shoreman
Well-Known Member
- Joined
- Feb 1, 2012
- Messages
- 1,346
- Reaction score
- 396
I've been using this randy mosher no sparge/partial boil for a few years and have really enjoyed the ease of brew session and in general can knock out a brew in 2.5 hours. Time is a premium for me (as I'm sure you) it makes great beer and like I said it works well for me.
http://allaboutbeer.com/article/the-lazy-brewers-guide-to-mashing/
I've knocked out 10 gallon batches this way but always find it hard to get 2 different brews out of one brew session.
Yesterday's brew session I went for a somewhat partigyle style brew session and made a 1.044 Amarillo pale ale & 1.032 Belgian table beer with ommegang yeast from this recipe https://www.brewtoad.com/recipes/hopiness-iii which had better efficiency than Moshers 10 gallon meathod.
So the brew session took me about 5.5 hours - not too bad. Essentially you are just doing a no sparge on the first beer, then filling tub with 5 gallons water, draining and getting 4 or so gallons, boil, chill to 100 degrees, top up with 2 gallons almost frozen water, pitch and done. I ended up with more like 4 gallons in the table beer since I didn't account for no absorption in the grain, lesson learned.
So I'm trying to wrap my head around actually planning for this brew day recipe-wise. I'd like to be able to brew say a pale ale and Porter with this method. I don't own a refractometer but think it may be a good idea to pick one up to test the second runnings.
I've looked at partigyle formulas but they are not partial boil.
Any ideas on tackling these recipes?
http://allaboutbeer.com/article/the-lazy-brewers-guide-to-mashing/
I've knocked out 10 gallon batches this way but always find it hard to get 2 different brews out of one brew session.
Yesterday's brew session I went for a somewhat partigyle style brew session and made a 1.044 Amarillo pale ale & 1.032 Belgian table beer with ommegang yeast from this recipe https://www.brewtoad.com/recipes/hopiness-iii which had better efficiency than Moshers 10 gallon meathod.
So the brew session took me about 5.5 hours - not too bad. Essentially you are just doing a no sparge on the first beer, then filling tub with 5 gallons water, draining and getting 4 or so gallons, boil, chill to 100 degrees, top up with 2 gallons almost frozen water, pitch and done. I ended up with more like 4 gallons in the table beer since I didn't account for no absorption in the grain, lesson learned.
So I'm trying to wrap my head around actually planning for this brew day recipe-wise. I'd like to be able to brew say a pale ale and Porter with this method. I don't own a refractometer but think it may be a good idea to pick one up to test the second runnings.
I've looked at partigyle formulas but they are not partial boil.
Any ideas on tackling these recipes?
