rthiessen
Active Member
I am an all-grain brewer and will be helping my brother brew his first beer tomorrow. Instead of just doing all extract, I thought it would be good to do a partial mash brew. He likes Guinness so I found this clone recipe on BYO.com. A few things stood out in their step by step instructions below. First, they don't say to include the roasted barley in with the pale malt and flaked barley in the steeping bag. I assume they just forgot to include that? There is really no other option I would think for where the roasted barley would go. Second, they mention adding DME to the brewpot for the 60 min boil. However this recipe doesn't include DME, just the liquid Maris Otter(to be added late in the boil). Do I assume I should not worry about adding DME? Finally, I assume it is ok to spring or tap water for partial mash beers? I know it's best to use RO/Distilled water for all-extract beers.
(5 gallons/19 L, partial mash)
OG = 1.038 FG = 1.006
IBU = 45 SRM = 40 ABV = 4.2%
Ingredients
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract (late addition)
1.25 lbs. (0.57 kg) English pale ale malt (3 °L)
1.25 lbs. (0.57 kg) flaked barley
1 lb. (0.45 kg) roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Place crushed pale ale malt and flaked barley in a steeping bag. In a large kitchen pot, heat 4.5 qts. (4.3 L) to 161 °F (72 °C) and submerge grain bag. Let grains steep for 45 minutes at around 150 °F (66 °C). While grains are steeping, begin heating 2.1 gallons (7.9 L) of water in your brewpot. When steep is over, remove 1.25 qts. (1.2 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract and hops and begin the 60 minute boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle when beer falls clear.
Thanks,
Rob Thiessen
(5 gallons/19 L, partial mash)
OG = 1.038 FG = 1.006
IBU = 45 SRM = 40 ABV = 4.2%
Ingredients
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract (late addition)
1.25 lbs. (0.57 kg) English pale ale malt (3 °L)
1.25 lbs. (0.57 kg) flaked barley
1 lb. (0.45 kg) roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Place crushed pale ale malt and flaked barley in a steeping bag. In a large kitchen pot, heat 4.5 qts. (4.3 L) to 161 °F (72 °C) and submerge grain bag. Let grains steep for 45 minutes at around 150 °F (66 °C). While grains are steeping, begin heating 2.1 gallons (7.9 L) of water in your brewpot. When steep is over, remove 1.25 qts. (1.2 L) of water from brewpot and add to the “grain tea” in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract and hops and begin the 60 minute boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 72 °F (22 °C). Rack to secondary when fermentation is complete. Bottle when beer falls clear.
Thanks,
Rob Thiessen
