This weekend I plan on making my first partial mash recipe using Austin Homebrew's Stone IPA - Mini Mash and I have a couple questions I would really appreciate help with.
First off the directions call for soaking/steeping the grains in 2.5 gallons of water at 155 degrees for 45 mins and then rinsing with 2 qt. of water @170 degrees. I was considering instead of following the kit directions of giving the Counter-top partial mashing method a try. http://www.byo.com/feature/1536.html
Good idea or bad? Any preferences on the method, does it even matter??
The next question is regarding the hops. If I enter the recipe into beersmith it comes up with an IBU of 40.7 which seems quite low to me. I found another thread where someone asked the same question and the solution ended up doing a full boil. But I myself am not able to do a full boil at this point. So I was wondering if adding the extract late in the boil(or even after) is the right way to go. Are there other concerns about adding the extract at the end??
A 15 minute extract boil gives me 71.6 and after the boil gives me 81.9. Any advice/help is greatly appreciated. I am a big fan of IPA so I am really hoping I get this one right!
I have posted the recipe below. Thanks
1 lb. Munich Malt
1 lb. Crystal 20L
2 lbs. 2-Row
6.5 lbs. Extra Pale Extract
1 oz. Warrior @60mins
1 oz. Centennial @ 15 mins
1 oz. Centennial @ 5 mins
1oz. Centennial Dry Hop
5.25 batch with a 3 gallon boil