So, a question from a newb who really wants to go to partial mash before "going all the way", but isn't quite ready yet...
I noticed the partial mash recipe in the thread, but was wondering if this could be converted to an extract that would still make an OK clone. A good friend loves AB and we have a heck of a time getting it locally + the cost. I'd like to surprise him with this, but want to make sure it would be a decent clone as an extract. Otherwise, this might just be the push I need to get me into the partial mash category. Any thoughts?
I definitely recommend doing the partial mash (vs extract and steeping). It's really easy to do and it will only take about $50-$75 extra dollars to get the equipment (e.g. 5 gallon mash lauter tun and extra brew pot). Plus it's an easy step into the all grain brewing technique.
I used the following PM recipe based on others found in this thread and did it on my electric stovetop by doing a split boil. Used a 5 gal MLT and two brew pots. It heated up my apartment something awful, but I got it done.
Recipe:
Brian's PM Oak Aged Arrogant Bastard
Style: Imperial IPA
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.083 SG
Estimated Color: 16.7 SRM
Estimated IBU: 109.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 22.22 %
8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.96 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.70 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.70 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.70 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.70 %
2.00 oz Chinook [13.00 %] (60 min) Hops 73.2 IBU
1.00 oz Chinook [13.00 %] (45 min) Hops 33.6 IBU
1.00 oz Chinook [13.00 %] (2 min) Hops 3.1 IBU
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.50 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.12 qt of water at 169.5 F 154.0 F
Notes:
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Added approx 1.75 oz of medium toast american oak chips to secondary for 14 days (chips soaked in Knob Creek Bourbon for approx 24 hours).
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Just racked to secondary last night and so far it tastes pretty damn good. I didn't have an AB to sample side by side, but it is definitely reminiscent of the brew - big, bold, aggressive. Looking forward to seeing how the oak chips affect the brew. My hopes are high.
Cheers!
BK