goofiefoot
Well-Known Member
We have been brewing partial mash (steeped grain in bags) batches up til now. I just built a 50qt mash tun out of an Ice Cube cooler, and while our first all-grain batch had efficiency problems (52%), I am confident in our equipment and I'm pretty sure I know where we went wrong.
We've been planning a 15 gallon batch of a pale rye ale, of which we brewed a successful 5-gallon batch in the spring. We do not have the capacity to do all-grain for 15 gallons, so we plan another partial mash/steep. I've listed the recipe below for 5 gallons, so realize that we will need to deal with 12 pounds of rye for our mash for 15 gallons.
So the questions:
Should we forgo the bagged grain steep and simply use the mash tun (and a traditional mash profile) to mash the rye, and then add our liquid extract to the runnings?
Or since our steeps generally use more water in the mash and less in the sparge, should we instead use the mash tun with the steep profile instead?
Or since we liked our recipe the first time, would we be better off just bagging and steeping 12 pounds of grain (any suggestions on how this would even be done)?
5-Gallon Recipe for Pale Rye Ale:
OG - 1.066 - FG - 1.013
4.00 lb - Rye Malt
6.00 lb - Extra Pale LME
0.50 lb - Honey
1.00 oz - Cascade (60 mins)
1.00 oz - Cascade (15 mins)
1.00 oz - Cascade (5 mins)
0.50 oz - Cascade (0 mins)
0.50 oz - Cascade (Dry Hop)
1 Pkg SafAle American Ale (DCL Yeast #S-05) Yeast-Ale
Any suggestions and tips would be greatly appreciated!
We've been planning a 15 gallon batch of a pale rye ale, of which we brewed a successful 5-gallon batch in the spring. We do not have the capacity to do all-grain for 15 gallons, so we plan another partial mash/steep. I've listed the recipe below for 5 gallons, so realize that we will need to deal with 12 pounds of rye for our mash for 15 gallons.
So the questions:
Should we forgo the bagged grain steep and simply use the mash tun (and a traditional mash profile) to mash the rye, and then add our liquid extract to the runnings?
Or since our steeps generally use more water in the mash and less in the sparge, should we instead use the mash tun with the steep profile instead?
Or since we liked our recipe the first time, would we be better off just bagging and steeping 12 pounds of grain (any suggestions on how this would even be done)?
5-Gallon Recipe for Pale Rye Ale:
OG - 1.066 - FG - 1.013
4.00 lb - Rye Malt
6.00 lb - Extra Pale LME
0.50 lb - Honey
1.00 oz - Cascade (60 mins)
1.00 oz - Cascade (15 mins)
1.00 oz - Cascade (5 mins)
0.50 oz - Cascade (0 mins)
0.50 oz - Cascade (Dry Hop)
1 Pkg SafAle American Ale (DCL Yeast #S-05) Yeast-Ale
Any suggestions and tips would be greatly appreciated!