I can speculate).

Cheers!

 
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Old 03-13-2012, 01:02 PM   #7
Darwin18
 
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Nov 2008
Garner, NC
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Quote:
Originally Posted by emccarthy25 View Post
Interesting thought. I'm not sure what the vienna malt adds. Is it just head retention, or for flavor also? I do think you may be on to something, though
Vienna malt adds a toasty, biscuity/bready, delicious flavor to your beer. It's a common malt used in IPA, Pale Ales, etc. Try a Vienna lager - delicious!

 
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Old 03-13-2012, 05:23 PM   #8
emccarthy25
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Jan 2012
Central, NH
Posts: 58

Quote:
Originally Posted by Darwin18 View Post
Vienna malt adds a toasty, biscuity/bready, delicious flavor to your beer. It's a common malt used in IPA, Pale Ales, etc. Try a Vienna lager - delicious!

I may have to try one. Since I started brewing, I've only purchased ales, as I don't have the ability to ferment a lager at the moment(basically I've been trying beers that I may want to brew myself). I'll be sure to look around for it though. Thanks for the suggestion

 
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Old 03-13-2012, 07:29 PM   #9
Darwin18
 
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Jamil has a pretty good recipe for Vienna lager in "Brewing Classic Styles". Its the first lager I've made and it picked up 2 2nd-Place Ribbons last weekend and back in December. Better than that though, it's the first keg my fiance kicked on her...

For lagers I just focus on temperature control, pitching rates, and pitching at fermentation temperature. I think those are key. If you do those correctly you don't necessarily need a diacetyl rest.

 
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Old 03-13-2012, 08:18 PM   #10
emccarthy25
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Jan 2012
Central, NH
Posts: 58

unfortunatly I have built a fermentation chamber yet, but that's planned to be built before summer hits, else I will be stuck with 2 gallon batches. Once I have that together, assuming I can get it reasonably air tight, I'll work on lagers. Until then, though I'm 'stuck' with ales

 
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