I am attempting to brew a partial mash Duvel clone this week. My fermentables for the 5 gallon batch are as follows.
7# Light LME
2# Belgian 2-row
In order to reach the high attenuation of a real Duvel, I will be re-mashing the LME in with the Belgian 2-row mini mash, at a target temperature of 149 degrees. There should be enough enzymes in the 2 row to munch away at the LME, converting even more to fermentable sugars.
I do have a converted cooler mash tun w/ stainless steel braid manifold that I will be using for the mini mash. My procedure will be as follows.
In my kettle, heat 2 gallons of water to boiling
Remove from heat
Add 7# Light LME
Add this wort to mash tun
Allow to cool to strike temp
Add 2# belgian 2 row and mash at 149 degrees f for 45 min
This should give me a very fermentable wort and allow this beer to finish bone dry.
My question is, what temperature should I allow the 2 gallons of wort to cool to before I add the belgian 2 row in order to hit my target of 149 f? This is not your typical mash, strike temp calculators are meant to be used with fresh water, not fresh water mixed with 7 pounds of LME. I am not a very experienced all grain brewer. Any help on this matter would be appreciated!
7# Light LME
2# Belgian 2-row
In order to reach the high attenuation of a real Duvel, I will be re-mashing the LME in with the Belgian 2-row mini mash, at a target temperature of 149 degrees. There should be enough enzymes in the 2 row to munch away at the LME, converting even more to fermentable sugars.
I do have a converted cooler mash tun w/ stainless steel braid manifold that I will be using for the mini mash. My procedure will be as follows.
In my kettle, heat 2 gallons of water to boiling
Remove from heat
Add 7# Light LME
Add this wort to mash tun
Allow to cool to strike temp
Add 2# belgian 2 row and mash at 149 degrees f for 45 min
This should give me a very fermentable wort and allow this beer to finish bone dry.
My question is, what temperature should I allow the 2 gallons of wort to cool to before I add the belgian 2 row in order to hit my target of 149 f? This is not your typical mash, strike temp calculators are meant to be used with fresh water, not fresh water mixed with 7 pounds of LME. I am not a very experienced all grain brewer. Any help on this matter would be appreciated!