Buford
Well-Known Member
I tried my first partial mash today using the mash tun pictured in this post. The recipe is a minor variant on Palmer's Oak Butt Brown, using a different yeast and adjusting bittering hops for AA%.
The temperature of the mash eventually got a few degrees too cool (I was aiming for 152 but it had fallen to the mid to high 140s by the end of the hour - my strike water was 162 when I first added it), but the runnings still looked to come out clear and not cloudy with starch.
I was astounded to find that my OG before I pitched yeast was dead on with the estimated value from BeerSmith calculated using 75% mash efficiency, especially since I had never done this before. So far so good!
The temperature of the mash eventually got a few degrees too cool (I was aiming for 152 but it had fallen to the mid to high 140s by the end of the hour - my strike water was 162 when I first added it), but the runnings still looked to come out clear and not cloudy with starch.
I was astounded to find that my OG before I pitched yeast was dead on with the estimated value from BeerSmith calculated using 75% mash efficiency, especially since I had never done this before. So far so good!
