Part II of my summer wit post. This is the re-worked recipe from part one, which I will attempt to brew very soon.
I’m excited about this one because I attempted to malt 2.5# of grain (quinoa, amaranth, and buckwheat) and was successful! I actually only expected to succeed for the quinoa. So we’re starting off this one with 2.5# of malt! The sweet potato and banana made it in for enzymes – I was inspired by Igliason’s enzyme smoothie idea
. I’m hoping, given what I’ve learned in the threads of this forum, that I get full conversion one this one.
Sorghum extract has been exchanged for Rice Extract Syrup only because the LHBS was out of it, I do think sorghum extract is a good fit in this style, and would have preferred it. I am using sorghum molasses (Barry Farm) for the first time, we’ll see how that does.
The other changes I’ll highlight relative to the problems I listed in part one:
1. In addition to using my “wort-hogg” style mash/lauter tun, I will lay a folded grain bag on top of the hose, then pour a large (1#) bag of buckwheat hulls on top of that.
2. Malto-dex and much more malt in the bill should help boost head retention
3. More grain (3# this time), with less syrups should boost body and character
4. Yeast nutrient and full conversion will speed fermentation this time, I hope.
Here’s the mash plan:
Prep Enzymes: Shred sweet potato, steep in 1 qt at 110F for 30min. Strain out sweet potato, reserve water and blend in 1 banana and set aside (this is now the “enzyme smoothie”). Also add “enzyme formula” here – I’ve already bought it, and more enzymes can’t hurt, right?
Gelatinization: Combine sweet potato, amaranth, and buckwheat with 3.75Qts, heat to 172F and hold for 30 minutes.
Protein Rest: Let cool to 135F, add enzyme smoothie, and rest of grains (quinoa and oats). Rest at 122F for 30 minutes.
Saccrification: Raise to 158F w/ an infusion of 3.5Q boiling water, mash for 30 minutes (or until full conversion is achieved)
Mash Out: Add 2.5Q boiling water to bring temp up to 168F; hold 10 minutes.
Batch Size: 4.50 gal
Boil Size: 5.42 gal
Estimated OG: 1.052 SG
Estimated Color: 8.0 SRM
Estimated IBU: 10.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
0.25 lb Banana (1.0 SRM) Adjunct 3.0 %
3.00 lb Rice Extract Syrup (7.0 SRM) Extract 36.4 %
1.50 lb Quinoa Malt (2.5 SRM) Grain 18.2 %
1.00 lb Sweet Potato (3.0 SRM) Grain 12.1 %
0.50 lb Amaranth Malt, Toasted (35min, 225F) (10.0Grain 6.1 %
0.50 lb Buckwheat Malt, Dry Toasted (35min 250F) (Grain 6.1 %
0.50 lb Oats, Steel Cut (Toasted) (2.5 SRM) Grain 6.1 %
0.50 oz Tettnang [4.00%] (60 min) Hops 8.2 IBU
1.00 oz Strisslespalt [2.00%] (60 min) (Mash Hop)Hops 1.6 IBU
0.50 oz Tettnang [4.00%] (2 min) Hops 0.7 IBU
0.50 tsp Amylase Enzyme (Mash 60.0 min) Misc
0.50 tsp Cardamom (Boil 5.0 min) Misc
0.50 oz Ginger Root (Boil 12.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
2.00 tsp Seeds of Paradise (Boil 5.0 min) Misc
4.00 tsp Coriander Seed (Boil 5.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 oz Malto-dextrine (Boil 15.0 min) Misc
0.50 lb Honey (1.0 SRM) Sugar 6.1 %
0.50 lb Sorghum Molasses (25.0 SRM) Sugar 6.1 %
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Suggestions and comments are welcome! Thanks for reading