I did a partial mash Northen English Brown yesterday. It was only the second time I did a partial mash and the first without using a kit. I did a 5 gallon batch using a full-boil. My grains were fresh unmilled grains that I crushed beforehand with my barley crusher (factory setting). Here was my recipe:
3.3 lbs Amber malt syrup (15 min. late boil)
1 lb. Extra Light DME
1.5 lbs. Maris Otter
.5 lbs. Toasted Maris Otter
.5 lbs. Dark (80L) Crystal
.25 lbs. Chocolate malt
1 oz. E.K. Goldings (60 min)
.5 oz. Fuggles (10 min)
Wyeast 1028 yeast
Other than taking forever to do my mash and sparge I only had a few issues. According to Beersmith, my OG should have been about 1.046-1.047. My actual OG was about 1.042, so pretty close but not quite. My main issue was the color of the beer. Beersmith said it should be about 19.7 SRM (don't remember for sure). I don't know what the actual SRM would be, but I would say its closer to 28-30 SRM than 19.7. What would I have done to both make it too dark and be a little under on my OG? Most of the OG problems I found were from partial boils and I don't know what the heck I did wrong on the color. Thanks in advance!
3.3 lbs Amber malt syrup (15 min. late boil)
1 lb. Extra Light DME
1.5 lbs. Maris Otter
.5 lbs. Toasted Maris Otter
.5 lbs. Dark (80L) Crystal
.25 lbs. Chocolate malt
1 oz. E.K. Goldings (60 min)
.5 oz. Fuggles (10 min)
Wyeast 1028 yeast
Other than taking forever to do my mash and sparge I only had a few issues. According to Beersmith, my OG should have been about 1.046-1.047. My actual OG was about 1.042, so pretty close but not quite. My main issue was the color of the beer. Beersmith said it should be about 19.7 SRM (don't remember for sure). I don't know what the actual SRM would be, but I would say its closer to 28-30 SRM than 19.7. What would I have done to both make it too dark and be a little under on my OG? Most of the OG problems I found were from partial boils and I don't know what the heck I did wrong on the color. Thanks in advance!